Bread, brown (mixture of white & wholemeal flour)

Bread made from equal parts of wholemeal flour and white flour. Contains added folate and iodised salt. Ready to eat.

The majority of nutrients were derived from a composite sample of 4 purchases of brown bread (1 each in NSW, Tasmania, SA and Victoria) in 1985. Thiamin value is estimated from white and wholemeal bread. Vitamin C, cholesterol and retinol were imputed zero. Folic acid estimated using the approximate flour content of bread and the folic acid content of flour for bread making after taking into account baking losses (200 ug/100 g). Iodine is estimated using the salt content to first estimate the analysed sodium content of the bread, after adjusting for naturally occurring sodium and sodium from food additives (estimated at a total of 16 mg/100 g). The iodine contributed from this salt was then estimated assuming an iodine concentration in the salt of 45 mg per kilogram, assuming a 10% loss on baking. The iodine estimated from iodised salt (approximately 45 mcg/100 g) was then added to the naturally occurring iodine level previously measured in white bread (approximately 3 mcg/100 g) to determine the total iodine content after fortification.