The amount of Cereals that contain 0.2 μg of Chromium (1 - 10)

• 

  6 μg

  (per 90 g edible portion)

  Precooked Chinese noodle (dried by frying)
  × 0.03
• 

  1 μg

  (per 15 g edible portion)

  Amaranth (whole grain, raw)
  × 0.2
• 

  1 μg

  (per 10 g edible portion)

  Buckwheat flour (outer layer)
  × 0.2
• 

  3 μg

  (per 75 g edible portion)

  Rice vermicelli (raw)
  × 0.07
• 

  4 μg

  (per 130 g edible portion)

  Buckwheat noodle (wet form, raw)
  × 0.05
• 

  3 μg

  (per 150 g edible portion)

  Buckwheat noodle (wet form, boiled)
  × 0.07
• 

  4 μg

  (per 175 g edible portion)

  Udon (wet form, raw)
  × 0.05
• 

  1 μg

  (per 50 g edible portion)

  Yaki-onigiri
  × 0.2
• 

  2 μg

  (per 150 g edible portion)

  Rice, Cooked paddy rice (well-milled rice with embryo)
  × 0.1
• 

  2 μg

  (per 200 g edible portion)

  Macaroni and Spaghetti (dry form, boiled)
  × 0.1