Pastry, choux, commercial, baked, unfilled
Na, fat and fatty acids were derived from 1 individual sample of profiteroles purchased in WA in 2009 (2008 TFA program). Remaining data was prepared for AUSNUT 1999, based on a recipe of commercial shortening (50 g), plain flour (100 g), whole egg (96 g EP), salt (1.25 g). Nutrient retention factors and weight change factors applied.
Cereals and Cereal Products
| Name | Value (g) |
|---|---|
| Dietry Fibre | 1.2 |
| Energy | |
| Omega-6 | 3.52 |
| Omega-3 | 0.06 |
| Protein | 0.06 |
| Total Fat | 32.1 |
| Total Fructose |
| Name | Value (g) |
|---|---|
| Fructose | |
| Glucose | |
| Sucrose | |
| Maltose | |
| Lactose |
Cereals and Cereal Products
Pastries, Pies and Tarts
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