Buckwheat FlourWhole-groat Buckwheat Flour00.120.0571.840.130.174.5160000.0962.1
Boiled BuckwheatCooked Buckwheat Groats00.0430.0421.020.390.084NA15.20000.0982.07
Whole Sorghum FlourWhole-grain Sorghum Flour00.0920.0171.250.150.091NA6.96NA0.22NA0.141.8
RyeRye grain0.30.0930.0741.260.430.087NA11.20000.251.75
Raw SpeltUncooked Spelt00.110.0332.020.320.0683.0813.300NA0.231.07
Hard Red Spring WheatWheat, hard red spring00.150.0331.740.280.1NA130000.310.58
Whole Soft Wheat FlourSoft Wheat Whole Grain Flour00.0890.0571.60.30.058NA8.43NA000.160.57
Whole Wheat FlourWhole-grain Wheat Flour00.150.0491.460.180.12NA130000.210.56
Soft White WheatWheat, soft white00.120.0311.40.250.11NA120000.30.56
Hard white WheatWheat, hard white00.110.0321.30.280.11NA110000.30.56
Wild RiceRaw Wild Rice0.280.0320.0731.90.30.11NA26.60000.230.53
TeffRaw Teff00.110.0740.920.260.13NANANANANA0.0220.52
Cooked Wild RiceWild rice, cooked00.0510.0861.270.150.13NA25.70000.240.5
Cooked Whole-wheat PastaPasta, whole-wheat, cooked00.10.0662.10.180.062NA140000.150.4
Whole Wheat PastaDry Whole-Wheat PastaNA0.120.0622.470.250.08NA19.60NA00.130.4
Cooked MilletMillet, cooked00.0890.0691.10.140.091NA160000.0170.25
MilletRaw Millet00.110.0771.250.220.1322.50000.0130.24
Long-grain Brown RiceRaw Long-grain Brown Rice00.150.0261.770.290.131.366.270000.160.16
Cooked Long-grain Brown RiceRice, brown, long-grain, cooked00.140.0562.10.310.1NA7.30000.140.16
Cooked CouscousCouscous, cooked00.0560.0240.880.330.046NA13.40000.120.089
Whole Yellow Corn FlourWhole-grain Yellow Corn Flour3.050.0680.0220.530.180.1NA6.930000.120.083
CornmealWhole-grain Yellow Cornmeal3.040.110.05610.120.084NA6.90000.120.083
CornYellow Corn Grain 30.110.0550.990.120.17NA5.20000.130.082
Vitamins in Top 20 Whole Cereals with the highest Vitamin K content per 100 kcal
In the above table you can find and compare the amount of vitamins in whole cereals , sorted by most amount of Vitamin K per 100 calories.
Top 5 whole cereals with most amount of vitamin k per 100 calories are:
- Whole-groat Buckwheat Flour
- Cooked Buckwheat Groats
- Whole-grain Sorghum Flour
- Rye grain
- Uncooked Spelt