Oat FlourPartially Debranned Oat Flour573132.280.214.50931.1300.140.719.220.8641
Whole Wheat PastaDry Whole-Wheat Pasta4994.150.610.0991.501043.90.430.340.961319.7486
Brown Rice FlourRice flour, brown5153.940.790.061.3501080.94NANANA6.5210.2478
Spinach Spaghetti Dry Spinach Spaghetti 5272.230.320.10.801063.86NANANA1519471
Barley Malt flourBarley malt flour5122.60.550.131.201111.13NANANA1014.6429
Barley flourBarley flour or meal4892.270.470.110.9901061.13NANANA14.315420
51% whole wheat PastaDry 51% whole wheat Pasta with Unenriched Semolina 5133.80.50.0881.23NA1043.70.280.280.8514.319407
Dry Soba Japanese NoodlesNoodles, japanese, soba, dry47610.190.0230.290106NANANANANA20.4360
Dry Corn Gluten-free PastaPasta, gluten-free, corn, dry5062.950.410.041.270112NANANANA15.610.6359
Dry PastaDry Unenriched Pasta5262.140.390.0340.7701063.80.160.170.684.5418.5268
Dry CouscousCouscous, dry5330.910.170.0170.340110NANANANA7.118241
Dry Rice NoodlesRice noodles, dry5160.790.220.0370.1801140.17NANANA2.278.43217
Dry parboiled enriched Long-grain White RiceRice, white, long-grain, parboiled, enriched, dry5301.460.420.0240.4301150.470.0280.160.32.5510.6217
Dry parboiled Long-grain White RiceRice, white, long-grain, parboiled, unenriched, dry5301.460.420.0240.4301150.470.0280.160.32.5510.6217
Enriched Wheat FlourUnbleached Enriched All-purpose White Wheat Flour5161.40.220.0310.5501080.38NANANA3.8314.6153
Wheat FlourUnenriched All-purpose White Wheat Flour5161.40.220.0310.5501080.38NANANA3.8314.6153
Rice FlourUnenriched White Rice Flour51920.550.0950.4401140.17NANANA3.48.43139
Dry Somen Japanese NoodlesNoodles, japanese, somen, dry5051.150.160.0410.430105NANANANA6.116113
Tapioca PearlsDry Tapioca Pearls5070.0280.0070.0010.00301264.75NANANA1.280.279.92
Macronutrients in Top 20 Dried Cereals with the highest Phosphorus content per 5 oz
In the above table you can find and compare the amount of macronutrients in dried cereals , sorted by most amount of Phosphorus per 5 ounces.
Top 5 dried cereals with most amount of phosphorus per 5 ounces are:
- Partially Debranned Oat Flour
- Dry Whole-Wheat Pasta
- Brown Rice Flour
- Dry Spinach Spaghetti
- Barley malt flour