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

• Wheat flour (soft flour, first grade)
  
  990 mg
• Corn (corn grits)
  
  990 mg
• Wheat flour (soft flour, second grade)
  
  1000 mg
• White table bread
  
  1000 mg
• Rye (flour)
  
  1000 mg
• Wheat flour (medium flour, first grade)
  
  1100 mg
• Udon (dry form, raw)
  
  1100 mg
• Chinese noodles (wet form, raw)
  
  1100 mg
• Wheat flour (medium flour, second grade)
  
  1200 mg
• French bread
  
  1200 mg
• Somen and Hiyamugi (dry form, raw)
  
  1200 mg
• Tenobe-somen and Tenobehiyamugi (dry form, raw)
  
  1200 mg
• Rye (whole flour)
  
  1200 mg
• Dried buckwheat noodles (dry form, raw)
  
  1300 mg
• Job's tears (milled grain, raw)
  
  1300 mg
• Wheat flour (hard flour, first grade)
  
  1500 mg
• Wheat flour (hard flour, second grade)
  
  1600 mg
• Macaroni and Spaghetti (dry form, raw)
  
  1600 mg
• Wheat germ
  
  1600 mg
• Fu, Gluten products (baked type, kanze-fu)
  
  3800 mg