Cereals High in Protein (the sum of amino acid residues) (per 100 g edible portion)

• Wheat gluten (powdered type)
  
  69.8 g
• Fu, Gluten products (baked type, kanze-fu)
  
  26.3 g
• Wheat germ
  
  25.9 g
• Job's tears (milled grain, raw)
  
  12.3 g
• Oats (oatmeal, raw)
  
  12 g
• Macaroni and Spaghetti (dry form, raw)
  
  11.8 g
• Dried buckwheat noodles (dry form, raw)
  
  11.4 g
• Wheat flour (hard flour, second grade)
  
  11.4 g
• Wheat flour (hard flour, first grade)
  
  10.6 g
• Rye (whole flour)
  
  10.5 g
• Buckwheat flour (straight)
  
  10 g
• Foxtail millet (milled grain, raw)
  
  9.4 g
• Wheat flour (medium flour, second grade)
  
  8.7 g
• Somen and Hiyamugi (dry form, raw)
  
  8.5 g
• Tenobe-somen and Tenobehiyamugi (dry form, raw)
  
  8.4 g
• French bread
  
  8.4 g
• Wheat flour (medium flour, first grade)
  
  8.1 g
• Buckwheat noodles (wet form, raw)
  
  8 g
• Udon (dry form, raw)
  
  7.8 g
• Wheat flour (soft flour, second grade)
  
  7.8 g