Pastry, shortcrust style, commercial, raw
The majority of nutrients were derived from a composite sample of shortcrust pastry purchased in Adelaide in around 1985. Na, fat and fatty acids were derived from 3 individual samples of shortcrust pastry purchased in NSW, WA and SA in 2009 (2008 TFA program). I was determined in 2 individual samples of shortcrust pastry purchased in NSW and SA as part of the same program. Dietary fibre, ATOC, pyridoxine, pantothenate and biotin were derived from a composite sample of 8 purchases of shortcrust pastry purchased in Adelaide in July 1993. Cu, Mn, P, Cl, Se, S and F were imputed based from baked shortcrust pastry after adjusting for moisture change on baking. Note: low sum of proximates, data should be used with care.
Cereals and Cereal Products
| Name | Value (g) |
|---|---|
| Dietry Fibre | 0.8 |
| Energy | |
| Omega-6 | 1.58 |
| Omega-3 | 0.21 |
| Protein | 0.21 |
| Total Fat | 21.1 |
| Total Fructose | 3.25 |
| Name | Value (g) |
|---|---|
| Fructose | 0 |
| Glucose | 0 |
| Sucrose | 6.5 |
| Maltose | 1 |
| Lactose | 0 |
Cereals and Cereal Products
Pastries, Pies and Tarts
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