Proline Content of Cereals
(1 - 10)
190 mg
(per 5 g edible portion)
Fu, Gluten products (baked type, kanze-fu)
160 mg
(per 10 g edible portion)
Wheat germ
320 mg
(per 20 g edible portion)
Macaroni and Spaghetti (dry form, raw)
240 mg
(per 15 g edible portion)
Wheat flour (hard flour, second grade)
225 mg
(per 15 g edible portion)
Wheat flour (hard flour, first grade)
260 mg
(per 20 g edible portion)
Job's tears (milled grain, raw)
1300 mg
(per 100 g edible portion)
Dried buckwheat noodles (dry form, raw)
180 mg
(per 15 g edible portion)
Rye (whole flour)
2160 mg
(per 180 g edible portion)
Tenobe-somen and Tenobehiyamugi (dry form, raw)
2160 mg
(per 180 g edible portion)
Somen and Hiyamugi (dry form, raw)
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