Cereals Low in Salt equivalents (81st - 100th) (per 100 g edible portion)

• Sorghum (milled grain, raw)
  
  0 g
• Rye (whole flour)
  
  0 g
• Rye (flour)
  
  0 g
• Wheat gluten (textured type)
  
  0.1 g
• Dried buckwheat noodles (dry form, boiled)
  
  0.1 g
• Barley, Noodles (dry form, boiled)
  
  0.2 g
• Premixed flour (for tenpura)
  
  0.2 g
• Somen and Hiyamugi (dry form, boiled)
  
  0.2 g
• Chinese noodles (wet form, boiled)
  
  0.2 g
• Dried Chinese noodles (dry form, boiled)
  
  0.2 g
• Wheat gluten (powdered type)
  
  0.2 g
• Udon (wet form, boiled)
  
  0.3 g
• Tenobe-somen and Tenobehiyamugi (dry form, boiled)
  
  0.3 g
• Fu, Gluten products (baked type, kuruma-fu)
  
  0.3 g
• Steamed Chinese noodles
  
  0.4 g
• Okinawa noodles (wet form, boiled)
  
  0.4 g
• Macaroni and Spaghetti (dry form, boiled)
  
  0.4 g
• Udon (dry form, boiled)
  
  0.5 g
• Dried Okinawa noodles (dry form, boiled)
  
  0.5 g
• Fu, Gluten products (baked type, ita-fu)
  
  0.5 g