Lysine Content of Cereals
(21 - 30)
30 mg
(per 15 g edible portion)
Wheat flour (soft flour, second grade)
190 mg
(per 100 g edible portion)
Chinese noodles (wet form, raw)
342 mg
(per 180 g edible portion)
Somen and Hiyamugi (dry form, raw)
29 mg
(per 15 g edible portion)
Wheat flour (medium flour, first grade)
324 mg
(per 180 g edible portion)
Udon (dry form, raw)
27 mg
(per 15 g edible portion)
Wheat flour (soft flour, first grade)
323 mg
(per 190 g edible portion)
French bread
153 mg
(per 90 g edible portion)
Bread type rolls
119 mg
(per 70 g edible portion)
White table bread
23 mg
(per 15 g edible portion)
Corn (corn grits)
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