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Cereals
Dark Rye FlourRye flour, dark6454.40.530.291.801364.60.460.443.5747.231.6
Buckwheat FlourWhole-groat Buckwheat Flour6656.151.340.141.7401405.16NANA3.372025
Raw AmaranthUncooked Amaranth Grain736142.90.0835.4301293.350.020.542.7813.327
Medium Rye flourRye flour, medium69330.360.191.201502.20.240.121.823.421.6
RyeRye grain6713.230.390.211.301511.940.220.321.43020.5
Whole Wheat PastaDry Whole-Wheat Pasta6995.80.850.142.101465.440.60.481.3518.327.5
Wild RiceRaw Wild Rice7082.140.310.60.7501494.96NANA1.3312.329.2
Long-grain Brown RiceRaw Long-grain Brown Rice7286.351.170.0641.9201511.3001.37.1415
TeffRaw Teff7284.720.890.271.86NA1453.650.931.451.231626.4
Raw SpeltUncooked Spelt6714.820.810.132.37013913.50.481.671.1721.229
Light Rye FlourRye flour, light7082.640.30.160.9901521.850.180.281.131619.5
Oat FlourPartially Debranned Oat Flour802183.20.296.3201301.600.20.991329
Rice BranCrude Rice Bran62741.48.280.63140991.80.40.40.9941.726.5
Dry PastaDry Unenriched Pasta73630.550.0481.0701485.30.220.240.956.3526
Whole Sorghum FlourWhole-grain Sorghum Flour7126.631.050.122.65NA1523.850.322.60.931316.7
Boiled BuckwheatCooked Buckwheat Groats1831.230.270.0280.35039.61.80.20.40.795.366.7
Whole Wheat FlourWhole-grain Wheat Flour6754.960.850.142.1701430.810.09900.7121.226.2
Cooked Wild RiceWild rice, cooked2000.670.0970.190.24042.31.450.40.40.653.577.9
Millet FlourMillet flour7588.431.060.0875.06NA1493.302.50.66.9521.3
Cooked Long-grain Brown RiceRice, brown, long-grain, cooked2441.920.520.0220.7050.80.48000.483.185.44
Cooked Whole-wheat PastaPasta, whole-wheat, cooked2963.40.480.0711.07059.71.50.140.140.47.7412
Cooked PastaPasta, cooked, unenriched, without added salt3141.850.350.0480.59061.21.10.060.0790.183.5711.5

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

In the above table you can find and compare the amount of macronutrients 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