The amount of Cereals that contain 4 mg of Iron (21 - 30)

• 

  0.3 mg

  (per 20 g edible portion)

  Japanese barnyard millet (milled grain, raw)
  × 13.3
• 

  0.3 mg

  (per 20 g edible portion)

  Parboiled grain
  × 13.3
• 

  0.2 mg

  (per 10 g edible portion)

  Rye (flour)
  × 20
• 

  0.2 mg

  (per 15 g edible portion)

  Corn (corn meal)
  × 20
• 

  0.3 mg

  (per 20 g edible portion)

  Rice, Paddy rice grain (half-milled rice, raw)
  × 13.3
• 

  1.4 mg

  (per 90 g edible portion)

  Dried Okinawa noodles (dry form, raw)
  × 2.9
• 

  1.8 mg

  (per 130 g edible portion)

  Buckwheat noodles (wet form, raw)
  × 2.2
• 

  0.1 mg

  (per 10 g edible portion)

  Bread crumbs (dry form)
  × 40
• 

  0.3 mg

  (per 20 g edible portion)

  Macaroni and Spaghetti (dry form, raw)
  × 13.3
• 

  1 mg

  (per 72 g edible portion)

  Rye bread
  × 4