Protein (the sum of amino acid residues) Content of Cereals
(Initial W)
1.6 g
(per 15 g edible portion)
Wheat flour (hard flour, first grade)
1.7 g
(per 15 g edible portion)
Wheat flour (hard flour, second grade)
1.2 g
(per 15 g edible portion)
Wheat flour (medium flour, first grade)
1.3 g
(per 15 g edible portion)
Wheat flour (medium flour, second grade)
1.1 g
(per 15 g edible portion)
Wheat flour (soft flour, first grade)
1.2 g
(per 15 g edible portion)
Wheat flour (soft flour, second grade)
2.6 g
(per 10 g edible portion)
Wheat germ
5.3 g
(per 70 g edible portion)
White table bread
