Cereals Low in Methionine (1st - 20th) (per 100 g edible portion)

• Rice, Paddy rice thin gruels (well-milled rice)
  
  7.3 mg
• Rice, Paddy rice diluted gruels (well-milled rice)
  
  12 mg
• Rice, Paddy rice gruels (well-milled rice)
  
  27 mg
• Rice, Cooked paddy rice (well-milled rice)
  
  61 mg
• Onigiri
  
  66 mg
• Yaki-onigiri
  
  67 mg
• Kiritanpo
  
  78 mg
• Steamed Chinese noodles
  
  82 mg
• Udon (wet form, raw)
  
  88 mg
• Barley (pressed grain, raw)
  
  110 mg
• Rye bread
  
  110 mg
• Bread type rolls
  
  120 mg
• White table bread
  
  130 mg
• Udon (dry form, raw)
  
  130 mg
• Tenobe-somen and Tenobehiyamugi (dry form, raw)
  
  130 mg
• Wheat flour (soft flour, first grade)
  
  140 mg
• French bread
  
  140 mg
• Somen and Hiyamugi (dry form, raw)
  
  140 mg
• Chinese noodles (wet form, raw)
  
  140 mg
• Buckwheat noodles (wet form, raw)
  
  140 mg