Bread, from wholemeal flour

Commercially prepared, sliced or unsliced bread made from flour containing all the milled constituents of the wheat grain. Contains added folate and iodine, in addition to thiamin. Ready to eat.

The majority of nutrients including proximates, vitamins, fatty acids, minerals and tryptophan were derived from a composite of 10 purchases of 6 brands (3x Sunblest Wholesome Wholemeal, 3x Nobel Rise Wholemeal Grain, 1x Tip Top Up Omega-3 Wholemeal, 1x Master Wholemeal, 1x Helgas Traditional Wholemeal, 1x Mighty Soft Wholemeal) of wholemeal bread purchased nationally in each state and territory capital city and 2 regional centres in NSW and QLD (2006 - KFP). B6 was determined in the 10 individual purchases. Moisture, carbohydrates, vitamins, Se, Zn and Mg (Sydney, Melbourne also analysed for FA content) were determined in 6 composites of 3 individual loaves purchased at bakeries from 6 locations around Australia (1994 - AGAL - Bread Program). ATOC, BTOC, DTOC, GTOC, B1 and moisture were determined in a composite of 12 purchases of wholemeal bread from Melbourne, Sydney and Brisbane (2000 Food Comp. Program). Heavy metals were derived from a composite samples purchased in 1998 (19th ATDS). Iodine, Se, Ni, Mo, Cr, K, Na, P, Mn, Fe, Ca and Cl were determined in samples purchased nationally (iodine value excludes fortified breads purchased in Tasmania) in November 2004 (22nd ATDS). Folates were determined in a composite of 6 purchases made in Sydney in January 2005. Cholesterol was 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.