Iron Content of Cereals
(91 - 100)
0.6 mg
(per 200 g edible portion)
Chinese noodles (wet form, boiled)
0.5 mg
(per 175 g edible portion)
Udon (wet form, raw)
0.1 mg
(per 60 g edible portion)
Rice cake
0.1 mg
(per 50 g edible portion)
Yaki-onigiri
0.3 mg
(per 150 g edible portion)
Rice, Paddy rice gruels (brown rice)
0.3 mg
(per 150 g edible portion)
Rice, Cooked paddy rice (well-milled rice with embryo)
0.3 mg
(per 150 g edible portion)
Rice, Cooked paddy rice (under-milled rice)
0.3 mg
(per 150 g edible portion)
Rice, Cooked paddy rice (half-milled rice)
0.2 mg
(per 120 g edible portion)
Tenobe-somen and Tenobehiyamugi (dry form, boiled)
0.4 mg
(per 200 g edible portion)
Somen and Hiyamugi (dry form, boiled)
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