Protein (the sum of amino acid residues) Content of Foods (121 - 130)

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)
7.7 g

(per 100 g edible portion)
Chinese noodles (wet form, raw)
2.3 g

(per 30 g edible portion)
Shao mai (frozen)
0.4 g

(per 5 g edible portion)
Hijiki (boiled and dried)
1.5 g

(per 20 g edible portion)
Macadamia nut (roasted and salted)
1.1 g

(per 15 g edible portion)
Corn (corn grits)

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