Pasta, white wheat flour, boiled from dry, with added salt

The dough made by combining wheat flour or semolina (preferably durum semolina) with water. Cooked in boiling water containing added non-iodised salt (0.25%) until firm to the bite. Drained.

Sugars and some vitamins and minerals were derived from a composite sample of 5 brands of pasta (2x Leggo, 1x Nanda, 2x San Remo, 2x Eta and 1x Zafarelli) purchased in Adelaide. Cooked according to label instructions (AGAL 1987 - Seafood and Products, Cereals). Na, K, Cu, Mn, P, Cl, Se, S, F, ATOC, B6, pantothenate and biotin were derived from a composite of 4 brands (2x Nanda, 2x Leggo, 2x Vetta, 2x San Remo) of pasta purchased in 1993. Cooked according to label directions with the addition of 5 g of salt for every 250 g of pasta and 2 L of water (1993 Cereal catch-up program). Folate was derived from a composite of 6 samples of pasta (2x San Remo, 1x Coles spirals, 1x Zafarelli spaghetti, 1xHome Brand spaghetti, 1xDivella capellini) purchased in Sydney in March 2005. Iodine was derived from a composite of 9 samples of pasta purchased in NSW, SA and NT in August 2004 (22nd ATDS) and cooked in unsalted water. Metals were determined in 9 samples of pasta purchased for the 1994 AMBS. Fatty acids were determined in 4 samples of dry white pasta purchased in Sydney in 2005. Note low sum of proximates - data should be used with caution.