Foods High in Ash (1461st - 1480th) (per 100 g edible portion)

• Adzuki bean, An, Bean paste (koshi-an)
  
  0.5 g
• Wasanbonto
  
  0.5 g
• Corn (corn flour)
  
  0.5 g
• Macaroni and Spaghetti (dry form, boiled)
  
  0.5 g
• Okinawa noodles (wet form, boiled)
  
  0.5 g
• Wheat flour (hard flour, second grade)
  
  0.5 g
• Wheat flour (medium flour, second grade)
  
  0.5 g
• Wheat flour (soft flour, second grade)
  
  0.5 g
• Butterscotch
  
  0.4 g
• Puff pie
  
  0.4 g
• Boro (eisei-boro)
  
  0.4 g
• Wheat flour cracker (maki-senbei)
  
  0.4 g
• Karinto (sugar)
  
  0.4 g
• Yokan (mushi-yokan)
  
  0.4 g
• Manju (to-manju)
  
  0.4 g
• Manju (kuri-manju)
  
  0.4 g
• Taruto
  
  0.4 g
• Daifuku-mochi
  
  0.4 g
• Sakura-mochi (kanto style)
  
  0.4 g
• Karukan
  
  0.4 g