Scone, plain, commercial
The majority of nutrients were derived from a composite of 6 samples of scones purchased from supermarkets and bakeries in Sydney in the 1980s. Carotenes, B1, B2, B3, retinol and cryptoxanthin were determined in a composite of 5 samples purchased in Adelaide in the early 1990s. Cl, Cu, F, Mn, P, S, Se, ATOC, B6, biotin, retinol were derived from a composite sample of 7 purchases from bakeries and supermarkets in Adelaide in 1993. Moisture is the mean value from these three analytical programs. Dietary fibre and vitamin C contents are imputed based on similar foods. Folic acid estimated using the approximate flour content of bread and the folic acid content of flour for bread making after taking into account baking losses (200 ug/100 g). Note low sum of proximates - data should be used with caution.
Cereals and Cereal Products
| Name | Value (g) |
|---|---|
| Dietry Fibre | 1.7 |
| Energy | |
| Omega-6 | 0.48 |
| Omega-3 | 0 |
| Protein | 0 |
| Total Fat | 8.8 |
| Total Fructose | 2.85 |
| Name | Value (g) |
|---|---|
| Fructose | 0 |
| Glucose | 0 |
| Sucrose | 5.7 |
| Maltose | 0.3 |
| Lactose | 0.5 |
Cereals and Cereal Products
Cakes, Slices and Other Battered Products
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