Bread, from white flour, added iron

Commercially prepared bread made from white, wheaten bread-making flour and other permitted ingredients. Contains added iron salts, folate, iodised salt and thiamin. Ready to eat.

The majority of nutrients including proximates, vitamins and tryptophan were derived from individual and composite of 10 purchases of 6 brands (4x Mighty Soft, 2x Helgas, 1x Sunblest, 1x Foodland, 1x Super Soft, 1x Master White) of white bread purchased nationally in each state and territory capital city and two regional centres in NSW and QLD (2006 - KFP). Minerals and iodine were determined in 9 purchases of Wonder Gold + Iron, iron and folic acid fortified bread purchased nationally as part of the same program. Moisture and ash were determined in a composite of the 9 purchases. 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. Cholesterol imputed zero.