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30 Grains and Pasta Highest in Potassium

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4700mg Potassium = 100% DV
  1. Whole Grain Sorghum Flour
    392mg (8% DV) in 1 cup
  2. Cooked Amaranth
    332.1mg (7% DV) in 1 cup
  3. Quinoa Cooked
    318.2mg (7% DV) in 1 cup
  4. Kamut Cooked
    282.1mg (6% DV) in 1 cup
  5. Cooked Spelt
    277.4mg (6% DV) in 1 cup
  6. Cooked Teff
    269.6mg (6% DV) in 1 cup
  7. Millet Flour
    266.6mg (6% DV) in 1 cup
  8. Cooked Oat Bran
    201.5mg (4% DV) in 1 cup
  9. Cooked Long-grain Brown Rice
    173.7mg (4% DV) in 1 cup
  10. Cooked Wild Rice
    165.6mg (4% DV) in 1 cup
  11. Cooked Oatmeal
    163.8mg (3% DV) in 1 cup
  12. Cooked Brown Rice
    154.1mg (3% DV) in 1 cup
  13. Roasted Buckwheat Groats
    147.8mg (3% DV) in 1 cup
  14. Cooked Pearled Barley
    146mg (3% DV) in 1 cup
  15. Cooked Bulgur
    123.8mg (3% DV) in 1 cup
  16. Whole Wheat Pasta
    112.3mg (2% DV) in 1 cup spaghetti not packed
  17. Rice Bran
    109.9mg (2% DV) in 1 tablespoon
  18. Cooked Millet
    107.9mg (2% DV) in 1 cup
  19. Cooked Couscous
    91.1mg (2% DV) in 1 cup, cooked
  20. Egg Noodles (cooked)
    60.8mg (1% DV) in 1 cup
  21. Spinach Egg Noodles (cooked)
    59.2mg (1% DV) in 1 cup
  22. Cooked Long-grain White Rice
    55.3mg (1% DV) in 1 cup
  23. Cooked Pasta (unenriched)
    54.6mg (1% DV) in 1 cup spaghetti not packed
  24. Yellow Cornmeal (Grits)
    51.3mg (1% DV) in 1 cup
  25. Cooked Japanese Somen
    51mg (1% DV) in 1 cup
  26. Gluten Free Corn Noodles (cooked)
    43.4mg (1% DV) in 1 cup
  27. Japanese Soba Noodles (buckwheat)
    39.9mg (1% DV) in 1 cup
  28. Canned Hominy
    14.9mg in 1 cup
  29. Rice Noodles (cooked)
    7mg in 1 cup
  30. Cornstarch
    3.8mg in 1 cup

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