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Cereals
Dark Rye FlourRye flour, dark73.41.1NA9.8631812NA990142335.73.971021.33.57
Buckwheat FlourWhole-groat Buckwheat Flour81.41.02NA8.064984.0388.5669114511.3226.2223.37
Raw AmaranthUncooked Amaranth Grain3161.04NA154926.6NA11051008377.945.722.42.78
Medium Rye flourRye flour, medium47.60.66NA5.041254.8NA44774228.63.974.321.81.8
RyeRye grain47.60.73NA5.22185.1NA659101227.63.975.26211.4
Whole Wheat PastaDry Whole-Wheat Pasta57.50.99NA7.22545.9NA681861154125.916.31.35
Wild RiceRaw Wild Rice41.71.04NA3.93512.64NA8598475.56141215.41.33
Long-grain Brown RiceRaw Long-grain Brown Rice180.6NA2.562305.66127617496349.924.2323.41.3
TeffRaw Teff3571.6NA1536518.3NA8518478.73247.217.51.23
Raw SpeltUncooked Spelt53.61NA8.82705.918279677023.2166.5221.17
Light Rye FlourRye flour, light25.80.42NA1.863.52.3NA258445353.972.6422.61.13
Oat FlourPartially Debranned Oat Flour1090.87NA7.942867.98NA89773667.537.76.35170.99
Rice BranCrude Rice Bran1131.44NA36.8155028NA33282947319.9212120.99
Dry PastaDry Unenriched Pasta41.70.57NA2.581051.8NA375443125122.819.60.95
Whole Sorghum FlourWhole-grain Sorghum Flour240.5NA6.232442.5NA55264324.25.953.2320.40.93
Boiled BuckwheatCooked Buckwheat Groats140.29NA1.61010.8NA1391754.377.941.21500.79
Whole Wheat FlourWhole-grain Wheat Flour67.50.81NA7.142728.071167087201233.975.1621.30.71
Cooked Wild RiceWild rice, cooked5.950.24NA1.263.50.56NA1632001.65.952.661470.65
Millet FlourMillet flour27.81.06NA7.82362NA566445657.945.217.20.6
Cooked Long-grain Brown RiceRice, brown, long-grain, cooked5.950.21NA1.177.41.93NA20417111.57.941.41390.48
Cooked Whole-wheat PastaPasta, whole-wheat, cooked25.80.45NA3.41072.62NA252191727.942.661230.4
Cooked PastaPasta, cooked, unenriched, without added salt140.2NA0.9935.70.64NA11587.352.4211230.18

Minerals in Top 30 Cereals with the highest Sucrose content per 7 oz

In the above table you can find and compare the amount of minerals in all cereals , sorted by most amount of Sucrose per 7 ounces.

Top 5 cereals with most amount of sucrose per 7 ounces are:

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