The amount of Cereals that contain 20 μg of Vitamin B7 (Biotin) (31 - 40)

• 

  0.2 μg

  (per 15 g edible portion)

  Wheat flour (medium flour, first grade)
  × 100
• 

  0.3 μg

  (per 20 g edible portion)

  Rice, Paddy rice grain (well-milled rice, raw)
  × 66.7
• 

  2.8 μg

  (per 200 g edible portion)

  Macaroni and Spaghetti (dry form, boiled)
  × 7.1
• 

  2.3 μg

  (per 180 g edible portion)

  Somen and Hiyamugi (dry form, raw)
  × 8.7
• 

  2.3 μg

  (per 180 g edible portion)

  Udon (dry form, raw)
  × 8.7
• 

  1.8 μg

  (per 150 g edible portion)

  Rice, Cooked paddy rice (half-milled rice)
  × 11.1
• 

  0.2 μg

  (per 15 g edible portion)

  Wheat flour (soft flour, first grade)
  × 100
• 

  0.1 μg

  (per 10 g edible portion)

  Joshin powder
  × 200
• 

  0.6 μg

  (per 50 g edible portion)

  Yaki-onigiri
  × 33.3
• 

  0.2 μg

  (per 15 g edible portion)

  Shiratamako
  × 100