frømel

Frømel is a term with roots in Old Norse, commonly translated as "seed meal" or "grain meal." Historically, it referred to the finely ground residue left after seeds, particularly cereals like wheat, barley, and rye, have been processed. This processing could involve grinding for flour, or in some contexts, the remnants after oil extraction.

The primary use of frømel has been as a component in animal feed. Its nutritional content, derived from the original grain, provides valuable carbohydrates, protein, and fiber for livestock. In some traditional practices, frømel might also have been incorporated into human foodstuff, though typically as a secondary ingredient or in times of scarcity, due to its coarser texture and potentially less refined nutritional profile compared to standard flour.

The specific composition of frømel can vary significantly depending on the type of seed from which it is derived and the method of processing. Modern industrial processes often produce more standardized by-products, but the historical understanding of frømel encompasses a broader range of ground seed residues. The term is less commonly used in contemporary everyday language, often being superseded by more specific agricultural or culinary terminology.