Cereals Low in Sulfur containing amino acids (21st - 40th) (per 100 g edible portion)

• French bread
  
  360 mg
• Rice vermicelli (raw)
  
  360 mg
• Wheat flour (soft flour, first grade)
  
  370 mg
• Somen and Hiyamugi (dry form, raw)
  
  370 mg
• Rye (flour)
  
  370 mg
• Wheat flour (soft flour, second grade)
  
  380 mg
• Wheat flour (medium flour, first grade)
  
  400 mg
• Wheat flour (medium flour, second grade)
  
  410 mg
• Corn (corn grits)
  
  410 mg
• Wheat flour (hard flour, first grade)
  
  490 mg
• Dried buckwheat noodles (dry form, raw)
  
  500 mg
• Wheat flour (hard flour, second grade)
  
  510 mg
• Macaroni and Spaghetti (dry form, raw)
  
  520 mg
• Rye (whole flour)
  
  530 mg
• Buckwheat flour (straight)
  
  540 mg
• Foxtail millet (milled grain, raw)
  
  560 mg
• Job's tears (milled grain, raw)
  
  590 mg
• Oats (oatmeal, raw)
  
  760 mg
• Wheat germ
  
  1100 mg
• Fu, Gluten products (baked type, kanze-fu)
  
  1300 mg