Carbohydrate Content of Cereals (31 - 40)

10.9 g

(per 15 g edible portion)
Corn (corn meal)
14.4 g

(per 20 g edible portion)
Job's tears (milled grain, raw)
14.4 g

(per 20 g edible portion)
Macaroni and Spaghetti (dry form, raw)
129.4 g

(per 180 g edible portion)
Udon (dry form, raw)
7.2 g

(per 10 g edible portion)
Buckwheat flour (middle layer)
10.7 g

(per 15 g edible portion)
Wheat flour (hard flour, first grade)
10.6 g

(per 15 g edible portion)
Rye (whole flour)
14.1 g

(per 20 g edible portion)
Corn (whole grain, raw)
10.6 g

(per 15 g edible portion)
Wheat flour (hard flour, second grade)
7 g

(per 10 g edible portion)
Buckwheat flour (straight)

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