Tryptophan Content of Cereals
(Initial R)
53 mg
(per 150 g edible portion)
Rice, Cooked paddy rice (well-milled rice)
10 mg
(per 150 g edible portion)
Rice, Paddy rice diluted gruels (well-milled rice)
19 mg
(per 20 g edible portion)
Rice, Paddy rice grain (brown rice, raw)
17 mg
(per 20 g edible portion)
Rice, Paddy rice grain (well-milled rice, raw)
23 mg
(per 150 g edible portion)
Rice, Paddy rice gruels (well-milled rice)
6 mg
(per 150 g edible portion)
Rice, Paddy rice thin gruels (well-milled rice)
83 mg
(per 75 g edible portion)
Rice vermicelli (raw)
10 mg
(per 10 g edible portion)
Rye (flour)
23 mg
(per 15 g edible portion)
Rye (whole flour)
59 mg
(per 72 g edible portion)
Rye bread
