Methionine Content of Cereals
(1 - 10)
59 mg
(per 10 g edible portion)
Wheat germ
26 mg
(per 5 g edible portion)
Fu, Gluten products (baked type, kanze-fu)
72 mg
(per 20 g edible portion)
Foxtail millet (milled grain, raw)
70 mg
(per 20 g edible portion)
Job's tears (milled grain, raw)
27 mg
(per 10 g edible portion)
Oats (oatmeal, raw)
23 mg
(per 10 g edible portion)
Buckwheat flour (straight)
33 mg
(per 15 g edible portion)
Rye (whole flour)
44 mg
(per 20 g edible portion)
Macaroni and Spaghetti (dry form, raw)
32 mg
(per 15 g edible portion)
Corn (corn grits)
32 mg
(per 15 g edible portion)
Wheat flour (hard flour, second grade)
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