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30 Grains and Pasta Highest in Calcium

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1300mg Calcium = 100% DV
  1. Cooked Teff
    123.5mg (9% DV) in 1 cup
  2. Cooked Amaranth
    115.6mg (9% DV) in 1 cup
  3. Quinoa Cooked
    31.5mg (2% DV) in 1 cup
  4. Spinach Egg Noodles (cooked)
    30.4mg (2% DV) in 1 cup
  5. Cooked Oat Bran
    21.9mg (2% DV) in 1 cup
  6. Cooked Oatmeal
    21.1mg (2% DV) in 1 cup
  7. Cooked Brown Rice
    19.5mg (2% DV) in 1 cup
  8. Cooked Spelt
    19.4mg (1% DV) in 1 cup
  9. Egg Noodles (cooked)
    19.2mg (1% DV) in 1 cup
  10. Cooked Bulgur
    18.2mg (1% DV) in 1 cup
  11. Cooked Pearled Barley
    17.3mg (1% DV) in 1 cup
  12. Millet Flour
    16.7mg (1% DV) in 1 cup
  13. Canned Hominy
    16.5mg (1% DV) in 1 cup
  14. Cooked Long-grain White Rice
    15.8mg (1% DV) in 1 cup
  15. Kamut Cooked
    15.5mg (1% DV) in 1 cup
  16. Whole Wheat Pasta
    15.2mg (1% DV) in 1 cup spaghetti not packed
  17. Whole Grain Sorghum Flour
    14.5mg (1% DV) in 1 cup
  18. Cooked Japanese Somen
    14.1mg (1% DV) in 1 cup
  19. Cooked Couscous
    12.6mg (1% DV) in 1 cup, cooked
  20. Roasted Buckwheat Groats
    11.8mg (1% DV) in 1 cup
  21. Cooked Pasta (unenriched)
    8.7mg (1% DV) in 1 cup spaghetti not packed
  22. Rice Noodles (cooked)
    7mg (1% DV) in 1 cup
  23. Cooked Long-grain Brown Rice
    6.1mg in 1 cup
  24. Cooked Millet
    5.2mg in 1 cup
  25. Cooked Wild Rice
    4.9mg in 1 cup
  26. Japanese Soba Noodles (buckwheat)
    4.6mg in 1 cup
  27. Rice Bran
    4.2mg in 1 tablespoon
  28. Cornstarch
    2.6mg in 1 cup
  29. Yellow Cornmeal (Grits)
    2.3mg in 1 cup
  30. Gluten Free Corn Noodles (cooked)
    1.4mg in 1 cup

Data Source: USDA National Nutrient Database for Standard Reference, Release 28.