Iodine Content of Cereals
(21 - 30)
Tr
(per 190 g edible portion)
French bread
Tr
(per 15 g edible portion)
Wheat flour (soft flour, first grade)
Tr
(per 50 g edible portion)
Barley (splited grain, raw)
0 μg
(per 15 g edible portion)
Rye (whole flour)
0 μg
(per 20 g edible portion)
Japanese barnyard millet (milled grain, raw)
0 μg
(per 20 g edible portion)
Corn (whole grain, raw)
0 μg
(per 10 g edible portion)
Buckwheat flour (middle layer)
0 μg
(per 10 g edible portion)
Buckwheat flour (inner layer)
0 μg
(per 100 g edible portion)
Rice-koji
0 μg
(per 150 g edible portion)
Rice, Paddy rice thin gruels (well-milled rice)
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