Leucine Content of Cereals
(21 - 30)
1116 mg
(per 180 g edible portion)
Udon (dry form, raw)
92 mg
(per 15 g edible portion)
Wheat flour (soft flour, second grade)
420 mg
(per 70 g edible portion)
White table bread
522 mg
(per 90 g edible portion)
Bread type rolls
87 mg
(per 15 g edible portion)
Wheat flour (soft flour, first grade)
57 mg
(per 10 g edible portion)
Rye (flour)
112 mg
(per 20 g edible portion)
Rice, Paddy rice grain (brown rice, raw)
405 mg
(per 75 g edible portion)
Rice vermicelli (raw)
367 mg
(per 72 g edible portion)
Rye bread
100 mg
(per 20 g edible portion)
Rice, Paddy rice grain (well-milled rice, raw)
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