Menu
Spices
Oils
Fruits
Vegetables
Nuts
Legumes
Cereals
Peanut ButterSmooth Peanut Butter5880495950.391130240650412457219
Whole Sorghum FlourWhole-grain Sorghum Flour359033.45.30.6113.4NA76619.41.6134.76684.3
Millet FlourMillet flour382042.55.360.4425.5NA75116.6012.6335108
Raw SpeltUncooked Spelt338024.34.060.6512070268.22.48.45.9107146
TeffRaw Teff3670244.51.359.36NA73118.44.77.36.280133
Split Green PeasRaw Split Green Peas3640394.11.638.56061631.404.427222231
ShoyuShoyu Soy Sauce5305.70.730.292.34049.34031881.4
Raw AmaranthUncooked Amaranth Grain371070.214.60.4227.40653170.12.71467136
Whole Wheat PastaDry Whole-Wheat Pasta352029.34.30.710.6073427.432.46.892139
Dark Rye FlourRye flour, dark3250222.71.4790686232.32.218238159
Navy BeansRaw Navy Beans3370151.75.383.35NA60838.802.133.3153223
Boiled BuckwheatCooked Buckwheat Groats9206.21.340.141.74019991242733.8
Rice BranCrude Rice Bran316020941.73.1671.404979225210134
Cooked Wild RiceWild rice, cooked10103.40.490.951.202137.3223.31840
RyeRye grain338016.31.971.086.607599.81.11.67.1151103
Light Rye FlourRye flour, light357013.31.50.83507679.30.91.45.78098
Pinto BeansRaw Pinto Beans347012.32.352.371.706262101.320155214
Dry PastaDry Unenriched Pasta3710152.770.245.4074726.71.11.24.832130
Oat FlourPartially Debranned Oat Flour404091161.45320657801565147
Oil-Roasted PeanutsOil-Roasted Peanuts no Salt5990525870.38151015341.80.80.840.394280
Cooked Whole-wheat PastaPasta, whole-wheat, cooked1490172.430.365.3803017.50.70.723960
Medium Rye flourRye flour, medium3490151.80.9860754111.20.69118109
Cooked PastaPasta, cooked, unenriched, without added salt15809.31.760.242.9503095.60.30.40.91858

Macronutrients in Top 30 Cereals & Legumes with the highest Glucose content per 1 kg

In the above table you can find and compare the amount of macronutrients in all cereals & legumes , sorted by most amount of Glucose per 1 kilogram.

Top 5 cereals & legumes with most amount of glucose per 1 kilogram are:

  1. Chunk Style Peanut Butter
  2. Smooth Peanut Butter
  3. Whole-grain Sorghum Flour
  4. Millet flour
  5. Uncooked Spelt