Phenylalanine Content of Cereals
(11 - 20)
55 mg
(per 10 g edible portion)
Buckwheat flour (straight)
950 mg
(per 190 g edible portion)
French bread
75 mg
(per 15 g edible portion)
Wheat flour (medium flour, second grade)
882 mg
(per 180 g edible portion)
Tenobe-somen and Tenobehiyamugi (dry form, raw)
882 mg
(per 180 g edible portion)
Somen and Hiyamugi (dry form, raw)
71 mg
(per 15 g edible portion)
Wheat flour (medium flour, first grade)
598 mg
(per 130 g edible portion)
Buckwheat noodles (wet form, raw)
460 mg
(per 100 g edible portion)
Chinese noodles (wet form, raw)
68 mg
(per 15 g edible portion)
Corn (corn grits)
810 mg
(per 180 g edible portion)
Udon (dry form, raw)
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