Tryptophan Content of Cereals
(Initial W)
21 mg
(per 15 g edible portion)
Wheat flour (hard flour, first grade)
23 mg
(per 15 g edible portion)
Wheat flour (hard 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 (medium flour, second grade)
15 mg
(per 15 g edible portion)
Wheat flour (soft flour, first grade)
17 mg
(per 15 g edible portion)
Wheat flour (soft flour, second grade)
34 mg
(per 10 g edible portion)
Wheat germ
66 mg
(per 70 g edible portion)
White table bread
