Tryptophan Content of Cereals
(11 - 20)
156 mg
(per 130 g edible portion)
Buckwheat noodles (wet form, raw)
83 mg
(per 75 g edible portion)
Rice vermicelli (raw)
198 mg
(per 180 g edible portion)
Tenobe-somen and Tenobehiyamugi (dry form, raw)
198 mg
(per 180 g edible portion)
Somen and Hiyamugi (dry form, raw)
209 mg
(per 190 g edible portion)
French bread
17 mg
(per 15 g edible portion)
Wheat flour (medium flour, second grade)
17 mg
(per 15 g edible portion)
Wheat flour (medium flour, first grade)
17 mg
(per 15 g edible portion)
Wheat flour (soft flour, second grade)
15 mg
(per 15 g edible portion)
Wheat flour (soft flour, first grade)
10 mg
(per 10 g edible portion)
Rye (flour)
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