Click the to add any food to this list.
Click the to add any food to this list.

Nutrient Ranking Tool

Select a nutrient to rank.

Choose a food group.

Sort by Highest or Lowest?
Choose a Serving Size
Select Data To Show (More Info)
More Options
Exclude Spices and Herbs?

Sort by Nutrient Ratios


34 Grains and Pasta Lowest in Sodium

Ranked by a Common Serving Size
2400mg Sodium = 100% DV
  1. Medium Grain White Rice
    0mg in 1 cup
    Database: Standard Release (Common)(Source)
  2. Gluten Free Corn Noodles (Cooked)
    0mg in 1 cup
    Database: Standard Release (Common)(Source)
  3. Rice Bran
    0.4mg in 1 tablespoon
    Database: Standard Release (Common)(Source)
  4. Cooked Pasta (Unenriched)
    1.2mg in 1 cup spaghetti not packed
    Database: Standard Release (Common)(Source)
  5. White Rice
    1.6mg in 1 cup
    Database: Standard Release (Common)(Source)
  6. Buckwheat (Uncooked)
    1.7mg in 1 cup
    Database: Standard Release (Common)(Source)
  7. Cooked Brown Rice
    2mg in 1 cup
    Database: Standard Release (Common)(Source)
  8. Cooked Oat Bran
    2.2mg in 1 cup
    Database: Standard Release (Common)(Source)
  9. Uncooked Oats
    3.1mg in 1 cup
    Database: Standard Release (Common)(Source)
  10. Cooked Millet
    3.5mg in 1 cup
    Database: Standard Release (Common)(Source)
  11. Whole Grain Sorghum Flour
    3.6mg in 1 cup
    Database: Standard Release (Common)(Source)
  12. Oat Bran
    3.8mg in 1 cup
    Database: Standard Release (Common)(Source)
  13. Cooked Pearled Barley
    4.7mg in 1 cup
    Database: Standard Release (Common)(Source)
  14. Yellow Cornmeal (Grits)
    4.7mg in 1 cup
    Database: Standard Release (Common)(Source)
  15. Whole Wheat Pasta
    4.7mg in 1 cup spaghetti not packed
    Database: Standard Release (Common)(Source)
  16. Cooked Wild Rice
    4.9mg in 1 cup
    Database: Standard Release (Common)(Source)
  17. Roasted Buckwheat Groats
    6.7mg in 1 cup
    Database: Standard Release (Common)(Source)
  18. Cooked Couscous
    7.9mg in 1 cup, cooked
    Database: Standard Release (Common)(Source)
  19. Egg Noodles (Cooked)
    8mg in 1 cup
    Database: Standard Release (Common)(Source)
  20. Brown Rice
    8.1mg in 1 cup
    Database: Standard Release (Common)(Source)
  21. Cooked Bulgur
    9.1mg in 1 cup
    Database: Standard Release (Common)(Source)
  22. Cooked Oatmeal
    9.4mg in 1 cup
    Database: Standard Release (Common)(Source)
  23. Cooked Spelt
    9.7mg in 1 cup
    Database: Standard Release (Common)(Source)
  24. Quinoa Cooked
    13mg (1% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  25. Kamut Cooked
    13.8mg (1% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  26. Cooked Amaranth
    14.8mg (1% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  27. Spinach Egg Noodles (Cooked)
    19.2mg (1% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  28. Cooked Teff
    20.2mg (1% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  29. Rice Noodles (Cooked)
    33.4mg (1% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  30. Uncooked Whole-Grain Cornmeal
    42.7mg (2% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  31. Uncooked Yellow Cornmeal
    42.7mg (2% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  32. Japanese Soba Noodles (Buckwheat)
    68.4mg (3% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  33. Cooked Japanese Somen
    283.4mg (12% DV) in 1 cup
    Database: Standard Release (Common)(Source)
  34. Canned Hominy
    440.6mg (18% DV) in 1 cup
    Database: Standard Release (Common)(Source)