30 grains, beans & pasta items with published storage times, 10 of them with a specific after-opening window.
| Item | After opening | Unopened / other | Store at |
|---|---|---|---|
| Amaranth (whole grain) | — | 4 months | Cool, dry pantry away from heat and light |
| Barley (whole grain) | — | 6 months | Cool, dry pantry away from heat and light |
| Beans (dried) | 1 year | 1–2 years | Cool, dry pantry, sealed — refrigerating after opening is optional and mainly preserves quality |
| Buckwheat (whole grain) | — | 2 months | Cool, dry pantry away from heat and light |
| Bulgur | — | 6–12 months | Cool, dry pantry away from heat and light |
| Dry egg noodles | 1–2 months | 2 years | Cool, dry pantry, sealed — refrigerating after opening is optional and mainly preserves quality |
| Farro (whole grain) | — | 6 months | Cool, dry pantry away from heat and light |
| Fresh pasta | — | 1–2 days | Refrigerate at 40°F (4°C) or below |
| Lentils (dried) | 1 year | 1 year | Cool, dry pantry, sealed — refrigerating after opening is optional and mainly preserves quality |
| Millet (whole grain) | — | 2 months | Cool, dry pantry away from heat and light |
| Mung bean (dry, food-grade bags) | — | 1 year | Cool, dry pantry, or refrigerate at 40°F (4°C) or below to keep it longer |
| Mung bean (dry, vacuum-sealed) | — | 8–10 years | Cool, dry pantry away from heat and light |
| Mung bean (sprouts) | — | 4–6 weeks | Refrigerate at 40°F (4°C) or below |
| Oats (whole grain) | — | 4 months | Cool, dry pantry away from heat and light |
| Pasta (dry, without eggs) | 1 year | 2 years | Cool, dry pantry, sealed — refrigerating after opening is optional and mainly preserves quality |
| Peanuts (boiled, shelled) | 7 days | 3 years | Cool, dry pantry unopened; refrigerate at 40°F (4°C) or below after opening |
| Peas (dried split) | 1 year | 1 year | Cool, dry pantry, sealed — refrigerating after opening is optional and mainly preserves quality |
| Quinoa (cooked) | — | 6–7 days | Refrigerate at 40°F (4°C) or below |
| Quinoa (uncooked) | — | 2–3 years | Cool, dry pantry away from heat and light |
| Refried beans | 2–3 days | 3 years | Cool, dry pantry unopened; refrigerate at 40°F (4°C) or below after opening |
| Rice (brown) | 6 months | 1 year | Cool, dry pantry, sealed — refrigerating after opening is optional and mainly preserves quality |
| Rice (white or wild) | 6 months | 2 years | Cool, dry pantry, sealed — refrigerating after opening is optional and mainly preserves quality |
| Rye (whole grain) | — | 6 months | Cool, dry pantry away from heat and light |
| Sorghum (whole grain) | — | 4 months | Cool, dry pantry away from heat and light |
| Spelt (whole grain) | — | 6 months | Cool, dry pantry away from heat and light |
| Teff (whole grain) | — | 4 months | Cool, dry pantry away from heat and light |
| Tortillas (corn) | — | 60–90 days | Cool, dry pantry, or refrigerate at 40°F (4°C) or below to keep it longer |
| Tortillas (flour) | 3 months | 3 months | Cool, dry pantry unopened; refrigerate at 40°F (4°C) or below after opening |
| Whole wheat bread (commercially baked & pre-sliced) | — | 3–5 days | Cool, dry pantry away from heat and light |
| Whole wheat bread (homemade) | — | 3–5 days | Cool, dry pantry away from heat and light |