Dietary fibers (Insoluble) Content of Cereals (31 - 40)

0.2 g

(per 10 g edible portion)
Bread crumbs (wet form)
3.2 g

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

(per 180 g edible portion)
Udon (dry form, raw)
2.2 g

(per 130 g edible portion)
Buckwheat noodles (wet form, raw)
0.3 g

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

(per 150 g edible portion)
Sekihan
0.2 g

(per 15 g edible portion)
Wheat flour (hard flour, second grade)
0.2 g

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

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

(per 15 g edible portion)
Corn (corn flour)

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