Methionine Content of Cereals
(11 - 20)
30 mg
(per 15 g edible portion)
Wheat flour (hard flour, first grade)
190 mg
(per 100 g edible portion)
Dried buckwheat noodles (dry form, raw)
143 mg
(per 75 g edible portion)
Rice vermicelli (raw)
34 mg
(per 20 g edible portion)
Rice, Paddy rice grain (brown rice, raw)
26 mg
(per 15 g edible portion)
Wheat flour (medium flour, second grade)
24 mg
(per 15 g edible portion)
Wheat flour (medium flour, first grade)
15 mg
(per 10 g edible portion)
Rye (flour)
15 mg
(per 10 g edible portion)
Corn (cornflakes)
30 mg
(per 20 g edible portion)
Rice, Paddy rice grain (well-milled rice, raw)
23 mg
(per 15 g edible portion)
Wheat flour (soft flour, second grade)
<
1
2
3
4
>
