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Legumes
Cereals
Dark Rye FlourRye flour, dark1682.54NA22.572627.5NA2263325281.69.072348.88.16
Buckwheat FlourWhole-groat Buckwheat Flour1862.34NA18.411399.22021529261726501450.67.7
Raw AmaranthUncooked Amaranth Grain7212.4NA34.5112515NA2527230485181351.26.35
Medium Rye flourRye flour, medium1091.5NA11.528611NA1021169665.39.079.8449.84.1
RyeRye grain1091.66NA1249911.7NA15062313639.0712483.22
Whole Wheat PastaDry Whole-Wheat Pasta1322.25NA16.458113.5NA1556196935227.213.537.23.1
Wild RiceRaw Wild Rice952.38NA8.98036.03NA1964193712.731.827353.04
Long-grain Brown RiceRaw Long-grain Brown Rice411.37NA5.85526132901411113477.622.79.6653.53
TeffRaw Teff8163.67NA34.683542NA194619372054.416.5402.8
Raw SpeltUncooked Spelt1222.3NA2061713.5417181917605336.315502.68
Light Rye FlourRye flour, light590.97NA4.131455.27NA5901016809.076.0351.72.6
Oat FlourPartially Debranned Oat Flour2492NA1865318.2NA205016831548614.538.82.27
Rice BranCrude Rice Bran2593.3NA84354364.5NA7607673670.822.727.4282.27
Dry PastaDry Unenriched Pasta951.3NA5.92404.16NA857101228727.26.4452.18
Whole Sorghum FlourWhole-grain Sorghum Flour54.41.15NA14.25585.7NA1261147055.313.67.446.52.13
Boiled BuckwheatCooked Buckwheat Groats31.80.66NA3.632311.83NA3183999.98182.773431.8
Whole Wheat FlourWhole-grain Wheat Flour1541.86NA16.362118.4265161916472809.0711.848.71.63
Cooked Wild RiceWild rice, cooked13.60.55NA2.721451.28NA3724583.6313.66.083351.5
Millet FlourMillet flour63.52.43NA185404.54NA12931016148181239.31.36
Cooked Long-grain Brown RiceRice, brown, long-grain, cooked13.60.48NA2.541774.4NA46739026.3183.223191.1
Cooked Whole-wheat PastaPasta, whole-wheat, cooked591.02NA7.82456NA576435165186.082800.91
Cooked PastaPasta, cooked, unenriched, without added salt31.80.45NA2.2781.61.46NA2632001204.542.32820.41

Minerals in Top 30 Cereals with the highest Sucrose content per 1 lb

In the above table you can find and compare the amount of minerals in all cereals , sorted by most amount of Sucrose per 1 pound.

Top 5 cereals with most amount of sucrose per 1 pound are:

  1. Dark Rye Flour
  2. Whole-groat Buckwheat Flour
  3. Uncooked Amaranth Grain
  4. Medium Rye flour
  5. Rye grain