Food Composition Database

Common wheat, soft flour, first grade Common wheat, soft flour, second grade Common wheat, medium-strength flour, first grade Common wheat, medium-strength flour, second grade Common wheat, premixed flour for "Okonomiyaki" (Japanese-style savory pancake with various ingredients) Common wheat, premixed flour for pancake Common wheat, premixed flour for fried food Common wheat, premixed flour for Tempura Common wheat, "Somen and Hiyamugi" (thin wheat noodles), dried noodles, uncooked Common wheat, "Somen and Hiyamugi" (thin wheat noodles), dried noodles, boiled Common wheat, "Somen and Hiyamugi" (thin wheat noodles), dried noodles, hand-stretched, raw Common wheat, "Somen and Hiyamugi" (thin wheat noodles), dried noodles, hand-stretched, boiled Common wheat, "Yakisoba", instant Chinese oil-fried noodles, dried by frying and in cups Common wheat, instant, Chinese noodles, dried by without frying and packed in cups Common wheat, instant, "Udon" noodles, Japanese thick wheat noodles, dried by frying and packed in cups Common wheat, wheat germ Common wheat, Outer steamed wheat "Jiaozi *" dough (*Chinese meat dumpling) Common wheat, Outer steamed wheat "Shumai *" dough (*Chinese meat dumpling) Common wheat, pizza crust Common wheat, "Chikuwabu" (tube-shaped steamed wheat dough) Common wheat, cold noodles, uncooked