Foods Highest in Stachyose

Top 50 Australian foods ranked by stachyose content per 100g, sourced from the AFCD.

#	Food	Group	g/100g
1	Bean, red kidney, canned, drained	Legume and pulse products and dishes	0.70
2	Bean, red kidney, fresh, raw	Vegetable products and dishes	0.50
3	Bean, red kidney, fresh, boiled, drained	Vegetable products and dishes	0.50
4	Soy beverage, regular fat (~3%), unfortified	Dairy & meat substitutes	0.30
5	Soy beverage, regular fat (~3%), added Ca	Dairy & meat substitutes	0.30
6	Soy beverage, regular fat (~3%), added Ca & vitamins A, B1, B2 & B12	Dairy & meat substitutes	0.30
7	Soy beverage, reduced fat (~1%), added Ca & vitamins A, B1, B2 & B12	Dairy & meat substitutes	0.30
8	Chickpea, canned, drained	Legume and pulse products and dishes	0.20
9	Bean, butter, fresh, raw	Vegetable products and dishes	0.10
10	Bean, butter, fresh, boiled, drained	Vegetable products and dishes	0.10
11	Pea, green, frozen, boiled, drained	Vegetable products and dishes	0.10

Top Foods by Nutrient

Highest in Calcium Highest in Iron Highest in Protein Highest in Vitamin C Highest in Fibre Highest in Potassium Highest in Zinc Highest in Magnesium Highest in Sodium Highest in Folate Highest in Cholesterol Highest in Sugar

Source: Australian Food Composition Database (AFCD) Release 3, FSANZ. All values per 100g of edible portion. Rankings exclude foods where stachyose value is zero or not measured.