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32 Grains and Pasta Highest in Sodium

Ranked by a Common Serving Size
2400mg Sodium = 100% DV
  1. Canned Hominy
    440.6mg (18% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  2. Cooked Japanese Somen
    283.4mg (12% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  3. Japanese Soba Noodles (Buckwheat)
    68.4mg (3% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  4. Uncooked Whole-Grain Cornmeal
    42.7mg (2% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  5. Uncooked Yellow Cornmeal
    42.7mg (2% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  6. Rice Noodles (Cooked)
    33.4mg (1% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  7. Cooked Teff
    20.2mg (1% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  8. Spinach Egg Noodles (Cooked)
    19.2mg (1% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  9. Cooked Amaranth
    14.8mg (1% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  10. Kamut Cooked
    13.8mg (1% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  11. Quinoa Cooked
    13mg (1% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  12. Cooked Spelt
    9.7mg in 1 cup
    Database: Standard Release (Common)(Source)
  13. Cooked Oatmeal
    9.4mg in 1 cup
    Database: Standard Release (Common)(Source)
  14. Cooked Bulgur
    9.1mg in 1 cup
    Database: Standard Release (Common)(Source)
  15. Brown Rice
    8.1mg in 1 cup
    Database: Standard Release (Common)(Source)
  16. Egg Noodles (Cooked)
    8mg in 1 cup
    Database: Standard Release (Common)(Source)
  17. Cooked Couscous
    7.9mg in 1 cup, cooked
    Database: Standard Release (Common)(Source)
  18. Roasted Buckwheat Groats
    6.7mg in 1 cup
    Database: Standard Release (Common)(Source)
  19. Cooked Wild Rice
    4.9mg in 1 cup
    Database: Standard Release (Common)(Source)
  20. Cooked Pearled Barley
    4.7mg in 1 cup
    Database: Standard Release (Common)(Source)
  21. Yellow Cornmeal (Grits)
    4.7mg in 1 cup
    Database: Standard Release (Common)(Source)
  22. Whole Wheat Pasta
    4.7mg in 1 cup spaghetti not packed
    Database: Standard Release (Common)(Source)
  23. Oat Bran
    3.8mg in 1 cup
    Database: Standard Release (Common)(Source)
  24. Whole Grain Sorghum Flour
    3.6mg in 1 cup
    Database: Standard Release (Common)(Source)
  25. Cooked Millet
    3.5mg in 1 cup
    Database: Standard Release (Common)(Source)
  26. Uncooked Oats
    3.1mg in 1 cup
    Database: Standard Release (Common)(Source)
  27. Cooked Oat Bran
    2.2mg in 1 cup
    Database: Standard Release (Common)(Source)
  28. Cooked Brown Rice
    2mg in 1 cup
    Database: Standard Release (Common)(Source)
  29. Buckwheat (Uncooked)
    1.7mg in 1 cup
    Database: Standard Release (Common)(Source)
  30. White Rice
    1.6mg in 1 cup
    Database: Standard Release (Common)(Source)
  31. Cooked Pasta (Unenriched)
    1.2mg in 1 cup spaghetti not packed
    Database: Standard Release (Common)(Source)
  32. Rice Bran
    0.4mg in 1 tablespoon
    Database: Standard Release (Common)(Source)