Phosphorus Content of Cereals
(51 - 60)
19 mg
(per 20 g edible portion)
Rice, Paddy rice grain (well-milled rice, raw)
14 mg
(per 15 g edible portion)
Wheat flour (medium flour, second grade)
14 mg
(per 15 g edible portion)
Corn (corn flour)
14 mg
(per 15 g edible portion)
Wheat flour (soft flour, second grade)
41 mg
(per 47 g edible portion)
Foxtail millet (glutinous cake)
31 mg
(per 36 g edible portion)
Raisin bread
83 mg
(per 100 g edible portion)
Rice-koji
58 mg
(per 70 g edible portion)
White table bread
120 mg
(per 150 g edible portion)
Buckwheat noodles (wet form, boiled)
47 mg
(per 60 g edible portion)
Rice cake
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