Cereals Low in Iron (41st - 60th) (per 100 g edible portion)

• Premixed flour (for hot cake)
  
  0.5 mg
• Chinese noodles (wet form, raw)
  
  0.5 mg
• Dried Okinawa noodles (dry form, boiled)
  
  0.5 mg
• Fu, Gluten products (steamed tubular type)
  
  0.5 mg
• Wheat flour (soft flour, first grade)
  
  0.6 mg
• Wheat flour (medium flour, first grade)
  
  0.6 mg
• Premixed flour (for tenpura)
  
  0.6 mg
• White table bread
  
  0.6 mg
• Croissants
  
  0.6 mg
• Udon (dry form, raw)
  
  0.6 mg
• Somen and Hiyamugi (dry form, raw)
  
  0.6 mg
• Tenobe-somen and Tenobehiyamugi (dry form, raw)
  
  0.6 mg
• Macaroni and Spaghetti (dry form, boiled)
  
  0.6 mg
• Shao mai pastry
  
  0.6 mg
• Rice, Cooked paddy rice (brown rice)
  
  0.6 mg
• Rice, Cooked upland rice (brown rice)
  
  0.6 mg
• Corn (corn flour)
  
  0.6 mg
• Soft rolls
  
  0.7 mg
• Dried Chinese noodles (dry form, raw)
  
  0.7 mg
• Okinawa noodles (wet form, raw)
  
  0.7 mg