Protein (the sum of amino acid residues) Content of Cereals
(21 - 30)
7.7 g
(per 100 g edible portion)
Chinese noodles (wet form, raw)
1.1 g
(per 15 g edible portion)
Corn (corn grits)
5.3 g
(per 70 g edible portion)
White table bread
1.1 g
(per 15 g edible portion)
Wheat flour (soft flour, first grade)
6.4 g
(per 90 g edible portion)
Bread type rolls
0.7 g
(per 10 g edible portion)
Corn (cornflakes)
4.8 g
(per 72 g edible portion)
Rye bread
1.2 g
(per 20 g edible portion)
Rice, Paddy rice grain (brown rice, raw)
4.3 g
(per 75 g edible portion)
Rice vermicelli (raw)
9.6 g
(per 175 g edible portion)
Udon (wet form, raw)
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