Threonine Content of Cereals
(11 - 20)
48 mg
(per 15 g edible portion)
Wheat flour (hard flour, first grade)
30 mg
(per 10 g edible portion)
Rye (flour)
377 mg
(per 130 g edible portion)
Buckwheat noodles (wet form, raw)
42 mg
(per 15 g edible portion)
Wheat flour (medium flour, second grade)
486 mg
(per 180 g edible portion)
Tenobe-somen and Tenobehiyamugi (dry form, raw)
486 mg
(per 180 g edible portion)
Somen and Hiyamugi (dry form, raw)
194 mg
(per 72 g edible portion)
Rye bread
513 mg
(per 190 g edible portion)
French bread
39 mg
(per 15 g edible portion)
Corn (corn grits)
188 mg
(per 75 g edible portion)
Rice vermicelli (raw)
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