Chart 3 – Yields for Selected Grains1,2
Quantities Measured for Individual Ready-To-Eat Servings - Items from Exhibit A Groups A – G
Formulas for Calculate oz eq Grains for RTE Products

Ounce weight of RTE grain product ÷ ounces per 1 OZ EQ (2) or

Gram weight of RTE grain product ÷ grams per 1 OZ EQ (3)
(1)
(2)
(3)
(4)
Grain/Bread
Ounce per
Grams per
Exhibit
1 OZ EQ
1 OZ EQ
A Group
Bagels
1.0
28
B
Biscuits
1.0
28
B
Bread Sticks – hard
0.8
22
A
Breads - white, wheat, whole
1.0
28
B
wheat, French, Italian
Brownies, plain 3
4.4
125
G
(1)
Grain/Bread
(2)
Ounce per 1
OZ EQ
1.0
1.0
2.4
2.0
(3)
Grams per
1 OZ EQ
28
28
69
55
(4) Exhibit
A Group
Granola Bars – w/ nuts, raisins,
chocolate pieces and/or fruit 4
Muffins – all except corn
Pancakes
Pita Bread - white, wheat,
whole wheat
Pizza Crust
Pretzels - hard
Pretzels - soft
Rolls - white, wheat, whole
wheat, potato
2.4
69
E
2.0
1.2
1.0
55
34
28
D
C
B
1.0
0.8
1.0
1.0
28
22
28
28
B
A
B
B
Egg Roll Skins
English Muffins
French Toast
Granola Bars - plain 4
B
B
E
D
Buns - hamburger, hot dog
Cake - all varieties, frosted 3
Cake - plain, unfrosted 3
1.0
4.4
2.9
28
125
82
B
G
F
Chow Mein Noodles
Coffee Cake 4
Cookies, plain 3
Cookies w/ nuts, raisins,
chocolate pieces and or fruit
purees 3
Corn Muffins
Cornbread
Crackers - graham (all
shapes)4, animal crackers 4
Crackers - saltines and snack
crackers
Croissants
Croutons
Doughnuts - cake or yeast,
raised, unfrosted 4
Doughnuts - cake or yeast,
raised, frosted or glazed 4
0.8
2.9
1.2
2.4
22
82
34
69
A
F
C
E
1.2
1.2
1.0
34
34
28
C
C
B
Sweet Rolls - frosted 4
Sweet Rolls - unfrosted 4
Taco Shells
2.4
2.0
1.0
69
55
28
E
D
B
0.8
22
A
Toaster Pastry - frosted 4
2.4
69
E
1.2
0.8
2.0
34
22
55
C
A
D
Toaster Pastry – unfrosted 4
Tortilla Chips - wheat or corn
Tortillas - wheat or corn
2.0
1.0
1.0
55
28
28
D
B
B
2.4
69
E
Waffles
1.2
34
C
Quantities Measured for Individual Cereal Servings - Items from Exhibit A Groups H and I
(1)
Grain/Bread
(2)
1 oz eq =
(3)
1 oz eq =
Cooked Cereals
Cooked Pastas and Noodles
Cooked Rice
½ cup
½ cup
½ cup
28 gm dry
28 gm dry
28 gm dry
(4)
Exhibit
A Group
H
H
H
(1)
Grain/Bread
(2)
1 oz eq =
(3)
1 oz eq =
(4) Exhibit
A Group
RTE Cereal, flakes or rounds
RTE Cereal, puffed
RTE Cereal, granola
1 cup
1.25 cups
.25 cup
1.0
1.0
1.0
I
I
I
1
The following food quantities from Groups A-G, must contain at least 16 grams of whole-grain or can be made with 8 grams of whole-grain and 8 grams of enriched meal and/or
enriched flour to be considered whole grain-rich.
2
Some of the following grains may contain more sugar, salt, and/or fat than others. This should be a consideration when deciding how often to serve them.
3
Allowed only as dessert at lunch.
4
Allowed for desserts at lunch and for breakfasts served under the SBP.
Quantities Measured for Recipes
Formulas for Calculating OZ EQ Grains for Dry Ground-Grain, Creditable, Ingredients in Baked-Goods Recipes

whole wheat flour, enriched flour, oats, cornmeal

based upon 16 grams creditable grain per 1 oz eq

recipes for products listed in Exhibit A Groups A-G
Formula 1: Oz eq Grains per serving = total grams of grain ingredients in recipe (ounces x 28.35) ÷ servings yielded ÷ 16 (grams per oz eq)
Formula 2: Oz eq Grains per serving = total pounds of grain ingredients in recipe x 28.35 ÷ servings yielded
Formulas for Calculating OZ EQ Grains for Cereal Grains Cooked in Recipes – Exhibit A Group H

rice, pastas, noodles, quinoa, orzo, barley

based upon 28 grams dry per 1 oz eq
Formula 1: Oz eq Grains per serving = total grams of cereal grains in recipe (ounces x 28.35) ÷ servings yielded ÷ 28 (grams per oz eq)
Formula 2: Oz eq Grains per serving = total pounds of grain ingredients in recipe x 16.2 ÷ servings yielded
July 2016