types:
Ballaststoffe,
Schlacke
coarse, indigestible plant food low in nutrients; its bulk stimulates intestinal peristalsis
Mehl
fine powdery foodstuff obtained by grinding and sifting the meal of a cereal grain
Johannisbrot
powder from the ground seeds and pods of the carob tree; used as a chocolate substitute
Tapioka
granular preparation of cassava starch used to thicken especially puddings
Zutat
food that is a component of a mixture in cooking
Ei,
Hühnerei
oval reproductive body of a fowl (especially a hen) used as food
Grieß
milled product of durum wheat (or other hard wheat) used in pasta
Brot
food made from dough of flour or meal and usually raised with yeast or baking powder and then baked
Kartoffel
an edible tuber native to South America; a staple food of Ireland
Mais
ears of corn that can be prepared and served for human food
Hirse
small seed of any of various annual cereal grasses especially Setaria italica
Weizen
grains of common wheat; sometimes cooked whole or cracked as cereal; usually ground into flour
Hafer
seed of the annual grass Avena sativa (spoken of primarily in the plural as `oats')
Reis
grains used as food either unpolished or more often polished
Gewürz
something added to food primarily for the savor it imparts
Milch,
Trinkmilch
a white nutritious liquid secreted by mammals and used as food by human beings
Sojamilch
a milk substitute containing soybean flour and water; used in some infant formulas and in making tofu
Butter
an edible emulsion of fat globules made by churning milk or cream; for cooking and table use
Molke
watery part of milk produced when raw milk sours and coagulates
Dickmilch
raw milk that has soured and thickened
Käse
a solid food prepared from the pressed curd of milk
Teig
a flour mixture stiff enough to knead or roll
Tomatensaft
the juice of tomatoes (usually bottled or canned)