Sodium Content of Cereals
(31 - 40)
144 mg
(per 36 g edible portion)
Raisin bread
190 mg
(per 50 g edible portion)
Yaki-onigiri
35 mg
(per 10 g edible portion)
Bread crumbs (wet form)
399 mg
(per 190 g edible portion)
Udon (dry form, boiled)
200 mg
(per 100 g edible portion)
Onigiri
200 mg
(per 100 g edible portion)
Dried Okinawa noodles (dry form, boiled)
10 mg
(per 5 g edible portion)
Fu, Gluten products (baked type, ita-fu)
340 mg
(per 200 g edible portion)
Macaroni and Spaghetti (dry form, boiled)
340 mg
(per 200 g edible portion)
Okinawa noodles (wet form, boiled)
255 mg
(per 150 g edible portion)
Steamed Chinese noodles
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