Cereals Low in Ash (41st - 60th) (per 100 g edible portion)

• Wheat flour (hard flour, first grade)
  
  0.4 g
• Udon (wet form, boiled)
  
  0.4 g
• Tenobe-somen and Tenobehiyamugi (dry form, boiled)
  
  0.4 g
• Rice, Paddy rice grain (well-milled rice, raw)
  
  0.4 g
• Rice, Upland rice grain (well-milled rice, raw)
  
  0.4 g
• Joshin powder
  
  0.4 g
• Rice vermicelli (raw)
  
  0.4 g
• Dried buckwheat noodles (dry form, boiled)
  
  0.4 g
• Corn (corn grits)
  
  0.4 g
• Wheat flour (soft flour, second grade)
  
  0.5 g
• Wheat flour (medium flour, second grade)
  
  0.5 g
• Wheat flour (hard flour, second grade)
  
  0.5 g
• Okinawa noodles (wet form, boiled)
  
  0.5 g
• Macaroni and Spaghetti (dry form, boiled)
  
  0.5 g
• Corn (corn flour)
  
  0.5 g
• Proso millet (milled grain, raw)
  
  0.6 g
• Udon (dry form, boiled)
  
  0.6 g
• Steamed Chinese noodles
  
  0.6 g
• Dried Okinawa noodles (dry form, boiled)
  
  0.6 g
• Macaroni and Spaghetti (dry form, raw)
  
  0.6 g