Sulfur containing amino acids Content of Cereals
(11 - 20)
74 mg
(per 15 g edible portion)
Wheat flour (hard flour, first grade)
62 mg
(per 15 g edible portion)
Corn (corn grits)
62 mg
(per 15 g edible portion)
Wheat flour (medium flour, second grade)
60 mg
(per 15 g edible portion)
Wheat flour (medium flour, first grade)
57 mg
(per 15 g edible portion)
Wheat flour (soft flour, second grade)
37 mg
(per 10 g edible portion)
Rye (flour)
666 mg
(per 180 g edible portion)
Somen and Hiyamugi (dry form, raw)
56 mg
(per 15 g edible portion)
Wheat flour (soft flour, first grade)
270 mg
(per 75 g edible portion)
Rice vermicelli (raw)
684 mg
(per 190 g edible portion)
French bread
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