Zinc Content of Cereals
(1 - 10)
1.6 mg
(per 10 g edible portion)
Wheat germ
0.9 mg
(per 15 g edible portion)
Amaranth (whole grain, raw)
0.5 mg
(per 10 g edible portion)
Buckwheat flour (outer layer)
0.3 mg
(per 7 g edible portion)
Barley, Roasted flour
0.5 mg
(per 15 g edible portion)
Rye (whole flour)
0.5 mg
(per 15 g edible portion)
Wheat flour (hard flour, whole)
0.1 mg
(per 5 g edible portion)
Fu, Gluten products (baked type, ita-fu)
0.5 mg
(per 20 g edible portion)
Japanese barnyard millet (milled grain, raw)
0.3 mg
(per 12 g edible portion)
Fu, Gluten products (baked type, kuruma-fu)
0.4 mg
(per 15 g edible portion)
Proso millet (milled grain, raw)
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