Pastry, puff, vegetable oil, commercial, baked
Pastry purchased raw from supermarkets and then baked at approx 225 degrees C for 13 minutes. Produces a pastry that contains multiple fine layers and is often used on the top of pies. Typical ingredients include wheat flour, vegetable fat, salt, citric acid and preservative.
The majority of nutrients were derived from a composite sample of puff pastry purchased in Adelaide in 1985. Fatty acids were derived from 9 individual samples of puff pastry purchased in NSW, WA and SA in 2009 (2008 TFA program). Cu, Mn, P, Cl, Se, S, F, ATOC, pyridoxine, pantothenate and biotin were derived from a composite sample of 8 purchases of 3 brands of puff pastry purchased in July 1993. Folate and iodine were estimated from raw butter puff pastry, adjusted for moisture change and weight loss. Cholesterol imputed zero. Note: low sum of proximates, data should be used with care.
Cereals and Cereal Products
| Name | Value (g) |
|---|---|
| Dietry Fibre | 1.6 |
| Energy | |
| Omega-6 | 1.4 |
| Omega-3 | 0.14 |
| Protein | 0.14 |
| Total Fat | 26.5 |
| Total Fructose | 0.05 |
| Name | Value (g) |
|---|---|
| Fructose | 0 |
| Glucose | 0 |
| Sucrose | 0.1 |
| Maltose | 1.6 |
| Lactose | 0 |
Cereals and Cereal Products
Pastries, Pies and Tarts
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