Methionine Content of Cereals
(21 - 30)
182 mg
(per 130 g edible portion)
Buckwheat noodles (wet form, raw)
140 mg
(per 100 g edible portion)
Chinese noodles (wet form, raw)
252 mg
(per 180 g edible portion)
Somen and Hiyamugi (dry form, raw)
266 mg
(per 190 g edible portion)
French bread
21 mg
(per 15 g edible portion)
Wheat flour (soft flour, first grade)
234 mg
(per 180 g edible portion)
Tenobe-somen and Tenobehiyamugi (dry form, raw)
234 mg
(per 180 g edible portion)
Udon (dry form, raw)
91 mg
(per 70 g edible portion)
White table bread
108 mg
(per 90 g edible portion)
Bread type rolls
79 mg
(per 72 g edible portion)
Rye bread
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