Iron Content of Cereals
(21 - 30)
0.3 mg
(per 20 g edible portion)
Japanese barnyard millet (milled grain, raw)
0.3 mg
(per 20 g edible portion)
Parboiled grain
0.2 mg
(per 10 g edible portion)
Rye (flour)
0.2 mg
(per 15 g edible portion)
Corn (corn meal)
0.3 mg
(per 20 g edible portion)
Rice, Paddy rice grain (half-milled rice, raw)
1.4 mg
(per 90 g edible portion)
Dried Okinawa noodles (dry form, raw)
1.8 mg
(per 130 g edible portion)
Buckwheat noodles (wet form, raw)
0.1 mg
(per 10 g edible portion)
Bread crumbs (dry form)
0.3 mg
(per 20 g edible portion)
Macaroni and Spaghetti (dry form, raw)
1 mg
(per 72 g edible portion)
Rye bread
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