Zinc Content of Cereals
(31 - 40)
0.3 mg
(per 20 g edible portion)
Rice, Paddy rice grain (well-milled rice, raw)
0.9 mg
(per 72 g edible portion)
Rye bread
0.2 mg
(per 15 g edible portion)
Shiratamako
0.6 mg
(per 50 g edible portion)
Barley (splited grain, raw)
0.4 mg
(per 30 g edible portion)
Barley (pressed grain, raw)
1.3 mg
(per 120 g edible portion)
Okinawa noodles (wet form, raw)
0.5 mg
(per 47 g edible portion)
Foxtail millet (glutinous cake)
1.3 mg
(per 130 g edible portion)
Buckwheat noodles (wet form, raw)
0.1 mg
(per 10 g edible portion)
Joshin powder
0.2 mg
(per 15 g edible portion)
Wheat flour (hard flour, second grade)
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