Magnesium Content of Cereals
(31 - 40)
2 mg
(per 5 g edible portion)
Fu, Gluten products (baked type, kanze-fu)
29 mg
(per 72 g edible portion)
Rye bread
4 mg
(per 10 g edible portion)
Bread crumbs (dry form)
5 mg
(per 15 g edible portion)
Wheat flour (hard flour, second grade)
86 mg
(per 260 g edible portion)
Dried buckwheat noodles (dry form, boiled)
31 mg
(per 97 g edible portion)
Japanese style instant cup noodles (dried by frying)
5 mg
(per 15 g edible portion)
Corn (corn flour)
3 mg
(per 10 g edible portion)
Rye (flour)
5 mg
(per 15 g edible portion)
Wheat flour (soft flour, second grade)
3 mg
(per 10 g edible portion)
Bread crumbs (wet form)
<
1
…
4
…
12
>
