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

• Fu, Gluten products (baked type, kanze-fu)
  
  6 mg
• Fu, Gluten products (steamed type)
  
  7 mg
• Akumaki
  
  16 mg
• Wheat gluten (textured type)
  
  36 mg
• Dried buckwheat noodles (dry form, boiled)
  
  50 mg
• Wheat gluten (powdered type)
  
  60 mg
• Barley, Noodles (dry form, boiled)
  
  64 mg
• Chinese noodles (wet form, boiled)
  
  70 mg
• Dried Chinese noodles (dry form, boiled)
  
  75 mg
• Premixed flour (for tenpura)
  
  77 mg
• Somen and Hiyamugi (dry form, boiled)
  
  85 mg
• Fu, Gluten products (baked type, kuruma-fu)
  
  110 mg
• Udon (wet form, boiled)
  
  120 mg
• Tenobe-somen and Tenobehiyamugi (dry form, boiled)
  
  130 mg
• Steamed Chinese noodles
  
  170 mg
• Okinawa noodles (wet form, boiled)
  
  170 mg
• Macaroni and Spaghetti (dry form, boiled)
  
  170 mg
• Fu, Gluten products (baked type, ita-fu)
  
  190 mg
• Dried Okinawa noodles (dry form, boiled)
  
  200 mg
• Onigiri
  
  200 mg