Cereals High in Threonine (1st - 20th) (per 100 g edible portion)

• Wheat gluten (powdered type)
  
  2000 mg
• Wheat germ
  
  1300 mg
• Fu, Gluten products (baked type, kanze-fu)
  
  790 mg
• Oats (oatmeal, raw)
  
  470 mg
• Buckwheat flour (straight)
  
  460 mg
• Rye (whole flour)
  
  450 mg
• Foxtail millet (milled grain, raw)
  
  410 mg
• Dried buckwheat noodles (dry form, raw)
  
  400 mg
• Job's tears (milled grain, raw)
  
  370 mg
• Macaroni and Spaghetti (dry form, raw)
  
  370 mg
• Wheat flour (hard flour, second grade)
  
  350 mg
• Wheat flour (hard flour, first grade)
  
  320 mg
• Rye (flour)
  
  300 mg
• Buckwheat noodles (wet form, raw)
  
  290 mg
• Wheat flour (medium flour, second grade)
  
  280 mg
• Tenobe-somen and Tenobehiyamugi (dry form, raw)
  
  270 mg
• Somen and Hiyamugi (dry form, raw)
  
  270 mg
• Rye bread
  
  270 mg
• French bread
  
  270 mg
• Corn (corn grits)
  
  260 mg