Ravioli, beef, Italian restaurant- style
Proximates (except dietary fibre), fatty acids, Ca, Fe, K, Mg, Na, Zn and cholesterol are an average of 2 analyses of composite samples containing 10 samples purchased from restaurants in Sydney in 1982 (Greenfield et al. 1984). Moisture, dietary fibre, Cu, Mn, P, B1, B2, B3, retinol and VIT C were derived from a composite of 4 samples purchased from restaurants in Sydney (Greenfield et al. 1991). Moisture, dietary fibre, ACAR, BCAR, CRYP, B1, B2, B3, retinol and VIT C were derived from a composite of 5 samples (1x McCain and 1x Ladeliziosa purchased frozen and heated by the laboratory, and 3x from restaurants) purchased in Adelaide (AGAL 1988). Moisture, Cl, Cu, F, Mn, P, S, Se, ATOC, B6, biotin and pantothenate were derived from a composite of 8 samples (2x Findus and 2x Buona Pasta purchased frozen and heated by the laboratory, and 4x from restaurants) purchased from 7 outlets in Adelaide (AGAL 1993).
Restaurant Foods
| Name | Value (g) |
|---|---|
| Dietry Fibre | 1.4 |
| Energy | |
| Omega-6 | 0.9 |
| Omega-3 | 0.35 |
| Protein | 0.35 |
| Total Fat | 5.4 |
| Total Fructose | 0.3 |
| Name | Value (g) |
|---|---|
| Fructose | 0.3 |
| Glucose | 0.2 |
| Sucrose | 0 |
| Maltose | 0 |
| Lactose | 0 |
Restaurant Foods
Mediterranean Foods
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