Pikelet, homemade
The majority of nutrients were derived from a composite sample of 6 batches of pikelets prepared in a laboratory in Adelaide in 1985. Samples were prepared using a range of brands of self-raising flour, salted and unsalted butters, whole or skimmed milk. Fatty acid values were imputed for NUTTAB 2006, to reflect expected values from known ingredients. Origin of fibre is unclear.
Cereals and Cereal Products
| Name | Value (g) |
|---|---|
| Dietry Fibre | 1.7 |
| Energy | |
| Omega-6 | 0.35 |
| Omega-3 | 0.05 |
| Protein | 0.05 |
| Total Fat | 5.9 |
| Total Fructose | 5.7 |
| Name | Value (g) |
|---|---|
| Fructose | 0 |
| Glucose | 0.1 |
| Sucrose | 11.4 |
| Maltose | 0.4 |
| Lactose | 1.5 |
Cereals and Cereal Products
Cakes, Slices and Other Battered Products
[sharing tagline=”Like this product? Share It!” title=”Food Product” link=”http://davidgillespie.org/product/pikelet-homemade/?redir=/product_list” description=”Pikelet, homemade”][/sharing]
