Threonine Content of Cereals
(21 - 30)
50 mg
(per 20 g edible portion)
Rice, Paddy rice grain (brown rice, raw)
450 mg
(per 180 g edible portion)
Udon (dry form, raw)
38 mg
(per 15 g edible portion)
Wheat flour (medium flour, first grade)
38 mg
(per 15 g edible portion)
Wheat flour (soft flour, second grade)
24 mg
(per 10 g edible portion)
Corn (cornflakes)
240 mg
(per 100 g edible portion)
Chinese noodles (wet form, raw)
216 mg
(per 90 g edible portion)
Bread type rolls
168 mg
(per 70 g edible portion)
White table bread
35 mg
(per 15 g edible portion)
Wheat flour (soft flour, first grade)
69 mg
(per 30 g edible portion)
Barley (pressed grain, raw)
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