Cereals Low in Phosphorus (41st - 60th) (per 100 g edible portion)

• Rice vermicelli (raw)
  
  59 mg
• Chinese noodles (wet form, raw)
  
  60 mg
• Fu, Gluten products (steamed type)
  
  60 mg
• Chio tzu pastry
  
  60 mg
• Shao mai pastry
  
  60 mg
• Barley, Noodles (dry form, boiled)
  
  61 mg
• Okinawa noodles (wet form, raw)
  
  65 mg
• Croissants
  
  67 mg
• Rice, Cooked paddy rice (well-milled rice with embryo)
  
  68 mg
• Wheat flour (soft flour, first grade)
  
  70 mg
• Udon (dry form, raw)
  
  70 mg
• Somen and Hiyamugi (dry form, raw)
  
  70 mg
• Tenobe-somen and Tenobehiyamugi (dry form, raw)
  
  70 mg
• French bread
  
  72 mg
• Dried buckwheat noodles (dry form, boiled)
  
  72 mg
• Wheat flour (medium flour, first grade)
  
  74 mg
• Chinese style instant cup noodles (dried by frying, chow mein type)
  
  74 mg
• Wheat flour (hard flour, first grade)
  
  75 mg
• Bread type rolls
  
  75 mg
• Nan
  
  77 mg