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33 Grains and Pasta Highest in Magnesium

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420mg Magnesium = 100% DV
  1. Buckwheat (Uncooked)
    392.7mg (94% DV) in 1 cup
  2. Uncooked Oats
    276.1mg (66% DV) in 1 cup
  3. Oat Bran
    220.9mg (53% DV) in 1 cup
  4. Cooked Amaranth
    159.9mg (38% DV) in 1 cup
  5. Uncooked Yellow Cornmeal
    154.9mg (37% DV) in 1 cup
  6. Uncooked Whole-Grain Cornmeal
    154.9mg (37% DV) in 1 cup
  7. Whole Grain Sorghum Flour
    148.8mg (35% DV) in 1 cup
  8. Cooked Teff
    126mg (30% DV) in 1 cup
  9. Quinoa Cooked
    118.4mg (28% DV) in 1 cup
  10. Cooked Spelt
    95.1mg (23% DV) in 1 cup
  11. Cooked Oat Bran
    87.6mg (21% DV) in 1 cup
  12. Cooked Brown Rice
    85.8mg (20% DV) in 1 cup
  13. Roasted Buckwheat Groats
    85.7mg (20% DV) in 1 cup
  14. Kamut Cooked
    82.6mg (20% DV) in 1 cup
  15. Cooked Long-grain Brown Rice
    78.8mg (19% DV) in 1 cup
  16. Cooked Millet
    76.6mg (18% DV) in 1 cup
  17. Cooked Oatmeal
    63.2mg (15% DV) in 1 cup
  18. Whole Wheat Pasta
    63.2mg (15% DV) in 1 cup spaghetti not packed
  19. Cooked Bulgur
    58.2mg (14% DV) in 1 cup
  20. Rice Bran
    57.8mg (14% DV) in 1 tablespoon
  21. Cooked Wild Rice
    52.5mg (12% DV) in 1 cup
  22. Gluten Free Corn Noodles (Cooked)
    50.4mg (12% DV) in 1 cup
  23. Spinach Egg Noodles (Cooked)
    38.4mg (9% DV) in 1 cup
  24. Cooked Pearled Barley
    34.5mg (8% DV) in 1 cup
  25. Egg Noodles (Cooked)
    33.6mg (8% DV) in 1 cup
  26. Canned Hominy
    26.4mg (6% DV) in 1 cup
  27. Cooked Pasta (Unenriched)
    22.3mg (5% DV) in 1 cup spaghetti not packed
  28. Cooked Long-grain White Rice
    19mg (5% DV) in 1 cup
  29. Cooked Couscous
    12.6mg (3% DV) in 1 cup, cooked
  30. Yellow Cornmeal (Grits)
    11.7mg (3% DV) in 1 cup
  31. Japanese Soba Noodles (Buckwheat)
    10.3mg (2% DV) in 1 cup
  32. Rice Noodles (Cooked)
    5.3mg (1% DV) in 1 cup
  33. Cooked Japanese Somen
    3.5mg (1% DV) in 1 cup

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