Tyrosine Content of Cereals
(11 - 20)
48 mg
(per 15 g edible portion)
Corn (corn grits)
30 mg
(per 10 g edible portion)
Buckwheat flour (straight)
225 mg
(per 75 g edible portion)
Rice vermicelli (raw)
570 mg
(per 190 g edible portion)
French bread
45 mg
(per 15 g edible portion)
Wheat flour (medium flour, second grade)
29 mg
(per 10 g edible portion)
Corn (cornflakes)
522 mg
(per 180 g edible portion)
Tenobe-somen and Tenobehiyamugi (dry form, raw)
522 mg
(per 180 g edible portion)
Somen and Hiyamugi (dry form, raw)
196 mg
(per 70 g edible portion)
White table bread
42 mg
(per 15 g edible portion)
Wheat flour (medium flour, first grade)
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