Rice, fried, Chinese restaurant-style
Proximates (excluding dietary fibre) and fatty acids were derived from a composite of 10 samples purchase from restaurants in Sydney (Greenfield et al. 1981). Na, K, Fe, Ca, Mg and Zn are from a re-analysis of the Greenfield (1981) samples by Wills et al. (1981). Moisture, B1, B2, B3 and VITC were derived from a composite of 5 samples purchased in Sydney (Greenfield 1991). Moisture, Mn, Cu, P and dietary fibre were derived from a composite of 3 samples purchased in Sydney (Greenfield et al. 1991). As, Cd, Hg and Pb were derived from 3 composite samples of 9 samples purchased nationally from restaurants and takeaway outlets (AMBS 1996).
Restaurant Foods
| Name | Value (g) |
|---|---|
| Dietry Fibre | 1.1 |
| Energy | |
| Omega-6 | 0.97 |
| Omega-3 | 0.15 |
| Protein | 0.15 |
| Total Fat | 7.9 |
| Total Fructose | 0.2 |
| Name | Value (g) |
|---|---|
| Fructose | 0 |
| Glucose | 0 |
| Sucrose | 0.4 |
| Maltose | 0 |
| Lactose | 0 |
Restaurant Foods
Asian Foods
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