Cereals Low in Molybdenum (1st - 20th) (per 100 g edible portion)

• Udon (wet form, boiled)
  
  2 μg
• Somen and Hiyamugi (dry form, boiled)
  
  3 μg
• Chinese noodles (wet form, boiled)
  
  5 μg
• Udon (wet form, raw)
  
  7 μg
• Rice, Paddy rice diluted gruels (well-milled rice)
  
  7 μg
• Barley (pressed grain, raw)
  
  8 μg
• Rice, Paddy rice thin gruels (well-milled rice)
  
  8 μg
• Barley (splited grain, raw)
  
  9 μg
• Wheat flour (medium flour, first grade)
  
  9 μg
• Wheat flour (medium flour, second grade)
  
  10 μg
• Corn (corn grits)
  
  10 μg
• Japanese barnyard millet (milled grain, raw)
  
  10 μg
• Premixed flour (for hot cake)
  
  11 μg
• Macaroni and Spaghetti (dry form, boiled)
  
  11 μg
• Buckwheat noodles (wet form, boiled)
  
  11 μg
• Wheat flour (soft flour, first grade)
  
  12 μg
• Udon (dry form, raw)
  
  12 μg
• Buckwheat flour (inner layer)
  
  12 μg
• Rice, Paddy rice gruels (well-milled rice)
  
  13 μg
• Wheat flour (soft flour, second grade)
  
  14 μg