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How long grains, beans & pasta last
| Food | Fridge | Freezer | Pantry |
|---|---|---|---|
| Amaranth | — | 8 months | 4 months |
| Barley | — | 12 months | 6 months |
| Beans | — | — | 1–2 years (1 year once opened) |
| Buckwheat | — | 4 months | 2 months |
| Dry egg noodles | — | — | 2 years (1–2 months once opened) |
| Farro | — | 12 months | 6 months |
| Fresh pasta | 1–2 days | 2 months | — |
| Lentils | — | — | 1 year |
| Millet | — | 4 months | 2 months |
| Mung bean | 4–6 weeks | — | — |
| Oats | — | 8 months | 4 months |
| Pasta | — | — | 2 years (1 year once opened) |
| Peas | — | — | 1 year |
| Quinoa | — | — | 2–3 years |
| Refried beans | 2–3 days once opened | — | 3 years |
| Rice | 6 months once opened | — | 2 years (1 year once opened) |
| Rye | — | 12 months | 6 months |
| Sorghum | — | 8 months | 4 months |
| Spelt | — | 12 months | 6 months |
| Teff | — | 8 months | 4 months |
| Tortillas | 3 months once opened | 6 months | 3 months |
| Whole wheat bread | — | 3 months | 3–5 days |
Keep the fridge at 40°F (4°C) or colder and the freezer at 0°F (−18°C). Write the date on containers when you open or cook something.
Source: USDA FoodKeeper data. Updated 2026-10-13.