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

0.4 g

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

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

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

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

(per 20 g edible portion)
Macaroni and Spaghetti (dry form, raw)
5.1 g

(per 190 g edible portion)
French bread
0.4 g

(per 15 g edible portion)
Wheat flour (hard flour, first grade)
0.4 g

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

(per 12 g edible portion)
Fu, Gluten products (baked type, kuruma-fu)
2.1 g

(per 85 g edible portion)
Precooked Chinese noodles (dried by frying, seasoned)

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