Molybdenum Content of Cereals
(11 - 20)
8 μg
(per 15 g edible portion)
Shiratamako
11 μg
(per 20 g edible portion)
Macaroni and Spaghetti (dry form, raw)
48 μg
(per 100 g edible portion)
Rice-koji
5 μg
(per 10 g edible portion)
Buckwheat flour (straight)
27 μg
(per 60 g edible portion)
Rice cake
7 μg
(per 15 g edible portion)
Wheat flour (hard flour, whole)
4 μg
(per 10 g edible portion)
Buckwheat flour (middle layer)
65 μg
(per 150 g edible portion)
Sekihan
22 μg
(per 50 g edible portion)
Yaki-onigiri
53 μg
(per 150 g edible portion)
Rice, Cooked paddy rice (under-milled rice)
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