Sauce, pasta, tomato-based, commercial, heated
The majority of nutrients including proximates, vitamins and minerals were derived from a composite of 4 brands (Dolmio, Leggo, Newmans, Campbells) of spaghetti sauce, purchased in Adelaide in 1990 (Soups and Sauces Analytical Program). Proximates, some vitamins and minerals were also derived from the analysis of a range of tomato-based pasta sauces (Raguletto (Venetian with onions, herbs and spice-classic tomato); Bertolli Five Brothers (Summer tomato basil); Dolmio (Classic tomato - traditional & also Tomato, onion and garlic chunky); Leggos (Napoletana & also Basilico); Paul Newmans own (Tomato, onion and garlic - classic); Barilla (Napoletana); Latina (Italian tomato and garlic) purchased from supermarkets and specialty shops in Sydney in 2005 (UNSW Student Project). Proximates, some vitamins and minerals were also determined from analysis undertake in 1993/4. Sample information is not available.
Condiments
| Name | Value (g) |
|---|---|
| Dietry Fibre | 2.2 |
| Energy | |
| Omega-6 | |
| Omega-3 | |
| Protein | |
| Total Fat | 1.6 |
| Total Fructose | 3.3 |
| Name | Value (g) |
|---|---|
| Fructose | 2.6 |
| Glucose | 2.2 |
| Sucrose | 1.4 |
| Maltose | 0 |
| Lactose | 0 |
Condiments
Dressings, Pastes and Sauces
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