Cereals High in Calcium (21st - 40th) (per 100 g edible portion)

• Buckwheat flour (outer layer)
  
  32 mg
• Raisin bread
  
  32 mg
• Rye (whole flour)
  
  31 mg
• Fu, Gluten products (baked type, ita-fu)
  
  31 mg
• Wheat gluten (paste type)
  
  30 mg
• Hardtack
  
  30 mg
• White table bread
  
  29 mg
• Bread crumbs (semi-dry form)
  
  28 mg
• Wheat flour (medium flour, second grade)
  
  28 mg
• Wheat flour (soft flour, second grade)
  
  27 mg
• Barley, Noodles (dry form, raw)
  
  27 mg
• Wheat flour (hard flour, whole)
  
  26 mg
• Wheat, Whole grain (imported, hard, raw)
  
  26 mg
• Wheat, Whole grain (domestic, medium, raw)
  
  26 mg
• Rye (flour)
  
  25 mg
• Bread crumbs (wet form)
  
  25 mg
• Fu, Gluten products (baked type, kuruma-fu)
  
  25 mg
• Wheat flour (hard flour, second grade)
  
  25 mg
• Dried buckwheat noodles (dry form, raw)
  
  24 mg
• Dried Okinawa noodles (dry form, raw)
  
  23 mg