Salt equivalents Content of Cereals (41 - 50)

-

(per 12 g edible portion)
Fu, Gluten products (baked type, kuruma-fu)
0.4 g

(per 120 g edible portion)
Tenobe-somen and Tenobehiyamugi (dry form, boiled)
0.6 g

(per 200 g edible portion)
Udon (wet form, boiled)
0.3 g

(per 155 g edible portion)
Dried Chinese noodles (dry form, boiled)
0.4 g

(per 200 g edible portion)
Chinese noodles (wet form, boiled)
0.4 g

(per 200 g edible portion)
Somen and Hiyamugi (dry form, boiled)
-

(per 15 g edible portion)
Premixed flour (for tenpura)
0.6 g

(per 275 g edible portion)
Barley, Noodles (dry form, boiled)
0.3 g

(per 260 g edible portion)
Dried buckwheat noodles (dry form, boiled)
0 g

(per 10 g edible portion)
Rye (flour)

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