Protein (the sum of amino acid residues) Content of Cereals (1 - 10)

1.3 g

(per 5 g edible portion)
Fu, Gluten products (baked type, kanze-fu)
2.6 g

(per 10 g edible portion)
Wheat germ
2.5 g

(per 20 g edible portion)
Job's tears (milled grain, raw)
1.2 g

(per 10 g edible portion)
Oats (oatmeal, raw)
2.4 g

(per 20 g edible portion)
Macaroni and Spaghetti (dry form, raw)
11.4 g

(per 100 g edible portion)
Dried buckwheat noodles (dry form, raw)
1.7 g

(per 15 g edible portion)
Wheat flour (hard flour, second grade)
1.6 g

(per 15 g edible portion)
Wheat flour (hard flour, first grade)
1.6 g

(per 15 g edible portion)
Rye (whole flour)
1 g

(per 10 g edible portion)
Buckwheat flour (straight)

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