Leucine Content of Foods
(141 - 150)
92 mg
(per 15 g edible portion)
Wheat flour (soft flour, second grade)
90 mg
(per 15 g edible portion)
Shoyu, Soy sauce (tamari-shoyu)
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)
34 mg
(per 6 g edible portion)
Boro (soba-boro)
57 mg
(per 10 g edible portion)
Rye (flour)
2240 mg
(per 400 g edible portion)
Soybean, Tofu (momen-tofu)
112 mg
(per 20 g edible portion)
Rice, Paddy rice grain (brown rice, raw)
99 mg
(per 18 g edible portion)
Shoyu, Soy sauce (koikuchi-shoyu)
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