Pastry, choux, raw
Fatty acids were derived from 1 individual sample of profiteroles purchased in WA in 2009 (2008 TFA program). Remaining data was prepared for AUSNUT 1999, based on a recipe of commercial shortening (50 g), plain flour (100 g), whole egg (96 g EP), salt (1.25 g) and water (150 mL).
Cereals and Cereal Products
Name | Value (g) |
---|---|
Dietry Fibre | 1 |
Energy | |
Omega-6 | 1.42 |
Omega-3 | 0.02 |
Protein | 0.02 |
Total Fat | 12.9 |
Total Fructose |
Name | Value (g) |
---|---|
Fructose | |
Glucose | |
Sucrose | |
Maltose | |
Lactose |
Cereals and Cereal Products
Pastries, Pies and Tarts
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