Bread, from wheat flour, added dried fruit

Bread-style loaf made from white wheat flour and containing 13- 25% added dried fruit. Contains added folate and iodised salt.

The majority of nutrients were determined in 10 samples of fruit bread, purchased nationally, in 1986. Folate was determined in a composite of 6 purchases of fruit bread (2x Tip Top, 1x Buttercup Mighty Soft, 2x Burgen Fruit n Muesli, 1x Bakers Delight) purchased in Sydney in January 2005. Cholesterol, vitamin C, retinol and carotenes were imputed. 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.