Cereals Low in Methionine (21st - 40th) (per 100 g edible portion)

• Wheat flour (soft flour, second grade)
  
  150 mg
• Rice, Paddy rice grain (well-milled rice, raw)
  
  150 mg
• Corn (cornflakes)
  
  150 mg
• Rye (flour)
  
  150 mg
• Wheat flour (medium flour, first grade)
  
  160 mg
• Wheat flour (medium flour, second grade)
  
  170 mg
• Rice, Paddy rice grain (brown rice, raw)
  
  170 mg
• Rice vermicelli (raw)
  
  190 mg
• Dried buckwheat noodles (dry form, raw)
  
  190 mg
• Wheat flour (hard flour, first grade)
  
  200 mg
• Wheat flour (hard flour, second grade)
  
  210 mg
• Corn (corn grits)
  
  210 mg
• Macaroni and Spaghetti (dry form, raw)
  
  220 mg
• Rye (whole flour)
  
  220 mg
• Buckwheat flour (straight)
  
  230 mg
• Oats (oatmeal, raw)
  
  270 mg
• Job's tears (milled grain, raw)
  
  350 mg
• Foxtail millet (milled grain, raw)
  
  360 mg
• Fu, Gluten products (baked type, kanze-fu)
  
  510 mg
• Wheat germ
  
  590 mg