Breadcrumbs, white, commercial

Crisp crumbs crushed from thiamin fortified white bread which has been dried and packaged before sale. Contains added iodised salt.

Fatty acids, sugars, proximates, vitamins and minerals were derived from a composite sample of 4 brands of bread crumbs (1x Green - bread crumbs, 2x Anchor bread crumbs, 1x Tiptop - Krummies bread crumbs and 1x Maltina - fine toasted crumbs) purchased in Adelaide (1987 - AGAL - Seafood and Prod, Cereals). Cu, Mn, P, CL, Se, S, F and Vit A were derived from a composite sample of three brands of bread crumbs (3x Anchor, 3x Maltina, 3x Bi-Lo) purchased in SA (1993 - Cereal catch up Program). B1 was imputed to take account of mandatory thiamin fortification of bread making flour. Iodine is estimated using the salt content to first estimate the analysed sodium content of the bread, after adjusting for naturally occurring sodium and sodium from food additives (estimated at a total of 16 mg/100 g). The iodine contributed from this salt was then estimated assuming an iodine concentration in the salt of 45 mg per kilogram, assuming a 10% loss on baking. The iodine estimated from iodised salt (approximately 45 mcg/100 g) was then added to the naturally occurring iodine level previously measured in white bread (approximately 3 mcg/100 g) to determine the total iodine content after fortification. Note low sum of proximates - data should be used with caution.