Cereals Low in Iodine (1st - 20th) (per 100 g edible portion)

• Oats (oatmeal, raw)
  
  0 μg
• Barley (pressed grain, raw)
  
  0 μg
• Wheat, Whole grain (imported, soft, raw)
  
  0 μg
• Wheat, Whole grain (imported, hard, raw)
  
  0 μg
• Wheat flour (soft flour, second grade)
  
  0 μg
• Wheat flour (medium flour, first grade)
  
  0 μg
• Wheat flour (medium flour, second grade)
  
  0 μg
• Wheat flour (hard flour, first grade)
  
  0 μg
• Wheat flour (hard flour, second grade)
  
  0 μg
• Wheat flour (hard flour, whole)
  
  0 μg
• Premixed flour (for hot cake)
  
  0 μg
• Udon (dry form, raw)
  
  0 μg
• Somen and Hiyamugi (dry form, raw)
  
  0 μg
• Somen and Hiyamugi (dry form, boiled)
  
  0 μg
• Chinese noodles (wet form, boiled)
  
  0 μg
• Macaroni and Spaghetti (dry form, raw)
  
  0 μg
• Macaroni and Spaghetti (dry form, boiled)
  
  0 μg
• Rice, Paddy rice grain (under-milled rice, raw)
  
  0 μg
• Rice, Paddy rice grain (well-milled rice, raw)
  
  0 μg
• Rice, Paddy rice grain (well-milled rice with embryo, raw)
  
  0 μg