The amount of Cereals that contain 200 mg of Calcium (21 - 30)

• 

  4 mg

  (per 12 g edible portion)

  Hardtack
  × 50
• 

  20 mg

  (per 70 g edible portion)

  White table bread
  × 10
• 

  4 mg

  (per 15 g edible portion)

  Wheat flour (medium flour, second grade)
  × 50
• 

  4 mg

  (per 15 g edible portion)

  Wheat flour (soft flour, second grade)
  × 50
• 

  27 mg

  (per 100 g edible portion)

  Barley, Noodles (dry form, raw)
  × 7.4
• 

  4 mg

  (per 15 g edible portion)

  Wheat flour (hard flour, whole)
  × 50
• 

  3 mg

  (per 10 g edible portion)

  Rye (flour)
  × 66.7
• 

  3 mg

  (per 10 g edible portion)

  Bread crumbs (wet form)
  × 66.7
• 

  3 mg

  (per 12 g edible portion)

  Fu, Gluten products (baked type, kuruma-fu)
  × 66.7
• 

  4 mg

  (per 15 g edible portion)

  Wheat flour (hard flour, second grade)
  × 50