Foods in Flour
- Barley flour
- Oatmeal
- Wheat, wholemeal
- Wheatgerm
- Bran, wheat
- Wheat flour, 80% extraction
- Linseed, dry, crushed
- Cornflour
- Cornstarch
- Potato starch
- Rye, wholemeal
- Rye flour
- Wheat flour, high gluten, for white bread
- Flour, 40% wholemeal, wheat and rye
- Oatbran
- Buckwheat flour, white
- Rice flour, rice starch
- Flour, gluten free, mix for bread and cakes
- Flour, gluten free, mix for white bread
- Flour, gluten free, mix for wholemeal bread
- Soya flour
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 2012
Please use the table values, but make sure you publish the reference:Norwegian Food Composition Database 2012. Norwegian Food Safety Authority, The Norwegian Directorate of Health and University of Oslo.
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