The amount of Cereals that contain 4 μg of Vitamin B7 (Biotin)
(31 - 40)
0.2 μg
(per 15 g edible portion)
Wheat flour (medium flour, first grade)
×
20
0.3 μg
(per 20 g edible portion)
Rice, Paddy rice grain (well-milled rice, raw)
×
13.3
2.8 μg
(per 200 g edible portion)
Macaroni and Spaghetti (dry form, boiled)
×
1.4
2.3 μg
(per 180 g edible portion)
Somen and Hiyamugi (dry form, raw)
×
1.7
2.3 μg
(per 180 g edible portion)
Udon (dry form, raw)
×
1.7
1.8 μg
(per 150 g edible portion)
Rice, Cooked paddy rice (half-milled rice)
×
2.2
0.2 μg
(per 15 g edible portion)
Wheat flour (soft flour, first grade)
×
20
0.1 μg
(per 10 g edible portion)
Joshin powder
×
40
0.6 μg
(per 50 g edible portion)
Yaki-onigiri
×
6.7
0.2 μg
(per 15 g edible portion)
Shiratamako
×
20
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