Cereals Low in Tryptophan (21st - 40th) (per 100 g edible portion)

• Rye (flour)
  
  99 mg
• Wheat flour (soft flour, first grade)
  
  100 mg
• Wheat flour (soft flour, second grade)
  
  110 mg
• Wheat flour (medium flour, first grade)
  
  110 mg
• Wheat flour (medium flour, second grade)
  
  110 mg
• French bread
  
  110 mg
• Somen and Hiyamugi (dry form, raw)
  
  110 mg
• Tenobe-somen and Tenobehiyamugi (dry form, raw)
  
  110 mg
• Rice vermicelli (raw)
  
  110 mg
• Buckwheat noodles (wet form, raw)
  
  120 mg
• Wheat flour (hard flour, first grade)
  
  140 mg
• Macaroni and Spaghetti (dry form, raw)
  
  140 mg
• Wheat flour (hard flour, second grade)
  
  150 mg
• Rye (whole flour)
  
  150 mg
• Dried buckwheat noodles (dry form, raw)
  
  170 mg
• Buckwheat flour (straight)
  
  190 mg
• Foxtail millet (milled grain, raw)
  
  200 mg
• Oats (oatmeal, raw)
  
  200 mg
• Fu, Gluten products (baked type, kanze-fu)
  
  330 mg
• Wheat germ
  
  340 mg