Cereals Low in Calcium (81st - 100th) (per 100 g edible portion)

• Barley (pressed grain, raw)
  
  17 mg
• Barley (splited grain, raw)
  
  17 mg
• Udon (dry form, raw)
  
  17 mg
• Somen and Hiyamugi (dry form, raw)
  
  17 mg
• Buckwheat flour (straight)
  
  17 mg
• Udon (wet form, raw)
  
  18 mg
• Dried Chinese noodles (dry form, raw)
  
  18 mg
• Macaroni and Spaghetti (dry form, raw)
  
  18 mg
• Buckwheat noodles (wet form, raw)
  
  18 mg
• Buckwheat flour (middle layer)
  
  19 mg
• Wheat flour (medium flour, first grade)
  
  20 mg
• Wheat flour (hard flour, first grade)
  
  20 mg
• Tenobe-somen and Tenobehiyamugi (dry form, raw)
  
  20 mg
• Chinese noodles (wet form, boiled)
  
  20 mg
• Croissants
  
  21 mg
• Chinese noodles (wet form, raw)
  
  21 mg
• Barley (under-milled pressed grain, raw)
  
  23 mg
• Wheat flour (soft flour, first grade)
  
  23 mg
• Dried Okinawa noodles (dry form, raw)
  
  23 mg
• Dried buckwheat noodles (dry form, raw)
  
  24 mg