The amount of Cereals that contain 4 mg of Zinc (1 - 10)

• 

  1.6 mg

  (per 10 g edible portion)

  Wheat germ
  × 2.5
• 

  0.9 mg

  (per 15 g edible portion)

  Amaranth (whole grain, raw)
  × 4.4
• 

  0.5 mg

  (per 10 g edible portion)

  Buckwheat flour (outer layer)
  × 8
• 

  0.3 mg

  (per 7 g edible portion)

  Barley, Roasted flour
  × 13.3
• 

  0.5 mg

  (per 15 g edible portion)

  Rye (whole flour)
  × 8
• 

  0.5 mg

  (per 15 g edible portion)

  Wheat flour (hard flour, whole)
  × 8
• 

  0.1 mg

  (per 5 g edible portion)

  Fu, Gluten products (baked type, ita-fu)
  × 40
• 

  0.5 mg

  (per 20 g edible portion)

  Japanese barnyard millet (milled grain, raw)
  × 8
• 

  0.3 mg

  (per 12 g edible portion)

  Fu, Gluten products (baked type, kuruma-fu)
  × 13.3
• 

  0.4 mg

  (per 15 g edible portion)

  Proso millet (milled grain, raw)
  × 10