Iron Content of Cereals
0.9 mg
(per 10 g edible portion)
Wheat germ
1.4 mg
(per 15 g edible portion)
Amaranth (whole grain, raw)
0.2 mg
(per 5 g edible portion)
Fu, Gluten products (baked type, ita-fu)
1 mg
(per 20 g edible portion)
Foxtail millet (milled grain, raw)
0.2 mg
(per 5 g edible portion)
Corn (popcorn, oil-popped and salted)
0.4 mg
(per 10 g edible portion)
Buckwheat flour (outer layer)
0.5 mg
(per 12 g edible portion)
Fu, Gluten products (baked type, kuruma-fu)
0.4 mg
(per 10 g edible portion)
Oats (oatmeal, raw)
0.5 mg
(per 15 g edible portion)
Rye (whole flour)
0.2 mg
(per 5 g edible portion)
Fu, Gluten products (baked type, kanze-fu)
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