Phenylalanine Content of Cereals
(21 - 30)
68 mg
(per 15 g edible portion)
Wheat flour (soft flour, second grade)
308 mg
(per 70 g edible portion)
White table bread
43 mg
(per 10 g edible portion)
Rye (flour)
42 mg
(per 10 g edible portion)
Corn (cornflakes)
378 mg
(per 90 g edible portion)
Bread type rolls
63 mg
(per 15 g edible portion)
Wheat flour (soft flour, first grade)
274 mg
(per 72 g edible portion)
Rye bread
270 mg
(per 75 g edible portion)
Rice vermicelli (raw)
70 mg
(per 20 g edible portion)
Rice, Paddy rice grain (brown rice, raw)
102 mg
(per 30 g edible portion)
Barley (pressed grain, raw)
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