Cereals Low in Vitamin B7 (Biotin) (21st - 40th) (per 100 g edible portion)

• Somen and Hiyamugi (dry form, raw)
  
  1.3 μg
• Macaroni and Spaghetti (dry form, boiled)
  
  1.4 μg
• Rice, Paddy rice grain (well-milled rice, raw)
  
  1.4 μg
• Wheat flour (medium flour, first grade)
  
  1.5 μg
• Premixed flour (for hot cake)
  
  1.5 μg
• Corn (cornflakes)
  
  1.6 μg
• Wheat flour (hard flour, first grade)
  
  1.7 μg
• Precooked Chinese noodles (dried by frying)
  
  1.8 μg
• French bread
  
  1.9 μg
• Precooked Chinese noodles (dried by hot air)
  
  2.2 μg
• White table bread
  
  2.4 μg
• Wheat flour (soft flour, second grade)
  
  2.5 μg
• Rice, Cooked paddy rice (brown rice)
  
  2.5 μg
• Barley (pressed grain, raw)
  
  2.6 μg
• Wheat flour (medium flour, second grade)
  
  2.6 μg
• Wheat flour (hard flour, second grade)
  
  2.6 μg
• Buckwheat noodles (wet form, boiled)
  
  2.7 μg
• Rice, Paddy rice grain (under-milled rice, raw)
  
  2.9 μg
• Corn (corn grits)
  
  3.1 μg
• Rice, Paddy rice grain (well-milled rice with embryo, raw)
  
  3.3 μg