Iodine Content of Cereals
(1 - 10)
13 μg
(per 50 g edible portion)
Yaki-onigiri
4 μg
(per 75 g edible portion)
Rice vermicelli (raw)
5 μg
(per 130 g edible portion)
Buckwheat noodles (wet form, raw)
-
(per 15 g edible portion)
Shiratamako
-
(per 10 g edible portion)
Buckwheat flour (outer layer)
2 μg
(per 90 g edible portion)
Precooked Chinese noodles (dried by frying)
4 μg
(per 175 g edible portion)
Udon (wet form, raw)
-
(per 10 g edible portion)
Buckwheat flour (straight)
2 μg
(per 150 g edible portion)
Sekihan
1 μg
(per 60 g edible portion)
Rice cake
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