Pasta, wholemeal wheat flour based, boiled from dry, with added salt

Dough made by combining wheat flour (with varying proportions of wholewheat grain and white flour) or semolina (preferably durum semolina) with water. Cooked by boiling in salted water until firm to the bite. Drained.

Fatty acids, sugars and some vitamins and minerals were derived from a composite sample of 2 brands of pasta (1x San Remo and 3x Leggo) purchased in Adelaide. Cooked according to label instructions (AGAL 1987 - Seafood and Products, Cereals). Vitamin C imputed based on international literature. Protein, Na, K, Cu, Mn, P, Cl, Se, S, F, retinol, ATOC, ACAR, BCAR, B6, pantothenate and biotin were derived from a composite of at least 3 brands of pasta (3 packets of each) purchased in Adelaide. Cooked according to label instructions with the addition of 5 g of salt for every 250 g of pasta and 2 L water (1993 Cereal catch-up Program). Folate borrowed from the UK, record 11-64.