Iodine Content of Cereals
(51 - 54)
0 μg
(per 15 g edible portion)
Wheat flour (medium flour, first grade)
0 μg
(per 15 g edible portion)
Wheat flour (soft flour, second grade)
0 μg
(per 30 g edible portion)
Barley (pressed grain, raw)
0 μg
(per 10 g edible portion)
Oats (oatmeal, raw)
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