Cereals High in Iron (1st - 20th) (per 100 g edible portion)

• Wheat germ
  
  9.4 mg
• Amaranth (whole grain, raw)
  
  9.4 mg
• Wheat gluten (powdered type)
  
  6.6 mg
• Fu, Gluten products (baked type, ita-fu)
  
  4.9 mg
• Foxtail millet (milled grain, raw)
  
  4.8 mg
• Corn (popcorn, oil-popped and salted)
  
  4.3 mg
• Buckwheat flour (outer layer)
  
  4.2 mg
• Fu, Gluten products (baked type, kuruma-fu)
  
  4.2 mg
• Oats (oatmeal, raw)
  
  3.9 mg
• Rye (whole flour)
  
  3.5 mg
• Sorghum (whole grain, raw)
  
  3.3 mg
• Fu, Gluten products (baked type, kanze-fu)
  
  3.3 mg
• Wheat, Whole grain (imported, hard, raw)
  
  3.2 mg
• Wheat, Whole grain (domestic, medium, raw)
  
  3.2 mg
• Wheat flour (hard flour, whole)
  
  3.1 mg
• Barley, Roasted flour
  
  3.1 mg
• Buckwheat flour (middle layer)
  
  3 mg
• Wheat gluten (paste type)
  
  3 mg
• Wheat, Whole grain (imported, soft, raw)
  
  2.9 mg
• Buckwheat flour (straight)
  
  2.8 mg