Serine Content of Cereals
140 mg
(per 10 g edible portion)
Wheat germ
65 mg
(per 5 g edible portion)
Fu, Gluten products (baked type, kanze-fu)
132 mg
(per 20 g edible portion)
Macaroni and Spaghetti (dry form, raw)
96 mg
(per 15 g edible portion)
Wheat flour (hard flour, second grade)
630 mg
(per 100 g edible portion)
Dried buckwheat noodles (dry form, raw)
62 mg
(per 10 g edible portion)
Oats (oatmeal, raw)
118 mg
(per 20 g edible portion)
Job's tears (milled grain, raw)
59 mg
(per 10 g edible portion)
Buckwheat flour (straight)
87 mg
(per 15 g edible portion)
Rye (whole flour)
84 mg
(per 15 g edible portion)
Wheat flour (hard flour, first grade)
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