Sodium Content of Cereals
(51 - 60)
2 mg
(per 30 g edible portion)
Fu, Gluten products (steamed type)
-
(per 5 g edible portion)
Fu, Gluten products (baked type, kanze-fu)
1 mg
(per 15 g edible portion)
Domyojiko
1 mg
(per 20 g edible portion)
Japanese barnyard millet (milled grain, raw)
1 mg
(per 20 g edible portion)
Corn (whole grain, raw)
3 mg
(per 100 g edible portion)
Rice-koji
-
(per 10 g edible portion)
Wheat germ
-
(per 10 g edible portion)
Oats (oatmeal, raw)
-
(per 15 g edible portion)
Corn (corn meal)
3 mg
(per 150 g edible portion)
Buckwheat noodles (wet form, boiled)
<
1
…
6
…
12
>
