Category
Getreide & Cerealien
Rice, oats, quinoa, couscous and similar grains hydrate based on precise ratios. Volume is skewed by kernel size and air gaps. Weighing both dry and cooked grains keeps texture predictable.
Source: USDA FDC - Getreide-Suche
Bagel, plain bagel plain Barley, pearled, cooked barley pearled cooked Barley, pearled, dry barley pearled dry Biscuit dough, refrigerated, raw biscuit refrigerated raw Blueberry muffin muffin blueberry Bran muffin muffin bran Brown rice (dry) rice brown dry Brown rice, cooked brown rice cooked Buckwheat groats, dry buckwheat groats dry Buckwheat, cooked buckwheat cooked Bulgur, cooked bulgur cooked Bulgur, dry bulgur dry Cereals, Malt-O-Meal, Chocolate, Dry cereals malt o meal chocolate dry Cinnamon roll dough, refrigerated, raw cinnamon roll refrigerated raw Corn flakes cereal corn flakes cereal Corn tortilla, 6 inch tortilla corn 6in Cornmeal cornmeal Couscous, cooked couscous cooked Couscous, dry couscous dry Croissant, butter croissant butter Egg noodles, cooked pasta egg noodles cooked English muffin, plain english muffin plain Farro, cooked farro cooked Farro, dry farro dry Flour tortilla, 10 inch tortilla flour 10in Glazed doughnut doughnut glazed Granola, plain granola plain Grits, cooked grits cooked Hot wheat cereal, cooked cereal hot wheat cooked Instant oats (cooked) oats instant cooked Instant oats (dry) oats instant dry Lasagna noodles, cooked pasta lasagna cooked Macaroni pasta, cooked pasta macaroni cooked Millet, cooked millet cooked Millet, dry millet dry Naan, plain naan plain Oat bran cereal, cooked oat bran cereal cooked Oatmeal, cooked oatmeal cooked Pancakes, plain, cooked pancakes plain cooked Pita bread pita bread Pizza dough, raw pizza dough raw Puff pastry sheet, raw puff pastry sheet raw Quinoa (dry) quinoa dry Quinoa, cooked quinoa cooked Rice cereal, puffed rice cereal puffed Rice-A-Roni, Chicken Flavor, Unprepared rice a roni chicken flavor unprepared Rice, jasmine, cooked rice jasmine cooked Rigatoni, cooked pasta rigatoni cooked Rolled oats oats rolled Soup, Chicken Noodle, Low Sodium, Canned, Prepared With Equal Volume Water soup chicken noodle low sodium canned prepared with equal volume water Spaghetti, cooked pasta spaghetti cooked Steel-cut oats (dry) oats steelcut dry Toasted oat cereal cereal oat toasted Waffles, plain, cooked waffles plain cooked White bread, sliced bread white sliced White rice, cooked rice white cooked White rice, uncooked rice white Whole wheat bread, sliced bread whole wheat sliced
Page 1 of 1
Cluster composition
This category covers 58 ingredients. They cluster almost entirely as dry granular ingredients.
- dry granular ingredients — 58 ingredients
FAQ
Why weigh dry grains? Cup measures change with grain size and packing. Weight guarantees the right water ratio for fluffy, non-gummy results.
Zusammenfassung
Diese Tabellen rechnen Volumen in Masse um – mit zutatspezifischen Dichten. Für Präzision Gewicht verwenden; das Volumen variiert mit Verdichtung, Schnitt und Temperatur.
Methodik
- Referenzwerte aus US-Regierungsquellen (USDA FoodData Central, USDA FNDDS) und Labordaten, soweit verfügbar.
- Berechnungen mit hoher interner Präzision und Rundung auf praxistaugliche Küchenwerte.
- Standardvolumen: US-Cup, sofern auf der Seite nichts anderes angegeben.
Maßeinheiten
- Masse: Gramm (g).
- Volumen: mL, US-Cup, EL (Esslöffel), TL (Teelöffel).
- Temperatur: Raumtemperatur, sofern nicht anders angegeben.
Quellen (.gov)
Beispiele und Sonderfälle
- Trockenes vs. gekochtes Getreide unterscheidet sich in der Dichte (USDA FDC).
- Haferflocken vs. Stahlhaferflocken verdichten sich unterschiedlich (USDA FDC).
- Ganzes vs. geschrotetes Getreide verändert den Leerraum (USDA FDC).
Zuletzt aktualisiert: 2026-06-06