Cereals

3 variants

Cereals is consistently high in these nutrients across all variants, regardless of preparation or processing.

Manganese > 84%

Select a nutrient to see how the 3 variants compare.

Variant	Protein (g)	All foods
dry	11.2	> 53%
cooked with water, with salt	2.0	> 20%
cooked with water, without salt	2.0	> 20%

Variant	Iron (mg)	All foods
dry	3.4	> 86%
cooked with water, with salt	0.6	> 27%
cooked with water, without salt	0.6	> 27%

Variant	Magnesium (mg)	All foods
dry	122.0	> 94%
cooked with water, with salt	22.0	> 50%
cooked with water, without salt	22.0	> 51%

Variant	Zinc (mg)	All foods
dry	2.7	> 71%
cooked with water, with salt	0.5	> 31%
cooked with water, without salt	0.5	> 31%

Variant	Calcium (mg)	All foods
dry	40.0	> 65%
cooked with water, with salt	7.0	> 15%
cooked with water, without salt	7.0	> 15%

Variant	Potassium (mg)	All foods
dry	389.0	> 84%
cooked with water, with salt	71.0	> 10%
cooked with water, without salt	71.0	> 10%

Variant	Phosphorus (mg)	All foods
dry	379.0	> 93%
cooked with water, with salt	69.0	> 28%
cooked with water, without salt	69.0	> 28%

Variant	Dietary Fiber (g)	All foods
dry	9.5	> 92%
cooked with water, with salt	1.6	> 37%
cooked with water, without salt	1.6	> 37%

Variant	Vitamin E (mg)	All foods
dry	1.3	> 83%
cooked with water, with salt	0.2	> 38%
cooked with water, without salt	0.2	> 38%

Variant	Folate (µg)	All foods
dry	78.0	> 83%
cooked with water, with salt	14.0	> 53%
cooked with water, without salt	14.0	> 53%

Variant	Choline (mg)	All foods
dry	23.1	> 46%
cooked with water, with salt	4.2	> 11%
cooked with water, without salt	4.2	> 11%