Buckwheat FlourWhole-groat Buckwheat Flour00.370.175.50.390.5213.548.40000.296.27
Boiled BuckwheatCooked Buckwheat Groats00.130.133.071.170.25NA45.70000.296.2
Whole Sorghum FlourWhole-grain Sorghum Flour00.270.0513.760.450.27NA21NA0.67NA0.425.35
RyeRye grain0.890.280.223.81.30.26NA33.70000.755.24
Raw SpeltUncooked Spelt00.320.16.070.950.29.234000NA0.73.2
Hard Red Spring WheatWheat, hard red spring00.460.15.20.850.31NA39.20000.921.73
Whole Soft Wheat FlourSoft Wheat Whole Grain Flour00.270.174.830.910.17NA25.3NA000.481.7
Whole Wheat FlourWhole-grain Wheat Flour00.440.154.370.530.36NA390000.631.68
Soft White WheatWheat, soft white00.360.0944.20.750.33NA360000.891.68
Hard white WheatWheat, hard white00.340.0953.840.840.32NA33.30000.891.67
Wild RiceRaw Wild Rice0.840.0970.225.660.90.33NA800000.691.6
TeffRaw Teff00.320.222.750.770.39NANANANANA0.0651.55
Cooked Wild RiceWild rice, cooked00.150.263.820.460.4NA77.20000.711.5
Cooked Whole-wheat PastaPasta, whole-wheat, cooked00.310.26.30.540.19NA42.30000.461.2
Whole Wheat PastaDry Whole-Wheat PastaNA0.350.197.40.740.24NA590NA00.391.2
Cooked MilletMillet, cooked00.270.213.350.430.27NA480000.050.76
MilletRaw Millet00.330.233.750.670.39.0567.50000.040.71
Long-grain Brown RiceRaw Long-grain Brown Rice00.440.0785.30.870.394.08190000.490.49
Cooked Long-grain Brown RiceRice, brown, long-grain, cooked00.430.176.250.930.3NA220000.410.49
Cooked CouscousCouscous, cooked00.170.0722.630.990.14NA400000.350.27
Whole Yellow Corn FlourWhole-grain Yellow Corn Flour9.140.20.0661.580.550.31NA20.80000.350.25
CornmealWhole-grain Yellow Cornmeal9.10.320.1730.350.25NA20.70000.350.25
CornYellow Corn Grain 9.040.320.1730.350.51NA15.60000.40.25
Vitamins in Top 20 Whole Cereals with the highest Vitamin K content per 300 kcal
In the above table you can find and compare the amount of vitamins in whole cereals , sorted by most amount of Vitamin K per 300 calories.
Top 5 whole cereals with most amount of vitamin k per 300 calories are:
- Whole-groat Buckwheat Flour
- Cooked Buckwheat Groats
- Whole-grain Sorghum Flour
- Rye grain
- Uncooked Spelt