The amount of Cereals that contain 3.5 mg of Iron (181 - 190)

• 

  0.5 mg

  (per 175 g edible portion)

  Udon (wet form, raw)
  × 7
• 

  0.1 mg

  (per 60 g edible portion)

  Rice cake
  × 35
• 

  0.1 mg

  (per 50 g edible portion)

  Yaki-onigiri
  × 35
• 

  0.3 mg

  (per 150 g edible portion)

  Rice, Paddy rice gruel (brown rice)
  × 11.7
• 

  0.3 mg

  (per 150 g edible portion)

  Rice, Cooked paddy rice (well-milled rice with embryo)
  × 11.7
• 

  0.3 mg

  (per 150 g edible portion)

  Rice, Cooked paddy rice (under-milled rice)
  × 11.7
• 

  0.3 mg

  (per 150 g edible portion)

  Rice, Cooked paddy rice (half-milled rice)
  × 11.7
• 

  0.2 mg

  (per 120 g edible portion)

  Tenobe-somen and Tenobehiyamugi (dry form, boiled)
  × 17.5
• 

  0.4 mg

  (per 200 g edible portion)

  Somen and Hiyamugi (dry form, boiled)
  × 8.8
• 

  0.4 mg

  (per 190 g edible portion)

  Udon (dry form, boiled)
  × 8.8