Foods in Flour
- Barley flour
- Oatmeal
- Wheat flour, wholemeal
- Wheatgerm
- Wheatbran
- Wheat flour, 80 % extraction
- Cornmeal, polenta
- Rye flour, wholemeal
- Rye flour
- Wheat flour, high gluten, for white bread
- Flour, 40 % wholemeal, wheat and rye
- Oatbran
- Rice flour, rice starch
- Flour, gluten-free, mix for wholemeal bread
- Cake mix, gluten-free, powder, Toro
- Gram flour
- Soy flour
- Soy flour, low-fat
- Corn starch
- Potato starch
- Buckwheat flour, white
- Gluten-free flour, mix for white bread
- Almond flour
- Gluten-free flour, coarse, Semper
- Gluten-free flour, Jyttemel Original
- Gluten-free flour, Schär
Food Groups
- Poultry and meat
- Egg
- Milk and milk products
- Sugar and sweet products
- Potatoes, vegetables, fruit and berries
- Cereals, seed and nuts
- Fish and shellfish
- Beverages
- Margarine, butter, oil etc
- Infant food
- Other dishes, products and ingredients
© Norwegian Food Composition Database 2017
Please use the table values, but make sure you publish the reference:Norwegian Food Composition Database 2017. Norwegian Food Safety Authority, The Norwegian Directorate of Health and University of Oslo.
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