Vitamin B7 (Biotin) Content of Cereals
(31 - 40)
0.2 μg
(per 15 g edible portion)
Wheat flour (medium flour, first grade)
0.3 μg
(per 20 g edible portion)
Rice, Paddy rice grain (well-milled rice, raw)
2.8 μg
(per 200 g edible portion)
Macaroni and Spaghetti (dry form, boiled)
2.3 μg
(per 180 g edible portion)
Somen and Hiyamugi (dry form, raw)
2.3 μg
(per 180 g edible portion)
Udon (dry form, raw)
1.8 μg
(per 150 g edible portion)
Rice, Cooked paddy rice (half-milled rice)
0.2 μg
(per 15 g edible portion)
Wheat flour (soft flour, first grade)
0.1 μg
(per 10 g edible portion)
Joshin powder
0.6 μg
(per 50 g edible portion)
Yaki-onigiri
0.2 μg
(per 15 g edible portion)
Shiratamako
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