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Cereals
Cooked Long-grain Brown RiceRice, brown, long-grain, cooked2442.370.630.0270.87062.40.59000.593.96.7
Long-grain Brown RiceRaw Long-grain Brown Rice81.72.60.480.0260.79062.30.54000.542.946.16
Whole Wheat FlourWhole-grain Wheat Flour88.22.20.380.0640.96063.50.360.04400.329.4411.7
Medium Rye flourRye flour, medium861.30.150.0840.510650.950.10.0520.77109.35
Oat FlourPartially Debranned Oat Flour74.36.771.20.112.37048.80.5900.0740.374.8311
Cooked PastaPasta, cooked, unenriched, without added salt1901.770.330.0460.56058.61.060.0570.0760.173.411
Dry PastaDry Unenriched Pasta811.220.220.0190.44060.42.160.0890.0970.392.610.5
Light Rye FlourRye flour, light841.10.130.070.42064.40.780.0760.120.486.728.25
Cooked Whole-wheat PastaPasta, whole-wheat, cooked2013.440.490.0721.1060.51.50.140.140.47.8512
RyeRye grain88.81.450.170.0960.58067.30.870.0980.140.6313.49.18
Rice BranCrude Rice Bran9519.83.960.36.80470.850.190.190.472012.7
Dark Rye FlourRye flour, dark922.050.250.140.83063.42.130.210.21.662214.7
Whole Wheat PastaDry Whole-Wheat Pasta85.22.50.360.060.91062.52.340.260.20.587.8412
Raw AmaranthUncooked Amaranth Grain815.681.180.0342.2052.81.370.0080.221.135.411
Cooked Wild RiceWild rice, cooked29710.150.280.35063.42.170.590.590.985.3512
TeffRaw Teff81.71.950.370.110.77NA59.81.50.380.60.516.5411
Boiled BuckwheatCooked Buckwheat Groats3262.020.440.0460.570652.930.330.651.38.811
Raw SpeltUncooked Spelt88.82.160.360.0581.06062.36.050.210.750.529.513
Millet FlourMillet flour78.53.340.420.0352NA591.300.990.242.758.44
Whole Sorghum FlourWhole-grain Sorghum Flour83.62.80.440.0511.1NA641.620.131.10.395.57.04

Macronutrients in Top 30 Cereals with the lowest Glucose content per 300 kcal

In the above table you can find and compare the amount of macronutrients in all cereals , sorted by least amount of Glucose per 300 calories.

Top 5 cereals with least amount of glucose per 300 calories are:

  1. Cooked Gluten-free Pasta from Corn And Rice Flour
  2. Cooked Long-grain Brown Rice
  3. Raw Long-grain Brown Rice
  4. Prepared instant Long-grain White Rice, enriched
  5. Whole-grain Wheat Flour