The amount of Cereals that contain 4.1 mg of Iron (21 - 30)

• 

  0.5 mg

  (per 15 g edible portion)

  Wheat flour (hard flour, whole)
  × 8.2
• 

  0.2 mg

  (per 7 g edible portion)

  Barley, Roasted flour
  × 20.5
• 

  0.3 mg

  (per 10 g edible portion)

  Buckwheat flour (middle layer)
  × 13.7
• 

  0.3 mg

  (per 10 g edible portion)

  Buckwheat flour (straight)
  × 13.7
• 

  2.6 mg

  (per 100 g edible portion)

  Dried buckwheat noodle (dry form, raw)
  × 1.6
• 

  0.4 mg

  (per 20 g edible portion)

  Rice, Paddy rice grain (brown rice, raw)
  × 10.2
• 

  0.3 mg

  (per 15 g edible portion)

  Proso millet (milled grain, raw)
  × 13.7
• 

  2.1 mg

  (per 100 g edible portion)

  Barley, Noodle (dry form, raw)
  × 2
• 

  0.4 mg

  (per 20 g edible portion)

  Corn (whole grain, raw)
  × 10.2
• 

  0.2 mg

  (per 10 g edible portion)

  Buckwheat flour (inner layer)
  × 20.5