The amount of Cereals that contain 4 mg of Iron (71 - 80)

• 

  1.1 mg

  (per 180 g edible portion)

  Tenobe-somen and Tenobehiyamugi (dry form, raw)
  × 3.6
• 

  1.1 mg

  (per 180 g edible portion)

  Somen and Hiyamugi (dry form, raw)
  × 3.6
• 

  1.1 mg

  (per 180 g edible portion)

  Udon (dry form, raw)
  × 3.6
• 

  0.3 mg

  (per 45 g edible portion)

  Croissants
  × 13.3
• 

  0.4 mg

  (per 70 g edible portion)

  White table bread
  × 10
• 

  0.1 mg

  (per 15 g edible portion)

  Premixed flour (for tenpura)
  × 40
• 

  0.1 mg

  (per 15 g edible portion)

  Wheat flour (medium flour, first grade)
  × 40
• 

  0.1 mg

  (per 15 g edible portion)

  Wheat flour (soft flour, first grade)
  × 40
• 

  0.5 mg

  (per 94 g edible portion)

  Fu, Gluten products (steamed tubular type)
  × 8
• 

  0.5 mg

  (per 100 g edible portion)

  Dried Okinawa noodles (dry form, boiled)
  × 8