Chromium Content of Cereals (11 - 20)

3 μg

(per 150 g edible portion)
Buckwheat noodles (wet form, boiled)
-

(per 10 g edible portion)
Buckwheat flour (inner layer)
4 μg

(per 175 g edible portion)
Udon (wet form, raw)
-

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

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

(per 15 g edible portion)
Wheat flour (soft flour, first grade)
-

(per 15 g edible portion)
Rye (whole flour)
-

(per 15 g edible portion)
Shiratamako
-

(per 10 g edible portion)
Joshin powder
1 μg

(per 50 g edible portion)
Yaki-onigiri

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