Cereals Low in Iron (21st - 40th) (per 100 g edible portion)

• Rice, Cooked paddy rice (half-milled rice)
  
  0.2 mg
• Rice, Cooked paddy rice (under-milled rice)
  
  0.2 mg
• Rice, Cooked paddy rice (well-milled rice with embryo)
  
  0.2 mg
• Rice, Paddy rice gruels (brown rice)
  
  0.2 mg
• Rice, Cooked upland rice (half-milled rice)
  
  0.2 mg
• Rice, Cooked upland rice (under-milled rice)
  
  0.2 mg
• Quick-cooking rice, raw
  
  0.2 mg
• Yaki-onigiri
  
  0.2 mg
• Rice cake
  
  0.2 mg
• Udon (wet form, raw)
  
  0.3 mg
• Chinese noodles (wet form, boiled)
  
  0.3 mg
• Steamed Chinese noodles
  
  0.3 mg
• Dried Chinese noodles (dry form, boiled)
  
  0.3 mg
• Rice-koji
  
  0.3 mg
• Corn (corn grits)
  
  0.3 mg
• Foxtail millet (glutinous cake)
  
  0.4 mg
• Okinawa noodles (wet form, boiled)
  
  0.4 mg
• Sekihan
  
  0.4 mg
• Domyojiko
  
  0.4 mg
• Job's tears (milled grain, raw)
  
  0.4 mg