Calcium Content of Cereals
(31 - 40)
24 mg
(per 100 g edible portion)
Dried buckwheat noodles (dry form, raw)
21 mg
(per 90 g edible portion)
Dried Okinawa noodles (dry form, raw)
3 mg
(per 15 g edible portion)
Wheat flour (soft flour, first grade)
21 mg
(per 100 g edible portion)
Chinese noodles (wet form, raw)
9 mg
(per 45 g edible portion)
Croissants
40 mg
(per 200 g edible portion)
Chinese noodles (wet form, boiled)
36 mg
(per 180 g edible portion)
Tenobe-somen and Tenobehiyamugi (dry form, raw)
3 mg
(per 15 g edible portion)
Wheat flour (hard flour, first grade)
3 mg
(per 15 g edible portion)
Wheat flour (medium flour, first grade)
2 mg
(per 10 g edible portion)
Buckwheat flour (middle layer)
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