Cereals High in Iron (81st - 100th) (per 100 g edible portion)
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Soft rolls
0.7 mg
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Corn (corn flour)
0.6 mg
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Rice, Cooked upland rice (brown rice)
0.6 mg
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Rice, Cooked paddy rice (brown rice)
0.6 mg
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Shao mai pastry
0.6 mg
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Macaroni and Spaghetti (dry form, boiled)
0.6 mg
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Tenobe-somen and Tenobehiyamugi (dry form, raw)
0.6 mg
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Somen and Hiyamugi (dry form, raw)
0.6 mg
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Udon (dry form, raw)
0.6 mg
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Croissants
0.6 mg
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White table bread
0.6 mg
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Premixed flour (for tenpura)
0.6 mg
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Wheat flour (medium flour, first grade)
0.6 mg
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Wheat flour (soft flour, first grade)
0.6 mg
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Fu, Gluten products (steamed tubular type)
0.5 mg
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Dried Okinawa noodles (dry form, boiled)
0.5 mg
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Chinese noodles (wet form, raw)
0.5 mg
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Premixed flour (for hot cake)
0.5 mg
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Job's tears (milled grain, raw)
0.4 mg
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Domyojiko
0.4 mg