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

• Rice, Cooked paddy rice (well-milled rice)
  
  2 g
• Steamed Chinese noodles
  
  4.6 g
• Rice, Paddy rice grain (well-milled rice, raw)
  
  5.1 g
• Barley (pressed grain, raw)
  
  5.4 g
• Udon (wet form, raw)
  
  5.5 g
• Rice vermicelli (raw)
  
  5.7 g
• Rice, Paddy rice grain (brown rice, raw)
  
  5.9 g
• Rye bread
  
  6.6 g
• Corn (cornflakes)
  
  6.6 g
• Bread type rolls
  
  7.1 g
• Wheat flour (soft flour, first grade)
  
  7.3 g
• White table bread
  
  7.5 g
• Corn (corn grits)
  
  7.5 g
• Chinese noodles (wet form, raw)
  
  7.7 g
• Rye (flour)
  
  7.7 g
• Wheat flour (soft flour, second grade)
  
  7.8 g
• Udon (dry form, raw)
  
  7.8 g
• Buckwheat noodles (wet form, raw)
  
  8 g
• Wheat flour (medium flour, first grade)
  
  8.1 g
• French bread
  
  8.4 g