Vitamin B7 (Biotin) Content of Cereals
(21 - 30)
0.4 μg
(per 15 g edible portion)
Wheat flour (hard flour, second grade)
0.4 μg
(per 15 g edible portion)
Wheat flour (medium flour, second grade)
0.8 μg
(per 30 g edible portion)
Barley (pressed grain, raw)
3.8 μg
(per 150 g edible portion)
Rice, Cooked paddy rice (brown rice)
0.4 μg
(per 15 g edible portion)
Wheat flour (soft flour, second grade)
1.7 μg
(per 70 g edible portion)
White table bread
3.6 μg
(per 190 g edible portion)
French bread
1.6 μg
(per 90 g edible portion)
Precooked Chinese noodles (dried by frying)
0.3 μg
(per 15 g edible portion)
Wheat flour (hard flour, first grade)
0.2 μg
(per 10 g edible portion)
Corn (cornflakes)
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