AMINO-ACID CONTENT OF FOODS AND BIOLOGICAL DATA ON PROTEINS

Part I, Section II

1. Cereals and grain products (concluded) — Céréales et produits céréaliers (fin) — Cereales y productos cerealícolas (conclusión)

Item No.	Food		Isoleucine	Leucine	Lysine	Methionine	Cystine	Phenylalanine	Tyrosine	Threonine	Tryptophan	Valine	Arginine	Histidine	Alanine	Aspartic acid	Glutamic acid	Glycine	Proline	Serine
18	Rye (Secale cereale) whole meal
		(CC) σ	14.42	13.67	34.51	37.97	28.71	15.26	46.38	11.58	M 8.06	36.65	42.85	10.72	18.92	30.43	134.54	16.00	64.78	18.17
		V	6.59	3.55	16.32	41.86	24.08	5.52	38.55	5.55	17.44	12.34	14.98	7.76	7.12	6.80	8.90	5.90	11.06	6.73
		range	(200–242)	(361–406)	(151–281)	(59–181)	(85–156)	(250–300)	(76–175)	(191–231)	(34–88)	(206–343)	(184–344)	(125–165)	(235–302)	(383–511)	(1356–1676)	(250–302)	(517–738)	(250–306)

20	Sorghum (Sorghum spp.)
		(CC) σ	23.96	67.18	21.84	23.73	33.23	30.53	77.08	24.33	M 17.18	31.38	48.01	14.90	45.53	45.99	104.30	26.38	45.92	39.75
		V	9.79	8.07	17.28	27.28	35.33	9.98	46.21	12.86	22.50	10.01	24.95	11.15	7.80	11.35	7.88	14.16	9.06	15.49
		range	(178–299)	(637–961)	(98–175)	(19–144)	(31–189)	(234–369)	(72–288)	(139–233)	(56–144)	(248–365)	(101–306)	(103–194)	(456–668)	(292–506)	(1063–1573)	(119–225)	(372–606)	(166–346)

21	Teff (Eragrostis teff)
		(CC) σ	15.84	39.38	30.92	12.88	23.64	-	32.20	22.25	M 10.72	27.11	30.61	15.59	45.81	-	-	-	-	-
		V	6.57	8.53	17.79	8.21	16.41	-	24.38	10.46	11.49	8.68	14.24	13.04	15.16	-	-	-	-	-
		range	(223–258)	(408–527)	(127–217)	(141–181)	(110–185)	(279–335)	(109–218)	(195–264)	(75–107)	(259–350)	(160–277)	(99–152)	(251–403)	(352–440)	(1472–1695)	(195–277)	(283–149)	(244–295)

23	Wheat (Triticum spp.) whole grain
		(CC) σ	18.74	25.23	21.29	30.49	25.27	21.34	22.51	17.03	M 18.08	27.35	29.69	11.84	23.44	24.05	141.81	23.81	46.33	23.10
		V	9.19	6.05	11.39	32.30	15.89	7.57	12.02	9.31	26.61	9.91	10.31	8.28	10.37	7.81	7.60	9.72	7.46	8.05
		range	(188–214)	(371–450)	(131–249)	(63–156)	(111–212)	(234–338)	(86–225)	(148–222)	(51–136)	(228–325)	(234–344)	(125–163)	(188–314)	(263–338)	(1581–2019)	(188–275)	(550–736)	(256–319)

24	germ	(CC) σ	12.88	23.62	44.65	16.55	17.26	15.16	10.25	12.49	-	16.52	18.06	15.46	33.17	33.23	106.72	20.27	43.49	26.06
		V	5.72	5.45	10.97	13.51	13.28	5.89	5.27	4.71	-	5.26	3.52	8.60	8.09	5.77	9.68	5.15	12.68	8.60
		range	(210–252)	(408–490)	(369–517)	(111–164)	(110–172)	(239–283)	(185–219)	(253–294)	M (56–78)	(293–342)	(471–528)	(165–210)	(373–430)	(537–631)	(954–1287)	(375–440)	(290–426)	(262–359)

25	gluten	(M) σ	9.90	19.65	7.62	9.95	-	24.37	11.18	10.77	C 4.00	22.05	24.60	6.86	15.65	10.00	104.80	14.21	32.66	13.64
		V	3.79	4.55	7.26	9.67	-	8.01	6.23	7.15	6.35	8.27	9.41	5.25	11.94	4.70	5.22	7.18	4.52	5.02
		range	(240–280)	(399–456)	(97–120)	(79–120)	-	(219–232)	(160–205)	(137–169)	(57–74)	(206–322)	(194–296)	(108–137)	(120–165)	(200–234)	(1650–2103)	(182–217)	(660–770)	(251–285)

26	bran	(CC) σ	10.86	9.80	16.61	13.42	14.46	8.37	9.59	31.70	-	39.85	24.52	13.64	15.65	24.49	91.76	15.97	32.66	22.16
		V	5.19	2.36	6.15	13.10	8.60	3.18	4.86	14.23	-	12.65	5.00	6.99	4.51	4.77	7.15	3.93	8.26	7.29
		range	(193–226)	(400–432)	(257–312)	(89–127)	(145–189)	(255–279)	(178–211)	(164–254)	M (85–113)	(233–371)	(461–540)	(175–217)	(319–371)	(474–556)	(1144–1433)	(375–412)	(371–450)	(260–342)

27	flour, 80–90% e.r.
		(M) σ	28.53	50.40	23.45	14.25	11.14	37.58	38.13	22.78	M 5.00	21.26	47.34	6.63	4.80	2.24	21.98	6.32	26.32	6.32
		V	12.29	13.28	14.76	14.65	8.74	13.62	20.50	11.87	7.30	7.86	18.26	5.49	2.75	0.86	1.01	3.13	3.60	1.85
		range	(182–269)	(281–449)	(126–191)	(59–113)	(109–136)	(218–309)	(118–213)	(168–234)	(63–75)	(236–290)	(233–346)	(116–132)	(166–179)	(256–261)	(2131–2181)	(193–209)	(700–769)	(331–349)

28	flour, 70–80% e.r.
		(CC) σ	21.73	67.31	19.95	18.47	24.96	33.79	57.38	19.72	-	29.38	40.11	12.73	26.13	35.00	339.00	31.84	90.08	41.98
		V	9.55	15.29	15.32	20.37	15.74	11.11	39.70	11.73	-	11.38	18.18	9.82	13.58	13.61	15.51	14.36	12.41	14.25
		range	(200–272)	(376–643)	(108–194)	(63–122)	(123–208)	(263–346)	(74–218)	(143–211)	M (65–70)	(221–312)	(162–337)	(114–151)	(160–250)	(217–337)	(1512–2733)	(183–271)	(556–849)	(251–377)

29	flour, 60–70% e.r.
		(CC) σ	16.52	28.76	13.45	18.89	9.85	23.39	48.33	15.81	-	16.61	24.92	11.49	19.24	21.82	94.88	11.27	38.29	18.25
		V	7.59	7.18	11.92	21.64	6.93	8.02	36.74	10.31	-	6.89	12.90	9.49	10.92	9.41	4.64	5.82	20.10	6.79
		range	(194–245)	(370–459)	(97–138)	(68–121)	(124–161)	(268–339)	(86–211)	(137–183)	M (51–71)	(217–274)	(171–245)	(108–145)	(157–236)	(205–273)	(1788–2134)	(177–211)	(622–755)	(243–307)

30	parboiled (Bulgur)
30		(CC) range	(182–218)	(364–416)	(147–173)	(88–109)	(113–127)	(243–262)	(182–183)	(165–188)	-	(190–274)	(264–276)	(117–142)	(210–234)	(285–294)	(1130–1663)	(233–248)	(605–668)	(252–268)