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Cereals
Dark Rye FlourRye flour, dark570.86NA7.652469.33NA768110327.73.087.7516.52.77
Buckwheat FlourWhole-groat Buckwheat Flour610.77NA6.063753.0366.65038618.516.44.6616.62.54
Boiled BuckwheatCooked Buckwheat Groats380.79NA4.352772.2NA3804781221.73.34112.17
Raw AmaranthUncooked Amaranth Grain2140.71NA10.33344.5NA75168525.25.43.8715.21.9
Cooked Wild RiceWild rice, cooked150.6NA2.971581.4NA4065003.96156.633661.63
Medium Rye flourRye flour, medium34.40.47NA3.64903.46NA32253620.62.873.115.71.3
RyeRye grain35.50.54NA3.91633.8NA49175420.62.963.9215.71.05
Cooked Long-grain Brown RiceRice, brown, long-grain, cooked120.43NA2.281593.96NA41935023.616.32.92860.98
Whole Wheat PastaDry Whole-Wheat Pasta410.71NA5.141824.24NA4876161108.524.211.70.97
Wild RiceRaw Wild Rice29.40.73NA2.752481.86NA6065983.929.88.35110.94
Long-grain Brown RiceRaw Long-grain Brown Rice12.30.41NA1.761583.98742434123.36.82.9160.9
Raw SpeltUncooked Spelt400.76NA6.572014.413659357417.3124.8516.30.87
TeffRaw Teff2451.1NA10.425112.6NA584582616.34.95120.84
Light Rye FlourRye flour, light18.20.3NA1.27451.63NA18231424.62.81.86160.8
Rice BranCrude Rice Bran901.15NA29.3123622.5NA2653235024.77.99.569.70.79
Cooked Whole-wheat PastaPasta, whole-wheat, cooked43.60.76NA5.771814.43NA42632212213.44.52070.67
Whole Sorghum FlourWhole-grain Sorghum Flour16.70.35NA4.371711.75NA387451174.182.2714.30.65
Dry PastaDry Unenriched Pasta28.30.39NA1.7571.41.24NA255301858.11.913.30.65
Oat FlourPartially Debranned Oat Flour680.54NA4.951784.97NA5594594223.53.9610.60.62
Whole Wheat FlourWhole-grain Wheat Flour500.6NA5.3201686525534912.943.8215.80.53
Millet FlourMillet flour18.30.7NA5.161561.3NA373293435.243.4411.30.39
Cooked PastaPasta, cooked, unenriched, without added salt220.32NA1.6571NA18413983.53.161.61970.28

Minerals in Top 30 Cereals with the highest Sucrose content per 500 kcal

In the above table you can find and compare the amount of minerals in all cereals , sorted by most amount of Sucrose per 500 calories.

Top 5 cereals with most amount of sucrose per 500 calories are:

  1. Dark Rye Flour
  2. Whole-groat Buckwheat Flour
  3. Cooked Buckwheat Groats
  4. Uncooked Amaranth Grain
  5. Cooked Wild Rice