Pastry, shortcrust, wholemeal, commercial, baked
Pastry purchased in thin sheets or blocks from supermarkets and then baked until golden brown. Produces a firm pastry often used on the base of pies. Typical ingredients include wholemeal wheat flour, vegetable fat, ascorbic acid, citric acid and water.
The majority of nutrients were derived from a composite sample of shortcrust pastry purchased in Adelaide in around 1985 and baked in the laboratory. Dietary fibre, ATOC, pyridoxine, pantothenate, biotin, Cu, Mn, P, Cl, Se, S and F were determined from a composite sample of 8 purchases of 1 brand of pastry from Adelaide supermarkets in July 1993.
Cereals and Cereal Products
Name | Value (g) |
---|---|
Dietry Fibre | 10.7 |
Energy | |
Omega-6 | 1.1 |
Omega-3 | 0.15 |
Protein | 0.15 |
Total Fat | 27 |
Total Fructose | 0.3 |
Name | Value (g) |
---|---|
Fructose | 0 |
Glucose | 0.1 |
Sucrose | 0.6 |
Maltose | 1.7 |
Lactose | 0 |
Cereals and Cereal Products
Pastries, Pies and Tarts
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