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33 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. Uncooked Oats
    84.2mg (6% DV) in 1 cup
  4. Oat Bran
    54.5mg (4% DV) in 1 cup
  5. Quinoa Cooked
    31.5mg (2% DV) in 1 cup
  6. Buckwheat (Uncooked)
    30.6mg (2% DV) in 1 cup
  7. Spinach Egg Noodles (Cooked)
    30.4mg (2% DV) in 1 cup
  8. Cooked Oat Bran
    21.9mg (2% DV) in 1 cup
  9. Cooked Oatmeal
    21.1mg (2% DV) in 1 cup
  10. Cooked Brown Rice
    19.5mg (2% DV) in 1 cup
  11. Cooked Spelt
    19.4mg (1% DV) in 1 cup
  12. Egg Noodles (Cooked)
    19.2mg (1% DV) in 1 cup
  13. Cooked Bulgur
    18.2mg (1% DV) in 1 cup
  14. Cooked Pearled Barley
    17.3mg (1% DV) in 1 cup
  15. Canned Hominy
    16.5mg (1% DV) in 1 cup
  16. Cooked Long-grain White Rice
    15.8mg (1% DV) in 1 cup
  17. Kamut Cooked
    15.5mg (1% DV) in 1 cup
  18. Whole Wheat Pasta
    15.2mg (1% DV) in 1 cup spaghetti not packed
  19. Whole Grain Sorghum Flour
    14.5mg (1% DV) in 1 cup
  20. Cooked Japanese Somen
    14.1mg (1% DV) in 1 cup
  21. Cooked Couscous
    12.6mg (1% DV) in 1 cup, cooked
  22. Roasted Buckwheat Groats
    11.8mg (1% DV) in 1 cup
  23. Cooked Pasta (Unenriched)
    8.7mg (1% DV) in 1 cup spaghetti not packed
  24. Uncooked Yellow Cornmeal
    7.3mg (1% DV) in 1 cup
  25. Uncooked Whole-Grain Cornmeal
    7.3mg (1% DV) in 1 cup
  26. Rice Noodles (Cooked)
    7mg (1% DV) in 1 cup
  27. Cooked Long-grain Brown Rice
    6.1mg in 1 cup
  28. Cooked Millet
    5.2mg in 1 cup
  29. Cooked Wild Rice
    4.9mg in 1 cup
  30. Japanese Soba Noodles (Buckwheat)
    4.6mg in 1 cup
  31. Rice Bran
    4.2mg in 1 tablespoon
  32. Yellow Cornmeal (Grits)
    2.3mg in 1 cup
  33. Gluten Free Corn Noodles (Cooked)
    1.4mg in 1 cup

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