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Cereals
Dark Rye FlourRye flour, dark1472.22NA19.763524NA1980284671.47.942042.77.14
Buckwheat FlourWhole-groat Buckwheat Flour1632.04NA169968.061771338229022.643.712.444.36.75
Raw AmaranthUncooked Amaranth Grain6312.1NA30.298413.2NA2211201674.21611.4455.56
Medium Rye flourRye flour, medium951.3NA102509.57NA8931484577.948.643.53.57
RyeRye grain951.46NA10.443710.2NA13182024557.9410.5422.8
Whole Wheat PastaDry Whole-Wheat Pasta1151.97NA14.450812NA136117233082411.832.62.7
Wild RiceRaw Wild Rice83.32.08NA7.787035.27NA171916951127.823.730.82.66
Long-grain Brown RiceRaw Long-grain Brown Rice35.71.2NA5.146011.3254123499268208.45472.6
TeffRaw Teff7143.2NA30.373036.7NA1703169517.547.614.4352.46
Raw SpeltUncooked Spelt1072.03NA17.6540123651592154046.431.81343.72.34
Light Rye FlourRye flour, light51.60.85NA3.61274.6NA516889707.945.2845.22.26
Oat FlourPartially Debranned Oat Flour2181.73NA1657216NA1794147213575.412.7342
Rice BranCrude Rice Bran2262.9NA73.6310056.4NA6656589462202424.32
Dry PastaDry Unenriched Pasta83.31.15NA5.162103.64NA750885251245.639.31.9
Whole Sorghum FlourWhole-grain Sorghum Flour47.61NA12.54885NA1103128648.4126.4740.71.87
Boiled BuckwheatCooked Buckwheat Groats27.80.58NA3.182021.6NA2783498.73162.423001.6
Whole Wheat FlourWhole-grain Wheat Flour1351.63NA14.354416232141714412457.9410.342.61.43
Cooked Wild RiceWild rice, cooked120.48NA2.41271.1NA3254013.18125.32931.3
Millet FlourMillet flour55.62.12NA15.64723.98NA11318891301610.434.41.2
Cooked Long-grain Brown RiceRice, brown, long-grain, cooked120.42NA2.221553.87NA40934123162.82790.95
Cooked Whole-wheat PastaPasta, whole-wheat, cooked51.60.89NA6.832145.24NA504381144165.32450.79
Cooked PastaPasta, cooked, unenriched, without added salt27.80.4NA271.41.28NA2301751053.972.022470.36

Minerals in Top 30 Cereals with the highest Sucrose content per 14 oz

In the above table you can find and compare the amount of minerals in all cereals , sorted by most amount of Sucrose per 14 ounces.

Top 5 cereals with most amount of sucrose per 14 ounces are:

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