The amount of Cereals that contain 0.27 mg of Iron
(21 - 30)
0.5 mg
(per 15 g edible portion)
Wheat flour (hard flour, whole)
×
0.5
0.2 mg
(per 7 g edible portion)
Barley, Roasted flour
×
1.4
0.3 mg
(per 10 g edible portion)
Buckwheat flour (middle layer)
×
0.9
0.3 mg
(per 10 g edible portion)
Buckwheat flour (straight)
×
0.9
2.6 mg
(per 100 g edible portion)
Dried buckwheat noodle (dry form, raw)
×
0.1
0.4 mg
(per 20 g edible portion)
Rice, Paddy rice grain (brown rice, raw)
×
0.7
0.3 mg
(per 15 g edible portion)
Proso millet (milled grain, raw)
×
0.9
2.1 mg
(per 100 g edible portion)
Barley, Noodle (dry form, raw)
×
0.1
0.4 mg
(per 20 g edible portion)
Corn (whole grain, raw)
×
0.7
0.2 mg
(per 10 g edible portion)
Buckwheat flour (inner layer)
×
1.4
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