Iron Content of Cereals
(71 - 80)
1.1 mg
(per 180 g edible portion)
Tenobe-somen and Tenobehiyamugi (dry form, raw)
1.1 mg
(per 180 g edible portion)
Somen and Hiyamugi (dry form, raw)
1.1 mg
(per 180 g edible portion)
Udon (dry form, raw)
0.3 mg
(per 45 g edible portion)
Croissants
0.4 mg
(per 70 g edible portion)
White table bread
0.1 mg
(per 15 g edible portion)
Premixed flour (for tenpura)
0.1 mg
(per 15 g edible portion)
Wheat flour (medium flour, first grade)
0.1 mg
(per 15 g edible portion)
Wheat flour (soft flour, first grade)
0.5 mg
(per 94 g edible portion)
Fu, Gluten products (steamed tubular type)
0.5 mg
(per 100 g edible portion)
Dried Okinawa noodles (dry form, boiled)
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