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

• Fu, Gluten products (steamed tubular type)
  
  3 mg
• Wheat gluten (textured type)
  
  3 mg
• Shiratamako
  
  3 mg
• Rice, Paddy rice thin gruels (under-milled rice)
  
  4 mg
• Rice, Paddy rice thin gruels (well-milled rice)
  
  4 mg
• Somen and Hiyamugi (dry form, boiled)
  
  5 mg
• Tenobe-somen and Tenobehiyamugi (dry form, boiled)
  
  5 mg
• Rice, Paddy rice thin gruels (half-milled rice)
  
  5 mg
• Rice, Paddy rice diluted gruels (well-milled rice)
  
  6 mg
• Rice, Paddy rice diluted gruels (under-milled rice)
  
  8 mg
• Udon (wet form, boiled)
  
  9 mg
• Rice, Paddy rice diluted gruels (half-milled rice)
  
  9 mg
• Barley, Noodles (dry form, boiled)
  
  10 mg
• Dried Okinawa noodles (dry form, boiled)
  
  10 mg
• Macaroni and Spaghetti (dry form, boiled)
  
  12 mg
• Rice, Paddy rice gruels (well-milled rice)
  
  12 mg
• Rice, Paddy rice thin gruels (brown rice)
  
  12 mg
• Dried buckwheat noodles (dry form, boiled)
  
  13 mg
• Udon (dry form, boiled)
  
  14 mg
• Rice, Paddy rice gruels (under-milled rice)
  
  15 mg