Protein (the sum of amino acid residues) Content of Cereals (11 - 20)

1.9 g

(per 20 g edible portion)
Foxtail millet (milled grain, raw)
1.3 g

(per 15 g edible portion)
Wheat flour (medium flour, second grade)
15.3 g

(per 180 g edible portion)
Somen and Hiyamugi (dry form, raw)
15.1 g

(per 180 g edible portion)
Tenobe-somen and Tenobehiyamugi (dry form, raw)
16 g

(per 190 g edible portion)
French bread
1.2 g

(per 15 g edible portion)
Wheat flour (medium flour, first grade)
10.4 g

(per 130 g edible portion)
Buckwheat noodles (wet form, raw)
14 g

(per 180 g edible portion)
Udon (dry form, raw)
1.2 g

(per 15 g edible portion)
Wheat flour (soft flour, second grade)
0.8 g

(per 10 g edible portion)
Rye (flour)

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