CSID Food Composition Table
 Grains

 Use this information only with approval of your dietician and physician. 

For the Physician and Dietician:  This table is based on gram weight of 100 grams. 

Foods with naturally occurring sucrose of less than 2 grams per 100 grams of food are generally tolerated without the use of Sucraid or other enzyme replacement for sucrose.  Some children shows signs of greater intolerance to sucrose and require Sucraid for foods containing more than 1 gram per 100 grams of food.  Some children may have results which differ from our results, please report them to us if significant.

Children in phenotype A may be able to ingest very small amounts of starch if the physician or dietician determines some tolerance for starch after testing, we have not included starch in this table for phrnotype A.  A dietician or physician will have to determine after testing the level of starch tolerated for children in Phenotype B.  Only children in group C can ingest starch at 40-to 50 grams per serving twice to three times per day based on surveying parents with children in phrnotype C.  Starch ingestion only improves in children in phenotype C until age 3-1/2. We are currently only providing starch information for phenotypes B  (1 to 10 grams of starch) and phenotype C which can tolerate normal starch servings of 40 - 50 grams at least two meals per day after the age of 3-1/2.

This table does not identify other allergies or intolerances children may have due to other medical conditions. 
  Food   Item

      Key 

 
  Based on parents reporting:

A (Phenotype  A may use)

B (Phenotype B may use)

C (Phenotype C may use)

D (Phenotype D may use)

E (Carriers of CSID may use)

F (Phenotype F may use)
F-SR (Phenotype F may use with Sucraid)

SR (Sucraid required)

MRS (may require Sucraid)
T (Trace)

N (Nutrient is present but there is no reliable information on the amount)
Fructose Sucrose  

Lactose

 Maltose Starch
Barley, pearl, raw2 C T T T T 83.6
Barley, pearl, boiled2 C T T 0 T 27.6
Bran, wheat2 C 0.1 3.5 0 0.1 23.0
Buckwheat2 C T T 0 T 84.5
Bulgur, boiled C 0 0 0 0 17.2
Flour, arrowroot2 C 0 T 0 0 85.5
Flour, cornflower2 C 0 T 0 0 92.0
Flour, rice C 0 0.5 0 0 80.2
Flour, rye C 0 0 0 0 69
Flour, semolina C T T 0 0 70.5
Flour, soy C, SR 1.9 11 0 0 11
Flour, wheat, white C T 0.3 0 0.2 65.1
Flour, wheat, wholemeal C T 0.95 0 0 59.1
Macaroni, boiled C T 0.1 0 0.2 16.5
Noodles, egg, boiled C T 0.1 0 0.1 11.6
Noodles, instant, beef flavor C 0 0 0 0 7.25
Noodles, rice, boiled C 0 0 0 0 16.8
Oat, bran C 0.1 3.0 0 0.1 51.5
Oatmeal, raw2 C T T 0 T 72.8
Oatmeal, quick-cook, raw2 C T T 0 T 64.0
Oats, rolled C T T 0 T 56.2
Pasta, Lasagna, raw2 C 0.1 0.7 0 1.5 71.5
Pasta Lasagna, boiled2 C T 0.1 0 0.2 21.5
Pasta, Macaroni, raw2 C 0.1 0.6 0 1.2 73.6
Pasta, macaroni, boiled2 C T 0.1 0 0.2 18.2
Pasta, Noodles, egg, raw2 C T 0.6 0 1.1 69.8
Pasta, Noodles, egg, boiled2 C (B may be able to use in small amounts) T 0.1 0 0.1 12.8
Spaghetti, raw2 C 0.1 0.8 0 1.8 70.8
Spaghetti, boiled2 C T 0.1 0 0.3 21.7
Popcorn, plain2 C 0.1 0.9 0 0 47.6
Rice flour2 C N N 0 N 80.1
Rice, brown C T 0.3 0 0 31.6
Rice, white, basmati, raw2 C T T 0 0 79.8
Rice, white, basmati, boiled2 C T T 0 0 30.9
Rye flour C N N 0 N 75.9
Rye, whole grain, flakes C 0 1.2 0 0 48.8
Sago2 C 0 0 0 0 94.0
Semolina, raw2 C T T 0 0 77.5
Semolina, cooked C 0 0.6 0 0 5.7
Soya flour, full fat2 B, C (contains maltose) N N 0 N 12.3
Soy flour, low fat C N N 0 N 14.8
Soy, yogurt, unsweetened A, B, C, D, E, F (F-SR) 1.4 1.22 0 0 T
Spaghetti, boiled C T 0.1 0 0.4 27.5
Tapioca, uncooked C 0 T 0 0 86.4
Tofu A, B, C, D, E, F (F-MRS) 0.1 0.3 0 0 0.7
Wheat, whole grain, raw C T 0.86 0 T 59.3
Wheat bran C, SR 0.1 3.2 0 0.1 20.4
Wheat germ C, SR 0.51 14.5 0 0 26.8

See also: McCance and Widdowson's The Composition of Foods. (2013). 7th Edition. he Royal Society of Chemistry and Ministry of Agriculture, Fisheries and Food. Nottingham, England.

2. Holland, B., Unwin, I.D., and Buss, D.H.. (1988). Cereals and Cereal Products: Third Supplement to McCance and Widdowson's The Food Composition of Foods. The Royal Society of Chemistry and Ministry of Agriculture, Fisheries and Food. Nottingham, England.

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