Buckwheat FlourWhole-groat Buckwheat Flour410.52NA4.062512.0344.63375775.7113.12117
Whole Sorghum FlourWhole-grain Sorghum Flour120.25NA3.141231.26NA2783241231.6310.36.4
RyeRye grain240.37NA2.631102.58NA3325101422.6510.65.9
Raw SpeltUncooked Spelt270.51NA4.4413639240138811.783.28113.6
Boiled BuckwheatCooked Buckwheat Groats70.15NA0.8510.4NA70882.240.6175.61.9
TeffRaw Teff1800.81NA7.631849.24NA4294274.4123.638.81.9
Whole Wheat FlourWhole-grain Wheat Flour340.41NA3.61374.0758.535736361.822.610.71.9
Whole Soft Wheat FlourSoft Wheat Whole Grain Flour330.48NA3.71173.4NA32339412.732.9612.41.9
Hard Red Spring WheatWheat, hard red spring250.41NA3.61244.06NA33234070.722.7812.81.9
Hard white WheatWheat, hard white320.36NA4.56933.82NA355432NA23.339.571.9
Soft White WheatWheat, soft white340.43NA5.37903.4NA402435NA23.4610.41.9
Wild RiceRaw Wild Rice210.52NA1.961771.33NA4334272.875.967.761.9
Whole Wheat PastaDry Whole-Wheat Pasta290.5NA3.621283NA34343477.662.978.21.4
MilletRaw Millet80.75NA31141.6329.52851952.751.688.670.9
Cooked Whole-wheat PastaPasta, whole-wheat, cooked130.23NA1.72541.32NA1279636.341.3461.80.6
Long-grain Brown RiceRaw Long-grain Brown Rice90.3NA1.31162.85643112501752.13120.6
Cooked Wild RiceWild rice, cooked30.12NA0.6320.28NA821010.831.34740.5
Whole Yellow Corn FlourWhole-grain Yellow Corn Flour70.23NA2.38930.46NA27231515.451.73110.3
CornYellow Corn Grain 70.31NA2.71270.49NA21028715.5352.210.40.3
CornmealWhole-grain Yellow Cornmeal60.19NA3.451270.5NA24128715.5351.8210.30.3
Cooked MilletMillet, cooked30.16NA0.63440.27NA100620.920.9171.40.3
Cooked Long-grain Brown RiceRice, brown, long-grain, cooked30.11NA0.56390.97NA103865.840.7170.30.2
Cooked CouscousCouscous, cooked80.041NA0.3880.084NA225827.550.2672.60.1
Minerals in Top 20 Whole Cereals with the highest Vitamin K content per 100 g
In the above table you can find and compare the amount of minerals in whole cereals , sorted by most amount of Vitamin K per 100 grams.
Top 5 whole cereals with most amount of vitamin k per 100 grams are:
- Whole-groat Buckwheat Flour
- Whole-grain Sorghum Flour
- Rye grain
- Uncooked Spelt
- Cooked Buckwheat Groats