Calcium Content of Cereals
(91 - 100)
1 mg
(per 20 g edible portion)
Corn (whole grain, raw)
1 mg
(per 15 g edible portion)
Shiratamako
5 mg
(per 100 g edible portion)
Rice-koji
1 mg
(per 10 g edible portion)
Joshin powder
3 mg
(per 50 g edible portion)
Yaki-onigiri
8 mg
(per 150 g edible portion)
Rice, Cooked paddy rice (well-milled rice with embryo)
1 mg
(per 20 g edible portion)
Rice, Paddy rice grain (well-milled rice, raw)
3 mg
(per 68 g edible portion)
Kiritanpo
6 mg
(per 150 g edible portion)
Rice, Cooked paddy rice (under-milled rice)
6 mg
(per 150 g edible portion)
Rice, Cooked paddy rice (half-milled rice)
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