The amount of Cereals that contain 35 μg of Vitamin B7 (Biotin)
(31 - 40)
0.2 μg
(per 15 g edible portion)
Wheat flour (medium flour, first grade)
×
175
0.3 μg
(per 20 g edible portion)
Rice, Paddy rice grain (well-milled rice, raw)
×
117
2.8 μg
(per 200 g edible portion)
Macaroni and Spaghetti (dry form, boiled)
×
12.5
2.3 μg
(per 180 g edible portion)
Somen and Hiyamugi (dry form, raw)
×
15.2
2.3 μg
(per 180 g edible portion)
Udon (dry form, raw)
×
15.2
1.8 μg
(per 150 g edible portion)
Rice, Cooked paddy rice (half-milled rice)
×
19.4
0.2 μg
(per 15 g edible portion)
Wheat flour (soft flour, first grade)
×
175
0.1 μg
(per 10 g edible portion)
Joshin powder
×
350
0.6 μg
(per 50 g edible portion)
Yaki-onigiri
×
58.3
0.2 μg
(per 15 g edible portion)
Shiratamako
×
175
<
1
…
4
5
6
>
