Vegetable flours contain both gluten and starch. Unbleached, unbromated flour contains more micro-organisms than more processed flours. The "vada" is made from "dal", lentil or potato flours rather than wheat flour. Some bakeries offer pretzels made of different flours, such as whole wheat, rye or spelt. Flours contain differing levels of the protein gluten. Kommissbrot is a dark bread made from rye and wheat flours as a sourdough. Many poor use it, along with other flours or starches, to make bread. Grain flours may also be supplemented with cooked potatoes. It is used as an acidity regulator in flours and breads. It is more finely ground than most western-style whole wheat flours. Hard wheat flours absorb about 62% water, while softer wheat flours absorb about 56%. It is more finely ground than most western-style wholewheat flours. Flat bread prepared with Bajra has nutritional value similar to other foods based on flours. The main ingredient is either Shiratamako or Mochiko, Japanese sweet glutinous rice flours. Flours are used to make many different foods.