CornstarchCornstarch2.620.066NA0.623.940.07NA173.943.67120.079110
Light Rye FlourRye flour, light18.20.3NA1.27451.63NA18231424.62.81.86161.12
Wheat FlourUnenriched All-purpose White Wheat Flour20.60.2NA1.630.20.9458.514814746.62.750.9616.41.7
Oat FlourPartially Debranned Oat Flour680.54NA4.951784.97NA5594594223.53.9610.61.82
Medium Rye flourRye flour, medium34.40.47NA3.64903.46NA32253620.62.873.115.72.47
Whole Yellow Corn FlourWhole-grain Yellow Corn Flour9.70.32NA3.31290.64NA37743621.36.932.4152.63
Rice FlourUnenriched White Rice Flour13.70.18NA0.48481.646213410420.601.116.23.54
SemolinaSemolina, unenriched23.60.26NA1.765.30.86NA189258NA1.41.4617.64.6
CornmealWhole-grain Yellow Cornmeal8.30.27NA4.771750.69NA33339621.448.32.5145
Whole Sorghum FlourWhole-grain Sorghum Flour16.70.35NA4.371711.75NA387451174.182.2714.36.26
Dark Rye FlourRye flour, dark570.86NA7.652469.33NA768110327.73.087.7516.56.57
Whole Wheat FlourWhole-grain Wheat Flour500.6NA5.3201686525534912.943.8215.87.3
Barley Malt flourBarley malt flour51.20.37NA6.521341.65NA42031052.215.22.8511.47.8
Millet FlourMillet flour18.30.7NA5.161561.3NA373293435.243.4411.37.88
Whole Soft Wheat FlourSoft Wheat Whole Grain Flour49.70.72NA5.61765.1NA486593194.54.4618.78.05
Enriched Wheat FlourUnbleached Enriched All-purpose White Wheat Flour20.60.2NA6.3730.20.943814814746.62.750.9616.48.1
Enriched SemolinaSemolina, enriched23.60.26NA6.0665.30.86NA1892581241.41.4617.68.3
Brown Rice FlourRice flour, brown150.32NA2.731545.5377.446439813.3113.3716.58.73
Barley flourBarley flour or meal46.40.5NA3.91391.58342944854.65.82.917.69.1
Buckwheat FlourWhole-groat Buckwheat Flour610.77NA6.063753.0366.65038618.516.44.6616.69.18
Minerals in Top 20 Ground Cereals with the lowest Vitamin B3 content per 500 kcal
In the above table you can find and compare the amount of minerals in ground cereals , sorted by least amount of Vitamin B3 per 500 calories.
Top 5 ground cereals with least amount of vitamin b3 per 500 calories are:
- Cornstarch
- Light Rye Flour
- Unenriched All-purpose White Wheat Flour
- Partially Debranned Oat Flour
- Medium Rye flour