Bread, pumpernickel
Moisture, fat, ash, carbohydrate, fatty acids, vitamins and minerals were derived from a composite sample of 3 loaves of bread purchased at bakeries around Australia (1994 - AGAL - Bread Program). Additional proximates and carotenes were derived from a composite sample of 6 brands of pumpernickel or schinkenbrot purchased in Adelaide in 1987. Vitamin C is imputed. 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.
Cereals and Cereal Products
Name | Value (g) |
---|---|
Dietry Fibre | 8.9 |
Energy | |
Omega-6 | 0.79 |
Omega-3 | 0.08 |
Protein | 0.08 |
Total Fat | 1.6 |
Total Fructose | 1.25 |
Name | Value (g) |
---|---|
Fructose | 1.2 |
Glucose | 1.3 |
Sucrose | 0.1 |
Maltose | 1.5 |
Lactose | 0 |
Cereals and Cereal Products
Bread and Bread Products
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