Pastry, shortcrust, wholemeal, commercial, raw
The majority of nutrients were derived from a composite sample of shortcrust pastry purchased in Adelaide in around 1985. Dietary fibre, ATOC, pyridoxine, pantothenate and biotin were determined from a composite sample of 8 purchases of 1 brand of pastry from Adelaide supermarkets in July 1993. Cu, Mn, P, Cl, Se, S and F were imputed from baked shortcrust pastry after adjusting for moisture change on baking. Note low sum of proximates - data should be used with caution.
Cereals and Cereal Products
Name | Value (g) |
---|---|
Dietry Fibre | 5.9 |
Energy | |
Omega-6 | 0.74 |
Omega-3 | 0.11 |
Protein | 0.11 |
Total Fat | 19.2 |
Total Fructose | 0.1 |
Name | Value (g) |
---|---|
Fructose | 0.1 |
Glucose | 0.9 |
Sucrose | 0 |
Maltose | 1.6 |
Lactose | 0 |
Cereals and Cereal Products
Pastries, Pies and Tarts
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