Pasta, white wheat flour with egg, dry

By March 28, 2014

Pasta, white wheat flour with egg, dry

The dough made by combining wheat flour or semolina (preferably durum wheat) with eggs. The dough is then dried prior to sale.

Fatty acids, sugars, vitamins and minerals were derived from a composite sample of 2 brands of pasta (4x San Remo and 2x Wiechs) purchased in Adelaide (AGAL 1987 - Seafood and Products, Cereals). Dietary fibre, Cu, Mn, P, Cl, Se, S, F, ATOC, B6, pantothenate and biotin were derived from a composite sample of 4 brands of pasta (2 packets of each) purchased in Adelaide (1993 Cereal catch-up Program). Folate was borrowed from the UK 4th edition (3S), record 11-43. Note low sum of proximates - data should be used with caution.
Cereals and Cereal Products
 
Name Value (g)
Dietry Fibre 2.6
Energy
Omega-6 0.49
Omega-3 0.03
Protein 0.03
Total Fat 1.5
Total Fructose 0
 
Name Value (g)
Fructose 0
Glucose 0
Sucrose 0
Maltose 0
Lactose 0
 
Cereals and Cereal Products
 
Noodles and Pasta
[sharing tagline=”Like this product? Share It!” title=”Food Product” link=”https://davidgillespie.org/product/pasta-white-wheat-flour-with-egg-dry/?redir=/product_list” description=”Pasta, white wheat flour with egg, dry”][/sharing]

Leave a Reply