Oat FlourPartially Debranned Oat Flour4049.11.60.153.2065.70.800.10.56.514.7452
Whole Wheat PastaDry Whole-Wheat Pasta3522.930.430.071.06073.42.740.30.240.689.214343
Brown Rice FlourRice flour, brown3632.780.560.0420.95076.50.66NANANA4.67.23337
Spinach Spaghetti Dry Spinach Spaghetti 3721.570.230.0740.570752.72NANANA10.613.4332
Barley Malt flourBarley malt flour3611.840.390.0950.86078.30.8NANANA7.110.3303
Barley flourBarley flour or meal3451.60.340.0770.7074.50.8NANANA1010.5296
51% whole wheat PastaDry 51% whole wheat Pasta with Unenriched Semolina 3622.680.350.0620.87NA732.60.20.20.61013.5287
Dry Soba Japanese NoodlesNoodles, japanese, soba, dry3360.710.140.0160.2074.6NANANANANA14.4254
Dry Corn Gluten-free PastaPasta, gluten-free, corn, dry3572.080.290.0280.9079.3NANANANA117.46253
Dry PastaDry Unenriched Pasta3711.50.280.0240.54074.72.670.110.120.483.213189
Dry CouscousCouscous, dry3760.640.120.0120.24077.4NANANANA512.8170
Dry Rice NoodlesRice noodles, dry3640.560.150.0260.120800.12NANANA1.65.95153
Dry parboiled enriched Long-grain White RiceRice, white, long-grain, parboiled, enriched, dry3741.030.290.0170.310810.330.020.110.211.87.5153
Dry parboiled Long-grain White RiceRice, white, long-grain, parboiled, unenriched, dry3741.030.290.0170.310810.330.020.110.211.87.5153
Enriched Wheat FlourUnbleached Enriched All-purpose White Wheat Flour3640.980.160.0220.39076.30.27NANANA2.710.3108
Wheat FlourUnenriched All-purpose White Wheat Flour3640.980.160.0220.39076.30.27NANANA2.710.3108
Rice FlourUnenriched White Rice Flour3661.420.390.0670.310800.12NANANA2.45.9598
Dry Somen Japanese NoodlesNoodles, japanese, somen, dry3560.810.120.0290.3074NANANANA4.311.480
Tapioca PearlsDry Tapioca Pearls3580.020.0050.0010.002088.73.35NANANA0.90.197
Macronutrients in Top 20 Dried Cereals with the highest Phosphorus content per 100 g
In the above table you can find and compare the amount of macronutrients in dried cereals , sorted by most amount of Phosphorus per 100 grams.
Top 5 dried cereals with most amount of phosphorus per 100 grams are:
- Partially Debranned Oat Flour
- Dry Whole-Wheat Pasta
- Brown Rice Flour
- Dry Spinach Spaghetti
- Barley malt flour