Iodine Content of Cereals
(41 - 50)
0 μg
(per 200 g edible portion)
Macaroni and Spaghetti (dry form, boiled)
0 μg
(per 20 g edible portion)
Macaroni and Spaghetti (dry form, raw)
0 μg
(per 200 g edible portion)
Chinese noodles (wet form, boiled)
0 μg
(per 200 g edible portion)
Somen and Hiyamugi (dry form, boiled)
0 μg
(per 180 g edible portion)
Somen and Hiyamugi (dry form, raw)
0 μg
(per 180 g edible portion)
Udon (dry form, raw)
0 μg
(per 15 g edible portion)
Wheat flour (hard flour, whole)
0 μg
(per 15 g edible portion)
Wheat flour (hard flour, second grade)
0 μg
(per 15 g edible portion)
Wheat flour (hard flour, first grade)
0 μg
(per 15 g edible portion)
Wheat flour (medium flour, second grade)
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