Carbohydrate Content of Cereals (21 - 30)

11.2 g

(per 15 g edible portion)
Wheat flour (medium flour, first grade)
11.2 g

(per 15 g edible portion)
Wheat flour (soft flour, second grade)
14.8 g

(per 20 g edible portion)
Rice, Paddy rice grain (brown rice, raw)
14.7 g

(per 20 g edible portion)
Parboiled grain
11.1 g

(per 15 g edible portion)
Wheat flour (medium flour, second grade)
11 g

(per 15 g edible portion)
Proso millet (milled grain, raw)
14.6 g

(per 20 g edible portion)
Foxtail millet (milled grain, raw)
53.3 g

(per 73 g edible portion)
Dried Chinese noodles (dry form, raw)
130.9 g

(per 180 g edible portion)
Somen and Hiyamugi (dry form, raw)
14.5 g

(per 20 g edible portion)
Japanese barnyard millet (milled grain, raw)

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