Phenylalanine Content of Cereals
(Initial W)
95 mg
(per 15 g edible portion)
Wheat flour (hard flour, first grade)
101 mg
(per 15 g edible portion)
Wheat flour (hard flour, second grade)
71 mg
(per 15 g edible portion)
Wheat flour (medium flour, first grade)
75 mg
(per 15 g edible portion)
Wheat flour (medium flour, second grade)
63 mg
(per 15 g edible portion)
Wheat flour (soft flour, first grade)
68 mg
(per 15 g edible portion)
Wheat flour (soft flour, second grade)
130 mg
(per 10 g edible portion)
Wheat germ
308 mg
(per 70 g edible portion)
White table bread
