Threonine Content of Cereals
(Initial W)
48 mg
(per 15 g edible portion)
Wheat flour (hard flour, first grade)
53 mg
(per 15 g edible portion)
Wheat flour (hard flour, second grade)
38 mg
(per 15 g edible portion)
Wheat flour (medium flour, first grade)
42 mg
(per 15 g edible portion)
Wheat flour (medium flour, second grade)
35 mg
(per 15 g edible portion)
Wheat flour (soft flour, first grade)
38 mg
(per 15 g edible portion)
Wheat flour (soft flour, second grade)
130 mg
(per 10 g edible portion)
Wheat germ
168 mg
(per 70 g edible portion)
White table bread
