Zinc Content of Cereals
(41 - 50)
0.1 mg
(per 10 g edible portion)
Buckwheat flour (inner layer)
0.9 mg
(per 100 g edible portion)
Rice-koji
0.1 mg
(per 10 g edible portion)
Bread crumbs (dry form)
1.2 mg
(per 150 g edible portion)
Sekihan
1.2 mg
(per 150 g edible portion)
Rice, Cooked paddy rice (brown rice)
1 mg
(per 130 g edible portion)
English muffins
0.2 mg
(per 31 g edible portion)
Soft rolls
1.5 mg
(per 190 g edible portion)
French bread
0.6 mg
(per 70 g edible portion)
White table bread
0.1 mg
(per 15 g edible portion)
Wheat flour (hard flour, first grade)
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