Valine Content of Cereals
(11 - 20)
75 mg
(per 15 g edible portion)
Wheat flour (hard flour, first grade)
43 mg
(per 10 g edible portion)
Rye (flour)
84 mg
(per 20 g edible portion)
Rice, Paddy rice grain (brown rice, raw)
63 mg
(per 15 g edible portion)
Wheat flour (medium flour, second grade)
533 mg
(per 130 g edible portion)
Buckwheat noodles (wet form, raw)
738 mg
(per 180 g edible portion)
Somen and Hiyamugi (dry form, raw)
300 mg
(per 75 g edible portion)
Rice vermicelli (raw)
720 mg
(per 180 g edible portion)
Tenobe-somen and Tenobehiyamugi (dry form, raw)
760 mg
(per 190 g edible portion)
French bread
59 mg
(per 15 g edible portion)
Corn (corn grits)
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