Iron Content of Cereals
(11 - 20)
0.5 mg
(per 15 g edible portion)
Wheat flour (hard flour, whole)
0.2 mg
(per 7 g edible portion)
Barley, Roasted flour
0.3 mg
(per 10 g edible portion)
Buckwheat flour (middle layer)
0.3 mg
(per 10 g edible portion)
Buckwheat flour (straight)
2.6 mg
(per 100 g edible portion)
Dried buckwheat noodles (dry form, raw)
0.4 mg
(per 20 g edible portion)
Rice, Paddy rice grain (brown rice, raw)
0.3 mg
(per 15 g edible portion)
Proso millet (milled grain, raw)
2.1 mg
(per 100 g edible portion)
Barley, Noodles (dry form, raw)
0.4 mg
(per 20 g edible portion)
Corn (whole grain, raw)
0.2 mg
(per 10 g edible portion)
Buckwheat flour (inner layer)
<
1
2
…
12
>
