Ash Content of Cereals (71 - 80)

1 g

(per 200 g edible portion)
Okinawa noodles (wet form, boiled)
0.1 g

(per 15 g edible portion)
Wheat flour (hard flour, second grade)
0.1 g

(per 15 g edible portion)
Wheat flour (medium flour, second grade)
0.1 g

(per 15 g edible portion)
Wheat flour (soft flour, second grade)
0.1 g

(per 15 g edible portion)
Corn (corn grits)
1 g

(per 260 g edible portion)
Dried buckwheat noodles (dry form, boiled)
0.3 g

(per 75 g edible portion)
Rice vermicelli (raw)
-

(per 10 g edible portion)
Joshin powder
0.1 g

(per 20 g edible portion)
Rice, Paddy rice grain (well-milled rice, raw)
0.5 g

(per 120 g edible portion)
Tenobe-somen and Tenobehiyamugi (dry form, boiled)

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