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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
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  2. Gluten Free Corn Noodles (Cooked)
    0mg in 1 cup
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  3. Rice Bran
    0.4mg in 1 tablespoon
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  4. Cooked Pasta (Unenriched)
    1.2mg in 1 cup spaghetti not packed
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  5. White Rice
    1.6mg in 1 cup
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  6. Buckwheat (Uncooked)
    1.7mg in 1 cup
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  7. Cooked Brown Rice
    2mg in 1 cup
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  8. Cooked Oat Bran
    2.2mg in 1 cup
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  9. Uncooked Oats
    3.1mg in 1 cup
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  10. Cooked Millet
    3.5mg in 1 cup
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  11. Whole Grain Sorghum Flour
    3.6mg in 1 cup
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  12. Oat Bran
    3.8mg in 1 cup
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  13. Yellow Cornmeal (Grits)
    4.7mg in 1 cup
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  14. Whole Wheat Pasta
    4.7mg in 1 cup spaghetti not packed
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  15. Cooked Pearled Barley
    4.7mg in 1 cup
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  16. Cooked Wild Rice
    4.9mg in 1 cup
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  17. Roasted Buckwheat Groats
    6.7mg in 1 cup
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  18. Cooked Couscous
    7.9mg in 1 cup, cooked
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  19. Egg Noodles (Cooked)
    8mg in 1 cup
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  20. Brown Rice
    8.1mg in 1 cup
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  21. Cooked Bulgur
    9.1mg in 1 cup
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  22. Cooked Oatmeal
    9.4mg in 1 cup
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  23. Cooked Spelt
    9.7mg in 1 cup
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  24. Quinoa Cooked
    13mg (1% DV) in 1 cup
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  25. Kamut Cooked
    13.8mg (1% DV) in 1 cup
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  26. Cooked Amaranth
    14.8mg (1% DV) in 1 cup
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  27. Spinach Egg Noodles (Cooked)
    19.2mg (1% DV) in 1 cup
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  28. Cooked Teff
    20.2mg (1% DV) in 1 cup
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  29. Rice Noodles (Cooked)
    33.4mg (1% DV) in 1 cup
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  30. Uncooked Yellow Cornmeal
    42.7mg (2% DV) in 1 cup
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  31. Uncooked Whole-Grain Cornmeal
    42.7mg (2% DV) in 1 cup
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  32. Japanese Soba Noodles (Buckwheat)
    68.4mg (3% DV) in 1 cup
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  33. Cooked Japanese Somen
    283.4mg (12% DV) in 1 cup
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  34. Canned Hominy
    569.3mg (24% DV) in 1 cup
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Data Source: USDA National Nutrient Database for Standard Reference, Release 28.

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