Sodium Content of Cereals
(41 - 50)
156 mg
(per 120 g edible portion)
Tenobe-somen and Tenobehiyamugi (dry form, boiled)
240 mg
(per 200 g edible portion)
Udon (wet form, boiled)
13 mg
(per 12 g edible portion)
Fu, Gluten products (baked type, kuruma-fu)
170 mg
(per 200 g edible portion)
Somen and Hiyamugi (dry form, boiled)
12 mg
(per 15 g edible portion)
Premixed flour (for tenpura)
116 mg
(per 155 g edible portion)
Dried Chinese noodles (dry form, boiled)
140 mg
(per 200 g edible portion)
Chinese noodles (wet form, boiled)
176 mg
(per 275 g edible portion)
Barley, Noodles (dry form, boiled)
130 mg
(per 260 g edible portion)
Dried buckwheat noodles (dry form, boiled)
51 mg
(per 320 g edible portion)
Akumaki
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