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a fine powder made from almonds, used as a gluten-free flour substitute or protein-rich ingredient in baking
アーモンドミール, アーモンド粉
the outer layer of a cereal grain, rich in fiber and nutrients
ふすま, おから
a nutritious and gluten-free pseudo-cereal with small, protein-rich grains
アマランサス, アマランス
a small, nutrient-dense seed rich in omega-3 fatty acids and dietary fiber
フラックス, 亜麻仁
a small and nutrient-rich seed derived from the flax plant, known for its omega-3 fatty acids, fiber, and potential health benefits
亜麻仁（あまに）, フラックスシード
a small and nutritious seed of the flax plant, used for its oil content and potential health benefits
亜麻仁（あまに）, フラックスシード
a small seed of the sesame plant, known for its rich nutty flavor and versatile culinary use
ゴマ, セサミ
a gluten-free grain with a nutty taste, often used in cooking and baking as either whole grains or flour
蕎麦 (そば), そば粉 (そばこ)
a type of ancient wheat with a nutty flavor and a high nutritional value
エンマー, エンマーヤー小麦
an ancient grain with a mild, nutty flavor and a chewy texture
スペルト小麦（すぺるとこむぎ）, スペルト
a type of dark and hard wheat that is grown in dry regions, used to make pasta
デュラム小麦（デュラムこむぎ）, 硬質小麦（こうしつこむぎ）
the common grain that is used in making flour, taken from a cereal grass which is green and tall
小麦（こむぎ）, 麦（むぎ）
the whole, unprocessed kernel of the wheat grain
小麦の実, 全粒小麦
a cereal grass grown in cold climates with grains that are used in making whiskey, bread or animal food
ライ麦, ライムギ
a cereal grain used as food for humans and animals and for making alcoholic beverages
大麦（おおむぎ）, 麦（むぎ）
a type of grain that grows on a plant in cool climates, used as food for people and animals
オート（穀物）, オーツ
a drought-tolerant grain with small round grains that possesses a mildly nutty flavor and a slightly chewy texture
バル millet, パールミレット
small seeds of a large crop that grows in warm regions, used to feed birds or make flour
ミレット, 粟（あわ）
a long-grain aquatic grass seed that is known for its nutty flavor and chewy texture
ワイルドライス, 水辺の稲
a small, gluten-free grain native to Ethiopia and Eritrea
テフ, テフ穀物
a nutritious grain known for its small, finger-like grains and gluten-free properties
ミレット, 指ミレット
a tall plant growing in Central America that produces yellow seeds, which are used in cooking
トウモロコシ, マイズ
the dried grains or kernels of a cereal plant, commonly used in various culinary preparations
トウモロコシの穀粒, とうもろこしの粒 (とうもろこしのつぶ)
a grain crop widely cultivated for its edible seeds and used in various food and industrial applications
ソルガム, モロコシ
a type of grain commonly used in Asian cuisine and known for their distinctive tear-shaped appearance
ハトムギ, 麦門冬
a type of flour that has been chemically treated to whiten its color and soften its texture
漂白小麦粉, 白臼小麦粉
a type of flour that has been fortified with additional nutrients, such as vitamins and minerals
強化小麦粉, 栄養強化された小麦粉
a finely milled type of flour that is low in protein content
ケーキ粉, 薄力粉
a type of flour with a moderate protein content that is finer than all-purpose flour but coarser than cake flour
ペイストリーフラワー, パイ生地用小麦粉
flour without baking powder, yeast or any other substance that makes cakes or baked goods rise
薄力粉, プレーンフラワー
a versatile type of flour with a moderate protein content that is commonly used in a wide range of culinary applications
万能小麦粉, オールパーパス粉
a type of flour that already contains leavening agents, such as baking powder, making it suitable for recipes that require a rise or lift
セルフレイジングフラワー, 自発的に膨らむ小麦粉
a coarse whole wheat flour made from the endosperm of the wheat kernel
グラハム粉, グラハムフラワー
a type of flour that has not been chemically treated to whiten its color or soften its texture
無漂白小麦粉, 漂白していない小麦粉
a high-protein flour used to improve dough elasticity and structure in baking
グルテン粉, グルテンフラワー
small pieces of crushed durum or similar wheat grains used in making pasta and pudding
セモリナ, セモリナ粉
a type of flour that does not contain gluten, a protein found in wheat, barley, and rye
グルテンフリーフラワー, グルテンフリー粉
high-protein flour used for bread making and recipes needing strong gluten development
強力粉, ハルドフラワー
high-protein flour for making bread with a strong gluten network and chewy texture
パン粉, 強力粉
the flour made by grinding wheat grains, commonly used in various culinary applications
小麦粉, 小麦粉（こむぎこ）
(of bread or flour) containing whole grains of wheat and also the husk
全粒小麦の, 全粒粉の
(of bread or flour) containing whole grains of wheat and also the husk
全粒粉の, 全粒の
an unbleached flour that is made by grinding whole grains of wheat
小麦全粒粉, 全粒小麦粉
a starch extracted from the cassava root, used in cooking and baking for its thickening properties
タピオカ, キャッサバ澱粉
flattened oat groats that have been processed into flakes, often used as a versatile and nutritious ingredient in breakfast cereals
ロールドオーツ, 押し麦（おしむぎ）
a starchy powder derived from the rhizomes of tropical plants, used as a thickening agent in cooking and baking
タロ芋でんぷん, アロールート
a whole grain rice variety with the bran intact, offering nutty flavor and chewy texture
玄米, 茶色のご飯
a cracked and parboiled wheat grain commonly used in Middle Eastern cuisine
ブルグル, バルグール
any plant that is produced for grains that can be eaten or used in making flour
穀物（こくもつ）, シリアル
a breakfast cereal made with roasted flakes of maize flour that is usually eaten with milk and sugar
コーンフレーク (Kōnfurēku), トウモロコシフレーク (Tōmorokoshi Furēku)
fine white starch of maize, used in cooking to thicken sauces or soups
コーンスターチ, とうもろこし粉
grain that is ground into a powder, used for feeding animals or making flour
ミール, 粉末
a thick, soft food from ground oats, eaten usually for breakfast
オートミール, お粥（おかゆ）
a thin, translucent sheet made from rice flour and water, used in various Asian cuisines for wrapping spring rolls
春巻きの皮 (はるまきのかわ), ライスペーパー
a young corn with soft kernels that is high in sugar, grown on a maize plant, used in cooking
スイートコーン, 甘いとうもろこし
the starch or flour of dried manioc or cassava root
マニオク, キャッサバ粉
