Iron Content of Foods
(801 - 810)
1.2 mg
(per 200 g edible portion)
Macaroni and Spaghetti (dry form, boiled)
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)
0.3 mg
(per 50 g edible portion)
White-flesh (for frying, frozen)
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