Академический Документы
Профессиональный Документы
Культура Документы
ID
01B10162 11101001 Calculated
Coffee, from instant coffee powder, with unspecified milk, not further specified
Coffee, from ground coffee beans, long black style, without milk
Coffee, from ground coffee beans, cappuccino, latte or flat white style, with regular fat milk
Coffee, from ground coffee beans, cappuccino, latte or flat white style, with reduced fat milk
Coffee, from ground coffee beans, cappuccino, latte or flat white style, with skim milk
Coffee, from ground coffee beans, cappuccino, latte or flat white style, with soy milk
Beverage, from coffee, drinking chocolate & regular fat milk, mocha or mochaccino style
Beverage, from coffee, drinking chocolate & skim milk, mocha or mochaccino style
Beverage, from coffee, drinking chocolate, regular fat milk, caramel syrup & cream, caramel mocha style
Coffee, from instant coffee powder, with full fat milk, decaffeinated
Coffee, from ground coffee beans, long black style, without milk, decaffeinated
Coffee, from ground coffee beans, espresso style, without milk, decaffeinated
Coffee, instant, dry powder or granules, decaffeinated
Juice, 91% apple, 9% blueberry & banana, added vitamin C & herbal extracts
Juice, 75% apple, 15% pineapple, 7% guava & 3% coconut, added vitamin C
Juice, from concentrate, non-citrus (apple, pear, berries), diluted weaker than 1:3
Juice, blackcurrant
Juice, from concentrate, blackcurrant, diluted stronger than usual
Juice, breakfast style (orange, apple, pineapple & passionfruit), added vitamin C
Juice, breakfast style (orange, apple, pineapple & passionfruit), added vitamin C & herbal extracts
Juice, crushed cranberry & raspberry, with apple, banana & orange
Juice, goji
Juice, grape
Juice, grape & lychee, added vitamin C
Juice, grapefruit
Juice, lemon
Juice, lemon, home squeezed, added water & sugar
Juice, lime
Juice, crushed mango & passionfruit, with apple, banana & orange
Juice, mangosteen
Juice, orange, no added vitamin C
Juice, from concentrate, citrus (orange, lemon, lime), diluted weaker than 1:3
Juice, pear
Juice, 75% pear, 23% pineapple & 2% passionfruit
Juice, pineapple, added vitamin C
Juice, pineapple, added vitamin C, sweetened
Juice, pineapple, home squeezed, added water
Juice, 80% pineapple & 20% orange, added vitamin C
Juice, crushed pineapple, orange & mango
Juice, prune
Juice, tropical (pineapple, orange, apple, pear & passionfruit juices), sweetened
Juice, 79% apple & 21% grape & orange juices, added vitamins A, C & folate
Juice, 85% apple & 15% mango, added vitamin C & fibre
Juice, 85% apple & 15% mango, added vitamins A, C & folate
Juice, breakfast style (orange, apple, pineapple & passionfruit), added vitamin C & fibre
Juice, breakfast style (orange, apple, pineapple & passionfruit), added vitamin C & folate
Juice, breakfast style (orange, apple, pineapple & passionfruit), added vitamins A, C & E
Juice, breakfast style (orange, apple, pineapple & passionfruit), added vitamins A, C & folate
Juice, 61% orange & 39% apple & pineapple juices, added vitamin C & calcium
Juice, carrot
Juice, tomato, salted
Juice, tomato with carrot, celery, parsley etc, added herbal extracts
Juice, wheatgrass
Juice, vegetable blend (55% carrot & 45% celery, silverbeet & parsley)
Juice, vegetable blend (carrot, celery, silverbeet & parsley), home squeezed, added water
Juice, fruit & vegetable blend (42% carrot, 38% apple & 20% orange), added vitamin C
Juice, fruit & vegetable blend (42% carrot, 38% apple & 20% orange), added vitamin C & herbal extracts
Juice, fruit & vegetable blend (carrot, apple & orange), added vitamin C & wheatgrass
Juice, fruit & vegetable blend (75% apple & 25% vegetable), added vitamin C
Fruit drink, 25% cranberry & other juices (raspberry, grape, apple), added vitamin C
Fruit drink, 40% pineapple & 10% orange juices, added vitamin C
Fruit drink (punch), tropical juice with lemonade & fruit pieces
Soft drink, ginger ale, creamy soda or other non-fruit flavours, intense sweetened
Beverage base, drinking chocolate, added calcium, iron, vitamins A, B1, B2 & C
Beverage base, chocolate flavour, added calcium, vitamins A, B1, B2, B3, D, folate & D (Aktavite brand)
Beverage base, chocolate flavour, added calcium, iron & vitamins A, B1, B2 & C (Milo brand)
Beverage base, chocolate flavour, added iron & vitamins (Ovaltine brand)
Beverage base, malt flavour, added calcium, iron & vitamins A, B1, B2 & C (Milo Malt brand)
Beverage base, malted milk powder, with added vitamins A, B1, B2 & D
Beverage, chocolate flavour, from base (Aktavite brand), with full fat milk
Beverage, chocolate flavour, from base (Milo brand), with full fat milk
Beverage, chocolate flavour, from base (Milo Brand), with unspecified milk
Beverage, chocolate flavour, from base (Milo brand), with unspecified milk & water
Beverage, malt flavour, from fortified malted milk powder base, with full fat milk & water
Cocoa powder
Beverage base, drinking chocolate, unfortified
Beverage base, chocolate flavour, with milk solids, unfortified, intense sweetened
Beverage base, banana, caramel or strawberry flavour, from drinking straw, unfortified
Beverage, chocolate flavour, from cocoa powder, with full fat milk & sugar
Beverage, chocolate flavour, from cocoa powder, with full fat milk, cream & sugar
Beverage, chocolate flavour, from straw, reduced fat (~1%) cows milk
Beverage, drinking chocolate, from chocolate powder, with full fat milk
Beverage, drinking chocolate, from chocolate powder & liquid, not further specified
Beverage, chocolate flavour, from unfortified base (Nesquik brand), with full fat milk
Beverage, chocolate flavour, from unfortified base (Nesquik brand), with unspecified milk
Beverage, chocolate flavour, from unfortified base (Nesquik brand), with unspecified milk & water
Beverage, chocolate flavour, with full fat milk, not further specified
Beverage, chocolate flavour, with reduced fat milk, not further specified
Beverage, chocolate flavour, with full fat milk & water, not further specified
Beverage, banana or similar flavour, from base (Nesquik brand), with full fat milk
Beverage, banana or similar flavour, from base (Nesquik brand), with full fat milk & water
Beverage, banana or similar flavour, from base (Nesquik brand), with water
Beverage, caramel, honeycomb or strawberry flavour, from unfortified base (Nesquik brand), with reduced fat milk
Beverage, caramel, honeycomb or strawberry flavour, from unfortified base (Nesquik brand), with skim milk & water
Beverage, caramel, honeycomb or strawberry flavour, from unfortified base (Nesquik brand), with unspecified milk
Beverage, caramel, honeycomb or strawberry flavour, from unfortified base (Nesquik brand), with unspecified milk & water
Beverage, from unfortified base (Nesquik Brand), with unspecified milk, not further specified
Millet, raw
Millet, puffed
Oats, bran, unprocessed
Wheat germ
Semolina, raw
Couscous, raw
Starch, maize
Flour, not further specified
Bread, from white flour, italian style e.g. ciabatta, pane di casa
Bread, from white flour, crusty, e.g. french stick/baguette, added folate
Bread, from white flour, italian style e.g. ciabatta, pane di casa, added folate
Bread, from white or wholemeal flour, soy & linseed, added folate
Bread, from white or wholemeal flour, soy & linseed, added folate, toasted
Bread, from rye flour, light, added vitamins B1, B2, B3, E & folate, Fe & Zn
Bread, from rye flour, light, added vitamins B1, B2, B3, E & folate, Fe & Zn, toasted
Bread, from white flour, added fibre & omega-3 polyunsaturates, toasted
Bread, from white flour, added fibre, folate, Fe, Zn, Vit E, B1, B3 & B6
Bread, from white flour, added fibre, folate, Fe, Zn, Vit E, B1, B3 & B6, toasted
Bread or bread roll, from white flour, topped with cheddar cheese
Bread or bread roll, from white flour, topped with cheese & bacon
Bread or bread roll, from white flour, topped with cheddar cheese & vegemite
Bread or bread roll, from white flour, topped with herb & garlic
Bread or bread roll, from white flour, topped with meat & vegetables
Bread or bread roll, from white flour, topped with vegetables only
Bread or bread roll, from white flour, mixed with ham & pickles
Bread or bread roll, from white flour, topped with cheese & bacon, added folate
Bread or bread roll, from white flour, topped with cheddar cheese & vegemite, added folate
Bread or bread roll, from white flour, topped with meat & vegetables, added folate
Bread or bread roll, from white flour, mixed with cheese & pesto, added folate
Bread or bread roll, from white flour, mixed with cheese & tomato, added folate
Bread or bread roll, from white flour, mixed with potato, pumpkin & sunflower seeds, added folate
Bread or bread roll, from white flour, mixed with cheese & sundried tomato, added folate
Bread roll, from wholemeal flour, potato, pumpkin & sunflower seeds, added folate
Bread, from white flour, dutch style fruit loaf, extra dried fruit
Bread, from white flour, dutch style fruit loaf, extra dried fruit, toasted
Bun, without dried fruit, uniced, with dairy cream & icing sugar
Bun, without dried fruit, uniced, with mock cream & jam
Bun, without dried fruit, iced
Bun or scroll, without dried fruit, uniced, with berry jam, added folate
Bun or scroll, without dried fruit, iced, with custard, added folate
Pasta, white wheat flour based, boiled from dry, with added salt
Pasta, white wheat flour based, boiled from dry, without added salt
Pasta, wholemeal wheat flour based, boiled from dry, without added salt
Pasta, white wheat flour with egg, boiled from dry, with added salt
Pasta, white wheat flour with egg, boiled from dry, without added salt
Pasta, white wheat flour & other coloured ingredients, boiled from dry, without added salt
Pasta, white wheat flour & spinach, boiled without added salt
Pasta, white wheat flour & soy protein, reduced carbohydrate, dry
Pasta, white wheat flour & soy protein, reduced carbohydrate, boiled from dry, without added salt
Pasta, white wheat flour & soy flour, boiled from dry, without added salt
Pasta, cheese & vegetable filled, without sauce, fast food style
Noodle, wheat, instant, low fat, boiled with flavour sachet, drained
Noodle, wheat, instant, low fat, boiled with flavour sachet, undrained
Noodle, wheat, instant, boiled with flavour sachet, drained and then fried in unspecified oil
Breakfast cereal, crispy corn pillows, cocoa coating, added vitamins B1, B2, B3 & folate
Breakfast cereal, crispy corn pillows, honey, added vitamins B1, B2, B3 & folate
Breakfast cereal, flakes of corn, added vitamins B1, B2, B3 & folate & Fe
Breakfast cereal, flakes of corn, added vitamins B1, B2, B3, C & folate, Fe & Zn
Breakfast cereal, flakes of corn, choc-malt, added vitamins B1, B2, B3, C & folate, Fe & Zn
Breakfast cereal, flakes of corn, honey, nuts, added vitamins B1, B2, B3, E & folate
Breakfast cereal, flakes of corn, nuts, added vitamins B1, B2, B3, C & folate & Fe & Zn
Breakfast cereal, flakes of corn, strawberry, added vitamins B1, B2, B3, C & folate, Fe & Zn
Breakfast cereal, frosted flakes of corn, added vitamins B1, B2, B3, C, E & folate, Fe & Zn
Breakfast cereal, oats, fruit juice, dried apples & blueberries, unfortified
Breakfast cereal, oats, fruit juice, dried apples & cinnamon, unfortified
Breakfast cereal, oat flakes, rice & wheat, added vitamins B1, B2, B3 & D & Fe
Breakfast cereal, puffed or popped rice, added vitamins B1, B2, B3 & Fe
Breakfast cereal, puffed or popped rice, added vitamins B1, B2, B3 & folate & Fe
Breakfast cereal, puffed or popped rice, added vitamins B1, B2, B3, C & folate, Fe & Zn
Breakfast cereal, puffed or popped rice, cocoa coating, added vitamins B1, B2, B3 & folate & Fe
Breakfast cereal, puffed or popped rice, cocoa coating, added vitamins B1, B2, B3, C & folate, Ca, Fe & Zn
Breakfast cereal, puffed rice, cocoa coating (cocoa rocks), added vitamins B1, B2, B3, C & folate, Ca, Fe & Zn
Breakfast cereal, puffed or popped rice, honey, added vitamins B1, B2, B3, C & folate, Fe & Zn
Breakfast cereal, wheat bran, flakes, sweetened, added vitamins B1, B2, B3 & folate, Fe & Zn
Breakfast cereal, wheat bran, pellets, added vitamins B1, B2, B3 & folate, Ca & Fe
Breakfast cereal, wheat bran, pellets, added vitamins B1, B2 & folate, Fe, Mg & Zn
Breakfast cereal, whole wheat, biscuit, added vitamins B1,B2, B3 & folate, Fe & Zn
Breakfast cereal, whole wheat, biscuit, bran, added B1,B2, B3 & folate & Fe
Breakfast cereal, whole wheat, biscuit, childrens product, added vitamins B1, B2 & B3, Ca, Fe & Zn
Breakfast cereal, whole wheat, biscuit, organic, added vitamins B1, B2 & B3
Breakfast cereal, whole wheat, biscuit, small, added vitamins B1, B2, B3 & folate
Breakfast cereal, whole wheat, biscuit, small, honey, added vitamins B1, B2, B3 & folate, Fe & Zn
Breakfast cereal, wheat, extruded, chocolate coating, added vitamins B1, B2, B3, C & folate, Ca, Fe & Zn
Breakfast cereal, wheat, extruded, chocolate malt coating, added vitamins B1, B2, B3, C & folate, Ca, Fe & Zn
Breakfast cereal, wheat, flakes, sweetened, psyllium, added vitamins B1, B2, B3, C & folate, Fe & Zn
Breakfast cereal, wheat bran, flakes, honey & almond, added vitamins B1, B2, B3 & folate, Fe & Zn
Breakfast cereal, wheat bran, pellets, added vitamins B1, B2, B3, E & folate & Ca
Breakfast cereal, wheat bran, pellets, linseed, added vitamins E & folate, Ca & Zn
Breakfast cereal, whole wheat, puffed, added vitamins B1, B2, B3 & Fe
Breakfast cereal, whole wheat, puffed, honey, added vitamins B1, B2, B3, E & folate
Breakfast cereal, wheat bran, flakes, sultanas, added vitamins B1, B2, B3 & folate & Fe
Breakfast cereal, wheat bran, flakes, sultanas, almonds, apple, added vitamins B1, B2, B3 & folate, Ca & Fe
Breakfast cereal, wheat bran, flakes, sultanas, added vitamins B1, B2, B3 & folate, Fe & Zn
Breakfast cereal, whole wheat, biscuit, small, fruit, added vitamins B1, B2, B3 & folate, Ca & Fe
Breakfast cereal, whole wheat, biscuit, small, fruit paste, added vitamins B1, B2, B3 & C & Fe
Breakfast cereal, whole wheat, biscuit, small, fruit or fruit paste, added vitamins B1, B2, B3 & folate
Breakfast cereal, whole wheat, flakes, fruit, added vitamins B1, B2 & B3, Ca & Fe
Breakfast cereal, whole wheat, flakes, nuts, added vitamins B1, B2 & B3, Ca & Fe
Breakfast cereal, wheat bran & oats, flakes, dried fruit, added vitamins B1, B2, B3 & folate & Fe
Breakfast cereal, mixed cereal (oat, corn, rice, barley), extruded, unfortified
Breakfast cereal, mixed grain (wheat, oat, corn), extruded, added vitamins B1, B2, B3, C & folate, Ca & Fe
Breakfast cereal, mixed grain (wheat, oat, corn, rice) extruded, added vitamins B1, B2, B3, C, E & folate, Ca, Fe & Zn
Breakfast cereal, mixed grain (wheat, corn & oat), extruded, fruit flavoured, sweetened, added vitamins B1, B2, B3, C & folate, Fe &
Zn
Breakfast cereal, mixed grain, extruded, fruit flavoured, sweetened, added vitamins B1, B2, B3 & folate & Fe
Breakfast cereal, mixed grain (wheat & oat), extruded, honey, added vitamins B1, B2, B3 & folate, Fe & Zn
Breakfast cereal, mixed grain (wheat, corn, rice) flakes, added vitamins B1, B2, B3 & folate & Fe
Breakfast cereal, mixed grain (wheat, rice, oats), biscuit, added vitamins B1, B2, B3 & Fe
Breakfast cereal, flakes of rice & wheat, sweetened, added vitamins B1, B2, B3 & folate, Ca, Fe & Zn
Breakfast cereal, mixed grain (wheat, corn, oat, rice), flakes, tropical fruit, unfortified
Breakfast cereal, mixed grain (wheat, corn, oat), clusters, fruit, added vitamins B1, B2 & folate & Fe
Breakfast cereal, mixed grain (wheat, corn, oat), clusters, nuts, added vitamins B1, B2 & folate & Fe
Breakfast cereal, mixed grain (wheat, corn, oat), clusters, fruit or nut, added vitamins B1, B2 & folate & Fe
Breakfast cereal, mixed grain (wheat, corn, rice), flakes, apple & berries, added vitamins B1, B2, B3 & folate & Fe
Breakfast cereal, mixed grain (wheat, corn, rice), flakes, fruit, added vitamins B1, B2, B3 & folate & Fe
Breakfast cereal, mixed grain (wheat, corn, oat, rice), flakes, fruit, added vitamins B1, B2, B3 & folate, Ca & Fe
Breakfast cereal, mixed grain (wheat, corn, rice, oat), flakes, fruit, added vitamins B1, B2, B3 & folate, Ca & Fe
Breakfast cereal, mixed grain (wheat, corn, rice), flakes, sultanas, almonds & date, added vitamins B1, B2, B3 & folate, Ca & Fe
Breakfast cereal, mixed grain (wheat, corn, bran), flakes, sultanas & apple, added vitamins B1, B2, B3, & folate, Ca & Fe
Breakfast cereal, mixed grain (wheat, corn, rice), flakes, sultanas, apricot, & apple, added vitamins B1, B2, B3 & folate, Ca & Fe
Breakfast cereal, mixed grain (wheat, corn, oat, rice), flakes, tropical fruit, added vitamins B1, B2, B3 & folate & Fe
Breakfast cereal, mixed grain (wheat, corn, rice, oat), flakes, fruit & nuts, added vitamins B1, B2 & B3 & Fe
Breakfast cereal, mixed grain (wheat, corn, rice, oat), flakes, fruit & nuts, added vitamins B1, B2, B3, C & folate & Fe
Breakfast cereal, mixed grain (wheat, oat, corn & rice), dried fruit & nuts, added vitamins & minerals
Breakfast cereal, flakes of rice & wheat, sweetened, berries, added vitamins B1, B2, B3 & folate, Ca, Fe & Zn
Breakfast cereal, flakes of rice & wheat, sweetened, peach & apricot, added vitamins B1, B2, B3 & folate, Ca, Fe & Zn
Muesli, commercial, baked, dried fruit & nuts, added vitamins B1, B2, B3 & folate & Fe
Muesli, commercial, toasted, dried fruit, nuts & seeds, added vitamins E & folate
Bar, breakfast or snack style, rice cereal, milk solids & chocolate, added vitamins & minerals
Bar, breakfast or snack style, rice cereal, with milk solids & flavours
Bar, breakfast or snack style, rice cereal, with milk solids, chocolate-flavoured
Porridge, flavoured & sugar sweetened oats, prepared with full fat milk
Porridge, flavoured & sugar sweetened oats, prepared with full fat milk & water
Porridge, flavoured & sugar sweetened oats, prepared with reduced fat milk
Porridge, flavoured & sugar sweetened oats, prepared with skim milk
Porridge, flavoured & sugar sweetened oats, prepared with unspecified milk & water
Porridge, rolled oats, prepared with full fat milk & water
Porridge, rolled oats, prepared with reduced fat milk & water
Porridge, sugar sweetened oats, dried fruit, prepared with full fat milk
Porridge, sugar sweetened oats, dried fruit, prepared with full fat milk & water
Porridge, sugar sweetened oats, dried fruit, prepared with reduced fat milk
Porridge, sugar sweetened oats, dried fruit, prepared with skim milk
Biscuit, sweet, mixture of types including shortbread, cream filled & chocolate chip, not further specified
Biscuit, sweet, oatmeal
Biscuit, sweet, plain
Biscuit, sweet, plain, gluten free
Gingerbread, iced
Biscuit, sweet, with dried fruit
Biscuit, sweet, vanilla flavour sandwiched with cream & jam filling
Biscuit, sweet, wafer layers, sandwiched with chocolate flavour cream filling
Biscuit, sweet, chocolate coated, sandwiched with cream filling, gluten free
Biscuit, savoury crispbread, white & wholemeal wheat flour with grains & seeds
Biscuit, savoury, white wheat flour, flaky style (includes SAO brand)
Biscuit, savoury, white wheat flour, plain snack style (includes Jatz brand)
Cake, chocolate, standard style, uniced, dairy cream filling & topping
Cake, chocolate, standard style, uniced, dairy cream & jam filling, cream topping
Cake, chocolate, standard style, uniced, mock cream & jam filling
Cake, chocolate, standard style, iced, dairy cream & jam filling
Cake, chocolate, rich or mud style, uniced, dairy cream filling & topping, homemade
Cake, chocolate, rich or mud style, uniced, dairy cream & jam filling, cream topping, homemade
Cake, chocolate, rich or mud style, uniced, jam filling, dairy cream topping, homemade
Cake, sponge, with dairy cream filling, iced, two layers of cake
Cake, sponge, with icing
Cake, sponge, with jam filling, single layer of cake
Cake, sponge, with jam filling, two layers of cake
Cake, sponge, with mock cream filling or topping
Cake, sponge, with mock cream & jam filling, single layer of cake
Cake, sponge, with mock cream & jam filling, two layers of cake
Cake, sponge, with mock cream & jam filling, iced
Cake, sponge, chocolate flavoured, unfilled, uniced
Cake, sponge, Swiss roll (jam & mock cream filling), commercial
Muffin, cake or American style, with apple & oatbran, reduced fat
Muffin, cake or American style, with chocolate chips, chocolate iced, homemade
Muffin, cake or American style, with chocolate chips & nuts, iced, homemade
Trifle, homemade
Brownie, chocolate, with nuts, homemade
Rum balls, chocolate flavour
Slice, jelly
Slice, marshmallow
Slice, caramel
Tart, custard
Pastry, meat & nut filling (lady fingers), Lebanese restaurant style
Pastry, spinach & cheese filling (spanakopita), Greek style, ready to eat
Pie, meat
Pie, meat, with cheese
Pie, steak, with cheese
Pie, meat, with kidney
Pie, meat, with potato topping
Pie, meat, with onion
Pie, meat, with onion & potato
Pie, vegetable
Pie, vegetable, with potato topping
Pie, mixed seafood in creamy sauce, individual size
Pie, pork, two crusts, individual size
Pie, venison, individual size
Pie, meat, no crust, not further specified
Pizza, bacon & egg topping, tomato sauce, thick base, chain style
Pizza, cheese topping, tomato sauce, frozen, take away & chain styles
Pizza, chicken & vegetable topping, BBQ sauce, thick base, chain style
Pizza, chicken & vegetable topping, BBQ sauce, thin base, chain style
Pizza, chicken & vegetable topping, BBQ sauce, extra cheese & bacon in base, chain style
Pizza, chicken & vegetable topping, tomato sauce, frozen & baked
Pizza, chicken & vegetable topping, tomato sauce, thick base, chain style
Pizza, chicken & vegetable topping, tomato sauce, thin base, chain style
Pizza, ham & pineapple topping, tomato sauce, frozen & baked
Pizza, ham & pineapple topping, tomato sauce, take away style
Pizza, ham & pineapple topping, tomato sauce, thick base, chain style
Pizza, ham & pineapple topping, tomato sauce, thin base, chain style
Pizza, meat & vegetable topping (including olives & sundried tomatoes), tomato sauce, thick base, chain style
Pizza, meat & vegetable topping (including olives & sundried tomatoes), tomato sauce, extra cheese & bacon in base, chain style
Pizza, extra meat with vegetable topping, BBQ sauce, extra cheese & bacon in base, chain style
Pizza, extra meat with vegetable topping, BBQ sauce, extra cheese in base, chain style
Pizza, extra meat with vegetable topping, BBQ sauce, thick base, chain style
Pizza, extra meat with vegetable topping, BBQ sauce, thin base, chain style
Pizza, seafood topping (calamari & prawns), tomato sauce, chain style
Sandwich roll, white roll, bacon, egg, cheese & bbq sauce, fast food style
Sandwich roll, white roll, beef steak with cheese & salad (lettuce, tomato, carrot, onion, capsicum), fast food
Sandwich roll, white roll, caesar filling (crumbed chicken, bacon, lettuce, parmesan, cream dressing), fast food style
Sandwich roll, white roll, crumbed chicken fillet with cheese & salad (lettuce, tomato, carrot, onion, capsicum), fast food
Sandwich roll, white roll, ham with salad (lettuce, tomato, carrot, onion, capsicum), fast food
Sandwich roll, white roll, marinated chicken breast with salad (lettuce, tomato, carrot, onion, capsicum), fast food
Sandwich roll, white roll, meatball with cheese & salad (lettuce, tomato, carrot, onion, capsicum), fast food
Sandwich roll, white roll, pepperoni, salami & ham with cheese & salad (lettuce, tomato, carrot, onion, capsicum), fast food
Sandwich roll, white roll, reduced fat chicken roll with salad (lettuce, tomato, carrot, onion, capsicum), fast food
Sandwich roll, white roll, salad (lettuce, tomato, carrot, cucumber, onion, capsicum, olive), fast food
Sandwich roll, white roll, seafood, cheese & salad (lettuce, tomato, carrot, onion, capsicum), fast food
Sandwich roll, white roll, tuna with cheese & salad (lettuce, tomato, carrot, onion, capsicum), fast food
Sandwich roll, white roll, turkey, ham & bacon with cheese & salad (lettuce, tomato, carrot, onion, capsicum), fast food, toasted
Sandwich roll, white roll, turkey with salad (lettuce, tomato, carrot, onion, capsicum), fast food
Sandwich roll, white roll, fast food style, not further specified
Doner kebab, chicken in flat white bread with lettuce, tomato, onion & sauce
Doner kebab, lamb in flat white bread with lettuce, tomato, onion & sauce
Doner kebab, vegetarian, in flat white bread with lettuce, tomato, onion & sauce
Wrap, flat white bread with crumbed fried chicken, salad & mayonnaise, fast food style
Wrap, flat white bread with sausage, bacon, egg & cheese, fast food style
Chickenburger, with bacon, cheese, mayonnaise & lettuce, fast food style
Chickenburger, with bacon & salad (lettuce, tomato, onion, sauce), homemade
Hamburger, beef pattie with bacon, salad (lettuce, tomato, onion) & sauce, homemade
Hamburger, beef pattie with cheese, lettuce, onion & sauce, takeaway style
Hamburger, plain (beef pattie with lettuce, tomato, onion, sauce), takeaway style
Hamburger, beef pattie with cheese, onion, pickles & sauce, fast food style
Hamburger, beef pattie with cheese, onion, pickles, lettuce & sauce, fast food style
Hamburger, beef pattie with cheese, tomato, lettuce, reduced fat, fast food style
Hamburger, beef pattie with fried egg, lettuce, onion & sauce, takeaway style
Hamburger, beef pattie with fried egg & bacon, lettuce, onion & sauce, takeaway style
Hamburger, beef pattie with onion, pickles & sauce, fast food style
Hamburger, large beef pattie with cheese, onion, pickles & sauce, fast food style
Hamburger, large beef pattie with cheese, salad & sauce, fast food style
Hamburger, large beef pattie with cheese, salad & mayonnaise, fast food style
Hamburger, two beef patties, with cheese, salad, bacon & mayonnaise, fast food style
Hamburger, two beef patties, cheese, onion, bacon & sauce, fast food style
Muffin, English, with cheese, egg & bacon, fast food style
Muffin, English, with cheese & sausage, fast food style
Muffin, English, with sausage, cheese, & egg, fast food style
Pasta bake, beef mince & vegetables, with tomato sauce, cheese-topped
Pasta bake, beef mince & vegetables, with tomato sauce, cheese & breadcrumb topped
Pasta in cream-based sauce, reconstituted from dry mix with milk & butter
Pasta in cream-based sauce, reconstituted from dry mix with milk & spread
Pasta in cream-based sauce, reconstituted from dry mix with water & butter
Pasta in cream-based sauce, reconstituted from dry mix with water
Pasta in cream-based sauce, reconstituted from dry mix with water & milk
Pasta in cream-based sauce, reconstituted from dry mix with water, milk & butter
Pasta in cream-based sauce, reconstituted from dry mix with water, milk & margarine
Pasta in cream-based sauce, reconstituted from dry mix with water & table spread
Noodles, rice, with prawns & vegetables (pad Thai), Thai restaurant style
Rice, fried, with egg, vegetables & sauce (egg foo young), Chinese restaurant style
Rice, fried, with meat, seafood, egg & vegetables, Chinese restaurant style
Sushi, chicken
Sushi, meat (beef, pork, lamb)
Sushi, vegetarian
Dumpling, meat filled, Chinese style
Dumpling, prawn filled, Chinese style
Crepe, with ice cream & fruit (banana & mixed berries)
Hotcake, plain, commercial
Pancake, rice & legume based, (idli or thosai), fried with ghee
Doughnut, custard-filled
Butter, salted
Dairy blend, butter & edible oil spread, 80% fat, sodium 700 mg/100g
Dairy blend, butter & edible oil spread, 70% fat, reduced salt
Dairy blend, butter & edible oil spread, reduced fat (50% fat) & salt (360mg/100g)
Dairy blend, butter & canola oil spread, reduced fat (60% fat) & salt (370 mg/100g)
Dairy blend, butter & canola oil spread, reduced fat (58% fat)
Dairy blend, butter & canola oil spread, reduced fat (57% fat) & salt (230mg/100g)
Dairy blend, butter & canola oil spread, reduced fat (44%) & salt
Dairy blend, butter & olive oil spread, reduced fat (59% fat)
Dairy blend, butter & canola oil spread, reduced fat (44% fat) & salt, added calcium
Margarine spread, polyunsaturated (70% fat), sodium = 360 mg/100 g, added vitamin E
Edible oil spread, polyunsaturated, reduced fat (50% fat) & salt (380mg/100g)
Margarine spread, polyunsaturated, reduced fat (50% fat), & salt (380mg/100g), added vitamin E
Edible oil spread, polyunsaturated, reduced fat (40% fat), no added salt or milk
Margarine spread, polyunsaturated, reduced fat (31% fat) & salt (380 mg/100g), added vitamin E
Margarine spread, polyunsaturated, reduced fat (25% fat) & salt (380 mg/100g)
Margarine spread, monounsaturated, extra light style (31% fat), reduced salt (380 mg na)
Margarine, cooking
Margarine spread, monounsaturated (~70% fat), sodium = 380 mg/100g, added phytosterols
Margarine spread, monounsaturated, reduced fat (~55% fat) & salt, added phytosterols & vitamin E
Margarine spread, monounsaturated, reduced fat (~40% fat), reduced salt, added phytosterols
Edible oil spread, polyunsaturated, reduced fat (48% fat), added phytosterols
Margarine spread, polyunsaturated, reduced fat (30% fat) & salt (380 mg/100g), added phytosterols
Margarine spread, fat content 65 - 75%, no added phytosterols, not further specified
Margarine spread, reduced fat (50-60%) & salt, unspecified as to oil type
Margarine spread, reduced fat (30-40%) & salt, unspecified as to oil type
Oil, grapeseed
Oil, linseed or flaxseed
Oil, maize
Oil, sesame
Oil, sunflower
Oil, soybean
Oil, canola
Oil, macadamia
Oil, olive, pure
Oil, peanut
Oil, monounsaturated, not further specified
Lard
Oil, copha
Oil, palm
Fat, solid, vegetable oil based
Oil, cod liver
Table spread (margarine or dairy blend), not further specified
Gemfish, raw
Gemfish, flesh, steamed
Milkfish, aquacultured, raw
Milkfish, aquacultured, steamed or poached
Morwong, raw
Morwong, flesh only, steamed
Mulloway, flesh only, raw
Mulloway, fried, unspecified butter
Mullet, yelloweye, raw
Mullet, yelloweye, baked or grilled
Trevally, dory, ling, cod, flounder or sole, crumbed, fried, canola oil
Trevally, dory, ling, cod, flounder or sole, crumbed, fried, olive oil
Trevally, dory, ling, cod, flounder or sole, crumbed, fried, polyunsaturated blended oil
Trevally, dory, ling, cod, flounder or sole, crumbed, fried, unspecified oil
Trevally, dory, ling, cod, flounder or sole, battered, deep fried, unspecified fat or oil
Whiting, king george, flesh only, crumbed/floured, fried, polyunsaturated blended oil
Fish, finfish, crumbed, fried, polyunsaturated blended oil, not further specified
Fish, finfish, crumbed, fried, unspecified frying fat or oil, not further specified
Fish, finfish, battered, fried, polyunsaturated blended oil, not further specified
Fish, battered, deep fried, purchased ready to eat, not further specified
Fish, cocktail size, battered, deep fried, purchased ready to eat, not further specified
Prawn, king (large size), battered, deep fried, canola oil, home prepared
Fish cake, with vegetables, crumbed, frozen, baked, not further specified
Fish, patty or burger, tuna, potato & other vegetables, grilled, baked or fried
Fish, pasta bake, tuna mornay with cheese & breadcrumbs
Blackberry, raw
Blueberry, fresh, raw
Blueberry, fresh, stewed
Boysenberry, fresh, raw
Apple, peeled, baked, with dried fruit, sugar sweetened, not further specified
Fruit salad, mixture of fresh fruit (apple, banana & strawberries) & canned fruit
Mixed fruit, peach & pear, canned in light syrup
Mixed fruit, peach & pear, canned in light syrup, drained
Mixed fruit, puree, peach & mango
Fruit, puree, apple & blackberry
Fruit, puree, apple & kiwi
Fruit, puree, apple & pear
Fruit, puree, apple & raspberry
Fruit, puree, apple & strawberry
Fruit salad, canned in pear juice
Fruit salad, canned in pear juice, drained
Currant, dried
Sultana, dried
Blueberry, dried
Cranberry, dried, sweetened
Berries, mixed (strawberry, raspberry, blueberry, blackberry), dried
Apricot, dried
Apricot, dried, stewed
Date, dried
Prune (dried plum)
Apple, dried
Banana chip
Fig, dried
Mango, dried
Pawpaw (papaya) dried, sweetened
Pineapple, dried, sugar sweetened
Mixed fruit, dried
Cherry, glace/maraschino
Crumble, apple
Crumble, berry
Crumble, rhubarb
Pineapple, canned in pineapple juice, drained, coated with batter, fried, unspecified fat
Egg, chicken, scrambled, added bacon & cheese, cooked with fat
Omelette, chicken egg, added bacon & cheese, cooked with fat
Souffle, berry
Beef, blade steak, lean, raw
Beef, blade steak, lean, grilled
Beef, blade steak, semi-trimmed, raw
Burger patty or rissole, beef, commercial, grilled or fried without oil or fat
Burger patty or rissole, lamb, commercial, grilled or fried without oil or fat
Meat (beef, lamb, pork, chicken), mince, raw, not further specified
Meat (beef, pork, chicken, lamb), mince, fried, unspecified oil, not further specified
Meat (beef, pork, chicken, lamb), mince, stewed, not further specified
Meat (beef, chicken, lamb, pork), mince, cooked, not further specified
Meat, raw, not further specified
Chicken, wing, lean, skin & fat, marinated, fried, unspecified butter
Bacon, middle rasher, lean & fat, fried, polyunsaturated blended oil
Bacon, middle rasher, lean & fat, cooked, not further specified
Salami, Polish
Beef, corned, lean, ready-to-eat
Beef, corned, trimmed, ready-to-eat
Salami, hungarian
Salami, mettwurst
Salami, milano
Salami, pepperoni
Spam, canned
Beef, kebab, marinated, satay sauce, grilled or BBQ
Beef, kebab, marinated, soy sauce, grilled or BBQ
Beef, bolognaise pasta sauce, mince, tomato & olive oil, homemade
Beef, stir fry, black bean sauce, bok choy & onion
Beef, stir fry, mixed vegetables
Beef, stir fry, plum & oyster sauces, mixed vegetables
Lamb, stir fry, black bean sauce, bok choy & onion
Beef, stir fry, chow mein (beef & noodles), Chinese restaurant style
Beef, stir fry, satay sauce, hokkien noodles, capsicum, carrot & onion
Beef, stir fry, soy based sauce, hokkien noodle & mixed vegetables
Beef, stir fry, sweet & sour sauce, hokkien noodle & mixed vegetables
Beef, blade steak, semi-trimmed, crumbed, fried, canola oil
Burger patty or rissole, beef & vegetables, commercial, grilled or fried without oil or fat
Pork, stir fry, plum & oyster sauce, hokkien noodles & mixed vegetables
Chicken, wing, lean, skin & fat, marinated, fried, corn oil
Chicken, wing, lean, skin & fat, marinated, fried, olive oil
Chicken, wing, lean, skin & fat, marinated, fried, polyunsaturated blended oil
Chicken, salad (lettuce, tomato, cabbage, carrot), with dressing, fast food style
Chicken, stir fry, chop suey (chicken & vegetables), Chinese restaurant style
Chicken patty or meatball, with onion & bread crumbs, crumbed, fried, unspecified oil
Chicken, stir fry, chow mein (chicken & noodles), Chinese restaurant style
Chicken, stir fry, plum & oyster sauce, hokkien noodles & mixed vegetables
Chicken, stir fry, satay sauce, hokkien noodle, capsicum, carrot & onion
Chicken, stir fry, soy based sauce, hokkien noodle & mixed vegetables
Chicken, stir fry, sweet & sour sauce, hokkien noodle & mixed vegetables
Chicken, breast, lean, crumbed, baked without oil
Chicken, breast, lean, skin & fat, crumbed, baked without oil
Chicken, breast, lean, skin & fat, crumbed, fried, canola oil
Chicken, breast, lean, skin & fat, crumbed, fried, corn oil
Chicken, breast, lean, skin & fat, crumbed, fried, olive oil
Chicken, breast, lean, skin & fat, crumbed, fried, unspecified oil
Chicken, breast, lean, crumbed, filled with butter & herbs, baked with oil
Chicken, breast, lean, crumbed, topped with cheese & ham, baked with oil
Chicken, drumstick, lean, skin & fat, crumbed, baked with oil
Chicken, drumstick, lean, skin & fat, crumbed, fried, canola oil
Chicken, drumstick, lean, skin & fat, crumbed, fried, olive oil
Chicken, drumstick, lean, skin & fat, crumbed, fried, polyunsaturated blended oil
Chicken, drumstick, lean, skin & fat, crumbed, fried, sunflower oil
Chicken, drumstick, lean, skin & fat, crumbed, fried, unspecified oil
Chicken, maryland, lean, skin & fat, crumbed, baked with oil
Chicken, maryland, lean, skin & fat, crumbed, fried, canola oil
Chicken, maryland, lean, skin & fat, crumbed, fried, unspecified oil
Chicken, thigh, lean, skin & fat, crumbed, baked with oil
Chicken, thigh, lean, skin & fat, crumbed, fried, olive oil
Chicken, wing, lean, skin & fat, crumbed, baked with oil
Chicken, wing, lean, skin & fat, crumbed, fried, canola oil
Chicken, wing, lean, skin & fat, crumbed, fried, polyunsaturated blended oil
Chicken, wing, lean, skin & fat, crumbed, fried, unspecified butter
Chicken, wing, lean, skin & fat, crumbed, fried, unspecified oil
Duck, battered, with sweet & sour sauce, Chinese restaurant style
Burger patty or rissole, chicken, commercial, grilled or fried without oil or fat
Milk, fluid, prepared, full fat cows milk powder, standard dilution
Milk, cow, fluid, regular fat (~3.5%), increased protein
Milk, cow, fluid, reduced fat (~1.5%), increased calcium, added vitamins A & D
Milk, cow, fluid, reduced fat (~1.5%), increased calcium, added vitamins D & folate
Milk, cow, fluid, reduced fat (~1.5%), added vitamins B6 & folate & omega 3
Milk, cow, fluid, reduced fat (~1.5%), added vitamin D, & Ca, Mg & Zn
Milk, cow, fluid, reduced fat (~1%), added vitamins C & D & Fe
Yoghurt, regular fat (~3%), fruit pulp or juice, not further specified
Yoghurt, regular fat, with fruit (strawberry, blueberry) & oats, fast food style
Yoghurt, reduced fat (~2%), fruit pulp or juice, not further specified
Yoghurt, reduced fat (~2%), added fruit & vitamins, not further specified
Yoghurt, low fat or no fat (<0.5%), intense sweetened, fruit pieces or flavoured
Yoghurt, low fat or no fat (<0.5%), intense sweetened, not further specified
Yoghurt, extra creamy (~4.5% fat), apricot/mango/peach/passionfruit pieces or flavoured, added vitamin D
Yoghurt, extra creamy (~4.5% fat), banana pieces or flavoured, added vitamin D
Yoghurt, extra creamy (~4.5% fat), berry pieces or flavouring, added vitamin D
Yoghurt, extra creamy (~4.5% fat), added vitamin D, not further specified
Cheese, goat
Cheese, gouda
Cheese, haloumy
Cheese, havarti style
Cheese, mozzarella
Cheese, parmesan, finely grated
Cheese, cream
Cheese, cream, reduced fat (~25% fat)
Cheese, cream, light (~15% fat), added vitamins A & D and calcium
Cheese, cheddar, processed, reduced fat (< 10% fat), added vitamin D
Cheese, brie
Cheese, camembert
Ice cream, regular fat, chocolate flavour, added chocolate syrup, nuts & toffee
Ice cream, regular fat, neopolitan flavour (vanilla, strawberry & chocolate)
Ice cream, regular fat, vanilla & other non-chocolate flavours
Ice cream, reduced fat, neopolitan flavour (vanilla, strawberry & chocolate)
Ice cream, reduced fat, neopolitan flavour (vanilla, strawberry & chocolate), added non-fruit syrup
Ice cream, soft serve, vanilla, added chocolate coated honeycomb, fast food style
Ice cream, soft serve, vanilla, added cream biscuit, fast food style
Ice cream, soft serve, vanilla, added sugar coated chocolate confectionery, fast food style
Ice cream, soft serve, vanilla, unspecified confectionery, fast food style
Ice cream, regular fat, vanilla, with fruit based ice confection
Ice cream, soft serve, vanilla, with cone, fast food style
Ice cream, soft serve, vanilla, with cone, chocolate coated with nuts, fast food style
Ice cream, bar, vanilla chocolate chip & nuts, biscuit sandwich
Ice cream, stick, chocolate, with biscuit pieces, dark chocolate coated
Ice cream, stick, chocolate, with fruit-based ice confection, white chocolate coated
Ice cream, stick, vanilla, chocolate coated, with confectionary, nuts or biscuit pieces
Ice cream, stick, vanilla, chocolate coated with caramel strip & nuts
Ice cream, stick, vanilla, chocolate coated, with toffee syrup, nuts & toffee
Ice cream, stick, vanilla, fruit-based syrup swirls, white chocolate coated
Ice cream, stick, vanilla, reduced fat, fruit ice confection coated
Dairy or yoghurt dessert, chocolate, regular fat, added confectionery or chocolate pieces
Dairy or yoghurt dessert, chocolate, regular fat, added supplementary food
Pudding, rice
Pudding, rice, caramel flavoured
Pudding, rice, vanilla flavoured
Pudding, rice, with apple & cinnamon
Milk, cow, fluid, flavoured, flavours other than chocolate, coffee or strawberry, regular fat
Milkshake, cafe style, strawberry flavour, regular fat cow milk, no ice cream
Milkshake, home made, strawberry flavour, regular fat cow milk,
Milkshake, home made, caramel flavour, regular fat cow milk, no ice cream
Milkshake, cafe style, vanilla flavour, regular fat cow milk
Milkshake, cafe style, vanilla flavour, regular fat cow milk, no ice cream
Coffee, from espresso coffee, regular fat milk, ice & sugar, iced coffee style
Coffee, from espresso coffee, regular fat milk, ice, cream & caramel syrup, iced caramel style
Beverage, drinking chocolate, with full fat milk, ice, cream & chocolate flakes, iced chocolate style
Milkshake, cafe style, chocolate flavour, with chocolate pieces, regular fat cow milk
Milkshake, cafe style, chocolate flavour, regular fat cow milk, no ice cream
Ice confection drink, chocolate milk, added ice & chocolate flakes
Milk, cow, fluid, flavoured, flavours other than chocolate, coffee or strawberry, reduced fat
Milkshake, home made, strawberry flavour, reduced fat cow milk, no ice cream
Thickshake, non-chocolate flavour (e.g. strawberry, vanilla), reduced fat cow milk, fast food style
Thickshake, reduced fat cow milk, fast food style, not further specified
Milkshake, cafe style, chocolate flavour, reduced fat cow milk, no ice cream
Thickshake, chocolate flavour, reduced fat cow milk, fast food style
Milkshake, home made, strawberry flavour, skim cow milk, no ice cream
Milkshake, cafe style, chocolate flavour, skim cow milk
Smoothie, mango, banana, tropical juice, yoghurt & sorbet, added herbal extracts
Smoothie, mixed berries (strawberry, raspberry, blueberry), apple juice & sorbet
Smoothie, mixed berries (strawberry, raspberry, blueberry), yoghurt & reduced fat (~1%) milk, fast food style
Smoothie, mixed berries (strawberry, raspberry, blueberry), yoghurt, reduced fat (~1%) milk & ice cream
Smoothie, mixed berries (strawberry, raspberry, blueberry), apple & orange juice, sorbet, added herbal extracts
Ice confection drink, non-chocolate flavoured milk, added fruit juice & ice
Soy beverage, regular fat (~3%), unflavoured, added calcium & iron
Soy beverage, regular fat (~3%), unflavoured, added vitamin B & calcium
Soy beverage, reduced fat (~1.5%), unflavoured, added fibre & calcium
Soy beverage, reduced fat (~1.5%), unflavoured, added fibre, vitamin B2 & Ca
Soy beverage, reduced fat (~1.5%), unflavoured, added protein, vitamins A, B1, B2, & Ca, P & K
Soy beverage, reduced fat (~1%), unflavoured, added vitamins A, B1, B2, & Ca, K, & P
Soy Beverage, low fat or no free (<0.5%), unflavoured, added vitamins B1,B2, B12, A, & Ca, P, & K
Soy beverage, regular fat (~3%), strawberry flavour, added vitamins B1, B12 & A & Ca, P, K, Mg
Soy beverage, regular fat (~3%), vanilla flavour, added vitamins B1, B12 & A & Ca, P, K, Mg
Soy beverage, reduced fat (~1.5%), unflavoured, added calcium & iron
Soy beverage, reduced fat (~1.5%), unflavoured, added folate, calcium, & iron
Soy beverage, reduced fat (~1.5%), unflavoured, added vitamins A & B & calcium
Soy beverage, low fat or no fat (<0.5%), unflavoured, added vitamins A & B & calcium
Ice confection, non-dairy (soy), regular fat, vanilla or strawberry flavoured, added vitamins & minerals
Ice confection, non-dairy (soy), regular fat, vanilla & fruit swirl, added vitamins & minerals
Soup, Asian style, with noodles, instant dry mix, cup style, reconstituted with water
Soup, meat & vegetable, with croutons, instant dry mix, cup style, reconstituted with water
Soup, meat (beef/lamb/pork, with vegetables & noodles, prepared with milk & water
Soup, meat (beef/lamb/pork), with vegetables & pasta, prepared with water
Soup, minestrone, homemade
Soup, pea & ham, with vegetables, homemade, prepared with water
Soup, mixed flavours, reduced energy, instant dry mix, cup style, reconstituted with water
Soup, cream variety, instant dry mix, cup style, reconstituted with water & milk
Soup, vegetable, instant dry mix, cup style, reconstituted with water
Soup, vegetable, cream style, simmer dry mix, reconstituted with water
Soup, chicken & vegetable, with pasta or croutons, simmer dry mix
Soup, chicken & vegetable, with pasta or croutons, simmer dry mix, reconstituted with water
Seed, mixed
Seed, mixed (linseed, sunflower seed & almond mixture), LSA
Seed, poppy
Nut, macadamia
Sauce, tabasco
Sauce, taco style, commercial
Relish, corn
Sauce, tartar, commercial
Dressing, caesar
Dressing, coleslaw, regular, commercial
Vinegar
Potato, wedges, homemade - fresh or frozen, baked without oil, not further specified
Potato, wedges, homemade - fresh or frozen, fried, unspecified oil, not further specified
Potato, other varieties (e.g. gems, smiles, nuggets), fresh or frozen, baked without oil
Potato, other varieties (e.g. gems, smiles, nuggets), fresh or frozen, fried, unspecified oil
Potato, peeled, boiled, mashed, unspecified milk & butter, not further specified
Potato, peeled, boiled, mashed, unspecified milk & table spread, not further specified
Potato, peeled, boiled, mashed, unspecified table spread, not further specified
Potato, mashed, reconstituted from dry powder with milk & butter
Potato, scalloped/bake, with cheese
Potato, scalloped/bake, with cheese sauce from dry mix
Potato, scalloped/bake, with cream
Potato, scalloped/bake, with cream & cheese
Potato, scalloped/bake, with cream & milk
Potato, scalloped/bake, with milk
Potato, scalloped/bake, with milk & cheese
Potato, scalloped/bake, not further specified
Broccoflower, raw
Broccoflower, boiled, drained
Kale, raw
Kale, boiled, drained
Sauerkraut, canned in brine, drained
Celery, raw
Celery, stir-fried without oil
Celery, stir-fried with soy sauce
Chicory, raw
Chicory, boiled, drained
Chives, raw
Lettuce, cos, raw
Lettuce, iceberg, raw
Lettuce, mignonette, raw
Lettuce, raw, not further specified
Silverbeet, raw
Silverbeet, boiled, drained
Silverbeet, stir-fried without oil
Spinach, English, raw
Spinach, English, boiled, drained
Spinach, English, stir-fried without oil
Spinach, frozen, boiled, drained
Spinach, water (ung choi), raw
Spinach, water (ung choi), stir-fried without oil
Sprout, alfalfa, raw
Sprout, bean, raw
Sprout, bean, stir-fried without oil
Eggplant, raw
Eggplant, grilled
Mushroom, dried
Garlic, peeled, raw
Garlic, peeled, stir-fried without oil
Leek, raw
Leek, stir-fried without oil
Onion, dried
Mixed greens, leafy (bok choy, spinach), cooked, not further specified
Mixed vegetables (carrot celery, cucumber, capsicum), fresh, sticks
Mixed vegetables, frozen, boiled or microwaved, drained
Mornay, mixed vegetable (carrot, broccoli & corn), with cheese & breadcrumbs
Stir-fry, mixed vegetable (capsicum, carrot, zucchini, broccoli, bok choy & onion), soy sauce
Gnocchi, potato, boiled
Sweet potato, orange flesh, peeled, boiled, mashed, unspecified milk & table spread
Curry, mixed vegetables, made with curry paste & coconut milk
Curry, mixed vegetables, made with curry paste & tomato sauce
Curry, mixed vegetables, made with curry paste & yoghurt
Curry, mixed vegetables (onion, potato & cauliflower), made with curry powder & stock
Curry, mixed vegetables, made with indian style simmer sauce & extra chilli
Dip, cucumber & yoghurt, Indian restaurant style
Dip, eggplant
Dip, guacamole (avocado), homemade
Irish stew, canned, heated
Salad, green (lettuce, capsicum, snowpeas, cucumber, avocado), with chicken, without dressing
Stir-fry, mixed vegetable (capsicum, carrot, snow pea, bok choy & onion), with soy-based sauce, without oil
Stir fry, mixed vegetables (carrot, capsicum & broccoli), with sweet & sour based sauce
Stir-fry, mixed vegetable (capsicum, carrot, snow pea, bok choy & onion), with satay sauce
Stir-fry, mixed vegetable (capsicum, carrot, snow pea, bok choy & onion), with rice & soy-based sauce, no oil
Stir-fry, mixed vegetable (capsicum, carrot, zucchini, broccoli, bok choy & onion), rice noodles & soy sauce
Stir-fry, mixed vegetable (capsicum, carrot, snow pea, bok choy & onion), with wheat noodles
Stir-fry, mixed vegetable (capsicum, carrot, snow pea, bok choy & onion), with wheat noodles & soy-based sauce
Stir-fry, mixed vegetable (capsicum, carrot, snow pea, bok choy & onion), with wheat noodles & sweet & sour sauce
Tomato, stuffed, Greek restaurant style
Vine leaf, stuffed with rice & tomato, Lebanese restaurant style
Pappadam, fried
Tofu (soy bean curd), firm, deep-fried, unspecified oil, with satay sauce
Vegetarian burger, vegetarian pattie & salad (lettuce, tomato, onion), takeaway style
Vegetarian protein, stew or casserole, in tomato sauce, with vegetables (including potato)
Popcorn, microwave
Popcorn, sweetened & coloured
Popcorn, sweetened, with peanuts
Popcorn, not further specified
Sugar, brown
Sugar, fructose or fruit sugar
Sugar, raw
Honey
Lactose, pure
Syrup, golden
Syrup, molasses
Topping, fruit-flavoured
Ice confection drink, crushed ice with sorbet & lemon juice drink
Ice confection drink, crushed ice with fruit-based flavoured syrup (25% apple juice)
Ice confection, 97% fruit juice, tropical (apple, mango, passionfruit & banana)
Icing, butter-based
Icing, chocolate
Icing, chocolate, cocoa powder
Icing, cream cheese
Icing, regular, vanilla
Chocolate, compound, cooking
Fondue, chocolate
Rocky road
Sugar confectionery, all types, chocolate-coated
Bar, carob
Sugar confectionery, yoghurt-coating
Ball, fruit, dried apple, sultana, coconut & other ingredients, yoghurt-coated
Fruit, leather
Bar, confectionery, fruit, dried apple, sultana, coconut & other ingredients
Bar, snack style, chocolate-flavoured fortified cereal, with milk solids (Milo Energy With Milk)
Bar, snack style, corn cereal, with dried fruit & chocolate, added vitamins & minerals
Licorice, allsorts
Licorice, plain
Sherbet
Toffee
Beer, lager
Wine, red
Brandy
Rum, dark & light coloured
Whisky
Vodka
Liqueur, cream-based, coffee flavour
Fruit drink (punch), alcoholic, tropical juice & lemonade with vodka & fruit pieces
Breakfast cereal, beverage, all flavours, added vitamins A, B1, B2, C & folate
Beverage, formulated supplementary, chocolate flavour, purchased ready to drink (Sustagen brand)
Beverage, formulated supplementary, vanilla flavour, purchased ready to drink (Sustagen brand)
Beverage, oral supplement, from vanilla flavour powder, with full fat milk
Yeast, compressed
Salt, rock
Salt, rock, flavoured
Salt, sea
Salt, table, non-iodised
Chilli powder
Cinnamon, ground
Cloves, ground
Coriander seed, ground
Cumin (cummin) seeds, ground
Curry powder, condiment
Nutmeg, ground
Oregano, dried
Pepper, ground, black or white
Spice, mixed spice (cinnamon, nutmeg & cloves)
Thyme, dried
Turmeric, ground
Basil, green, fresh, raw
Basil, green, dried
Coriander, fresh, leaves & stem
Coriander, dried
Endive, raw
Fennel, bulb, raw
Mint, raw
Mint, dried
Mixed herbs, fresh
Mixed herbs, dried
Parsley, continental, raw
Parsley, curly, raw
Parsley, boiled, not further specified
Parsley, dried, not further specified
Seasoning mix, chilli-based, for tacos
Beverage prepared by brewing black tea leaves (dried, fermented leaves of Chrysanthemum species) in hot water, either as
loose tea leaves or encased in porous teabags. 15g tea leaves in 1L of water. Tea is not decaffeinated or flavoured. Does not
contain added milk or sugar.
Tea made from roasted barley to which hot water is added. Milk or sugar not added.
Beverage prepared by brewing dried plant material (other than the leaves of Chrysanthemum species or the chamomile
plant) in hot water, either as loose tea leaves or encased in porous teabags. Does not contain added milk or sugar.
Beverage made from instant coffee powder or granules to which boiling water is added. Does not contain added milk, sugar
or flavour.
Beverage made from instant coffee powder or granules to which boiling water and full fat milk is added. Does not contain
added sugar or flavour.
Beverage made from instant coffee powder or granules to which boiling water and reduced fat milk is added. Does not
contain added sugar or flavour.
Beverage made from instant coffee powder or granules to which boiling water and skim milk is added. Does not contain
added sugar or flavour.
Beverage made from instant coffee powder or granules to which boiling water and unspecified milk is added. Does not
contain added sugar or flavour. Data is weighted according to consumption patterns observed in Kids Eat Kids Play.
Beverage made from instant coffee powder or granules to which boiling water and unspecified milk is added. Includes
caffeinated and decaffeinated varieties. Does not contain added sugar or flavour. Data is weighted according to consumption
patterns observed in Kids Eat Kids Play.
Beverage prepared from ground coffee beans to which a large volume of hot water is added. Does not contain added milk,
sugar, or flavour.
Beverage prepared from ground coffee beans to which a small amount of hot water is added, as purchased in takeaway
outlets or restaurants. Does not contain added milk, sugar or flavour.
Beverage produced by boiling ground coffee beans with water and sugar, as served in Turkish-style restaurants.
Beverage prepared from a serve of espresso style coffee to which a large amount of heated and aerated regular fat milk is
added. Does not contain added sugar or flavour.
Beverage prepared from a serve of espresso style coffee to which a large amount of heated and aerated reduced fat milk is
added. Does not contain added sugar or flavour.
Beverage prepared from a serve of espresso style coffee to which a large amount of heated and aerated skim milk is added.
Does not contain added sugar or flavour.
Beverage prepared from a serve of espresso style coffee to which a large amount of heated and aerated regular fat soy milk
is added. Does not contain added sugar or flavour.
Beverage prepared from a serve of espresso style coffee to which a large amount of heated and aerated milk, generally
reduced fat milk, is added.
Coffee beverage, including that prepared from ground coffee or from instant coffee, with or without milk, unspecified as to
caffeine, weighted according to consumption reported in Kids Eat Kids Play.
Beverage prepared from a serve of espresso style coffee to which drinking chocolate powder and a large amount of heated
and aerated regular fat milk is added. Does not contain added sugar.
Beverage prepared from a serve of espresso style coffee to which drinking chocolate powder and a large amount of heated
and aerated skim milk is added. Does not contain added sugar.
Beverage prepared from a serve of espresso style coffee to which drinking chocolate powder and a large amount of heated
and aerated regular fat milk is added. Topped with caramel syrup and whipped cream. Gloria Jeans Mocha Caramelatte is an
example of this style of product.
Dried extract of coffee beans, used to produce a beverage by the addition of boiling water.
Beverage made from instant decaffeinated coffee powder or granules to which boiling water and full fat milk is added. Does
not contain added sugar or flavour.
Beverage made from instant decaffeinated coffee powder or granules to which boiling water and skim milk is added. Does not
contain added sugar or flavour.
Beverage prepared from ground decaffeinated coffee beans to which a large volume of hot water is added. Does not contain
added milk, sugar, or flavour.
Beverage prepared from ground decaffeinated coffee beans to which a small amount of hot water is added, as purchased in
takeaway outlets or restaurants. Does not contain added milk, sugar or flavour.
Dried extract of decaffeinated coffee beans, used to produce a beverage by the addition of boiling water.
Dried extract of roasted cereals (generally containing barley and rye), used to prepare a hot beverage by the addition of hot
water. Commonly used as a substitute for coffee.
Thick paste containing extracts of coffee and chicory, used to produce a hot beverage by mixing with hot water.
Dry product that is a mixture of ingredients such as sugar, maltodextrins, vegetable oil and coffee (around 10%), used to
produce a hot beverage by mixing with hot water.
Non-alcoholic beverage prepared from apples with significant residual sugars (approximately 14%).
Commercial beverage prepared by crushing apples and filtering or clarifying the resultant juice. Contains added vitamin C.
Commercial carbonated beverage prepared by crushing apples and filtering or clarifying the resultant juice. Contains added
vitamin C.
Homemade beverage prepared by crushing/juicing apples.
Homemade beverage prepared by crushing/juicing apples and diluting with tap water.
Commercial beverage prepared from 90% apple juice and 10% apricot nectar. Contains added vitamin C.
Commercial beverage prepared from 95% apple juice and 5% berry juices (e.g. cranberry, raspberry). Contains added
vitamin C.
Commercial beverage prepared from 94% apple and 6% blackcurrant.
Commercial beverage prepared from 91% apple juice, 6% blueberry puree and 3% banana puree. Contains added vitamin C
and one or more herbal extracts (e.g. gingko biloba, guarana, ginseng).
Commercial beverage prepared from 85% apple juice and 15% guava puree. Contains added vitamin C.
Commercial beverage prepared from 85% apple juice and 15% mango puree. Contains added vitamin C.
Commercial beverage prepared from 92% apple juice, 8% mango juice or puree. Contains added vitamin C.
Commercial beverage prepared from 80% apple juice, 15% mango juice or puree and 5% banana. Contains added vitamin C.
Commercial beverage prepared from 94% apple juice, 5% passionfruit pulp and 1% banana. Contains added vitamin C.
Commercial beverage prepared from 75% apple juice and 25% pear juice. Contains added vitamin C.
Commercial beverage prepared from 75% apple juice and 25% pineapple juices. Contains added vitamin C.
Commercial beverage prepared from 78% apple juice, 15% pineapple juice and 7% guava puree. Contains added vitamin C
and herbal extracts such as echinacea and antioxidants.
Commercial beverage prepared from 75% apple juice, 15% pineapple juice, 7% guava puree and 3% coconut juice. Contains
added vitamin C.
Commercial beverage prepared from 90% apple juice and 10% strawberry puree. Contains added vitamin C.
Commercial beverage prepared from 85% apple juice and 15% other fruit juices (including mango, pineapple, blackberry,
strawberry and guava). Contains added vitamin C.
Commercial beverage prepared from apple pieces pureed and combined with apple and pear concentrates to produce a thick
puree/fruit juice product. Contains added vitamin C. Healtheries Fruit Smash is an example of this product.
Homemade beverage prepared by mixing non-citrus juice (apple, pear, berries) concentrate with tap water. Diluted weaker
than directed. (Intended dilution as directed by label is 1:3 to 25% total fruit juice.)
Homemade beverage prepared by juicing berries such as strawberries, blackberries, blueberries or raspberries.
Commercial beverage prepared from 95% orange juice and 5% mango juice. Contains added vitamin C.
Commercial beverage prepared from 95% orange juice and 5% mango juice and sugar. Contains added vitamin C.
Commercial beverage prepared from 92% orange juice and 5% passionfruit juice or puree and sugar.
Homemade beverage prepared by crushing/juicing a variety of fruit such as oranges, apples, strawberries, raspberries.
Homemade beverage prepared by crushing/juicing a variety of fruit such as oranges, apples, strawberries, raspberries and
diluted with water.
Commercial beverage prepared from pears.
Commercial beverage prepared from 75% pear juice, 23% pineapple juice and 2% passionfruit pulp.
Commercial beverage prepared from pineapple. Contains added vitamin C.
Commercial beverage prepared from pineapple juice and sugar. Contains added vitamin C.
Homemade beverage prepared by crushing fresh pineapples and diluted with tap water.
Commercial beverage prepared from 80% pineapple juice and 20% orange juice. Contains added vitamin C.
Commercial beverage prepared from 42% pineapple juice, 32% orange juice and 26% mango pulp.
Commercial beverage prepared from prunes.
Commercial beverage prepared from 50% apple juice, 26% strawberry pulp, 19% banana puree and 5% orange juice.
Commercial beverage prepared from tropical juices such as 60% pineapple juice, 20% orange juice, 10% apple juice, 8%
pear juice and 2% passionfruit pulp.
Commercial beverage prepared from tropical juices such as 60% pineapple juice, 20% orange juice, 10% apple juice, 8%
pear juice and 2% passionfruit pulp and sugar.
Beverage extracted from apples with subsequent concentration of the juice to approximately one quarter of its original
volume. With added vitamin C.
Beverage extracted from oranges with subsequent concentration of the juice to approximately one quarter of its original
volume. Contains added vitamin C.
Beverage extracted from 99% oranges and 1% passionfruit pulp with subsequent concentration of the juice to approximately
one quarter of its original volume. Contains added vitamin C.
Beverage extracted from pineapple, orange, apple, pear & passionfruit juices or purees with subsequent concentration of the
juice to approximately one quarter of its original volume. With added vitamin C.
Commercial beverage prepared by crushing apples and filtering or clarifying the resultant juice. Contains added vitamin C
and fibre.
Commercial beverage prepared by crushing apples and filtering or clarifying the resultant juice. Contains added vitamins A, C
and E.
Commercial beverage prepared by crushing apples and filtering or clarifying the resultant juice. Contains added vitamins C, E
and folate and fibre.
Commercial beverage prepared by crushing apples and filtering or clarifying the resultant juice. Juice contains added
modified starch to produce a thicker product (nectar consistency) for consumers with swallowing disorders. Contains added
vitamins.
Commercial beverage prepared from 79% apple juice, with 21% of grape and orange juices, as purchased in retail outlets.
With added vitamins A, C and folate.
Commercial beverage prepared from 85% apple juice and 15% mango puree. Contains added vitamin C and fibre.
Commercial beverage prepared from 85% apple juice and 15% mango puree. Contains added vitamins A, C and folate
Commercial beverage prepared from 60% orange juice, 20% apple juice, 19% pineapple juice and 1% passionfruit pulp.
Contains added vitamin C and fibre.
Commercial beverage prepared from 60% orange juice, 20% apple juice, 19% pineapple juice and 1% passionfruit pulp.
Contains added vitamins C and folate.
Commercial beverage prepared from 60% orange juice, 20% apple juice, 19% pineapple juice and 1% passionfruit pulp.
Contains added vitamins A, C and E.
Commercial beverage prepared from 60% orange juice, 20% apple juice, 19% pineapple juice and 1% passionfruit pulp.
Contains added vitamins A, C and folate.
Commercial beverage prepared from the endocarp of navel oranges. Contains added vitamin C and calcium. Does not
contain added sucrose. Includes fresh and ultra heat treated products.
Commercial beverage prepared from the endocarp of navel oranges. Contains added vitamin C and iron. Does not contain
added sucrose. Includes fresh and ultra heat treated products.
Commercial beverage prepared from the endocarp of navel oranges. Contains added vitamins C and folate. Does not contain
added sucrose. Includes fresh and ultra heat treated products.
Commercial beverage prepared from the endocarp of navel oranges. Contains added vitamins A, C and E. Does not contain
added sucrose. Includes fresh and ultra heat treated products.
Commercial beverage prepared from the endocarp of navel oranges. Contains added vitamins A, C and folate and calcium.
Does not contain added sucrose. Includes fresh and ultra heat treated products.
Commercial beverage prepared from 61% orange juice and 39% apple and pineapple juices. Contains added vitamin C and
calcium.
Commercial beverage prepared from 43% grape juice, 30% orange juice, 15% apple juice and 12% peach, apricot, pear,
mango, passionfruit, guava and lemon juices or purees. Contains added vitamins A, C and folate.
Commercial beverage prepared by pressing raw carrots.
Commercial beverage prepared by crushing raw tomatoes. Contains added salt.
Commercial beverage prepared by crushing raw tomatoes. Contains added salt and sugar.
Commercial beverage prepared by blending a mixture of vegetables, such as tomato, carrot, celery, parsley with other
vegetables. Contains added herbal extracts (such as gingko biloba, ginseng).
Commercial beverage prepared by blending a mixture of vegetables, such as tomato, carrot, celery, parsley with other
vegetables. Contains added salt.
Commercial beverage prepared by juicing fresh wheatgrass.
Commercial beverage prepared from 55% carrot juice and 45% celery, silverbeet and parsley juices.
Homemade beverage prepared from 55% carrot juice and 45% celery, silverbeet and parsley juices, and diluted with tap
water.
Commercial beverage prepared from 42% carrot juice, 38% apple juice and 20% orange juice. Contains added vitamin C.
Commercial beverage prepared from 42% carrot juice, 38% apple juice and 20% orange juice. Contains added vitamin C and
herbal extracts (such as ginseng, guarana).
Commercial beverage prepared from 42% carrot juice, 38% apple juice and 20% orange juice. Contains added vitamin C and
wheatgrass.
Commercial beverage prepared from 75% apple juice and 25% vegetable juices (carrot, celery, silverbeet and parsley).
Contains added vitamin C.
Non-alcoholic beverage prepared by diluting a dry, fruit-flavoured powder that contains added vitamin C, with water according
to label instructions.
Commercially prepared product made from 25% apple juice or puree, water, sugars and food acids.
Commercially prepared product made from 35% apple juice or puree, water and sugars. Added vitamin C.
Commercially prepared product made from 20% apple juice or puree, 5% berry juice (e.g. raspberry, cranberry), water,
sugars and food acids.
Commercially prepared product made from >20% apple juice or puree, <5% berry juice (e.g. raspberry, cranberry), water,
sugars and food acids. Contains added vitamin C.
Commercially prepared product made from >20% apple juice or puree, <5% mango puree, water, sugars and food acids.
Commercially prepared product made from 35% or 50% apricot juice or puree, water and sugars.
Commercially prepared product made from 35% or 50% apricot juice or puree, water and sugars. Contains added vitamin C.
Commercially prepared product made from 25% blackcurrant juice (25%), water and sugar.
Commercially prepared product made from 5% citrus fruit juice (such as orange or lemon), water, sugars and flavours.
Commercially prepared beverage made from 25% citrus juice (orange, lemon, lime) with added water, sugar and food acid.
Contains added vitamin C.
Commercially prepared beverage made from cranberry juice, water and sugar.
Commercially prepared beverage made from 11% cranberry juice, 10% blackcurrant juice, 4% apple juice, water and sugar.
Contains added vitamin C.
Commercially prepared beverage made from 8% cranberry juice, 11% raspberry juice, 3% grape juice, 3% apple juice, water
and sugar. Contains added vitamin C.
Commercially prepared beverage made from 35% guava juice or puree, water and sugars. Contains added vitamin C.
Commercially prepared beverage made from 40% kiwifruit juice or puree, water and added sugar.
Commercially prepared beverage made from 35% mango juice or puree, water and sugars. Contains added vitamin C.
Commercially prepared beverage made from 19% mango juice or puree, 17% banana juice or puree, water and sugars.
Contains added vitamin C.
Commercially prepared beverage made from 25% orange juice with added water, sugar and food acid.
Commercially prepared beverage made from 35% orange juice, water and sugars. Contains added vitamin C.
Commercially prepared beverage made from 25% fruit juice (>20% orange juice and <5% mango juice or puree), water and
sugars. Contains added vitamin C.
Commercially prepared beverage made from 30% orange juice, 5% mango juice or puree, water and sugars. Contains added
vitamin C.
Commercially prepared beverage made from 25% juice (22.6% orange juice and 2.4% passionfruit juice/pulp), water, food
acids and sugars.
Commercially prepared beverage made from 35% juice (31.6% orange juice and 3.4% passionfruit juice/pulp), water, food
acids and sugars.
Commercially prepared beverage made from 5% non-citrus fruit juice (such as apple or pear), water, sugars and flavours.
Commercially prepared beverage made from 35% pineapple juice or puree, water and sugars. Contains added vitamin C.
Commercially prepared beverage made from 34% pineapple juice or puree, 1% coconut juice, water and sugars. Contains
added vitamin C.
Commercially prepared beverage made from 50% fruit juice (40% pineapple juice and 10% orange juice), water and sugars.
Contains added vitamin C.
Commercially prepared beverage made from 25% juice (primarily pineapple juice and also orange and other juices), water,
food acids and sugars.
Commercially prepared beverage made from 35% juice (primarily pineapple juice and also orange and other juices), water,
food acids and sugars.
Commercially prepared beverage made from 35% juice (primarily pineapple juice and also apple and other juices), water,
food acids and sugars. Contains added vitamin C.
Beverage typically prepared by mixing tropical fruit juice with soft drink (such as lemonade) and canned mixed fruit, as
prepared in the home.
Commercially prepared product made from approximately 6% blackcurrant juice, water, artificial sweeteners and a small
amount of added sugar.
Commercially prepared beverage made from cranberry juice, water and intense sweetener.
Sugar-based dry powder containing other ingredients such as food acids, flavours, and vitamin C, intended for preparation of
a non-alcoholic beverage by mixing with water.
Sugar-based dry powder containing other ingredients such as food acids, flavours and intense sweetener, intended for
preparation of a non-alcoholic beverage by mixing with water. Contains less sugar than regular powdered drink bases.
Non-alcoholic beverage prepared by mixing 1 part of a concentrated sugar syrup containing 25% blackcurrant juice with 5
parts of water.
Non-alcoholic beverage prepared by mixing 1 part of a concentrated sugar syrup containing 25% citrus fruit juice with 4 parts
of water.
Non-alcoholic beverage prepared by mixing 1 part of a concentrated sugar syrup containing 40% non-citrus fruit juice with 4
parts of water.
Non-alcoholic beverage prepared by mixing sugar syrup containing water, sugar, small amounts of concentrated fruit juice
(less than 25% of syrup), food acids, flavours, colours and preservatives, with water.
Concentrated sugar-based syrup containing at least 25% non-citrus fruit juice (typically apple and berry juice), used to
prepare a beverage by dilution with water. No added Vitamin C.
Concentrated sugar-based syrup containing at least 40% non-citrus fruit juice (typically apple and berry juice), used to
prepare a beverage by dilution with water. No added vitamin C.
Concentrated sugar-based syrup containing at least 90% non-citrus fruit juice (85% apple juice, 5% raspberry), used to
prepare a beverage by dilution with water. Added Vitamin C.
Concentrated sugar-based syrup containing at least 25% fruit juice (24% apple juice, 1% blackcurrant juice), used to prepare
a beverage by dilution with water.
Concentrated sugar-based syrup containing at least 90% fruit juice (40% apple juice, 20% pineapple juice, 20% orange juice,
9% lemon juice, 1% passionfruit), used to prepare a beverage by dilution with water. Added Vitamin C.
Concentrated sugar-based syrup containing a minimum of 25% blackcurrant juice, used to prepare a non-alcoholic beverage
by dilution with water.
Concentrated sugar-based syrup containing water and a minimum of 25% blackcurrant juice, used to prepare a non-alcoholic
beverage by dilution with water. Added vitamin C.
Concentrated syrup containing sugar, water and blackcurrant juice, used to prepare a non-alcoholic beverage by dilution with
water.
Concentrated sugar-based syrup containing at least 25% citrus fruit juice (typically orange or lemon juice), used to prepare a
beverage by dilution with water.
Concentrated sugar-based syrup containing at least 40% citrus fruit juice (typically orange or lemon juice) juice, used to
prepare a beverage by dilution with water.
Concentrated sugar-based syrup containing lime fruit juice, used to prepare a beverage by dilution with water.
Concentrated sugar-based syrup containing at least 25% orange fruit juice, used to prepare a beverage by dilution with water.
Concentrated sugar based syrup prepared from water, sugar, small amounts of concentrated fruit juice (less than 25% of
syrup), food acids, flavours, colours and preservatives, used to prepare a beverage by dilution with water.
Concentrated sugar-based syrup containing approximately 1% ginger, used to prepare a beverage by dilution with water.
Concentrated syrup containing water, non-citrus fruit juices and raspberry syrup (10%), used to prepare a non-alcoholic
beverage by dilution with water.
Concentrated syrup containing intense sweeteners, water and a minimum of 25% blackcurrant juice, used to prepare a non-
alcoholic beverage by dilution with water.
Concentrated syrup containing at least 25% citrus fruit juice (orange, and lemon) juice, and intense sweeteners used to
prepare a beverage by dilution with water.
Concentrated syrup containing at least 25% non-citrus fruit juice (typically apple and berry juice) and intense sweeteners,
used to prepare a beverage by dilution with water.
Carbonated, non-alcoholic beverage prepared from water, sugar, non-fruit flavours and colours.
Carbonated, non-alcoholic beverage prepared from water, sugar, lemon flavour and colours.
Carbonated, non-alcoholic beverage prepared from water, sugar and citric acid.
Carbonated, non-alcoholic beverage prepared from water, sugar and citric acid. Contains added ice.
Carbonated, non-alcoholic beverage prepared from water, sugar, orange flavour and colours.
Carbonated, non-alcoholic beverage prepared from water, sugar, orange flavour and colours. Contains added ice.
Non-alcoholic beverage prepared from 95% lemon soft drink and 5% brewed tea.
Homemade, non-alcoholic beverage prepared from brewed tea, ginger beer, mint and pineapple juice.
Carbonated, non-alcoholic, water based beverage. Includes various flavours, sugar and intense-sweetened, with or without
ice, varieties of soft drink weighted according to consumption patterns observed during Kids Eat Kids Play.
Carbonated, non-alcoholic beverage prepared from water, intense sweetener, non-fruit flavours and colours.
Carbonated, non-alcoholic beverage prepared from water, intense sweetener, fruit flavours and colours.
Carbonated, non-alcoholic beverage prepared from water, intense sweetener and citric acid.
Carbonated, non-alcoholic beverage containing water, sugar, cola flavour, and colours.
Carbonated, non-alcoholic beverage containing water, sugar, cola flavour, and colours. Contains added ice.
Ice cream soda. Typical ingredients include cola flavoured soft drink, and a scoop of vanilla ice cream.
Carbonated, non-alcoholic beverage containing water, intense sweeteners, cola flavour and colours.
Carbonated, non-alcoholic beverage containing water, intense sweeteners, cola flavour and colours. Contains added ice.
Decaffeinated, carbonated, non-alcoholic beverage containing water, sugar, cola flavour, and colours.
Decaffeinated, carbonated, non-alcoholic beverage containing water, intense sweeteners, cola flavour and colours.
Carbonated, non-alcoholic beverage containing 5% citrus juice (orange and lemon), mineral water and sugar.
Carbonated or still, non-alcoholic beverage containing 5% fruit juice or fruit flavours and mineral water, with intense
sweeteners rather than sugar.
Non-alcoholic beverage especially formulated to meet the nutritional needs of sports people. Contains a range of added
minerals and vitamins. Composition may vary significantly according to brand.
Non-alcoholic dry powder especially formulated to meet the nutritional needs of sports people. Intended for preparation of a
non-alcoholic beverage by mixing with water. Contains a range of added minerals and vitamins. Composition may vary
significantly according to brand.
Carbonated, non-alcoholic beverage prepared from 5% orange juice, water and sugar.
Carbonated, non-alcoholic water-based flavoured beverage which contains caffeine and may contain carbohydrates, amino
acids, vitamins and other substances, for the purpose of enhancing mental performance. Includes products such as Red Bull.
Composition may vary according to brand.
Carbonated, non-alcoholic water-based flavoured beverage which contains caffeine, carbohydrates, amino acids, vitamins
B6, B12, pantothenic acid, and other substances, for the purpose of enhancing mental performance. E.g. Red Bull.
Carbonated, non-alcoholic water-based flavoured beverage which contains caffeine and may contain carbohydrates, amino
acids, vitamins and other substances, for the purpose of enhancing mental performance. E.g. Red Eye Platinum brand.
Carbonated, non-alcoholic water-based flavoured beverage which contains caffeine, amino acids, vitamins B2, B3, B6, B12,
pantothenic acid and other substances, for the purpose of enhancing mental performance. E.g V-energy drink.
Carbonated, non-alcoholic water-based flavoured beverage without added sugar, which contains caffeine, intense
sweeteners, carbohydrates, amino acids, vitamins B6, B12, pantothenic acid, and other substances, for the purpose of
enhancing mental performance. E.g. Red Bull-Sugar Free.
Carbonated or naturally sparkling ground water obtained from subterranean water-bearing strata that, in its natural state,
contains soluble matter. No added sugar or flavours.
Carbonated water.
Water as supplied through the municipal water system that is derived originally from underground bores. Values are
approximations and may vary slightly according to location or time of year.
Water that is collected from rain, generally from roof run-off and stored in a domestic tank prior to consumption. Mineral levels
may vary depending on roof composition, local environment and weather conditions.
Water as supplied through the municipal water system. Values are approximations of those reported across Australia, and
may vary according to location or time of year.
Water, other than mineral water, bottled prior to sale. May include spring water.
Water, other than mineral water, bottled prior to sale with added fructose and flavours.
Water, other than mineral water, bottled prior to sale and to which niacin, pantothenate, vitamin B6, vitamin B12 and vitamin
C are added. Includes products labelled as Mizone sports water.
Powdered mixture of sugar and cocoa or chocolate used for mixing with milk or water to produce a beverage. Other
ingredients may include maltodextrin, milk solids, soy lecithin, salt, flavour. Contains added vitamins (B1, B2, C, A) &
minerals (calcium & iron).
Dry beverage base used to prepare a chocolate flavoured beverage with the addition of milk. Contains added calcium (as
calcium phosphate and calcium ascorbate) and vitamin A, B1, B2, B3, D, C and folic acid. Aktavite brand is an example of
such a product.
Dry beverage base used to prepare a chocolate flavoured beverage with the addition of milk. Contains added iron and
vitamin A, B1, B2 and C. Typical ingredients include malted cereals, milk solids and cocoa. Milo brand is an example of such
a product.
Dry beverage base used to prepare a chocolate flavoured beverage with the addition of milk. Contains added iron, niacin and
vitamin A. Typical ingredients include barley and malt extract, sugar, cocoa, milk solids and maltodextrins. Ovaltine brand is
an example of such a product.
Dry beverage base used to prepare a malt flavoured beverage with the addition of milk. Contains added calcium, iron and
vitamin A, B1, B2 and C. Typical ingredients include malted cereals, and milk solids.
Dry beverage base used to prepare a malt flavoured beverage with the addition of milk. Typical ingredients include malted
cereals, milk solids, soy lecithin and vegetable oil. Contains added vitamins A, B1, B2 and D.
Dry chocolate flavoured beverage base used to prepare a chocolate flavoured beverage with the addition of milk or water.
Includes cocoa powder, drinking chocolate powder and fortified and unfortified chocolate flavoured beverage bases. Does not
include intense sweetened products or products formulated for specific dietary purposes, such as being a complete meal
replacement.
Beverage prepared by mixing a fortified chocolate flavoured beverage base (Aktavite brand) with regular fat milk.
Beverage prepared by mixing a fortified chocolate flavoured beverage base (Milo brand) with regular fat milk.
Beverage prepared by mixing a fortified chocolate flavoured beverage base (Milo brand) with an unspecified milk. Milk used
may include regular fat, reduced fat and skim milk varieties weighted according to consumption during Kids Eat, Kids Play.
Beverage prepared by mixing a fortified chocolate flavoured beverage base (Milo brand) with boiling tap water and an
unspecified milk. Milk used may include regular fat, reduced fat and skim milk varieties weighted according to consumption
during Kids Eat, Kids Play.
Beverage prepared by mixing a fortified malted milk powder with boiling tap water and regular fat milk.
Powder produced from the liquor extracted from cocoa beans. Typical used to flavour beverages or in baking.
Powdered mixture of sugar and cocoa or chocolate used for mixing with milk or water to produce a beverage. Other
ingredients may include maltodextrin, milk solids, soy lecithin, salt, flavour. Does not contain added vitamins or minerals.
Powdered mixture of sugar and cocoa or chocolate flavour used for drinking milk. Includes chocolate, cookies and cream,
choc-peppermint flavoured sippah straws.
Dry mix used to prepare a hot chocolate flavoured beverage with the addition of water. Typical ingredients include sugar, milk
solids, maltodextrins, vegetable oil, cocoa (around 10%). Does not contain added vitamins or minerals.
Dry mix used to prepare a hot chocolate flavoured beverage with the addition of water. Mix is sweetened with intense
sweeteners instead of sugar. Typical ingredients include maltodextrins, milk solids, vegetable oil and cocoa. Does not contain
added vitamins or minerals.
Dry beverage base used to prepare a chocolate flavoured beverage with the addition of milk. Typical ingredients include
sugar, cocoa, soy lecithin and salt. No added vitamins or minerals. Nesquik brand is an example of such a product.
Powdered mixture of sugar and flavour used for drinking milk. Includes strawberry, caramel, and banana flavoured sippah
straws.
Dry beverage base used to prepare a banana or vanilla flavoured beverage with the addition of milk. Contains sugar and
other flavours and colours, including riboflavin. Does not contain added vitamins or minerals.
Dry beverage base used to prepare a caramel, honeycomb or strawberry flavoured beverage with the addition of milk.
Contains sugar and other flavours and colours. Does not contain added vitamins or minerals.
Dry beverage base used to prepare a malt flavoured beverage with the addition of milk. Typical ingredients include malted
cereals, milk solids, soy lecithin and vegetable oil. Does not contain added vitamins or minerals.
Dry beverage base with out added vitamins or minerals used to prepare a flavoured beverage with the addition of milk.
Includes chocolate, strawberry, vanilla, banana and caramel flavour Nesquik beverage bases, weighted according to
consumption patterns observed in Kids Eat Kids Play; chocolate is the most common flavour.
Beverage prepared by mixing cocoa powder with regular fat milk. Contains added sugar.
Beverage prepared by mixing cocoa powder with regular fat milk. Contains added cream and sugar. As served in fast food
outlets such as Gloria Jeans.
Beverage prepared by sipping reduced fat milk (~1%) through a straw packed with beads of chocolate flavoured beverage
base. Beverage base does not contain added vitamins and minerals.
Beverage prepared by mixing drinking chocolate powder with regular fat milk.
Australian-grown grain that has had its husk, bran and germ removed. The grains after milling have a slight off-white colour.
Uncooked.
Australian-grown grain that has had its husk, bran and germ removed. Cooked by boiling in salted water.
Australian-grown grain that has had its husk, bran and germ removed. Cooked by boiling in unsalted water.
An unhulled grain that has been soaked, pressure-steamed and dried before milling. Process gelatinizes the starch in the
grain and infuses some of the nutrients of the bran and germ into the kernels heart. Pale beige in colour. Cooked by boiling in
salted water.
Outer layer of rice, removed during milling and reformed by extrusion.
Fine white powder extracted from the starchy endosperm of maize (corn) or wheat. Sold in Australia under the name of
cornflour.
Flour containing maize starch, tapioca, rice flour and baking powder, suitable for preparing gluten free baked goods.
Fine powder composed of polysaccharides derived from the potato tuber.
Flour ground from broken pieces and whole grains of medium grained milled rice. No added vitamins or minerals.
A flour made from the milled wholegrain of rye.
Creamy, finely ground flour processed from soya beans, reduced in fat compared to regular soya flour.
High protein wheat flour which may contain added gluten to achieve a protein content ranging from 12-16%. Suitable for use
in breadmaking. Contains added thiamin to a minimum level of 0.64 mg/100 g.
Flour prepared from ground wheat from which bran has been removed. No added vitamins or minerals.
Flour prepared from ground wheat from which bran has been removed. Chemical leavening agents added. No added
vitamins or minerals.
Flour milled from whole wheat grain (bran, germ and flour). No added vitamins, minerals or leavening agents.
Flour milled from whole wheat grain (bran, germ and flour) to which chemical leavening agents have been added. No added
vitamins or minerals.
Fine white powder extracted from the starchy endosperm of maize (corn).
Mixture of white wheat flour, corn flour and wholemeal wheat flour, weighted according to consumption patterns during Kids
Eat Kids Play.
Protein rich extract of wheat flour.
Commercially prepared bread made from white, wheaten bread-making flour and other permitted ingredients. Not fortified
with vitamins or minerals other than thiamin. Ready to eat.
Commercially prepared bread made from white, wheaten bread-making flour and other permitted ingredients. Not fortified
with vitamins or minerals other than thiamin. Cooked by toasting after purchase.
Commercially prepared crusty bread such as french stick and baguettes made from white, wheaten bread-making flour and
other permitted ingredients with added thiamin. Ready to eat.
Commercially prepared crusty bread such as french stick and baguettes made from white, wheaten bread-making flour and
other permitted ingredients with added thiamin. Cooked by toasting after purchase.
Commercially prepared, italian style bread made from white, wheaten bread-making flour and other permitted ingredients with
added thiamin. Ready to eat.
Commercially prepared sour dough made from white, wheaten bread-making flour and other permitted ingredients with added
thiamin. Ready to eat.
Commercially prepared sour dough made from white, wheaten bread-making flour and other permitted ingredients with added
thiamin. Cooked by toasting after purchase.
Home prepared white bread prepared from a commercial bread mix with added thiamin. Ready to eat.
Home prepared bread made from white bread flour and other common household ingredients including water, sugar, yeast,
oil and salt. Ready to eat. Note that the sugars values do not reflect loss of sugars during dough fermentation.
Commercially prepared or homemade, sliced or unsliced bread made from white, wheaten bread-making flour and other
permitted ingredients. Includes white breads fortified with vitamins or minerals other than thiamin. Ready to eat.
Commercially prepared or homemade, sliced or unsliced bread made from white, wheaten bread-making flour and other
permitted ingredients. Includes white breads fortified with vitamins or minerals other than thiamin. Cooked by toasting after
purchase.
Commercially prepared or homemade, sliced or unsliced bread made from white, wheaten bread-making flour and other
permitted ingredients. Includes white breads fortified with vitamins or minerals other than thiamin. Includes both toasted and
untoasted varieties.
Commercially prepared bread made from white, wheaten bread-making flour and other permitted ingredients. Dough is
shaped into individual serves before baking. Ready to eat.
Commercially prepared bread made from white, wheaten bread-making flour and other permitted ingredients. Dough is
shaped into individual serves before baking. Cooked by toasting after purchase.
Yeast leavened, thin, soft-crusted white bread prepared from white flour, olive oil, water, yeast and salt. Includes all plain and
topped varieties, with and without added vitamins and minerals weighted according to consumption patterns observed during
Kids Eat Kids Play.
Commercially produced bread made predominantly from rice/corn or tapioca flour, with added milk, egg, yeast. Ready to eat.
Commercially produced bread made predominantly from rice/corn or tapioca flour, with added milk, egg, yeast. Cooked by
toasting after purchase.
A ring of baked yeast dough with a chewy centre and a crusty outside. It is typically 8-10cm in diameter. Usually poached in
water or steamed before being baked. Ready to eat.
A ring of baked yeast dough with a chewy centre and a crusty outside. It is typically 8-10cm in diameter. Usually poached in
water or steamed before being baked. Cooked by toasting after purchase.
Crisp crumbs crushed from thiamin fortified white bread which has been dried and packaged before sale.
Commercially prepared bread made from white, wheaten bread-making flour and other permitted ingredients. Cooked by
toasting after purchase, then fried in an unspecified oil.
A flat disc of Indian-style bread, generally unleavened, made from wholemeal wheat flour without added fat during mixing or
baking. Ready to eat. Not thiamin fortified.
Round, chemically leavened bread with a thick rough crust and soft inner crumb.
Round, chemically leavened bread with a thick rough crust and soft inner crumb. Cooked by toasting.
Yeast leavened, thin, soft-crusted white bread prepared from white flour, olive oil, water, yeast and salt.
Yeast leavened, thin, soft-crusted white bread prepared from white flour, olive oil, water, yeast and salt. Cooked by toasting
after purchase.
Indian style leavened bread based on yeast-leavened white wheat flour, eggs, ghee and yoghurt, generally baked in a
tandoor-style oven, as prepared in Indian-style restaurants. No thiamin added.
Pre-prepared pizza bases made from white flour, purchased in supermarkets. Does not contain any toppings.
Commercially prepared bread made from white, wheaten bread-making flour and other permitted ingredients. Fortified with
calcium and thiamin. Ready to eat.
Commercially prepared bread made from white, wheaten bread-making flour and other permitted ingredients. Fortified with
calcium and thiamin. Cooked by toasting after purchase.
Commercially prepared bread made from white, wheaten bread-making flour and other permitted ingredients with added
folate and thiamin. Ready to eat.
Commercially prepared bread made from white, wheaten bread-making flour and other permitted ingredients with added
folate and thiamin. Cooked by toasting after purchase.
Commercially prepared bread made from white, wheaten bread-making flour and other permitted ingredients with added iron
salts and thiamin. Ready to eat.
Commercially prepared bread made from white, wheaten bread-making flour and other permitted ingredients with added iron
salts and thiamin. Cooked by toasting after purchase.
Commercially prepared bread made from white, wheaten bread-making flour and other permitted ingredients, with added
omega-3 fatty acids and thiamin. Ready to eat.
Commercially prepared bread made from white, wheaten bread-making flour and other permitted ingredients, with added
omega-3 fatty acids and thiamin. Cooked by toasting after purchase.
Commercially prepared crusty bread such as french stick and baguettes made from white, wheaten bread-making flour and
other permitted ingredients with added folate and thiamin. Ready to eat.
Commercially prepared, italian style bread made from white, wheaten bread-making flour and other permitted ingredients with
added folate and thiamin. Ready to eat.
Commercially prepared bread made from white, wheaten bread-making flour and other permitted ingredients such as mixed
seeds including sunflower, linseed, poppyseed and sesame seeds, with added folate and thiamin. Ready to eat.
Commercially prepared bread made from white, wheaten bread-making flour and other permitted ingredients with added
folate. Dough is shaped into individual serves before baking. Ready to eat.
Commercially prepared bread made from white and or wholemeal flour with added kibbled grains and thiamin. Ready to eat.
Commercially prepared bread made from white and or wholemeal flour with added kibbled grains and thiamin. Cooked by
toasting after purchase.
Commercially prepared bread made from white and or wholemeal flour with kibbled grains added to the mix. Includes breads
fortified with vitamins or minerals other than thiamin. Ready to eat.
Commercially prepared bread made from white and or wholemeal flour with kibbled grains added to the mix. Includes breads
fortified with vitamins or minerals other than thiamin. Cooked by toasting after purchase.
Commercially prepared bread made from white and or wholemeal flour with kibbled grains added to the mix. Includes breads
fortified with vitamins or minerals other than thiamin. Includes fresh and toasted varieties.
Bread made from a purchased bread mix containing white and or wholemeal flour with kibbled grains added to the mix.
Ready to eat.
Commercially prepared bread made from white and/or wholemeal flour with added kibbled grains. Dough shaped into a single
serve before baking. Ready to eat.
Commercially prepared bread made from white and/or wholemeal flour with added kibbled grains. Dough shaped into a single
serve before baking. Cooked by toasting after purchase.
Commercially prepared bread made from white and/or wholemeal flour with kibbled grains added to the mix. Shaped into a
single serve before baking. Includes all plain and topped fortified and unfortified mixed grain bread rolls. Ready to eat.
Commercially prepared bread made from white and or wholemeal flour with added kibbled soy and linseeds. Ready to eat.
Commercially prepared bread made from white and or wholemeal flour with added kibbled soy and linseeds. Cooked by
toasting after purchase.
Commercially produced bread made predominantly from rice/corn or tapioca flour, with added kibbled grains, milk, egg,
yeast. Ready to eat.
Commercially prepared bread made from white and or wholemeal flour with added kibbled grains, thiamin and folate. Ready
to eat.
Commercially prepared bread made from white and or wholemeal flour with added kibbled grains, thiamin and folate. Cooked
by toasting after purchase.
Commercially prepared bread made from white and or wholemeal flour with added kibbled grains, thiamin and iron. Ready to
eat.
Commercially prepared bread made from white and or wholemeal flour with added kibbled grains, thiamin and iron. Cooked
by toasting after purchase.
Commercially prepared bread made from white flour to which grains, rolled oats and mixed seeds are added, including
sunflower, linseed, poppyseed or sesame seed with added folate and thiamin. Ready to eat.
Commercially prepared bread made from white flour to which grains, rolled oats and mixed seeds are added, including
sunflower, linseed, poppyseed or sesame seed with added folate and thiamin. Cooked by toasting after purchase.
Commercially prepared bread made from white and/or wholemeal flour with added kibbled grains and folate. Dough shaped
into a single serve before baking. Ready to eat.
Commercially prepared bread made from white and or wholemeal flour with added kibbled soy and linseeds and folate.
Ready to eat.
Commercially prepared bread made from white and or wholemeal flour with added kibbled soy and linseeds and folate.
Cooked by toasting after purchase.
Bread made from equal parts of wholemeal flour and white flour. Ready to eat.
Bread made from equal parts of wholemeal flour and white flour. Cooked by toasting after purchase.
Commercially prepared bread made from flour containing all the milled constituents of the wheat grain and other permitted
ingredients, with added thiamin. Ready to eat.
Commercially prepared bread made from flour containing all the milled constituents of the wheat grain and other permitted
ingredients, with added thiamin. Cooked by toasting after purchase.
Commercially prepared bread made from flour containing all the milled constituents of the wheat grain, kibbled grains and
sunflower seeds, with added thiamin. Ready to eat.
Commercially prepared bread made from flour containing all the milled constituents of the wheat grain, kibbled grains and
sunflower seeds, with added thiamin. Cooked by toasting after purchase.
Commercially prepared bread made from flour containing all the milled constituents of the wheat grain, and mixed seeds
including sunflower, linseed, poppyseed or sesame seed, with added thiamin. Ready to eat.
Commercially prepared bread made from flour containing all the milled constituents of the wheat grain, and mixed seeds
including sunflower, linseed, poppyseed or sesame seed, with added thiamin. Cooked by toasting after purchase.
Commercially prepared bread made from flour containing all the milled constituents of the wheat grain, rolled oats and mixed
seeds including sunflower, linseed, poppyseed or sesame seed, with added thiamin. Ready to eat.
Commercially prepared bread made from flour containing all the milled constituents of the wheat grain, rolled oats and mixed
seeds including sunflower, linseed, poppyseed or sesame seed, with added thiamin. Cooked by toasting after purchase.
Commercially prepared, sliced or unsliced bread made from flour containing all the milled constituents of the wheat grain.
Includes breads fortified with vitamins and minerals other than thiamin. Ready to eat.
Commercially prepared, sliced or unsliced bread made from flour containing all the milled constituents of the wheat grain.
Includes breads fortified with vitamins and minerals other than thiamin. Cooked by toasting after purchase.
Commercially prepared or homemade, sliced or unsliced bread made from wholemeal, wheaten bread-making flour and other
permitted ingredients. Includes breads fortified with vitamins or minerals other than thiamin. Includes both toasted and
untoasted varieties.
Bread prepared from a commercially prepared bread mix containing wholemeal flour with added thiamin. Ready to eat.
Commercially prepared bread made using wholemeal wheat flour, with added thiamin. Dough shaped into a single serve roll
before baking. Ready to eat.
Commercially prepared bread made using wholemeal wheat flour, with added thiamin, shaped into a single serve roll before
baking. Includes all plain and savoury topped fortified and unfortified wholemeal bread rolls. Ready to eat.
Commercially prepared bread made from spelt flour containing all the milled constituents of the wheat grain with added
thiamin. Ready to eat.
Commercially prepared bread made from spelt flour containing all the milled constituents of the wheat grain with added
thiamin. Cooked by toasting after purchase.
Commercially prepared bread made from spelt flour containing all the milled constituents of the wheat grain with added
kibbled grains, seeds and thiamin. Ready to eat.
Commercially prepared bread made from spelt flour containing all the milled constituents of the wheat grain with added
kibbled grains, seeds and thiamin. Cooked by toasting after purchase.
Commercially prepared bread made from flour containing all the milled constituents of the wheat grain and other permitted
ingredients, with added thiamin and folate. Ready to eat.
Commercially prepared bread made from flour containing all the milled constituents of the wheat grain and other permitted
ingredients, with added thiamin and folate. Cooked by toasting after purchase.
Commercially prepared bread made from flour containing all the milled constituents of the wheat grain and other permitted
ingredients, with added thiamin and iron salts. Ready to eat.
Commercially prepared bread made from flour containing all the milled constituents of the wheat grain and other permitted
ingredients, with added thiamin and iron salts. Cooked by toasting after purchase.
Commercially prepared bread made from flour containing all the milled constituents of the wheat grain and other permitted
ingredients, with added thiamin and omega-3 fatty acids. Ready to eat.
Commercially prepared bread made from flour containing all the milled constituents of the wheat grain and other permitted
ingredients, with added thiamin and omega-3 fatty acids. Cooked by toasting after purchase.
Commercially prepared bread made from flour containing all the milled constituents of the wheat grain, and mixed seeds
including sunflower, linseed, poppyseed or sesame seed, with added thiamin and folate. Ready to eat.
Commercially prepared bread made from flour containing all the milled constituents of the wheat grain, and mixed seeds
including sunflower, linseed, poppyseed or sesame seed, with added thiamin and folate. Cooked by toasting after purchase.
Commercially prepared bread made using wholemeal wheat flour, with added thiamin and folate. Dough shaped into a single
serve roll before baking. Ready to eat.
Commercially prepared bread made from rye flour, or including a large proportion of rye flour combined with wheat flour. It is
a lighter, softer, milder flavoured bread than dark rye bread. Ready to eat.
Commercially prepared bread made from rye flour, or including a large proportion of rye flour combined with wheat flour. It is
a lighter, softer, milder flavoured bread than dark rye bread. Cooked by toasting after purchase.
Commercially prepared bread made from rye flour, or including a large proportion of rye flour combined with wheat flour, with
a small amount of kibbled grains (other than wheat) added. Ready to eat.
Commercially prepared bread made from rye flour, or including a large proportion of rye flour combined with wheat flour, with
a small amount of kibbled grains (other than wheat) added. Cooked by toasting after purchase.
Commercially prepared bread made from rye flour, or including a large proportion of rye flour combined with wheat flour, with
a small amount of kibbled grains (other than wheat) and sesame added. Ready to eat.
Commercially prepared bread made from rye flour, or including a large proportion of rye flour combined with wheat flour, with
a small amount of kibbled grains (other than wheat) and sesame added. Cooked by toasting after purchase.
Commercially prepared bread made from rye flour, or including a large proportion of rye flour combined with wheat flour, with
a small amount of kibbled soy and linseed added. Ready to eat.
Commercially prepared bread made from rye flour, or including a large proportion of rye flour combined with wheat flour, with
a small amount of kibbled soy and linseed added. Cooked by toasting after purchase.
Commercially prepared bread made from rye flour, or including a large proportion of rye flour. Ready to eat.
Commercially prepared bread made from rye flour, or including a large proportion of rye flour. Cooked by toasting after
purchase.
Commercially prepared bread made from rye flour or including a large proportion of rye flour. Includes light and dark rye
bread varieties. Includes breads fortified with vitamins and minerals other than thiamin. Ready to eat.
Commercially prepared bread made from rye flour, or including a large proportion of rye flour. Includes light and dark rye
bread varieties. Includes breads fortified with vitamins and minerals other than thiamin. Cooked by toasting after purchase.
Commercially prepared bread made from rye flour, or including a large proportion of rye flour combined with wheat flour, with
added folate. It is a lighter, softer, milder flavoured bread than dark rye bread. Ready to eat.
Commercially prepared bread made from rye flour, or including a large proportion of rye flour combined with wheat flour, with
added folate. It is a lighter, softer, milder flavoured bread than dark rye bread. Cooked by toasting after purchase.
Commercially prepared bread made from rye flour, or including a large proportion of rye flour combined with wheat flour and
barley, with added vitamins B1, B2, B3, E and folate and minerals Fe and Zn. Ready to eat.
Commercially prepared bread made from rye flour, or including a large proportion of rye flour combined with wheat flour and
barley, with added vitamins B1, B2, B3, E and folate and minerals Fe and Zn. Cooked by toasting after purchase.
Commercially prepared bread made from rye flour, or including a large proportion of rye flour, with added folate. Ready to
eat.
Commercially prepared bread made from white, wheaten bread-making flour and other permitted ingredients with added fibre
and/or added high amylose maize starch and thiamin. Ready to eat.
Commercially prepared bread made from white, wheaten bread-making flour and other permitted ingredients with added fibre
and/or added high amylose maize starch and thiamin. Cooked by toasting after purchase.
Commercially prepared bread made from flour containing all the milled constituents of the wheat grain and other permitted
ingredients, with added thiamin and fibre and/or added high amylose maize starch. Ready to eat.
Commercially prepared bread made from white, wheaten bread-making flour and other permitted ingredients with added fibre
and/or added high amylose maize starch, calcium and thiamin. Ready to eat.
Commercially prepared bread made from white, wheaten bread-making flour and other permitted ingredients with added fibre
and/or added high amylose maize starch, calcium and thiamin. Cooked by toasting after purchase.
Commercially prepared bread made from white, wheaten bread-making flour and other permitted ingredients with added fibre
and/or added high amylose maize starch, folate and thiamin. Ready to eat.
Commercially prepared bread made from white, wheaten bread-making flour and other permitted ingredients with added fibre
and/or added high amylose maize starch, folate and thiamin. Cooked by toasting after purchase.
Commercially prepared bread made from white, wheaten bread-making flour and other permitted ingredients with added fibre
and/or added high amylose maize starch, iron and thiamin. Ready to eat.
Commercially prepared bread made from white, wheaten bread-making flour and other permitted ingredients with added fibre
and/or added high amylose maize starch, iron and thiamin. Cooked by toasting after purchase.
Commercially prepared bread made from white, wheaten bread-making flour and other permitted ingredients, with added
fibre and/or added high amylose maize starch, omega-3 fatty acids and thiamin. Ready to eat.
Commercially prepared bread made from white, wheaten bread-making flour and other permitted ingredients, with added
fibre and/or added high amylose maize starch, omega-3 fatty acids and thiamin. Cooked by toasting after purchase.
Commercially prepared bread made from white, wheaten bread-making flour and other permitted ingredients with added fibre
and/or added high amylose maize starch and added vitamins (folate, B1, B3, B6, E) and minerals (Fe and Zn). Ready to eat.
Commercially prepared bread made from white, wheaten bread-making flour and other permitted ingredients with added fibre
and/or added high amylose maize starch and added vitamins (folate, B1, B3, B6, E) and minerals (Fe and Zn). Cooked by
toasting after purchase.
Commercially prepared bread made from white, wheaten bread-making flour and other permitted ingredients with added fibre
and/or added high amylose maize starch and folate. Dough is shaped into individual serves before baking. Ready to eat.
Commercially prepared or homemade, sliced or unsliced bread made from white, or wholemeal wheaten bread-making flour,
with or without grains and other permitted ingredients. Also includes breads with and without added vitamins and minerals
other than thiamin. Ready to eat. Weighted according to consumption patterns observed during Kids Eat Kids Play.
Commercially prepared or homemade, sliced or unsliced bread made from white, or wholemeal wheaten bread-making flour,
with or without grains and other permitted ingredients. Also includes breads with and without added vitamins and minerals
other than thiamin. Cooked by toasting after purchase. Weighted according to consumption patterns observed during Kids
Eat Kids Play.
Bread prepared from a commercially prepared bread mix. Includes bread made from white or wholemeal wheaten bread-
making flour, with or without grains and other permitted ingredients, weighted according to consumption patterns during Kids
Eat Kids Play.
Commercially prepared bread made from white and/or wholemeal flour with or without kibbled grains added to the mix.
Shaped into a single serve before baking. Includes all plain and topped fortified and unfortified bread rolls. Ready to eat.
A round yeasted dough made from white wheat flour, baked on both sides (approximately 8.5cm in diameter and 2cm thick).
Cooked by toasting after purchase until lightly brown.
English muffin as purchased from McDonalds stores. Ready to eat. Assumes unbuttered.
A round yeasted dough, baked on both sides (approximately 8 cm in diameter and 2 cm thick). Contains added dried fruit and
spice. Cooked by toasting after purchase until lightly brown.
Double layered, Middle Eastern style flat bread made from white wheat flour with a small amount of crumb adhering to both
crusts. May vary in diameter. Added thiamin.
Double layered, Middle Eastern style flat bread made from white wheat flour with a small amount of crumb adhering to both
crusts. Contains less salt than regular flat breads. May vary in diameter. Added thiamin.
Double layered, Middle Eastern style flat bread made from white wheat flour with a small amount of crumb adhering to both
crusts. May vary in diameter. Added thiamin. Cooked by toasting after purchase.
Double layered, Middle Eastern style flat bread made from wholemeal wheat flour with a small amount of crumb adhering to
both crusts. May vary in diameter. Added thiamin.
Double layered, Middle Eastern style flat bread made from wholemeal wheat flour with a small amount of crumb adhering to
both crusts. May vary in diameter. Added thiamin. Cooked by toasting after purchase.
Double layered, Middle Eastern style flat bread made from white or wholemeal wheat flour with a small amount of crumb
adhering to both crusts. May vary in diameter. Thiamin fortified. Includes reduced salt varieties.
Double layered, Middle Eastern style flat bread made from white or wholemeal wheat flour with a small amount of crumb
adhering to both crusts. May vary in diameter. Thiamin fortified. Includes reduced salt varieties. Cooked by toasting after
purchase.
Commercially prepared bread made from white, wheaten bread-making flour and other permitted ingredients including
mashed roasted pumpkin. Ready to eat.
Commercially prepared bread made from white, wheaten bread-making flour and other permitted ingredients. Topped with
grated cheese. Ready to eat.
Commercially prepared bread made from white, wheaten bread-making flour and other permitted ingredients. Topped with
grated cheese and bacon. Ready to eat.
Commercially prepared bread made from white, wheaten bread-making flour and other permitted ingredients. Topped with
grated cheese and vegemite. Ready to eat.
Commercially prepared bread made from white, wheaten bread-making flour and other permitted ingredients. Topped with
herbs and garlic. Ready to eat.
Commercially prepared bread made from white, wheaten bread-making flour and other permitted ingredients. Topped with
grated cheese, diced bacon, tomato paste, capsicum, pineapple and mushroom. Ready to eat.
Commercially prepared bread made from white, wheaten bread-making flour and other permitted ingredients. Topped with
grated cheese, tomato paste, capsicum, pineapple and mushroom. Ready to eat.
Commercially prepared bread made from white, wheaten bread-making flour and other permitted ingredients. Mixed with ham
and pickles. Ready to eat.
Yeast leavened, thin, soft-crusted white bread prepared from white flour, olive oil, water, yeast and salt with added herbs
and/or cheese.
Yeast leavened, thin, soft-crusted white bread prepared from white flour, olive oil, water, yeast and salt with added herbs
and/or cheese. Cooked by toasting after purchase.
Home prepared plain muffin containing common household ingredients including cheese, ham, polyunsaturated oil, white
sugar, self raising flour, plain flour, egg and milk.
Home prepared plain muffin containing common household ingredients including cheese, zucchini, tomato, polyunsaturated
oil, white sugar, self raising flour, plain flour, egg and milk.
Home prepared plain muffin containing common household ingredients including cheese, ham, zucchini, tomato,
polyunsaturated oil, white sugar, self raising flour, plain flour, egg and milk.
Commercially prepared sliced white bread to which a mixture of butter, garlic, salt and parsley is added, before the bread is
heated to melt the butter mixture.
Commercially prepared sliced white bread to which a mixture of butter, garlic, salt and parsley is added, before the bread is
heated to melt the butter mixture, then topped with cheese.
Commercially prepared sliced white bread to which a mixture of butter, garlic, salt and mixed dried herbs are added, before
the bread is heated to melt the butter mixture.
Sliced white bread to which a mixture of butter, garlic, salt and mixed dried herbs are added, before the bread is heated to
melt the butter mixture. Toasted.
Thick slices of white bread soaked in an egg, milk and cinnamon mixture, then fried in a pan with butter.
Commercially prepared bread made from white, wheaten bread-making flour and other permitted ingredients with added
folate. Topped with grated cheese. Ready to eat.
Commercially prepared bread made from white, wheaten bread-making flour and other permitted ingredients with added
folate. Topped with grated cheese and bacon. Ready to eat.
Commercially prepared bread made from white, wheaten bread-making flour and other permitted ingredients with added
folate. Topped with grated cheese and vegemite. Ready to eat.
Commercially prepared bread made from white, wheaten bread-making flour and other permitted ingredients with added
folate. Topped with grated cheese, diced bacon, tomato paste, capsicum, pineapple and mushroom. Ready to eat.
Commercially prepared bread made from white, wheaten bread-making flour and other permitted ingredients with added
folate. Mixed with grated cheese and basil pesto. Ready to eat.
Commercially prepared bread made from white, wheaten bread-making flour and other permitted ingredients with added
folate. Mixed with grated cheese, and tomato paste. Ready to eat.
Commercially prepared bread made from white, wheaten bread-making flour and other permitted ingredients with added
folate. Mixed with potato, pumpkin and sunflower seeds.
Commercially prepared bread made from white, wheaten bread-making flour and other permitted ingredients with added
folate. Mixed with grated cheese and sundried tomato. Ready to eat.
Commercially prepared bread made using wholemeal wheat flour, potato, pumpkin, sunflower seeds, with added thiamin and
folate. Ready to eat.
Bread-style loaf made from white wheat flour and containing 13- 25% added dried fruit.
Bread-style loaf made from white wheat flour and containing 13 - 25% added dried fruit. Cooked by toasting after purchase.
Bread-style loaf made from white wheat flour and containing 13- 25% added dried fruit. Includes fresh and toasted varieties.
Bread prepared with white flour to which dried fruit and diced almonds are added prior to baking. Ready to eat.
Bread prepared with white flour to which dried fruit and diced almonds are added prior to baking. Cooked by toasting after
purchase.
Bread prepared with white flour to which dried fruit and chocolate are added prior to baking. Ready to eat.
Bread prepared with white flour to which dried fruit and chocolate are added prior to baking. Cooked by toasting after
purchase.
Bread prepared with white flour to which substantially more dried fruit (sultanas and currants) than usual fruit breads are
added. Ready to eat.
Bread prepared with white flour to which substantially more dried fruit (sultanas and currants) than usual fruit breads are
added. Cooked by toasting after purchase.
Bread made from wholemeal flour to which dried fruit and mixed seeds are added, including sunflower, linseed, poppyseed or
sesame seed. Ready to eat.
Bread made from wholemeal flour to which dried fruit and mixed seeds are added, including sunflower, linseed, poppyseed or
sesame seed. Cooked by toasting after purchase.
Commercially produced bread made predominantly from rice/corn or tapioca flour, with added dried fruit, milk, egg, yeast.
Ready to eat.
Commercially produced bread made predominantly from rice/corn or tapioca flour, with added dried fruit, milk, egg, yeast.
Cooked by toasting after purchase.
A ring of baked yeast dough with a chewy centre and a crusty outside. It is typically 8-10cm in diameter. Usually poached in
water or steamed before being baked. Contains approx 20% fruit (10% blueberry and 10% sultana to account for most types
of fruit bagels)
Commercially prepared hot crossed bun made from plain flour, chocolate chips, salt, yeast, milk, butter, sugar, egg, mixed
spice and cinnamon.
Commercially prepared hot crossed bun made from plain flour, chocolate chips, salt, yeast, milk, butter, sugar, egg, mixed
spice and cinnamon. Cooked by toasting after purchase.
Commercially prepared sweet bun made from yeasted wheat flour, containing added dried fruit, with sugar glaze on the top.
Typical ingredients may include wheat flour, soy flour, gluten, sugar, salt, vegetable oil, yeast, amylase, vegetable gum,
thiamin, emulsifiers, preservatives and water. Includes products described as Hot Cross Buns.
Commercially prepared sweet bun made from yeasted wheat flour, containing added dried fruit, with sugar glaze on the top.
Typical ingredients may include wheat flour, soy flour, gluten, sugar, salt, vegetable oil, yeast, amylase, vegetable gum,
thiamin, emulsifiers, preservatives and water. Includes products described as Hot Cross Buns. Cooked by toasting after
purchase.
Commercially prepared sweet bun based on yeasted wheat flour dough and containing added dried fruit, topped with sugar
based icing. Typical ingredients include bread making flour, dried fruit, sugar, fats, yeast, salt, spice, gums, water and
leavening. Includes products described as Finger Buns.
Commercially prepared sweet bun or scroll based on yeasted wheat flour dough and containing added dried fruit, topped with
sugar based icing. Typical ingredients include bread making flour, dried fruit, sugar, fats, yeast, salt, spice, gums, water and
leavening.
Commercially prepared sweet bun or scroll based on yeasted wheat flour dough and containing added dried fruit and custard,
topped with sugar based icing. Typical ingredients include bread making flour, dried fruit, custard, sugar, fats, yeast, salt,
spice, gums, water and leavening.
Commercially prepared Hot Cross Bun without the addition of dried fruit. Typical ingredients include plain flour, salt, yeast,
milk, butter, sugar, egg, mixed spice and cinnamon.
Commercially prepared Hot Cross Bun without the addition of dried fruit. Typical ingredients include plain flour, salt, yeast,
milk, butter, sugar, egg, mixed spice and cinnamon. Cooked by toasting after purchase.
Commercially prepared sweet bun or scroll based on yeasted wheat flour dough and filled with dairy cream. Typical
ingredients include bread making flour, sugar, fats, yeast, salt, mixed spice, gums, water, leavening and dairy cream.
Commercially prepared sweet bun or scroll based on yeasted wheat flour dough and filled with dairy cream and topped with
icing sugar. Typical ingredients include bread making flour, sugar, fats, yeast, salt, mixed spice, gums, water, leavening, icing
sugar and dairy cream.
Commercially prepared sweet bun or scroll based on yeasted wheat flour dough and filled with mock cream. Typical
ingredients include bread making flour, sugar, fats, yeast, salt, mixed spice, gums, water, leavening and mock cream.
Commercially prepared sweet bun or scroll based on yeasted wheat flour dough and filled with mock cream and jam. Typical
ingredients include bread making flour, sugar, fats, yeast, salt, mixed spice, gums, water, leavening, jam and mock cream.
Commercially prepared sweet bun or scroll based on yeasted wheat flour dough and with sugar based icing topping. Typical
ingredients include plain flour, salt, yeast, milk, butter, sugar, egg, mixed spice, cinnamon.
Commercially prepared sweet bun or scroll based on yeasted wheat flour dough and with mock cream filling and sugar based
icing topping. Typical ingredients include plain flour, salt, yeast, milk, butter, sugar, egg, mixed spice, cinnamon and mock
cream.
Commercially prepared sweet bun or scroll based on yeasted wheat flour dough and with custard filling and sugar based
icing topping. Typical ingredients include plain flour, salt, yeast, milk, butter, sugar, egg, mixed spice, cinnamon and custard.
Bread-style loaf made from white wheat flour and containing 13- 25% added dried fruit with added folate. Ready to eat.
Bread-style loaf made from white wheat flour and containing 13- 25% added dried fruit with added folate. Cooked by toasting
after purchase.
Bread prepared with white flour to which dates and coffee flavouring, with added folate. Ready to eat.
Bread made from wholemeal flour to which mixed seeds, fruit and nuts are added, including sunflower, linseed, poppyseed or
sesame seed, apple dates, pear, peaches, pineapple, papaya, almonds and walnuts with added folate. Ready to eat.
Commercially prepared sweet bun based on yeasted wheat flour dough and containing added dried fruit, topped with sugar
based icing. Typical ingredients include bread making flour, dried fruit, sugar, fats, yeast, salt, spice, gums, water, leavening
and folate. Includes products described as Finger Buns.
Commercially prepared sweet bun or scroll based on yeasted wheat flour dough with added folate and berry jam filling.
Typical ingredients include plain flour, salt, yeast, milk, butter, sugar, egg, mixed spice, cinnamon, folate and berry jam.
Commercially prepared sweet bun or scroll based on yeasted wheat flour dough with added folate and custard filling and
sugar based icing topping. Typical ingredients include plain flour, salt, yeast, milk, butter, sugar, egg, mixed spice, cinnamon,
folate and custard.
Corn bread made from basic ingredients including flour, milk, cornmeal, egg, sugar, butter, baking soda, and bicarbonate
sugar.
Wheat flour based flat bread. Common ingredients include flour, butter, water and salt.
Maize based flat breads typically used for preparation of enchiladas.
Pre-purchased corn-based shells for use in preparing tacos. Shells are fried before packaging.
Dough made by combining buckwheat flour with water. Cooked by boiling in unsalted water until firm to the bite.
Dried flour based product made from maize or other types of non-wheat cereals. Cooked by boiling in unsalted water.
Drained.
The dough made by combining wheat flour or semolina (preferably durum semolina) with water. The dough is then dried
before packaging and sale.
The dough made by combining wheat flour or semolina (preferably durum semolina) with water. Cooked in boiling water
containing added non-iodised salt (0.25%) until firm to the bite. Drained.
The dough made by combining wheat flour or semolina (preferably durum semolina) with water. Cooked in boiling in unsalted
water, until firm to the bite. Drained.
Dough made by combining wheat flour (with varying proportions of wholewheat grain and white flour) or semolina (preferably
durum semolina) with water. Cooked by boiling in unsalted water until firm to the bite. Drained.
The dough made by combining wheat flour or semolina (preferably durum wheat) with eggs. The dough is then dried prior to
sale.
The dough made by combining wheat flour or semolina (preferably durum wheat) with eggs. Cooked by boiling in salted
water, until firm to the bite. Drained.
The dough made by combining wheat flour or semolina (preferably durum wheat) with eggs. Cooked by boiling in unsalted
water, until firm to the bite. Drained.
The dough made by combining wheat flour or semolina (preferably durum semolina) with water. Cooked by boiling in
unsalted water, until firm to the bite. Drained.
Dough made by combining white wheat flour or semolina (preferably durum wheat) with water and spinach. Cooked by
boiling in unsalted water, until firm to the bite. Drained.
Pasta containing a mixture of soy flour and wheat flour, formulated so as to be higher in protein and lower in carbohydrate
than regular wheat based pasta. Uncooked.
Pasta containing a mixture of soy flour and wheat flour, formulated so as to be higher in protein and lower in carbohydrate
than regular wheat based pasta. Cooked by boiled in unsalted water. Drained.
The dough made by combining wheat flour or semolina and soy flour with water. Cooked by boiling in unsalted water, until
firm to the bite. Drained.
Commercially prepared pasta dish made from a cheese (ricotta, tasty, parmesan) and vegetable (e.g. carrot, onion, celery,
peas) filling enclosed in small pasta envelopes, as sold ready-to-eat in fast food restaurants. Does not include sauce.
McDonalds Pasta Zoo is an example of this style of product.
Commercially prepared pasta dish made from a meat filling enclosed in small pasta envelopes. Boiled after purchase in
unsalted water. Does not include sauce.
Commercially prepared pasta dish made from a vegetable filling enclosed in small pasta envelopes. Boiled after purchase in
unsalted water. Does not include sauce.
Transparent, colourless, thin noodle prepared from bean starch.
Transparent, colourless, thin noodle prepared from bean starch. Cooked by frying in an unspecified oil.
Noodles made from a paste of water and ground rice only, or rice with cornflour, coiled into blocks and dried before
packaging. Cooked by boiling in unsalted water, then drained. Weight gain on cooking approximately 300%.
Noodles made from a paste of water and ground rice only, or rice with cornflour, coiled into blocks and dried before
packaging. Noodles are soaked or boiled in unsalted water before frying in an unspecified oil.
Commercially prepared, moist, wheat based noodle, commonly used in Asian style cooking. Includes noodles described as
Hokkien, Singapore and Chow Mein noodles. Typical ingredients other than wheat and water include salt, tapioca flour,
vegetable oil, colours and preservatives.
Commercially prepared, moist, wheat based noodle, commonly used in Asian style cooking. Includes noodles described as
Hokkien, Singapore and Chow Mein noodles. Typical ingredients other than wheat and water include salt, tapioca flour,
vegetable oil, colours and preservatives. Cooked by boiling in unsalted water.
Commercially prepared, moist, wheat based noodle, commonly used in Asian style cooking. Includes noodles described as
Hokkien, Singapore and Chow Mein noodles. Typical ingredients other than wheat and water include salt, tapioca flour,
vegetable oil, colours and preservatives. Cooked by frying in an unspecified oil.
Noodle made from wheat flour, vegetable oil, salts and vegetable gums, coiled into blocks and dried before packaging.
Noodle made from wheat flour, vegetable oil, salts and vegetable gums, coiled into blocks and dried before packaging.
Flavour sachet contains flavour enhancers, soy sauce powder (soy, wheat), salt, flavours, onion powder, sugar, garlic
powder, vegetable fat, colour and spices.
Noodle made from wheat flour, vegetable oil, salts and vegetable gums, coiled into blocks and dried before packaging.
Cooked by heating in boiling unsalted water. Undrained.
Noodle made from wheat flour, vegetable oil, salts and vegetable gums, coiled into blocks and dried before packaging.
Cooked by heating in boiling water with contents of flavour sachet. Undrained.
Noodle made from wheat flour, vegetable oil, salts and vegetable gums, coiled into blocks and dried before packaging.
Cooked by heating in boiling water with contents of favour sachet. Drained of excess water.
Low fat noodles prepared from pregelatinised wheat starch and commonly used in Asian-style cooking. Cooked by heating in
boiling water with contents of flavour sachet. Drained of excess water.
Low fat noodles prepared from pregelatinised wheat starch and commonly used in Asian-style cooking. Cooked by heating in
boiling water with contents of flavour sachet. Undrained.
Noodles prepared from pregelatinised wheat starch and commonly used in Asian-style cooking. Cooked by briefly deep frying
in an unspecified oil.
Mixture of instant, rice, wheat and cellophane noodles cooked by boiling or soaking in water, weighted according to
consumption patterns during Kids Eat Kids Play.
Noodles prepared from pregelatinised wheat starch and commonly used in Asian-style cooking. Cooked by heating in boiling
water with contents of flavour sachet. Drained of excess water. Fried briefly in an unspecified oil.
Breakfast cereal made from flakes of corn. Unfortified.
Breakfast cereal made from flakes of corn, with added honey. Unfortified.
Breakfast cereal made from puffed corn. Unfortified.
Breakfast cereal made from corn flour, sugar, cocoa and salt to form crispy lattice shape pillows. With added vitamins B1, B2,
B3, and folate.
Breakfast cereal made from corn flour, sugar, honey and salt to form crispy lattice shape pillows. With added vitamins B1, B2,
B3, and folate.
Breakfast cereal made from flakes of corn with added sugar, salt, vitamins B1, B2, B3, folate, and mineral Fe. Brands include
Goldenvale Corn Flakes, Homebrand Corn Flakes and Sanitarium Skippy Corn Flakes.
Breakfast cereal made from flakes of corn with added vitamins C, B1, B2, B3, folate, and minerals Fe and Zn.
Breakfast cereal made from flakes of corn with added malt powder, vitamins C, B1, B2, B3, folate, and minerals Fe and Zn.
Breakfast cereal made from flakes of corn with added honey, nuts and vitamins B1, B2, B3, E and folate.
Breakfast cereal made from flakes of corn with added nuts and vitamins C, B1, B2, B3 and folate, and minerals Fe and Zn.
Breakfast cereal made from flakes of corn with added strawberries, vitamins C, B1, B2, B3, folate, and minerals Fe and Zn.
Breakfast cereal made from flakes of corn with added sugar, salt, vitamins C, E, B1, B2, B3, folate, and minerals Fe and Zn.
Breakfast cereal containing ingredients such as oat bran, oats, rice, honey, wheatgerm, milk powder and nuts, extruded into
various shapes. Unfortified.
Breakfast cereal made from rolled oats, fruit juice concentrate, dried apple and blueberries. Unfortified.
Breakfast cereal made from rolled oats, fruit juice concentrate, dried apple and cinnamon. Unfortified.
Breakfast cereal made from flaked rolled oats, together with rice and whole wheat, with added sugar, salt, vitamins B1, B2,
B3 and D and Fe.
Breakfast cereal made from toasted flakes of rice. Unfortified.
Breakfast cereal made from toasted puffed or popped rice grains. Unfortified.
Breakfast cereal made from toasted puffed or popped rice grains, chocolate cocoa, vegetable oil and skim milk powder.
Unfortified.
Breakfast cereal made from toasted puffed or popped rice grains with added vitamins B1, B2, B3 and Fe.
Breakfast cereal made from toasted puffed or popped rice grains with added vitamins B1, B2, B3 and folate and Fe.
Breakfast cereal made from toasted puffed or popped rice grains with added vitamins C, folate, B1, B2, B3 and minerals Fe
and Zn.
Chocolate sweetened puffed or popped rice cereal with added vitamins B1, B2, B3 and folate, and Fe.
Chocolate sweetened puffed or popped rice cereal with added Vitamins C, B1, B2, B3 and folate, and minerals Ca, Fe, and
Zn.
Chocolate sweetened puffed rice cereal with added vitamins C, B1, B2, B3 and folate, and minerals Ca, Fe and Zn.
Breakfast cereal made from toasted puffed or popped rice grains with added honey, vitamins C, folate, B1, B2, B3 and
minerals Fe and Zn.
Breakfast cereal, such as Sanitarium Weet Bix Organic, prepared from whole wheat, with added sugar, and formed into a
biscuit shape. Unfortified.
Breakfast cereal made from whole wheat; formed into the shape of a small biscuit. Does not contain added vitamins or
minerals.
Breakfast cereal made from puffed whole wheat with added honey. Unfortified.
Breakfast cereal made from flakes of wheat bran with added sugar, vitamins B1, B2, B3 and folate and minerals Fe and Zn.
Cereal made from wheat bran with added vitamins B1, B2, and B3.
Cereal made from wheat bran with added vitamins B1, B2, B3, and folate and minerals Ca and Fe.
Cereal made from wheat bran with added vitamins B1, B2 and folate and minerals Fe, Mg and Zn.
Breakfast cereal made from whole wheat, with added sugar, vitamins B1, B2 and B3 and formed into the shape of a biscuit.
Breakfast cereal, such as Sanitarium Weet Bix, prepared from whole wheat, with added sugar, vitamins B1, B2, B3 and folate
and Fe, and formed into a biscuit shape.
Breakfast cereal made from whole wheat, with added bran, sugar, vitamins B1, B2, B3 and folate and Fe, and formed into a
biscuit shape.
Breakfast cereal prepared from whole wheat, with added sugar, vitamins B1, B2, and B3 and minerals Fe, Ca and Zn, and
formed into a biscuit shape. Sanitarium Weet Bix Kids is an example of such a product.
Breakfast cereal made from organic whole wheat and added vitamins B1, B2 and B3 and formed into the shape of a biscuit.
Vita Brits is an example of such a product.
Breakfast cereal made from whole wheat, with added vitamins B1, B2, B3 and folate and shaped into small biscuits.
Unsalted.
Breakfast cereal made from whole wheat, with added sugar, honey, vitamins B1, B2, B3 and folate and minerals Fe and Zn,
and formed into a biscuit shape.
Wheat based breakfast cereal mixed with ingredients such as sugar and a chocolate based drink base. Contains added
vitamins C, B1, B2, B3, B6 and folate, and Ca, Fe and Zn.
Wheat based breakfast cereal mixed with ingredients such as sugar and a malt-based drink base. Contains added vitamins
C, B1, B2, B3, B6 and folate, and added Ca, Fe and Zn.
Breakfast cereal made from whole wheat flakes with added salt and vitamins B1 and B3.
Breakfast cereal made from flakes of wheat with added psyllium, sugar, salt, vitamins B1, B2, B3 and folate and minerals Fe
and Zn.
Breakfast cereal made from flakes of whole wheat and wheat bran with added honey and almonds, vitamins B1, B2, B3 and
folate and minerals Fe and Zn.
Cereal made from wheat bran with added vitamins B1, B2, B3, E, and folate and Ca.
Cereal made from wheat bran with added linseed, vitamins E and folate, and minerals Ca and Zn.
Breakfast cereal made from puffed whole wheat with added vitamins B1, B2 and B3 and Fe.
Breakfast cereal made from puffed whole wheat with added honey, vitamins B1, B2, B3, folate and E.
Breakfast cereal made from wheat bran flakes with added sultanas, vitamins B1, B2, B3, and folate and Fe.
Breakfast cereal consisting of flakes of wheat, and bran with added sultanas, apple, almonds, vitamins B1, B2, B3, and folate,
and minerals Ca and Fe.
Breakfast cereal made from wheat bran flakes with added sultanas, vitamins B1, B2, B3 and folate and minerals Fe and Zn.
Breakfast cereal made from whole wheat, with added sugar, vitamins B1, B2, B3 and folate, and minerals Ca and Fe and
formed into a biscuit shape with added pieces of strawberry or apricot.
Breakfast cereal made from whole wheat, with added fruit paste, vitamins B1, B2, B3 and vitamin C and Fe and formed into
small biscuit shape. Unsalted.
Breakfast cereal made from whole wheat, with added fruit (either paste or whole fruit), vitamins B1, B2, B3 and folate and
formed into small biscuit shape. Unsalted.
Breakfast cereal made from whole wheat flakes with added dried fruit, salt, vitamins B1, B2, B3 and minerals Fe and Ca.
Breakfast cereal made from whole wheat flakes with added nuts, salt, vitamins B1, B2, B3 and minerals Fe and Ca.
Breakfast cereal made from flakes of wheat bran and oats with added dried tropical fruit such as mango, paw paw, pineapple
and sultanas, vitamins B1, B2, B3 and folate and Fe.
Breakfast cereal made from wheat, corn and oat flours. Unfortified.
Breakfast cereal made from wheat, oatmeal and maize flour with sugar, salt and added vitamins C, B1, B2, B3, B6 and folate,
and Ca and Fe; extruded into various shapes before packaging.
Breakfast cereal made from wheat, oatmeal, rice and maize flour with sugar, salt and added vitamins C, E, B1, B2, B3, B6
and folate, and minerals Ca, Zn and Fe; extruded into various shapes before packaging.
Breakfast cereal made from wheat, corn and oat flours, with a significant proportion of added sugar and with fruit flavours.
Contains added vitamins C, B1, B2, B3 and folate, and the minerals Fe and Zn. Extruded into various shapes before
packaging.
Breakfast cereal made from wheat, corn and oat flours, with a significant proportion of added sugar and with fruit flavours.
Contains added vitamins B1, B2, B3, folate and Fe. Extruded into various shapes before packaging.
Breakfast cereal made from wheat, and oats flour with sugar, honey, salt and added vitamins B1, B2, B3, and folate, and Fe
and Zn; extruded into loop shapes before packaging.
Breakfast cereal made from flakes of wheat, corn and rice with sugar and added vitamins B1, B2, B3 and folate and Fe.
Breakfast cereal, such as Sanitarium Multigrain Weet Bix, prepared from whole wheat, rice, oats, sorghum, rye and puffed
wheat with added sugar, vitamins B1, B2, B3 and Fe, formed into a biscuit shape.
Breakfast cereal made from flakes of lightly toasted rice and wheat grains with sugar and salt. Contains added vitamins B1,
B2, B3, B6 and folate and minerals Ca, Fe and Zn.
Breakfast cereal made from flakes of wheat, corn, oats and rice, with added tropical fruit (paw paw, pineapple and mango).
Unfortified.
Breakfast cereal made from rolled oats, dried fruit and other ingredients including wheat bran, wheat germ, sugar, nuts and/or
seeds.
Breakfast cereal made from rolled oats, dried fruit and other ingredients such as nuts, coconut and seeds, and then toasted
with the addition of vegetable oil.
Muesli commonly made by soaking rolled oats overnight with apple juice or grated apple, to which plain yoghurt, cinnamon,
nuts or fruit are added.
Breakfast cereal made from rolled oats, bran pellets, seeds (e.g. sunflower seeds), nuts (e.g. almonds), coconut, dried fruit
(e.g. apricot and sultanas) and honey. Toasted with the addition of vegetable oil.
Breakfast cereal made from rolled oats, bran pellets, seeds (e.g. sunflower seeds), coconut and honey.
Breakfast cereal made from rolled oats, bran pellets, seeds (e.g. sunflower seeds), nuts (e.g. almonds), coconut, dried fruit
(e.g. apricot and sultanas) and honey.
Breakfast cereal consisting of clusters of wheat, corn, and oats with added dried fruit, vitamins B1, B2 and folate and iron.
Breakfast cereal consisting of clusters of wheat, corn, and oats with added nuts, vitamins B1, B2 and folate and iron.
Breakfast cereal consisting of clusters of wheat, corn, and oats with added dried fruit, nuts, vitamins B1, B2 and folate and
iron.
Breakfast cereal made from flakes of wheat, corn and rice with sugar, apple and berries and added vitamins B1, B2, B3 and
folate and Fe.
Breakfast cereal made from flakes of wheat, corn and rice with sugar, apple, date and sultanas and added vitamins B1, B2,
B3 and folate and Fe.
Breakfast cereal made from flakes of wheat, corn, oats and rice with sugar and mixed dried fruit. With added Ca, Fe, B1, B2,
B3 and folate.
Breakfast cereal consisting of flakes of wheat, corn, rice and oats with added dried fruit, vitamins B1, B2, B3, folate, and
minerals calcium and iron. Includes i. triple berry, ii. mango and passionfruit, iii. apple and cranberry, and iv. and apricot
varieties.
Breakfast cereal consisting of flakes of wheat, puffed rice and corn with added sultanas, dates, almonds, vitamins B1, B2, B3,
folate, and minerals Ca and Fe.
Breakfast cereal consisting of flakes of wheat, bran and puffed rice with added sultanas, apple, almonds, vitamins B1, B2, B3,
folate, and minerals Ca and Fe.
Breakfast cereal consisting of flakes of wheat, puffed rice and corn with added sultanas, apples, apricots, vitamins B1, B2,
B3, folate, and minerals Ca and Fe.
Breakfast cereal made from flakes of wheat, corn, oats and rice with sugar, and tropical fruit (paw paw, pineapple and
mango), with added vitamins B1, B2, B3 and folate and Fe.
Breakfast cereal consisting of flakes of wheat, corn, rice and oats with added dried fruit, nuts, vitamins B1, B2, B3 and Fe.
Breakfast cereal consisting of flakes of wheat, corn, rice and oats with added dried fruit, nuts, vitamins C, B1, B2, B3, B6 and
folate and Fe.
Breakfast cereal made from flakes of wheat, oats, maize or rice, with added dried fruit, nuts, salt and vitamins and minerals.
Breakfast cereal made from flakes of lightly toasted rice and wheat grains with added sugar, salt and berries. Contains added
vitamins B1, B2, B3, B6 and folate and minerals Ca, Fe and Zn.
Breakfast cereal made from flakes of lightly toasted rice and wheat grains with added sugar, salt and peach and apricot.
Contains added vitamins B1, B2, B3, B6 and folate and minerals Ca, Fe and Zn.
Breakfast cereal made from rolled oats, sugar, dried fruit and other ingredients including wheat bran, wheat germ, sugar, nuts
and/or seeds. Contains added vitamins B1, B2, B3, folate and Fe. Oven baked.
Breakfast cereal made from rolled oats, rolled rye, wheat bran, rye meal, dried fruit and other ingredients such as nuts,
coconut and seeds, and then toasted with the addition of vegetable oil. Contains added vitamins E and folate.
Breakfast cereal made from rolled oats, barley, dried fruit and other ingredients such as nuts, coconut and seeds, toasted
with the addition of canola oil. Contains added vitamins E and folate.
Combination of data for a range of major types of breakfast cereals, weighted according to consumption patterns observed
during Kids Eat, Kids Play. Sanitarium Weetbix was the most frequently consumed cereal.
A cereal-based snack-style bar with nuts. Major ingredients include cereal grains, sugars, peanuts, almonds, milk products
and flavours.
Cereal and whey solids based snack-style breakfast bar. Major ingredients include puffed rice or breakfast cereal, whey
powder, or milk filling. Bar has higher protein content than most snack style bars.
Snack style bar, including products described as muesli bars, breakfast bars, snack bars, fruit bars or roll ups, with and
without added vitamins and minerals. Weighted according to consumption patterns observed during Kids Eat Kids Play.
Cereal based snack-style bar. Major ingredients vary between brands and varieties but tend to include cereal, fruit pieces,
wheat and compound chocolate. Contains around 15% chocolate coating.
Cereal and milk based snack-style breakfast bar. Major ingredients include puffed rice or breakfast cereal, sweetened
condensed milk and skim milk powder, or milk filling.
Cereal and milk based snack-style breakfast bar. Major ingredients include puffed rice or breakfast cereal, sweetened
condensed milk and skim milk powder and cocoa or chocolate. Contains added vitamins and minerals.
Breakfast cereal or snack style bar, prepared from breakfast cereal and other ingredients, coated or topped with a yoghurt
confectionery product.
Cereal based snack-style bar. Major ingredients vary between brands and varieties but tend to include cereal, fruit pieces,
wheat and compound chocolate.
Cereal and milk based snack-style breakfast bar. Major ingredients include puffed rice or breakfast cereal, sweetened
condensed milk and skim milk powder and flavours such as strawberry flavour. Contains added vitamins and minerals.
Cereal and milk based snack-style breakfast bar. Major ingredients include puffed rice or breakfast cereal, sweetened
condensed milk and skim milk powder, and cocoa and/or chocolate. Contains added vitamins and minerals.
Cereal based snack style bar containing wheat bran cereal, oats, honey, apple and other ingredients.
Quick cooking rolled oats, sold mixed with sugar and other flavouring ingredients, to be used to prepare a hot, porridge-style
breakfast dish.
Quick cooking rolled oats, sold mixed with sugar, flavouring ingredients and dried fruit, to be used to prepare a hot, porridge-
style breakfast dish.
Quick cooking rolled oats, sold mixed with sugar and other flavouring ingredients, prepared according to label directions i.e. 1
sachet to half a cup of regular milk. Cooked by microwaving for approximately thirty seconds.
Quick cooking rolled oats, sold mixed with sugar and other flavouring ingredients, prepared according to label directions i.e. 1
sachet to half a cup of liquid (half full fat milk and half water). Cooked by microwaving for approximately thirty seconds.
Quick cooking rolled oats, sold mixed with sugar and other flavouring ingredients, prepared according to label directions i.e. 1
sachet to half a cup of reduced fat milk. Cooked by microwaving for approximately thirty seconds.
Quick cooking rolled oats, sold mixed with sugar and other flavouring ingredients, prepared according to label directions i.e. 1
sachet to half a cup of skim milk. Cooked by microwaving for approximately thirty seconds.
Quick cooking rolled oats, sold mixed with sugar and other flavouring ingredients, prepared according to label directions i.e. 1
sachet to half a cup of water. Cooked by microwaving for approximately thirty seconds.
Quick cooking rolled oats, sold mixed with sugar and other flavouring ingredients, prepared according to label directions i.e. 1
sachet to half a cup of liquid (half unspecified milk and half water). Cooked by microwaving for approximately thirty seconds.
Rolled oats prepared according to label directions i.e. 1/3 cup of oats to 1 cup of regular milk. Cooked by microwaving for
approximately two and a half minutes.
Rolled oats prepared according to label directions i.e. 1/3 cup of oats to 1 cup of liquid (1/2 cup of regular milk and 1/2 cup
tap water). Cooked by microwaving for approximately two and a half minutes.
Rolled oats prepared according to label directions i.e. 1/3 cup of oats to 1 cup of liquid (1 cup of reduced fat milk). Cooked by
microwaving for approximately two and a half minutes.
Rolled oats prepared according to label directions i.e. 1/3 cup of oats to 1 cup of liquid (1/2 cup of reduced fat milk and 1/2
cup tap water). Cooked by microwaving for approximately two and a half minutes.
Rolled oats prepared according to label directions i.e. 1/3 cup of oats to 1 cup of liquid (1 cup of skim milk). Cooked by
microwaving for approximately two and a half minutes.
Rolled oats prepared according to label directions i.e. 1/3 cup of oats to 1 cup of liquid (1/2 cup of skim milk and 1/2 cup tap
water). Cooked by microwaving for approximately two and a half minutes.
Rolled oats boiled with water, with the addition of a small amount of salt.
Rolled oats prepared according to label directions i.e. 1/3 cup of oats to 1 cup of liquid (1 cup of unspecified milk). Cooked by
microwaving for approximately two and a half minutes.
Rolled oats prepared according to label directions i.e. 1/3 cup of oats to 1 cup of liquid (1/2 cup of unspecified milk and 1/2
cup tap water). Cooked by microwaving for approximately two and a half minutes.
Rolled oats prepared using an unspecified cooking method. Cooking methods weighted according to consumption patterns
observed during Kids Eat, Kids Play.
Quick cooking rolled oats, sold mixed with sugar, flavouring ingredients and dried fruit, prepared according to label directions
i.e. 1 sachet to half a cup of liquid (full fat milk). Cooked by microwaving for approximately thirty seconds.
Quick cooking rolled oats, sold mixed with sugar, flavouring ingredients and dried fruit, prepared according to label directions
i.e. 1 sachet to half a cup of liquid (1/4 cup regular milk, and 1/4 tap water). Cooked by microwaving for approximately thirty
seconds.
Quick cooking rolled oats, sold mixed with sugar, flavouring ingredients and dried fruit, prepared according to label directions
i.e. 1 sachet to half a cup of liquid (reduced fat milk). Cooked by microwaving for approximately thirty seconds.
Quick cooking rolled oats, sold mixed with sugar, flavouring ingredients and dried fruit, prepared according to label directions
i.e. 1 sachet to half a cup of liquid (skim milk). Cooked by microwaving for approximately thirty seconds.
Quick cooking rolled oats, sold mixed with sugar, flavouring ingredients and dried fruit, prepared according to label directions
i.e. 1 sachet to half a cup of liquid (tap water). Cooked by microwaving for approximately thirty seconds.
Quick cooking rolled oats, sold mixed with sugar, flavouring ingredients and dried fruit. Preparation method unknown,
weighted according to consumption patterns observed during Kids Eat, Kids Play.
Asian style dish prepared from rice and water, simmered for a long time, and typically served for breakfast.
Semolina prepared according to label directions i.e. 1 cup semolina to 2 cups of liquid (tap water).
Semolina prepared according to label directions i.e. 1 cup semolina to 2 cups of liquid (unspecified milk).
Shortbread-style biscuits, commercially prepared, made using butter. Other ingredients may include wheat flour, sugar and
rice flour.
Commercially prepared sweet biscuit, prepared from a pastry base with sugar-glaze.
Commercially prepared sweet crunchy oat based biscuit. Typical ingredients include rolled oats, wheat flour, coconut and
golden syrup.
Commercially prepared crunchy chocolate flavoured biscuit, commonly containing wheat flour, cocoa, sugar, fats, and eggs.
Commercially prepared sweet crunchy ginger flavoured biscuits.
Commercially prepared, crisp sweet biscuit topped with sugar-based icing. Predominant ingredients are white wheat flour,
sugar, animal or vegetable fats, salt and chemical leavening.
Commercially prepared assorted sweet biscuits, including shortbread, cream filled and chocolate chip.
Commercially prepared sweet biscuit made predominately from oatmeal.
Commercially prepared, plain sweet biscuits made without added flavourings, chocolate, fruit or nuts.
Commercially prepared, plain sweet biscuits made without added flavourings, chocolate, fruit or nuts. Formulated to be free
of detectable gluten, with wheat flour component replaced with ingredients such as rice flour or maize starch.
Commercially prepared, plain sweet biscuits made without added flavourings, chocolate, fruit or nuts. Formulated to contain
less salt than regular plain sweet biscuits.
Commercially prepared, plain sweet biscuits made without added flavourings, chocolate, fruit or nuts. Formulated to contain
less sugar than regular plain sweet biscuits.
Commercially prepared finger shaped biscuit that is based on a sponge cake recipe, baked until drier in moisture than cake,
and packaged prior to sale. May be dusted with sugar.
Commercially prepared sweet biscuit made from wheat flour with added wheatmeal.
Commercially prepared plain, sweet biscuits purchased from McDonalds restaurants.
Sweet thick biscuit containing ginger and other dried spices, coated in sugar based icing.
Commercially prepared, sweet biscuit with added dried vine fruit. Prepared from wheat flour with added sugar and fat. May
contain added salt, milk powder and other ingredients.
Commercially prepared sweet biscuit formulated to be reduced in fat and containing added dried fruit & coconut. Other
ingredients may include starch, wheat flour, eggs, sugar, milk powder, raising agents and added fibre.
Commercially prepared sweet biscuit with dried vine fruit and nuts.
Commercially prepared sweet biscuits made predominately from coconut, sugar and egg white; may also contain added fats
and other ingredients.
Commercially prepared sweet biscuit with added crushed nuts (may include peanuts, walnuts, pecans or almonds).
Commercially prepared biscuit filled with dried vine fruit mix (e.g. Spicy Fruit Roll). Approximately 60-80% biscuit and 20-40%
fruit mix.
Commercially prepared biscuit filled with dried fruit mix. Contains a lower amount of fat in the biscuit layer than regular fruit
filled biscuits.
Commercially prepared sweet biscuit filled with jam. Approximately 70-80% biscuit and 20-30% jam.
Commercially prepared sweet biscuit filled with jam. Approximately 70-80% biscuit and 20-30% jam. Contains a lower
amount of fat in the biscuit layer than regular jam filled biscuits.
Commercially prepared sweet biscuit consisting of a biscuit base topped with marshmallow and coconut. Approximately 75-
85% biscuit and 15-25% marshmallow.
Commercially prepared, chocolate-flavoured sweet biscuit sandwiched with sweetened creamy filling. Approximately 70-80%
biscuit and 20-30% creamy filling.
Plain sweet biscuits supplied with a chocolate hazelnut dip or with a chocolate hazelnut filling.
Commercially prepared, vanilla flavoured sweet biscuit sandwiched with sweetened creamy filling. Approximately 70-80%
biscuit and 20-30% creamy filling.
Commercially prepared, vanilla flavoured sweet biscuit sandwiched with jam and sweetened creamy filling.
Commercially prepared biscuits consisting of wafer layers sandwiched with a chocolate-flavoured sweetened cream filling.
Commercially prepared biscuits consisting of wafer layers sandwiched with a chocolate-hazelnut sweetened cream filling.
Commercially prepared biscuits consisting of wafer layers sandwiched with a sweetened cream filling.
Commercially prepared sweet crunchy oat based biscuit, topped with milk chocolate.
Commercially prepared sweet biscuits with added chocolate chips.
Commercially prepared sweet biscuits with added chocolate chips, prepared without gluten or dairy products. Wheat flour is
replaced with flours such as rice flour, maize starch and soy flour.
Commercially prepared sweet biscuit formulated to be reduced in fat and containing added chocolate (15%). Other
ingredients may include starch, wheat flour, eggs, sugar, milk powder, raising agents and added fibre.
Commercially prepared sweet biscuits with added chocolate chips and nuts.
Commercially prepared sweet biscuit coated in chocolate.
Commercially prepared sweet biscuit, generally chocolate flavoured, sandwiched with sweetened creamy filling and coated in
chocolate. Includes Tim Tam style biscuits. Approximately 30-35% biscuit, 25-30% cream, and 25-40% chocolate.
Commercially prepared sweet biscuit, generally chocolate flavoured, sandwiched with sweetened creamy filling and coated in
chocolate. Formulated to be free of gluten.
Commercially prepared sweet biscuit containing coffee, and dark and white chocolate chunks, coated in chocolate.
Commercially prepared sweet biscuit base, filled with jam and topped or coated with milk chocolate.
Commercially prepared Jaffa style biscuit comprised of a sweet sponge cake base, topped with a jam or marmalade layer
and then a chocolate layer.
Commercially prepared plain sweet biscuit topped with a thick layer of milk or dark chocolate.
Commercially prepared plain sweet biscuit with a dried fruit filling and topped with a thin layer of milk chocolate.
Commercially prepared sweet biscuit comprised of a biscuit base with a marshmallow topping, chocolate-coated.
Approximately 33-40% biscuit, 25-35% marshmallow and 25-35% chocolate.
Commercially prepared sweet biscuits containing chocolate including chocolate coated, chocolate chip, or chocolate coated
with cream filling.
Commercially prepared sweet biscuit with a dried fruit filling including dried berries and sultanas, and topped with a thin layer
of yoghurt confectionery.
Commercially prepared, plain sweet biscuits made without added flavourings, chocolate, fruit or nuts coated in a yoghurt-
based confectionery coating.
Plain rice cake with 5% carob coating.
A thin, flat rectangle of dry bread made predominantly from rye flour, including lite varieties (e.g. Ryvita style). Commercially
prepared; some brands may include a proportion of wheat flour.
A thin, flat rectangle of puffed, toasted dry bread made from white wheat flour (e.g. Cruskit or Crackerbread style). Includes
puffed crispbreads labelled as lite.
A thin, flat, savoury biscuit produced from wholemeal wheat flour (plain, cracked pepper and reduced salt varieties) (e.g. Vita-
Weat style).
A thin, flat rectangle of puffed, toasted dry bread made from wholemeal wheat flour, some with added bran, malt or rye (eg.
Cruskit or Crackerbread style).
Plain savoury crispbread style biscuits formulated to reduce added fat. Made with white and wholemeal wheat flour to which
other grains and seeds are added. Contains added salt.
A thin, flat piece of toasted dry bread made from white wheat flour.
Plain savoury biscuits formulated to contain around 3% total fat. Contains added salt.
Plain savoury biscuits formulated to contain around 3% total fat. Made with white wheat flour to which other grains and seeds
are added. Contains added salt.
Thin savoury biscuit based on wholewheat flour, butter, seeds, sugar, milk solids and salt.
Commercially prepared round, savoury biscuits made from white wheat flour, some with added cracked pepper.
Commercially prepared square biscuits made from white wheat flour, with fat content approximately 14%, sprinkled with salt.
Arnotts Salada brand crackers are an example of this style of biscuit.
Commercially prepared, square, savoury biscuits made from white wheat flour, with a flaky or layered texture. Fat content
approximately 15%. Commercially prepared. Arnotts SAO brand is an example of this style of biscuit.
Commercially prepared, small, savoury biscuits made from white wheat flour and added fat (greater than 20% fat content),
sprinkled with salt. Arnotts Jatz or Savoy crackers are examples of this style of biscuit.
Commercially prepared square biscuits made from wholemeal wheat flour, with added fat (fat content approximately 13%),
sprinkled with salt (e.g. wholemeal Salada style).
Commercially prepared savoury cracker-style biscuits made from wholemeal wheat flour, with added sesame seeds and
added fat (approximately 15%).
Savoury cracker style biscuit based on wholemeal wheat flour with added soy flour and linseeds.
Various types of unflavoured cracker biscuit as commonly provided in a mixed selection of savoury biscuits.
A thin, flat rectangle of dry bread made predominantly from rye flour, with added oats and dried fruit.
Biscuits made from white wheat flour, with added fat (approximately 20-25%) and added cheese.
Commercially prepared, small biscuits with a puffed, crisp texture, with flavourings other than cheese.
Biscuit or snack style product that is prepared from dried bread, such as pita bread or bagels, with added flavours such as
herbs and garlic.
Biscuit or snack style product that is prepared from dried bread, such as pita bread or bagels, with added flavours such as
herbs and garlic. Prepared without addition of any oil or fat.
A savoury biscuit style product that is a long (approximately 10 cm) piece of pastry that is twisted, sprinkled with cheese
powder and baked until crisp.
Commercially prepared, small biscuits made from white wheat flour, with added fat (approximately 20-25%) and flavourings
other than cheese.
Commercially prepared, round or square, savoury dry cake, approximately 1 cm thick, made from puffed corn. May include
small amounts of other grains such as rice or buckwheat and seeds such as sesame or linseed. Contains added salt but does
not contain other flavourings.
Commercially prepared, round or square, savoury dry cake, made from brown puffed rice (approximately 60%) and corn
(approximately 39%). Contains added salt and may contain added flavourings.
Commercially prepared, round or square, savoury dry cake, made from brown puffed rice and corn (around 7%), with added
sesame. Does not contain added salt.
Commercially prepared, round or square, savoury dry cake, made from puffed rice and corn, 5% mixed seeds and salt.
Commercially prepared, round or square, savoury dry cake, approximately 1 cm thick, made from brown puffed rice. Does not
contain added salt or flavour.
Commercially prepared, round or square, savoury dry cake, approximately 1 cm thick, made from brown puffed rice. Contains
added salt. May contain small amounts of other flavourings and seeds.
Commercially prepared, round or square, savoury dry cake, made from brown puffed rice and other grains such as barley
and corn. Contains added salt and may contain added flavourings.
Savoury biscuit made predominantly from rice flour, generally with added flavourings.
Savoury biscuit made predominantly from rice flour, generally with added flavourings including approximately 0.5% seaweed.
Savoury packaged cracker style biscuit made predominantly from rice, with 10% sesame seeds added. Contains added salt.
Savoury biscuit made predominantly from rice flour or puffed rice grains and/or puffed corn grains, with added flavourings
such as cheese, cream or tomato. May include potato flour.
Home prepared dense, moist cake made from ground almonds instead of flour, whole oranges, eggs and sugar.
Cake style product containing ground almonds, butter, flour, sugar and egg whites.
Home prepared cake containing cooked apple added to a buttercake batter before baking.
Home prepared cake made from common household ingredients including flour, banana, sugar, egg, oil and milk.
Home prepared cake made from common household ingredients including flour, banana, sugar, egg, oil and milk. Topped
with a layer of standard sugar based icing.
Commercially prepared chocolate sponge cake layered with cream and cherry filling, with a flaked chocolate topping.
Approximately 48% sponge, 38% cream, 6% fruit and 8% topping.
Home prepared cake made common household ingredients including self raising flour, milk, butter, sugar and eggs, carrot,
sultanas, nuts and spices.
Commercially prepared sweet cake prepared from carrot, eggs, flour, sugar and vegetable oil and generally containing
walnuts. Topped with icing generally made with cream or neufchatel cheese.
Chocolate cake made from common household ingredients including self raising flour, butter, sugar, egg, milk and cocoa,
then baked.
Chocolate cake made from common ingredients such as self raising flour, butter, sugar, egg, milk and cocoa. Contains dairy
cream filling.
Chocolate cake made from common ingredients such as self raising flour, butter, sugar, egg, milk and cocoa. Contains dairy
cream filling and topping.
Chocolate cake made from common ingredients such as self raising flour, butter, sugar, egg, milk and cocoa. Contains mock
cream filling.
Chocolate cake made from common ingredients such as self raising flour, butter, sugar, egg, milk and cocoa. Contains dairy
cream and jam filling and dairy cream topping.
Chocolate cake made from common ingredients such as self raising flour, butter, sugar, egg, milk and cocoa. Contains mock
cream and jam filling.
Chocolate cake made from common ingredients such as self raising flour, butter, sugar, egg, milk and cocoa. Contains diary
cream filling and a sugar-based icing topping.
Chocolate cake made from common ingredients such as self raising flour, butter, sugar, egg, milk and cocoa. Contains mock
cream filling and a sugar-based icing topping.
Chocolate cake made from common ingredients such as self raising flour, butter, sugar, egg, milk and cocoa. Contains dairy
cream and jam filling and a sugar-based icing topping.
Chocolate cake made from common ingredients such as self raising flour, butter, sugar, egg, milk and cocoa. Contains jam
filling and a sugar-based icing topping.
Home prepared rich chocolate mudcake made from ingredients such as dark chocolate, butter, eggs, caster sugar, vanilla
extract, plain flour and baking powder.
Commercially prepared rich chocolate flavoured cake. Contains chocolate icing topping. Includes cakes commonly described
as mudcakes.
Home prepared rich chocolate mudcake made from ingredients such as dark chocolate, butter, eggs, caster sugar, vanilla
extract, plain flour and baking powder. Contains dairy cream filling and/or topping.
Home prepared rich chocolate mudcake made from ingredients such as dark chocolate, butter, eggs, caster sugar, vanilla
extract, plain flour and baking powder. Contains dairy cream and jam filling and dairy cream topping.
Home prepared rich chocolate mudcake made from ingredients such as dark chocolate, butter, eggs, caster sugar, vanilla
extract, plain flour and baking powder. Contains jam filling and dairy cream topping.
Home prepared cake made with ingredients such as coconut, butter, wheat flour, eggs, lemon juice and sugar.
Home prepared cake made with ingredients such as coconut, butter, wheat flour, eggs, lemon juice and sugar. Contains
sugar-based icing topping.
Commercially purchased single serve of plain cake with thickened dairy cream topping.
Commercially purchased single serve of plain cake with sugar based icing topping. Cake or icing may contain added
chocolate chips, coconut and confectionery.
Commercially prepared light-coloured cake containing dried vine fruit, citrus peel and glace cherries.
Commercially prepared light-coloured cake containing dried vine fruit, citrus peel and glace cherries. Contains sugar based
icing topping.
Commercially prepared dark-coloured cake containing large amounts of dried vine fruit, citrus peel and glace cherries.
Home prepared cake made from common house hold ingredients including dried vine fruit (boiled), self raising and plain
flours, sugar, butter, eggs and citrus peel.
Commercially prepared dark-coloured cake containing large amounts of dried vine fruit, citrus peel and glace cherries.
Contains sugar based icing topping.
Individual sponge cube, coated in chocolate icing and coconut.
Individual sponge cube, coated in chocolate icing and coconut. Contains dairy cream filling.
Individual sponge cube, coated in chocolate icing and coconut. Contains jam filling.
Individual sponge cube, coated in chocolate icing and coconut. Contains dairy cream and jam filling.
Commercially prepared plain, ready to eat, butter style cake. Typical ingredients include wheat flour, egg, milk powder, sugar,
salt, vegetable oil or fat, colours, flavours and baking compounds.
Home prepared cake made from common household ingredients including self raising flour, milk, butter, sugar and eggs.
Plain ready to eat, butter style cake or sweet muffin style product formulated to be lower in fat than regular cakes or sweet
muffins.
Buttercake batter spread over a base of caramelised pear, then inverted onto a serving platter after cooking.
Commercially prepared light sponge cake prepared with minimal added fat and with a significant proportion of eggs.
Commercially prepared sponge cake. Contains dairy cream filling and/or topping.
Commercially prepared sponge cake. Contains dairy cream filling and sugar based icing topping.
Commercially prepared sponge cake. Contains dairy cream and jam filling and sugar based icing topping.
Commercially prepared sponge cake (double layer). Contains dairy cream and jam filling.
Commercially prepared sponge cake 9double layer). Contains dairy cream filling and sugar based icing topping.
Commercially prepared sponge cake. Contains sugar based icing topping.
Commercially prepared sponge cake. Contains jam filling.
Commercially prepared sponge cake (double layer). Contains jam filling.
Commercially prepared sponge cake. Contains mock cream filling and/or topping.
Commercially prepared sponge cake. Contains mock cream and jam filling.
Commercially prepared sponge cake (double layer). Contains mock cream and jam filling.
Commercially prepared sponge cake. Contains mock cream and jam filling and sugar based icing topping.
Commercially prepared sponge cake prepared with cocoa powder added to the cake batter and with minimal added fat and
with a significant proportion of eggs.
Commercially prepared sugar-dusted, rolled chocolate flavoured sponge. Contains jam and mock cream filling.
Commercially prepared sugar-dusted, rolled sponge. Contains mock cream and jam filling.
Home prepared cake made from common household ingredients including self raising flour, milk, butter, sugar and eggs,
topped with a mixture of sugar and cinnamon.
A selection of iced cakes including plain, chocolate, and filled varieties, weighted according to consumption patterns
observed during Kids Eat Kids Play. Iced chocolate cake was the most frequently consumed cake.
A selection of uniced cakes including plain, chocolate, and filled varieties, weighted according to consumption patterns
observed during Kids Eat Kids Play. Uniced buttercake and uniced chocolate cake were the most frequently consumed
cakes.
A selection of homemade cakes including plain, chocolate, and filled varieties, weighted according to consumption patterns
observed during Kids Eat Kids Play.
A selection of cakes including plain, chocolate, iced, uniced and filled varieties, weighted according to consumption patterns
observed during Kids Eat Kids Play. Iced chocolate cake was the most frequently consumed cake.
Home prepared plain muffin containing common household ingredients including polyunsaturated oil, white sugar, self raising
flour, plain flour, egg, milk, and apple.
Cake style muffin containing apple and oatbran, formulated to be reduced in fat compared to regular cake style muffins.
Home prepared muffin containing common household ingredients including banana, polyunsaturated oil, white sugar, self
raising flour, plain flour, egg, and milk. Contains sugar based icing topping.
Home prepared muffin containing common household ingredients including mixed berries, polyunsaturated oil, white sugar,
self raising flour, plain flour, egg and milk. Contains sugar based icing topping.
Commercially prepared cake style muffin, with added bran. May be flavoured, but does not contain topping or icing.
Home prepared chocolate flavour muffin containing common household ingredients including cocoa powder, polyunsaturated
oil, white sugar, self raising flour, plain flour, egg and milk.
Home prepared chocolate flavour muffin containing common household ingredients including cocoa powder, polyunsaturated
oil, white sugar, self raising flour, plain flour, egg and milk. Contains sugar based icing topping.
Home prepared plain muffin containing common household ingredients including dark and milk chocolate chips,
polyunsaturated oil, white sugar, self raising flour, plain flour, egg and milk.
Home prepared plain muffin containing common household ingredients including dark and milk chocolate chips,
polyunsaturated oil, white sugar, self raising flour, plain flour, egg and milk. Contains sugar based icing topping.
Home prepared plain muffin containing common household ingredients including dark and milk chocolate chips,
polyunsaturated oil, white sugar, self raising flour, plain flour, egg and milk. Contains sugar based chocolate icing topping.
Home prepared plain muffin containing common household ingredients including white wheat flour, eggs, sugar, margarine
spread and milk.
Home prepared plain muffin containing common household ingredients including white wheat flour, eggs, sugar, margarine
spread and milk. Contains sugar based icing topping.
Home prepared plain muffin containing common household ingredients including white wheat flour, eggs, sugar, margarine
spread and milk. Contains sugar based chocolate icing topping.
Home prepared plain muffin containing common household ingredients including dark and milk chocolate chips, nuts
(almonds, walnuts, pecans), polyunsaturated oil, white sugar, self raising flour, plain flour, egg and milk. Contains sugar
based icing topping.
Home prepared plain muffin containing common household ingredients including nuts (almonds, walnuts, pecans),
polyunsaturated oil, white sugar, self raising flour, plain flour, egg and milk.
Commercially prepared plain muffin containing common household ingredients including fruit (apple, apricot, banana or
blueberry), polyunsaturated oil, white sugar, self raising flour, plain flour, egg and milk.
A selection of muffins including cake or American and English styles such as chocolate chip sweet muffin, plain English style
toasted muffins and sweet fruit muffins, weighted according to consumption patterns observed during Kids Eat Kids Play.
Sweet dessert prepared by soaking bread in a sweet custard containing currants, then baking.
Canned, cake-style pudding with added dried fruit and citrus peel, commonly consumed at Christmas time. Simmered in can
for 20 minutes.
Chocolate flavoured sponge pudding with sauce prepared according to packet directions from a dry mix, then baked.
Sponge pudding with sauce prepared according to packet directions from a dry mix, then baked.
Cake-style dessert prepared with chopped dates and served covered in caramel sauce.
A selection of puddings including self saucing puddings, apple crumble, rice pudding, sticky date pudding and bread & butter
pudding weighted according to consumption patterns observed during Kids Eat, Kids Play.
Dessert made from sponge cake, cream, custard, jelly, peaches and nuts.
Home prepared densely textured chocolate slice containing chopped nuts.
Sweet round product made from biscuits, condensed milk, coconut, cocoa powder and rum.
Sweet slice made from sweet biscuits, butter, gelatine, water, cream cheese, sweetened condensed milk, lemon juice, cream
and jelly.
Sweet slice made from tablespread, sugar, self-raising flour, cocoa, sweet biscuits, berry jam, chocolate, copha, peanuts and
marshmallow.
Home prepared sweet slice made from mixed cereals, including wheat and oats, with dried fruits, sugars and coconut.
Home prepared sweet slice made from mixed cereals, including wheat and oats, with dried fruits, sugars and almond.
Sweet, cake style product made from mixed cereal, wholemeal wheat flour, chocolate chips, oats, coconut, butter and eggs.
Includes packaged products.
Sweet slice containing a biscuit base, a caramel centre and a chocolate topping. Typical ingredients include plain flour, sugar,
butter, sweetened condensed milk, golden syrup and cooking chocolate.
Sweet coconut based slice. Typical ingredients include butter, sugar, egg, self raising flour, castor sugar and coconut.
Sweet coconut based slice. Typical ingredients include butter, sugar, egg, self raising flour, castor sugar and coconut.
Contains a sugar based icing topping.
Sweet coconut based slice with added chocolate. Typical ingredients include butter, sugar, egg, self raising flour, castor
sugar, chocolate and coconut.
Sweet coconut based slice with added jam. Typical ingredients include butter, sugar, egg, self raising flour, berry jam, castor
sugar and coconut.
Commercially prepared sweet slice containing a short crust pastry and a dried fruit filling. Contains a sugar based icing
topping.
Home prepared sweet slice made from a biscuit base, a creamy fondant style filling and topped with a thick chocolate layer.
Sweet citrus and custard based slice made from sugar, flour, butter, milk, cornflour, cream, egg, lemon rind and lemon juice.
Commercially prepared slice containing a vanilla custard centre in puff pastry with a sugar based icing topping.
Sweet pastry or biscuit style product generally topped or filled with ingredients such as chocolate, fondant, caramel, coconut,
jam, nuts or dried fruit, weighted according to consumption patterns observed during Kids Eat, Kids Play.
Slice containing puffed rice, condensed milk, skim milk powder, flavours. Added vitamins and minerals.
Commercially prepared, dough-like product made from flour, water, sugar, egg and raising agent and then baked. Commonly
served with jam and cream.
Dough-like product made from white wheat flour, water, sugar, egg and raising agent that is spread with melted butter and
brown sugar before being rolled, cut and baked.
Dough-like product made from white wheat flour, water, sugar, egg and raising agent to which grated cheese is added before
baking.
Dough-like product made from white wheat flour, water, sugar, egg and raising agent to which grated cheese and chopped
bacon is added before baking.
Dough-like product made from white wheat flour, water, sugar, egg and raising agent to which chocolate chips are added
before baking.
Dough-like product made from white wheat flour, water, sugar, egg and raising agent to which dried fruit (usually sultanas or
dates) are added before baking.
Dough-like product made from white wheat flour, water, sugar, egg and raising agent to which mashed pumpkin is added
before baking.
Dough-like product made from wholemeal wheat flour, water, sugar, egg and raising agent.
Dough-like product made from wholemeal wheat flour, water, sugar, egg and raising agent to which parsley and grated carrot
are added before baking.
Dough-like product made from wholemeal wheat flour, water, sugar, egg and raising agent to which grated cheese is added
before baking.
Typical ingredients include rice bubbles, coconut, cocoa, sugar, and copha.
Typical ingredients include cornflakes, butter, sugar, butter and honey.
Sweet dessert style product containing semolina simmered with milk, cream, sugar, spices, sultanas and almonds.
Crescent-shaped pastry prepared from ingredients such as wheat flour, butter (salted or unsalted) or margarine, yeast, sugar,
egg, milk powder and food additives, then baked. Sodium content likely to vary widely depending on ingredients.
Crescent-shaped pastry prepared from ingredients such as wheat flour, butter (salted or unsalted) or margarine, yeast, sugar,
egg, milk powder and food additives, then baked. Sodium content likely to vary widely depending on ingredients. Filled with
cheese and ham after cooking and heated.
Crescent-shaped pastry prepared from ingredients such as wheat flour, butter (salted or unsalted) or margarine, yeast, sugar,
egg, milk powder and food additives. Filled with chocolate then baked.
Crescent-shaped pastry prepared from ingredients such as wheat flour, butter (salted or unsalted) or margarine, yeast, sugar,
egg, milk powder and food additives, then baked. Sodium content likely to vary widely depending on ingredients. Filled with
jam after cooking.
Pastry shell that is used to prepare cream-puff shells, eclair cases and profiterole shells. Ingredients include commercial
shortening, wheat flour, whole egg and salt.
Thin sheets of wheat flour based pastry, prepared without added fat. Uncooked. Used in preparation of strudels and Greek-
style pastry dishes.
Thin sheets of wheat flour based pastry, prepared without added fat. Baked until golden brown. Used in preparation of
strudels and Greek-style pastry dishes.
Uncooked pastry purchased ready-to-cook from supermarkets. Pastry may be sold in thin sheets or in blocks that need to be
rolled. Produces a pastry that contains multiple fine layers and is often used on the top of pies. Typical ingredients include
wheat flour, butter, salt, citric acid and preservative.
Pastry purchased uncooked from supermarkets and then baked to produce a pastry that contains multiple fine layers and is
often used on the top of pies. Typical ingredients include wheat flour, butter, salt, citric acid and preservative.
Uncooked pastry purchased ready-to-cook from supermarkets. Pastry may be sold in thin sheets or in blocks that need to be
rolled. Produces a pastry that contains multiple fine layers and is often used on the top of pies. Typical ingredients include
wheat flour, vegetable oil, salt, citric acid and preservative.
Pastry purchased uncooked from supermarkets and then baked to produce a pastry that contains multiple fine layers and is
often used on the top of pies. Typical ingredients include wheat flour, vegetable fat, salt, citric acid and preservative.
Uncooked pastry purchased in thin sheets or blocks from supermarkets. Produces a firm pastry often used on the base of
pies. Typical ingredients include wheat flour, vegetable fat, glycerol, citric acid and water.
Pastry purchased in thin sheets or blocks from supermarkets and baked until golden brown. Produces a firm pastry often
used on the base of pies. Typical ingredients include wheat flour, vegetable fat, glycerol, citric acid and water.
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.
Fine pastry based on wheat flour and egg and used as a wrapping for spring rolls and wontons. Uncooked.
Pastry prepared from packaged pastry mix by the addition of water, followed by baking.
Commercially prepared shortcrust pastry shell with fruit and custard filling.
Commercially prepared shortcrust pastry shell with jam filling.
Sweet pastry product containing a filling of berry jam and mock cream, topped with sugar-based icing.
Sweet dessert containing filo pastry, butter, vegetable oil, walnuts, almonds, cinnamon, sugar and water.
Commercially prepared puff-style flaky pastry folded around fruit and custard filling.
Commercially prepared puff-style flaky pastry folded around fruit and custard filling. Prepared with wheat flour that contains
added thiamin and folate.
Commercially prepared puff-style flaky pastry folded around walnut and custard filling.
Commercially produced baked choux pastry shell with cream or custard filling and chocolate icing.
Commercially produced apple filling enclosed in sweet short crust pastry, baked prior to purchase.
Commercially produced apple filling enclosed in sweet short crust pastry. Higher proportion of fruit than regular commercial
apple pie. Sold pre-baked and frozen prior to purchase.
Commercially prepared apple filling enclosed in sweet pastry, deep fried. McDonalds Apple Pie is an example of this style of
product.
Sweet short crust pastry product containing a stewed apple filling. Baked and topped with a small amount of whipped dairy
cream.
Sweet short crust pastry product containing a stewed apple and custard filling. Baked.
Sweet short crust pastry product containing a stewed apricot and custard filling. Baked.
Commercially produced fruit filling enclosed in short crust pastry, ready to eat.
Dessert prepared with a sweet short crust pastry base and lemon custard filling. Baked.
Dessert prepared with a sweet short crust pastry base, lemon custard filling and meringue topping. Baked.
Dessert prepared with a sweet short crust pastry base topped with pecan nuts and a caramel-flavoured, egg-based filling.
Baked.
Dessert prepared with a sweet short crust pastry base topped with a filling of mashed pumpkin mixed with egg and sugar.
Baked.
Home prepared savoury quiche made from shortcrust pastry case and filled with bacon, leek, parsley, eggs, cream, salt and
pepper.
Home prepared savoury quiche made from shortcrust pastry case and filled with chicken, corn, parsley, eggs, cream, salt and
pepper.
Commercially prepared savoury quiche made from short crust pastry and filled with egg, ham, cheese, cream, bacon and
milk powder.
Home prepared savoury quiche made from shortcrust pastry, ham, cheddar cheese, parsley, eggs, cream, salt and pepper.
Home prepared savoury quiche made from shortcrust pastry, ham, tomato, parsley, eggs, cream, salt and pepper.
Home prepared savoury quiche made from shortcrust pastry, seafood (fish, salmon and crab), parsley, eggs, cream, salt and
pepper.
Home prepared savoury quiche made from shortcrust pastry, zucchini, tomato, parsley, eggs, cream, salt and pepper.
Savoury quiche made from shortcrust pastry, includes a variety of fillings weighted according to consumption patterns
observed during Kids Eat, Kids Play.
Commercially prepared filling of vegetables with some meat wrapped in thin pastry, deep fried. Ingredients include flour,
cabbage, carrot, barley, meat (5% - usually mutton), celery, wheat, green beans and onion.
Hot Asian pastry product containing beef mince, puff pastry, potato, onion, curry powder, chilli paste, oyster sauce, salt,
sugar, soy sauce, pepper and oil.
Commercially prepared unspecified meat and vegetable filling enclosed in a thin cereal-based wrapper, then deep fried.
Commercially prepared, Chinese-style pastry with an unspecified vegetable and meat (generally beef) filling, purchased
frozen, then cooked in the microwave.
Filo pastry stuffed with meat, onion and pine nuts, as served in Australian Lebanese-style restaurants.
Filo pastry stuffed with spinach and onion, as served in Australian Lebanese-style restaurants.
Commercially prepared Greek style egg and cheese filling, enclosed in fillo pastry and baked.
Pastry triangles filled with spinach and onion, as served in Australian Lebanese-style restaurants.
Commercially prepared savoury filo pastry product enclosing a filling of spinach and cheese (generally ricotta or feta), as
purchased in bakeries or purchased frozen and reheated. Ready to eat.
Commercially prepared Greek style cheese, spinach and egg filling enclosed in fillo pastry and baked.
Hot savoury product containing puff pastry, potato, onion, carrot, peas, salt and pepper.
Commercially prepared vegetable and meat based filling enclosed in pastry, ready to eat. Filling includes potato, carrot, meat
and onion.
Savoury pie made with pastry, oil, leeks, chicken, chicken stock, white wine, mushrooms, parsley, cornflour, water, pepper
and egg.
Savour pie made from pastry, bacon, parsley, eggs, cream, salt and pepper.
Commercially prepared meat-based (usually beef and/or mutton) filling enclosed in pastry, ready to eat.
Commercially produced meat-based (usually beef and/or mutton) filling enclosed in a single layer or pastry, ready to eat.
Savoury pie containing meat-based (usually beef and/or mutton) and cheese filling enclosed in pastry.
Savoury pie containing meat-based (usually beef and/or mutton) and cheese filling enclosed in pastry.
Savoury pie containing meat-based (usually beef and/or mutton) and kidney filling enclosed in pastry.
Savoury pie containing meat-based (usually beef and/or mutton) and topped with mashed potato.
Savoury pie containing meat-based (usually beef and/or mutton) and onion filling enclosed in pastry.
Savoury pie containing meat-based (usually beef and/or mutton) and onion filling topped with mashed potato.
Savoury pie containing puff pastry, potato, onion, carrot, peas, salt and pepper.
Savoury pie containing puff pastry, potato, onion, carrot, peas, salt and pepper. Topped with mashed potato.
Savoury pie containing diced cooked mixed seafood, parsley and onion in a creamy sauce inside a pastry shell.
Savoury pie containing diced cooked pork and onion inside a pastry shell.
Savoury pie containing a venison filling enclosed in pastry, ready to eat.
Minced beef, lamb, pork or chicken stewed with gravy, as found in the filling of commercial meat pies. Weighted according to
consumption patterns observed during Kids Eat, Kids Play.
Minced beef, lamb, pork or chicken stewed with gravy, as found in the filling of commercial meat pies. Topped with mashed
potato. Weighted according to consumption patterns observed during Kids Eat, Kids Play.
Commercially prepared meat filling (usually beef and/or lamb) rolled in pastry, ready to eat.
Commercially prepared unspecified savoury filling rolled in thin pastry, deep fried, as served in take away food outlets.
Home prepared spring roll made from spring roll pastry, meat (pork/chicken/beef), cabbage, carrot, ginger, garlic, shallots and
soy sauce. Baked.
Home prepared seafood and vegetable spring roll made from spring roll pastry, seafood, cabbage, carrot, ginger, garlic,
shallots and soy sauce. Baked.
Homemade vegetarian spring roll made from spring roll pastry, cabbage, carrot, ginger, garlic, shallots and soy sauce. Baked.
Commercially produced pizza dough topped with tomato-based sauce, bacon, egg, onion and cheese. Includes frozen, fast
food and takeaway styles.
Commercially produced pizza dough topped with tomato-based sauce and cheese. Includes frozen, fast food and takeaway
styles.
Home prepared pizza made from purchased pizza-style bread base, tomato paste and cheese (mozzarella, parmesan and
cheddar).
Commercially produced pizza dough topped with tomato-based sauce and cheese. Includes frozen, fast food and takeaway
styles with added cheese in the crust.
Commercially produced pizza dough typically topped with barbeque-flavoured sauce, chicken pieces, ham/bacon, onion,
mushroom and cheese. Includes fast food styles with a thick or medium base.
Commercially produced pizza dough typically topped with barbeque-flavoured sauce, chicken pieces, ham/bacon, onion,
mushroom and cheese. Includes fast food styles with a thin base.
Commercially produced pizza dough typically topped with barbeque-flavoured sauce, chicken pieces, ham/bacon, onion,
mushroom and cheese. Includes fast food styles with a medium base and thin base with added cheese and bacon in
between.
Commercially produced pizza dough topped with tomato-based sauce, cheese, chicken pieces, ham/bacon, capsicum,
onion, mushrooms and sometimes olives, frozen before packaging and reheated prior to consumption. C
Commercially produced pizza dough typically topped with tomato-based sauce, chicken pieces, ham/bacon, onion,
mushroom and cheese. Includes fast food styles with a thick or medium base.
Commercially produced pizza dough typically topped with tomato-based sauce, chicken pieces, ham/bacon, onion,
mushroom and cheese. Includes fast food styles with a thin base.
Home prepared pizza made from purchased pizza-style bread base, tomato paste, ham, pineapple and pizza cheese
(mozzarella, parmesan and cheddar).
Commercially produced pizza dough topped with tomato-based sauce, cheese, ham and pineapple, frozen before packaging
and reheated prior to consumption.
Commercially produced pizza dough topped with tomato-based sauce, cheese, ham and pineapple, ready to eat.
Commercially produced pizza dough topped with tomato-based sauce, cheese, ham and pineapple, ready to eat. Includes
fast food styles with a medium or thick base.
Commercially produced pizza dough topped with tomato-based sauce, cheese, ham and pineapple, ready to eat. Includes
fast food styles with a thin base.
Home prepared pizza made from purchased pizza-style bread base, barbeque-flavoured sauce, pizza cheese (mozzarella,
parmesan and cheddar) and meats (ham and pepperoni).
Home prepared pizza made from purchased pizza-style bread base, tomato paste, pizza cheese (mozzarella, parmesan and
cheddar) and meats (ham and pepperoni).
Home prepared pizza made from purchased pizza-style bread base, barbeque sauce, pizza cheese (mozzarella, parmesan
and cheddar), meats (ham and pepperoni) and vegetables (capsicum and onion).
Home prepared pizza made from purchased pizza-style bread base, tomato paste, pizza cheese (mozzarella, parmesan and
cheddar), meats (ham and pepperoni) and vegetables (capsicum and onion).
Commercially produced pizza dough typically topped with tomato-based sauce, cheese, ground beef, mushrooms, onion,
capsicum, pepperoni, pineapple, ham/bacon, sundried tomatoes and olives, ready to eat. Includes thick and medium base.
Commercially produced pizza dough typically topped with tomato-based sauce, cheese, ground beef, mushrooms, onion,
capsicum, pepperoni, pineapple, ham/bacon, sundried tomatoes and olives, ready to eat. Contains medium base and thin
base with added cheese and bacon in between.
Commercially produced pizza dough typically topped with barbeque-flavoured sauce, cheese, ground beef, mushrooms,
onion, capsicum, pepperoni, pineapple and ham/bacon, ready to eat. Contains medium base and thin base with added
cheese and bacon in between, and added meat topping.
Commercially produced pizza dough typically topped with barbeque-flavoured sauce, cheese, ground beef, mushrooms,
onion, capsicum, pepperoni, pineapple and ham/bacon, ready to eat. Includes thick and medium base with added cheese in
the crust, and added meat topping.
Commercially produced pizza dough typically topped with barbeque-flavoured sauce, cheese, ground beef, mushrooms,
onion, capsicum, pepperoni, pineapple and ham/bacon, ready to eat. Includes thick and medium base with added meat.
Commercially produced pizza dough typically topped with barbeque-flavoured sauce, cheese, ground beef, mushrooms,
onion, capsicum, pepperoni, pineapple and ham/bacon, ready to eat. Includes thin base with added meat.
Commercially produced pizza dough topped with tomato-based sauce, cheese, sausage, beef, salami, capsicum, onion,
ham, mushrooms and sometimes olives, frozen before packaging and reheated prior to consumption.
Commercially produced pizza dough topped with tomato-based sauce, pepperoni and cheese. Includes frozen, fast food and
takeaway styles with a medium or thick base.
Homemade pizza made from purchased pizza-style bread base, tomato paste, calamari, prawns and pizza cheese
(mozzarella, parmesan and cheddar).
Commercially produced pizza dough topped with tomato-based sauce, prawns, calamari and cheese. Includes fast food and
takeaway styles.
Commercially produced pizza dough topped with tomato-based sauce, cheese, sausage, capsicum, onion, ham, mushrooms
and sometimes olives and beef, frozen before packaging and reheated prior to consumption.
Commercially produced pizza dough topped with tomato-based sauce, cheese, sausage, capsicum, onion, ham, anchovies,
olives, beef, mushrooms and sometimes prawns, ready to eat, as supplied through independent retail outlets.
Commercially produced thick pizza dough typically topped with tomato-based sauce, cheese, ground beef, mushrooms,
onion, capsicum, pepperoni, pineapple and ham/bacon, ready to eat.
Commercially produced thin pizza dough topped with tomato-based sauce, cheese, ground beef, mushrooms, onion,
capsicum and pepperoni, ready to eat.
Home prepared pizza made from purchased pizza-style bread base, tomato paste, vegetables (capsicum, onion, mushroom
and pineapple) and pizza cheese (mozzarella, parmesan and cheddar).
Commercially produced pizza dough topped with tomato-based sauce, capsicum, onion, mushroom, pineapple and cheese.
Includes fast food and takeaway styles.
Sandwich made from white bread and cheddar cheese only.
Sandwich made from white bread, tomato and cheddar cheese. Toasted.
Sandwich made from white bread, tablespread and berry flavoured jam.
Sandwich made from white bread, tablespread and cheddar cheese. Toasted
Sandwich made from white bread, tablespread and chicken roll.
Sandwich made from white bread, tablespread and chicken roll. Toasted.
Sandwich made from white bread, tablespread, chicken roll and cheddar cheese. Toasted.
Sandwich made from white bread, tablespread, chicken roll, cheddar cheese and lettuce.
Sandwich made from white bread, tablespread, chicken roll, cheddar cheese and tomato.
Sandwich made from white bread, tablespread, chicken roll and lettuce.
Sandwich made from white bread, tablespread and egg.
Sandwich made from white bread, tablespread, egg and bacon. Toasted
Sandwich made from white bread, tablespread, egg and lettuce.
Sandwich made with white bread, tablespread, fried egg and bacon.
Sandwich made from white bread, tablespread and ham.
Sandwich made from white bread, tablespread, ham and cheddar cheese.
Sandwich made from white bread, tablespread, ham and cheddar cheese. Toasted.
Sandwich made from white bread, tablespread, ham, cheddar cheese and tomato.
Sandwich made from white bread, tablespread, ham and chicken.
Sandwich made from white bread, tablespread, ham and lettuce.
Sandwich made from white bread, tablespread, ham, lettuce, tomato and cheddar cheese.
Sandwich made from white bread, tablespread, ham and tomato.
Sandwich made from white bread, tablespread, lettuce, tomato and cheddar cheese.
Sandwich made from white bread, tablespread, lettuce, tomato, beetroot and carrot.
Sandwich made from white bread, tablespread and peanut butter.
Sandwich made from white bread, tablespread and tomato.
Sandwich made from white bread, tablespread and vegemite.
Sandwich made from white bread including fresh and toasted varieties with various fillings, weighted according to
consumption patterns observed during Kids Eat, Kids Play.
White bread roll filled with bacon rashers, fried egg, Swiss cheese slices and barbecue sauce, as sold in fast food restaurants
(e.g. McDonalds).
White bread roll filled with beef steak strips, processed cheddar cheese slices and salad (typically lettuce, tomato, carrot,
onion and capsicum), as sold in fast food restaurants such as Subway.
White bread roll filled with crumbed fried chicken breast, lettuce, bacon and parmesan cheese, as sold in fast food
restaurants (e.g. McDonalds).
White bread roll filled with a crumbed chicken fillet, processed cheddar cheese slices and salad (typically lettuce, tomato,
carrot, onion and capsicum), as sold in fast food restaurants such as Subway.
White bread roll filled with ham and salad (typically lettuce, tomato, carrot, onion and capsicum), as sold in fast food
restaurants such as Subway.
White bread roll filled with marinated chicken breast pieces and salad (typically lettuce, tomato, carrot, onion and capsicum),
as sold in fast food restaurants such as Subway.
White bread roll filled with meatballs in tomato-based sauce, processed cheddar cheese slices and salad (typically lettuce,
tomato, carrot, onion and capsicum), as sold in fast food restaurants such as Subway.
White bread roll filled with slices of pepperoni, salami & ham with processed cheddar cheese slices and salad (typically
lettuce, tomato, carrot, onion and capsicum), as sold in fast food restaurants such as Subway.
White bread roll filled with reduced fat processed chicken and salad (typically lettuce, tomato, carrot, onion and capsicum), as
sold in fast food restaurants such as Subway.
White bread roll filled with salad (typically lettuce, tomato, carrot, cucumber, onion, capsicum and olives), as sold in fast food
restaurants such as Subway.
White bread roll filled with seafood mix (prawns and crab in mayonnaise), slices of processed cheddar cheese and salad
(typically lettuce, tomato, carrot, onion and capsicum), as sold in fast food restaurants such as Subway.
White bread roll filled with tuna in mayonnaise, processed cheddar cheese slices and salad (typically lettuce, tomato, carrot,
onion and capsicum), as sold in fast food restaurants such as Subway.
White bread roll filled with turkey, ham and bacon slices, processed cheddar cheese slices and salad (typically lettuce,
tomato, carrot, onion and capsicum), as sold in fast food restaurants such as Subway.
White bread roll filled with processed turkey and salad (typically lettuce, tomato, carrot, onion and capsicum), as sold in fast
food restaurants such as Subway.
White bread roll with various popular styles of Subway brand fillings, weighted according to consumption patterns observed in
Kids Eat Kids Play.
Sandwich made from multigrain bread, tablespread, lettuce, tomato, beetroot and carrot.
Sandwich made from wholemeal bread, tablespread and cheddar cheese.
Sandwich made from wholemeal bread, tablespread and cheddar cheese. Toasted.
Sandwich made from wholemeal bread, tablespread, tomato, and cheddar cheese. Toasted.
Sandwich made from wholemeal bread, tablespread, cheddar cheese, lettuce and tomato.
Sandwich made from wholemeal bread, tablespread and chicken roll.
Sandwich made from wholemeal bread, tablespread, chicken roll and lettuce.
Sandwich made from wholemeal bread, tablespread, chicken roll and tomato.
Sandwich made from wholemeal bread, tablespread, egg and lettuce.
Sandwich made from wholemeal bread, tablespread and ham.
Sandwich made from wholemeal bread, tablespread, ham and cheddar cheese.
Sandwich made from wholemeal bread, tablespread, ham and cheddar cheese. Toasted.
Sandwich made from wholemeal bread, tablespread, ham, cheddar cheese & lettuce.
Sandwich made from wholemeal bread, tablespread, ham, cheddar cheese and tomato.
Sandwich made from wholemeal bread, tablespread, ham, cheddar cheese, tomato & lettuce.
Sandwich made from wholemeal bread, tablespread and peanut butter.
Sandwich made from wholemeal bread, tablespread and vegemite.
Sandwich made from wholemeal bread, including fresh and toasted with various fillings, weighted according to consumption
patterns observed in Kids Eat Kids Play.
Sandwich made from rye bread, tablespread and peanut butter.
Sandwich made from rye bread, tablespread and vegemite.
Grilled marinated beef, sliced and served wrapped in flat white bread with shredded lettuce, tomato and onion, topped with a
mild chilli sauce.
Grilled marinated chicken, sliced and served wrapped in flat white bread with shredded lettuce, tomato and onion, topped
with a mild chilli sauce.
Grilled marinated lamb, sliced and served wrapped in flat white bread with shredded lettuce, tomato and onion, topped with a
mild chilli sauce.
Fried legume & vegetable pattie (falafel), served wrapped in flat white bread with shredded lettuce, tomato and onion, topped
with a mild chilli sauce.
White pita-style bread filled with strips of seasoned crumbed chicken, lettuce, tomato & mayonnaise, as sold in fast food
restaurants. KFC Twister is an example of this style of product.
White pita-style bread filled with fried egg, sausage pattie, bacon and processed cheddar cheese, as sold in fast food
restaurants. Hungry Jacks Sausage, Egg, Bacon & Cheese Wrap is an example of this style of product.
Crumbed chicken breast pattie enclosed in a white bread roll, with mayonnaise and shredded lettuce, as served in fast food
style outlets.
Crumbed chicken breast pattie enclosed in a white bread roll, with bacon, cheese slices, mayonnaise and shredded lettuce,
as served in fast food style outlets.
Home prepared fried chicken breast enclosed in a white bread roll with a rasher of bacon, lettuce, tomato, onion and tomato
sauce.
Crumbed fish fillet, cheese and tartare sauce in sliced, white bread roll, as purchased in fast food outlets.
Home prepared hamburger containing a fried meat patty with a rasher of bacon, lettuce, tomato, onion and tomato sauce in a
white bun.
Commercially prepared fried meat patty with sliced processed cheese, lettuce, tomato, onion and tomato sauce in a white
bun as purchased in independent take-away food outlets.
Commercially prepared fried meat patty with lettuce, tomato, onion and tomato sauce in a white bun as purchased in
independent take-away food outlets.
Commercially prepared grilled beefburger pattie, with processed cheese, pickles, sauce and onion in white bread roll, as
served in McDonalds restaurants.
Commercially prepared grilled beefburger patties (2), processed cheese, pickle, lettuce, sauce and onion in white bread roll,
as served in fast food chains. McDonalds Big Mac is an example of this style of food.
Commercially prepared grilled reduced fat beefburger pattie, reduced fat processed cheese, tomato, lettuce, sauce and onion
in white bread roll. McDonalds Lean Beef Burger is an example of this product.
Commercially prepared fried meat patty with fried egg, lettuce, tomato, onion and tomato sauce in a white bun as purchased
in independent take-away food outlets.
Commercially prepared fried meat patty with fried egg, fried bacon, lettuce, tomato, onion and tomato sauce in a white bun as
purchased in independent take-away food outlets.
Commercially prepared grilled beefburger pattie, pickles, sauce and onion in white bread roll, as served in McDonalds
restaurants.
Commercially prepared grilled beefburger pattie weighing approximately 113g, processed cheese, pickles, sauce and onion
in large white bread roll, as served in McDonalds restaurants. McDonalds Quarter Pounder is an example of this product.
Commercially prepared grilled beefburger pattie weighing approximately 113g, processed cheese and salad (typically tomato,
canned beetroot, lettuce), sauce and onion in large white bread roll as served in McDonalds restaurants. McDonalds McOz is
an example of this product.
Commercially prepared grilled beefburger pattie weighing approximately 113g, processed cheese (1 slice) and salad
(typically tomato, canned beetroot, lettuce), sauce and onion in large white bread roll. Hungry Jacks Whopper is an example
of this product.
Commercially prepared grilled beefburger patties (2), bacon, processed cheese slices, pickle, lettuce, sauce, mayonnaise
and onion in white bread roll, as served in fast food chains. Hungry Jacks Bacon Deluxe is an example of this style of food.
Commercially prepared grilled beefburger patties (2), bacon, processed cheese, sauce and onion in large white bread roll.
McDonalds Double Beef & Bacon Burger is an example of this product.
Toasted English muffin with filled with fried egg and cheddar cheese, as sold in fast food restaurants. McDonalds Egg
McMuffin is an example of this style of product.
Toasted English muffin filled with fried egg, rasher short-rind bacon and cheddar cheese, as sold in fast food restaurants.
McDonalds Bacon & Egg McMuffin is an example of this style of product.
Toasted English muffin filled with a sausage patty and cheddar cheese, as sold in fast food restaurants. McDonalds Sausage
McMuffin is an example of this style of product.
Toasted English muffin filled with fried egg, a sausage patty and cheddar cheese, as sold in fast food restaurants. McDonalds
Sausage & Egg McMuffin is an example of this style of product.
Chicken burrito made with flour tortilla, beans, brown rice, tomato, lettuce, cheese, capsicum, onion, seasoning, salsa, sour
cream, oil and coriander.
Mexican style dish consisting of corn tortillas wrapped around stir fried beef meat poached in a spicy tomato sauce, topped
with cheese.
Mexican style dish consisting of corn tortillas wrapped around stir fried chicken meat poached in a spicy tomato sauce,
topped with cheese.
Plain corn chips topped with refried beans, tomato salsa, avocado and cheddar cheese and light sour cream.
Plain corn chips topped with cooked flavoured minced beef, refried beans, tomato salsa, avocado, cheddar cheese, and light
sour cream.
Plain corn chips topped with tomato salsa, cheddar cheese and light sour cream.
Plain corn chips topped with tomato salsa, avocado, cheddar cheese and light sour cream.
Taco shell containing beef mince cooked in water with commercial spice mix, topped with shredded lettuce and cheese and
commercial taco sauce.
Taco shell containing beef mince cooked in water with commercial spice mix, topped with shredded lettuce and commercial
taco sauce.
Commercially produced pasta dish made from pasta tubes filled with minced beef and topped with a tomato-based sauce and
cheese. Purchased frozen, then baked at home.
Pasta dish made from pasta tubes filled with ricotta cheese and spinach, and topped with a tomato-based sauce and
parmesan cheese.
Commercially prepared pasta dish made from layers of minced beef, tomato filling, savoury white cheese sauce and pasta.
Purchased frozen, then baked at home.
Home prepared pasta dish made from layers of a chicken mince sauce, savoury white cheese sauce and pasta.
Home prepared pasta dish made from layers of mixed vegetables (including mushroom, tomato, zucchini, carrot, eggplant
and sweet potato), savoury white cheese sauce and pasta.
Home prepared pasta dish made from macaroni pasta, and a cheese sauce containing cheddar cheese, cream, milk, pepper
and salt.
Home prepared pasta dish made from macaroni pasta, and a cheese sauce containing cheddar cheese, cream, milk, pepper
and salt. Contains added bacon.
Home prepared pasta dish made from macaroni pasta, and a cheese sauce containing cheddar cheese, cream, milk, pepper
and salt. Contains added chicken.
Pasta based dish containing spaghetti, with a meat and tomato sauce, as served in Australian Italian-style restaurants.
Packaged product that contains dry pasta mixed with dry ingredients that, when reconstituted, will form a cream-style dish.
Includes mixes described as carbonara or sour cream style. Typical ingredients include pasta, cheese, whey and skim milk
powder, salt, spices and colours.
Commercially prepared pasta dish made from a beef or vegetable filling enclosed in small pasta envelopes. Boiled after
purchase in unsalted water, then drained. Served with a tomato-based sauce.
Commercially prepared pasta dish made from a vegetable filling enclosed in small pasta envelopes. Boiled after purchase in
unsalted water, then drained. Served with a tomato-based sauce.
Pasta based salad containing cooked pasta, celery, spring onion and corn. No added dressing/mayonnaise.
Pasta based salad containing cooked pasta, celery, spring onion, corn and bacon. No added dressing/mayonnaise.
Pasta based salad containing cooked pasta, cheddar cheese, celery, spring onion and corn. No added dressing/mayonnaise.
Pasta based salad containing cooked pasta, cheddar cheese, bacon, celery, spring onion and corn. No added
dressing/mayonnaise.
Pasta based salad containing cooked pasta, celery, spring onion, corn and mayonnaise.
Commercially prepared pasta dish made from a minced beef filling enclosed in small pasta envelopes, in tomato-based
sauce with cheese. Purchased frozen and heated by boiling at home.
Commercially prepared canned pasta product containing spaghetti with a cheese sauce. Includes some low salt varieties.
Commercially prepared canned pasta product containing spaghetti in tomato and cheese sauce. Includes some low salt
varieties.
Commercially prepared canned pasta product containing spaghetti in tomato-based meat sauce. Includes spaghetti
bolognese and spaghetti and meat ball varieties.
Commercially prepared canned pasta product containing spaghetti in a tomato sauce. Labelled as reduced salt.
Cooked pasta mixed with a purchased creamy style pasta sauce and minced beef, placed in a baking dish, topped with
cheddar and parmesan cheeses and baked.
Cooked pasta mixed with commercially produced tomato-based pasta sauce and browned minced beef, placed in a baking
dish and baked. Does not contain added cheese.
Cooked pasta mixed with commercially produced tomato-based pasta sauce and browned minced beef, placed in a baking
dish, topped with cheddar and parmesan cheeses and baked.
Cooked pasta mixed with commercially produced tomato-based pasta sauce, browned minced beef and sauteed diced onion,
carrot and celery, placed in a baking dish, topped with cheddar and parmesan cheeses and baked.
Cooked pasta mixed with commercially produced tomato-based pasta sauce, browned minced beef and sauteed diced onion,
carrot and celery, placed in a baking dish, topped with breadcrumbs, cheddar and parmesan cheeses and baked.
Cooked pasta mixed with a home prepared cheese and milk sauce containing diced onion, placed in a baking dish, topped
with cheddar and parmesan cheeses and baked.
Cooked pasta mixed with commercially produced tomato-based pasta sauce, browned diced chicken breast and sauteed
diced onion, carrot and celery, placed in a baking dish, topped with cheddar and parmesan cheeses and baked.
Cooked pasta mixed with commercially produced cream-based pasta sauce and poached fish, topped with cheddar and
parmesan cheeses and baked.
Cooked pasta mixed with commercially produced tomato-based pasta sauce and poached fish, topped with cheddar and
parmesan cheeses and baked.
Cooked pasta mixed with commercially produced cream-based pasta sauce, sauteed vegetables and poached fish, topped
with cheddar and parmesan cheeses and baked.
Cooked pasta mixed with commercially produced tomato-based pasta sauce and sauteed diced onion, carrot and celery,
placed in a baking dish, topped with cheddar and parmesan cheeses and baked.
Cooked pasta mixed with commercially produced tomato-based pasta sauce, placed in a baking dish, topped with cheddar
and parmesan cheeses and baked.
Pasta meal prepared from a commercial dry mix by the addition of regular fat content milk and edible oil spread.
Pasta meal prepared from a commercial dry mix by the addition of regular fat content milk, water and edible oil spread.
Pasta meal prepared from a commercial dry mix by the addition of water and butter.
Pasta meal prepared from a commercial dry mix by the addition of water.
Pasta meal prepared from a commercial dry mix by the addition of water and milk.
Pasta meal prepared from a commercial dry mix by the addition of water, milk and butter.
Pasta meal prepared from a commercial dry mix by the addition of water, milk and margarine.
Pasta meal prepared from a commercial dry mix by the addition of water and table spread.
Noodle based dish typically containing rice noodles, prawns, egg and bean sprouts and peanuts, as served in Australian
Thai-style restaurants.
Rice dish prepared using a packaged dry mix containing uncooked rice, flavours, salt and other ingredients, to which water
and a small amount of oil or butter is added before cooking until soft.
Asian rice based dish made from rice, egg, oil, soy sauce, green onion and bean sprouts, as purchased in Chinese style
restaurants.
Commercially prepared fried rice with egg, ham or pork, prawns, peas and shallots, ready to eat. As purchased from Chinese
restaurants.
White rice, boiled then fried briefly in an unspecified oil with added onion, garlic, carrots, celery and soy sauce.
White rice, boiled then fried briefly in an unspecified oil with added chicken, onion, garlic, carrots, celery and soy sauce.
Savoury Spanish style rice dish containing chicken, prawns, spicy sausage, onion, green beans, cannelloni beans and stock.
Moistened rice paper wrapped around rice noodles, cooked prawns and fresh coriander.
Savoury rice pudding containing sauteed diced bacon, olive oil, rice, stock, butter and parmesan cheese.
Savoury rice pudding containing sauteed chicken breast, olive oil, rice, stock, butter and parmesan cheese.
Savoury rice pudding containing sauteed chicken breast, roast pumpkin, olive oil, rice, stock, butter and parmesan cheese.
Savoury rice pudding containing sauteed mushroom, roast pumpkin, olive oil, rice, stock, butter and parmesan cheese.
Savoury rice pudding containing olive oil, rice, stock, butter and seafood (marinara mix containing prawn, calamari, salmon,
flake, mussels).
Home prepared rice salad containing white rice, shallots, corn, celery, oil, vinegar and peas.
Home prepared rice salad containing white rice, shallots, corn, celery and peas.
Commercially prepared rice with fish roe, crab stick, cucumber and avocado filling wrapped in seaweed.
Commercially prepared rice with chicken, cucumber and avocado filling wrapped in seaweed.
Commercially prepared rice with beef/pork/lamb, cucumber and avocado filling wrapped in seaweed.
Commercially prepared rice with cucumber and avocado filling wrapped in seaweed.
Wheat flour based dough enclosing a filling of beef and vegetables, cooked by poaching in water or steaming.
Wheat flour based dough enclosing a filling of prawn and cabbage, cooked by poaching in water or steaming.
Contains plain flour, milk, eggs and butter. Topped with ice cream and fruit.
A sweet, pancake-style product prepared from batter and sold in packets ready for consumption. Typical ingredients include
wheat flour and starch, sugar, salt, vegetable oil, preservatives, thiamine, water, flavours and emulsifiers.
Commercially prepared sweet, pancake-style product prepared from batter typical containing wheat flour and starch, sugar,
salt, vegetable oil, preservatives, thiamin, water, flavours and emulsifiers. Topped with maple-style syrup after cooking.
Commercially prepared sweet, pancake-style product prepared from batter typical containing wheat flour and starch, sugar,
salt, vegetable oil, preservatives, thiamin, water, flavours and emulsifiers. Topped with whipped butter and maple-style syrup
after cooking.
Dry powdered product used to prepare pancakes. Typical ingredients include wheat flour and starch, sugar, milk powder,
sodium bicarbonate, vegetable and/or animal fat and dried egg.
Pancake prepared in the home from a commercial dry mix.
Home prepared batter made from common household ingredients including milk, wheat flour and egg poured onto buttered
hotplate and cooked.
Home prepared batter made from common household ingredients including milk, wheat flour and egg with added banana and
mixed berries and poured onto buttered hotplate and cooked.
Home prepared batter made from common household ingredients including milk, wheat flour and egg with potato and poured
onto buttered hotplate and cooked.
Indian style pancake product prepared from rice, legumes, water, sugar, salt & yeast, cooked on a griddle with a small
amount of ghee.
A sweet, pancake-style product prepared from batter and sold in packets ready for consumption. Typical ingredients include
wheat flour and starch, sugar, salt, vegetable oil, skim milk powder, preservatives, thiamine, water, flavours and emulsifiers.
Home prepared sweet batter made from common ingredients including self-raising wheat flour, milk, egg and sugar, spooned
onto a buttered hotplate and cooked until batter is set.
Wafer shaped into a cone or similar shape, used for serving ice cream. Typical ingredients include wheat flour, vegetable oil,
salt, sodium bicarbonate. May contain other flours, wheatgerm and colours.
Waffle shaped into a cone or similar shape, used for serving ice cream. Typical ingredients include wheat flour, sugar,
wheaten corn flour, vegetable oil, emulsifier (soy lecithin) and salt.
Home prepared waffle made from common household ingredients including shortening, self-raising wheat flour, baking soda,
eggs, milk and salt.
Sweet dough style product prepared by poaching a wheat based dough in a syrup containing golden syrup.
All purpose batter made from plain flour, baking powder, cornstarch, water, salt, sugar and oil. Uncooked.
Home prepared pudding made from savoury batter that is baked adjacent to roasting beef.
Sweet dough made from yeast, water, milk, sugar, butter, flour, and eggs that is extruded into a ring shape and deep fried in
oil. Dusted with cinnamon and sugar after cooking.
Sweet dough made from yeast, water, milk, sugar, butter, flour, and eggs that is extruded into a ring shape and deep fried in
oil. Topped with chocolate flavoured icing after cooking.
Sweet dough made from yeast, water, milk, sugar, butter, flour, and eggs that is extruded into a ring shape and deep fried in
oil. Topped with sugar based icing after cooking.
Plain doughnut that has been glazed. Krispy Creme doughnut.
Sweet dough made from yeast, water, milk, sugar, butter, flour, and eggs that is extruded into a ring shape and deep fried in
oil. Filled with custard after cooking.
Sweet dough made from yeast, water, milk, sugar, butter, flour, and eggs that is extruded into a ring shape and deep fried in
oil. Filled with dairy cream after cooking.
Sweet dough made from yeast, water, milk, sugar, butter, flour, and eggs that is extruded into a ring shape and deep fried in
oil. Filled with dairy cream and topped with chocolate flavoured icing after cooking.
Sweet dough made from yeast, water, milk, sugar, butter, flour, and eggs that is extruded into a ring shape and deep fried in
oil. Filled with dairy cream and topped with sugar based icing after cooking.
Sweet dough made from yeast, water, milk, sugar, butter, flour, and eggs that is extruded into a ring shape and deep fried in
oil. Filled with jam and dusted with sugar and cinnamon.
Sweet dough made from yeast, water, milk, sugar, butter, flour, and eggs that is extruded into a ring shape and deep fried in
oil. Filled with mock cream after cooking.
Sweet dough made from yeast, water, milk, sugar, butter, flour, and eggs that is extruded into a ring shape and deep fried in
oil. Filled with mock cream and topped with sugar based icing after cooking.
Commercially prepared, batter-based product containing white, wheat flour, approximately 10 cm diameter & 1cm thick.
Batter is leavened with yeast or with chemical agents and contains added salt and preservatives. Cooked on one side only
and has an open honeycomb structure on the top surface. Toasted until lightly brown.
Yeasted batter-based product containing wholemeal wheat flour, approximately 10 cm in diameter and 1cm thick. It is cooked
on one side only and has an open honeycomb structure on the top surface. Toasted until lightly brown.
A product derived exclusively from milk and products obtained from milk, containing no less than 80% milk fat. Contains
added salt.
A product derived exclusively from milk and products obtained from milk, containing no less than 80% milk fat. Reduced in
salt compared to regular butter.
A product derived exclusively from milk and products obtained from milk, containing no less than 80% milk fat. Contains no
added salt.
A product derived exclusively from milk and products obtained from milk, containing no less than 80% milk fat, with added
salt, garlic and parsley.
Indian-style clarified butter, at least 99.7% milk fat, used mainly in cooking.
A product derived from milk and products obtained from milk, containing no less than 80% milk fat. Includes, regular, reduced
salt and no added salt varieties weighted according to consumption patterns observed during Kids Eat Kids Play.
A spread that is a blend of approximately two-thirds butter and one-third vegetable oil, generally canola oil. Contains added
salt and vitamins A and D.
A spread that is a blend of approximately two-thirds butter and one-third vegetable oil, generally canola oil. Contains a lower
salt content than regular dairy blend and added vitamins A and D.
A spread that is a blend of approximately two-thirds butter and one-third vegetable oil, generally canola oil. Contains added
salt and vitamins A and D.
A spread that is a blend of approximately two-thirds butter and one-third vegetable oil, generally canola oil. Total fat content is
somewhat reduced from regular dairy blend, to around 70%. Contains added salt and vitamins A and D.
A spread that is a blend of approximately two-thirds butter and one-third vegetable oil, generally canola oil. Total fat content is
somewhat reduced from regular dairy blend, to around 70%. Contains less salt that regular 70% fat dairy blend. Contains
added vitamins A and D.
A spread that is a blend of butter and polyunsaturated vegetable oil with a total fat content of around 50%. Reduced in salt
compared to regular dairy blend. Contains added vitamins A and D.
A spread that is a blend of butter and canola oil with a total fat content of around 60%. Reduced salt compared to regular
dairy blend. Contains added vitamins A and D.
A spread that is a blend of butter and canola oil with a total fat content of around 58%. Reduced fat compared to regular dairy
blend. Contains added vitamins A and D.
A spread that is a blend of butter and canola oil with a total fat content of around 57%. Reduced fat and salt compared to
regular dairy blend. Contains added vitamins A and D.
A spread that is a blend of butter and canola oil with a total fat content of around 44%. Reduced in fat and salt compared to
regular dairy blend. Contains added vitamins A and D.
A spread that is a blend of butter and olive oil with a total fat content of around 59%. Reduced fat compared to regular dairy
blend. Contains added vitamins A and D.
A spread that is a blend of butter and canola oil with a total fat content of around 44%. Reduced in fat and salt compared to
regular dairy blend. Contains added calcium and vitamins A and D.
A spread that is a blend of butter and oil. Includes regular and reduced fat and salt and added vitamin varieties weighted
according to consumption patterns observed during Kids Eat Kids Play.
A polyunsaturated edible oil spread containing approximately 75% polyunsaturated edible oils (including sunflower oil).
Reduced in salt compared to regular margarine spread. Contains added vitamins A, D and E.
A polyunsaturated edible oil spread containing approximately 70% polyunsaturated edible oils (including sunflower oil).
Contains added salt and vitamins A and D.
A polyunsaturated edible oil spread containing approximately 70% polyunsaturated edible oils (including sunflower oil).
Reduced in salt compared to regular margarine spread. Contains added vitamins A and D.
A polyunsaturated edible oil spread containing approximately 70% polyunsaturated edible oils (including sunflower oil).
Reduced in salt (to a level of approximately 380 mg Na per 100 g) compared to regular margarine spread. Contains added
vitamins A and D.
A polyunsaturated edible oil spread containing approximately 70% polyunsaturated edible oils (including sunflower oil).
Slightly lower in salt (to a level of approximately 600 mg Na per 100 g) compared to regular margarine spread. Contains
added vitamins A, E and D.
A polyunsaturated edible oil spread containing approximately 70% polyunsaturated edible oils (including sunflower oil).
Reduced in salt (to a level of approximately 380 mg Na per 100 g) compared to regular margarine spread. Contains added
vitamins A, E and D.
A polyunsaturated edible oil spread containing approximately 65% polyunsaturated edible oils (including soya oil). Contains
added salt and vitamins A and D.
A polyunsaturated, reduced fat edible oil spread containing approximately 60% polyunsaturated edible oils. Contains added
vitamins A and D.
A polyunsaturated, reduced fat edible oil spread containing approximately 60% polyunsaturated edible oils. Contains added
vitamins A and D. Contains added vitamins A and D but does not contain added salt or milk products.
A polyunsaturated, reduced fat edible oil spread containing approximately 50% polyunsaturated edible oils. Reduced in fat
and salt (to a level of approximately 380 mg Na per 100 g) compared to regular margarine spread.
A polyunsaturated, reduced fat edible oil spread containing approximately 50% polyunsaturated edible oils. Reduced in fat
and salt (to a level of approximately 380 mg Na per 100 g) compared to regular margarine spread. Contains added vitamin E.
A polyunsaturated reduced fat edible oil spread containing approximately 40% polyunsaturated edible oils. Does not contain
added salt or milk. Contains added vitamins A and D.
A polyunsaturated, reduced fat edible oil spread containing approximately 31% polyunsaturated edible oils. Reduced in fat
and salt (to a level of 380 mg Na per 100 g) compared to regular margarine spreads. Contains added vitamin E above the
level usually added for technological reasons.
A polyunsaturated, reduced fat edible oil spread containing approximately 25% polyunsaturated edible oils. Reduced in fat
and salt (to a level of 380 mg Na per 100 g) compared to regular margarine spreads.
An edible oil table spread containing approximately 70% monounsaturated edible oils including canola oil, olive oil or blends
of monounsaturated oils. Contains added salt and vitamins A and D.
An edible oil table spread containing approximately 70% monounsaturated edible oils including canola oil, olive oil or blends
of monounsaturated oils. Reduced in salt compared to regular margarine spreads. Contains added vitamins A and D.
An edible oil table spread containing approximately 70% monounsaturated edible oils including canola oil, olive oil or blends
of monounsaturated oils. Reduced in salt (to a level of 380 mg Na per 100 g) compared with regular table spreads. Contains
added salt and vitamins A and D.
An edible oil table spread containing approximately 65% monounsaturated edible oils including canola oil, olive oil or blends
of monounsaturated oils. Contains added salt and vitamins A and D.
An edible oil table spread containing approximately 65% monounsaturated edible oils including canola oil, olive oil or blends
of monounsaturated oils. Reduced in salt (to a level of 380 mg Na per 100 g) compared to regular table spreads. Contains
added salt and vitamins A and D.
An edible oil table spread containing approximately 60% monounsaturated edible oils including canola oil, olive oil or blends
of monounsaturated oils. Contains added salt and vitamins A and D.
An edible oil table spread containing approximately 75% monounsaturated edible oils including around one-third olive oil.
Contains added salt and vitamins A and D.
An edible oil table spread containing approximately 70% monounsaturated edible oils including around 22% olive oil.
Contains added salt and vitamins A and D.
An edible oil table spread containing approximately 70% monounsaturated edible oils including around 22% olive oil. Does
not contain added salt. Contains added vitamins A and D.
A monounsaturated edible oil spread containing no less than 80% edible oils derived primarily from rice bran. Does not
contain added retinol or vitamin D.
An edible oil table spread containing approximately 60% monounsaturated edible oils including canola oil, olive oil or blends
of monounsaturated oils. Reduced in salt (to a level of 230 mg Na per 100 g) compared to regular margarine spreads.
Contains added vitamins E, A and D.
An edible oil table spread containing approximately 60% monounsaturated edible oils including canola oil, olive oil or blends
of monounsaturated oils. Reduced in salt (to a level of 300 mg Na per 100 g) compared to regular margarine spreads.
Contains added vitamins A and D. Does not contain any dairy products.
A monounsaturated reduced fat edible oil spread containing approximately 55% monounsaturated edible oils including canola
oil or olive oil. Reduced in fat compared to regular margarine spreads. Contains added vitamins A and D.
A monounsaturated reduced fat edible oil spread containing approximately 55% monounsaturated edible oils including canola
oil or olive oil. Reduced in fat and salt compared to regular margarine spreads. Contains added vitamins A and D.
A monounsaturated reduced fat edible oil spread containing approximately 55% monounsaturated edible oils including canola
oil or olive oil. Reduced in fat compared to regular margarine spreads. Does not contain added salt. Contains added vitamins
A and D.
A monounsaturated reduced fat edible oil spread containing approximately 31% monounsaturated edible oils including canola
oil, olive oil or blends of monounsaturated oils. Reduced in fat and salt (to a level of 380 mg Na per 100 g) compared to
regular margarine spreads. Contains added vitamins A and D.
A monounsaturated reduced fat edible oil spread containing approximately 31% monounsaturated edible oils including canola
oil, olive oil or blends of monounsaturated oils. Does not contain added salt. Contains added vitamins A and D.
An edible oil table spread containing approximately 40% monounsaturated edible oils including around 13% olive oil.
Contains added salt and vitamins A and D.
An edible oil table spread containing approximately 55% monounsaturated edible oils including around one-third olive oil.
Contains added salt and vitamins A and D.
An edible oil table spread containing approximately 65-75% monounsaturated edible oils. Includes added salt, reduced salt
and no added salt varieties weighted according to consumption patterns observed during Kids Eat Kids Play.
An edible oil table spread containing approximately 50-60% monounsaturated edible oils. Includes added salt, reduced salt
and no added salt varieties weighted according to consumption patterns observed during Kids Eat Kids Play. Does not
included added phytosterols.
An edible oil spread made with animal fats and vegetable oils, containing no less than 80% edible oils. This is a harder-style
spread formulated for domestic baking.
An edible oil spread made with animal fats and vegetable oils, containing approximately 70% edible oils, supplied for the
catering industry.
An edible oil table spread containing approximately 67% monounsaturated edible oils including canola oil, olive oil or blends
of monounsaturated oils, as well as 8% phytosterols. Reduced in salt (to a level of 380 mg Na per 100 g) compared to regular
table spreads. Contains added salt and vitamins A and D.
A monounsaturated reduced fat edible oil spread containing approximately 47% monounsaturated edible oils including canola
oil or olive oil of which approximately 8 g/100 g are phytosterols. Reduced in fat and salt compared to regular margarine
spreads. Contains added vitamins A, E and D.
A monounsaturated reduced fat edible oil spread containing approximately 40% monounsaturated edible oils including canola
oil or olive oil of which approximately 8 g/100 g are phytosterols. Reduced in fat and salt compared to regular margarine
spreads. Contains added vitamins A and D.
A polyunsaturated edible oil spread containing approximately 70% polyunsaturated edible oils (including sunflower oil), of
which 8 g/100 g are phytosterols. Contains added salt and vitamins A and D.
A polyunsaturated, reduced fat edible oil spread containing approximately 48% total fat, of which around 8 g/100 g is
phytosterols. Reduced in fat and salt compared to regular margarine spreads.
A polyunsaturated, reduced fat edible oil spread containing approximately 30% edible oils, of which 8 g/100 g are
phytosterols. Reduced in fat and salt (to a level of 380 mg Na per 100 g) compared to regular margarine spreads.
A polyunsaturated edible oil spread. Includes regular fat, reduced fat, regular salt, reduced salt, unfortified, added vitamins
and added phytosterol varieties weighted according to consumption patterns observed during Kids Eat Kids Play
A monounsaturated edible oil table spread, including olive oil spreads. Includes regular fat, reduced fat, added salt, reduced
salt, no added salt, unfortified, added vitamins and added phytosterol varieties weighted according to consumption patterns
observed during Kids Eat Kids Play.
An edible oil table spread with a fat content of approximately 70% that is not reduced in salt. Includes both polyunsaturated or
monounsaturated spreads, weighted according to consumption patterns observed during Kids Eat Kids Play. Does not
include spreads identified as containing extra vitamins or phytosterols.
An edible oil table spread with a fat content of approximately 70% that is reduced in salt. Includes both polyunsaturated or
monounsaturated spreads, weighted according to consumption patterns observed during Kids Eat Kids Play. Does not
include spreads identified as containing extra vitamins or phytosterols.
An edible oil table spread with a fat content of approximately 70% that does not contain added salt. Includes both
polyunsaturated or monounsaturated spreads, weighted according to consumption patterns observed during Kids Eat Kids
Play. Does not include spreads identified as containing extra vitamins or phytosterols.
An edible oil table spread that is not reduced in salt. It includes both polyunsaturated and monounsaturated spreads,
weighted according to consumption patterns observed during Kids Eat Kids Play. Does not include spreads identified as
containing extra vitamins or phytosterols.
An edible oil table spread that is reduced in salt. It includes both polyunsaturated and monounsaturated spreads, weighted
according to consumption patterns observed during Kids Eat Kids Play. Does not include spreads identified as containing
extra vitamins or phytosterols.
An edible oil table spread that is approximately 70% fat and contains either monounsaturated or polyunsaturated oils and
regular or reduced salt varieties, weighted according to consumption patterns for such spreads as observed during Kids Eat
Kids Play. Does not include spreads containing phytosterols.
An edible oil table spread that is approximately 70% fat and contains either monounsaturated or polyunsaturated oils, regular
or reduced salt varieties, and with or without added phytosterols, weighted according to consumption patterns for such
spreads as observed during Kids Eat Kids Play.
An edible oil table spread that is approximately 55% fat and contains either monounsaturated or polyunsaturated oils and is
reduced in salt, weighted according to consumption patterns for such spreads as observed during Kids Eat Kids Play. Does
not include spreads containing phytosterols.
An edible oil table spread that is approximately 32% fat and contains either monounsaturated or polyunsaturated oils and is
reduced in salt, weighted according to consumption patterns for such spreads as observed during Kids Eat Kids Play. Does
not include spreads containing phytosterols.
A monounsaturated or polyunsaturated edible oil spread. Exact fat content, oil type, salt content or added vitamins or
phytosterols is unknown.
Edible oil composed of a mixture, or blend, of various polyunsaturated vegetable oils available in 1990. Blend composition in
the analysed samples may not represent those available at other times. Oil may contain antioxidant.
Edible oil extracted from the seeds of grapes.
Edible oil extracted from linseeds.
Edible oil obtained from the kernel of corn or maize (Zea mays).
Dark-coloured edible oil extracted from toasted sesame seeds, used as a flavouring agent in Asian style cooking.
Edible oil obtained from the seed of the sunflower plant (Helianthus annuus).
Edible oil extracted from the seeds of the soybean plant (Glycine maximus).
Edible oil extracted from the seeds of the canola plant (Brassica napus or Brassica campestris). Although derived from the
same plant, canola oil is not rapeseed oil, and it is distinguished by low levels of erucic acid.
Edible oil extracted from the macadamia nut (Macadamia integrifolia).
Edible oil pressed from the flesh of the fruit of the olive tree (Olea europaea). All values are derived from oils produced in
Spain or Italy and imported to Australia. The grade of olive oil is labelled as pure.
Edible oil extracted from the kernel of the peanut (Leguminosae Arachis hypogaea L.).
Monounsaturated edible oils, weighted according to consumption patterns observed during Kids Eat Kids Play. Oil may
contain antioxidant.
Polyunsaturated edible oils, weighted according to consumption patterns observed during Kids Eat Kids Play. Oil may contain
antioxidant.
Purified fat rendered from the carcass of pigs.
Solidified edible oil extracted from the coconut. Commonly used in baking.
Edible oil extracted from the oil palm (Elaeis guineensis).
Solidified edible oil product prepared from a blend of vegetable oils, commonly used for frying. Blend composition may vary.
Oil extracted from the liver of fish commonly known as cod.
A monounsaturated or polyunsaturated edible oil spread or a spread that is a blend of butter and oil. Type of oil, fat and salt
content and presence of added vitamins or phtyosterols are unknown.
Solidified edible fat, composed of a blend of vegetable oil and animal fat, commonly used for frying.
Monounsaturated and polyunsaturated edible oils, weighted according to consumption patterns observed during Kids Eat
Kids Play. Oil may contain antioxidant.
Frying fat or oil including polyunsaturated and monounsaturated oils commonly used in frying as well as solid vegetable
and/or animal fats weighted according to consumption patterns observed during Kids Eat Kids Play.
Uncooked fillets of barramundi, produced under aquaculture and imported into Australia.
Fillets of barramundi, produced under aquaculture and imported into Australia. Cooked by baking or grilling without the
addition of fat or oil.
Fillets of barramundi, produced under aquaculture and imported into Australia. Cooked by frying in olive oil. Assumes 5% oil.
Fillets of barramundi, produced under aquaculture and imported into Australia. Cooked by frying in polyunsaturated blended
oil. Assumes 5% oil.
Fillets of barramundi, produced under aquaculture and imported into Australia. Cooked by frying in sunflower oil. Assumes
5% oil.
Fillets of barramundi, produced under aquaculture and imported into Australia. Cooked by steaming or poaching.
Uncooked fillets of the fish commonly known as Bassa, produced by aquaculture and imported into Australia.
Fillets of the fish commonly known as Bassa, produced by aquaculture and imported into Australia. Cooked by baking or
grilling.
Fillets of the fish commonly known as Bassa, produced by aquaculture and imported into Australia. Cooked by frying in olive
oil. Assumes 5% oil.
Fillets of the fish commonly known as Bassa, produced by aquaculture and imported into Australia. Cooked by steaming or
poaching.
Uncooked flesh portion only of blue grenadier (commonly known as Hoki).
Flesh portion only of blue grenadier (commonly known as hoki). Cooked by baking without the addition of fat or oil.
Flesh portion only of blue grenadier (commonly known as hoki). Cooked by frying in canola oil. Assumes 5% oil.
Flesh portion only of blue grenadier (commonly known as hoki). Cooked by frying in olive oil. Assumes 5% oil.
Flesh portion only of blue grenadier (commonly known as hoki). Cooked by steaming or poaching.
Uncooked flesh portion only of bream.
Fillets of bream flesh, wrapped in aluminium foil and baked without the addition of oil or fat.
Flesh of the fish commonly known as orange roughy, cooked by grilling or baking without the addition of fat or oil. This fish
contains a significant proportion of wax esters that are not included in the reported total fat content.
Largely skinless fillets of fresh Atlantic salmon, produced by aquaculture. Uncooked.
Largely skinless fillets of fresh Atlantic salmon, produced by aquaculture. Cooked by frying in olive oil. Skin removed after
cooking. Assumes 0.5% oil.
Largely skinless fillets of fresh Atlantic salmon, produced by aquaculture. Cooked by frying in sunflower oil. Skin removed
after cooking. Assumes 0.5% oil.
Largely skinless fillets of fresh Atlantic salmon, produced by aquaculture. Cooked by frying in butter. Skin removed after
cooking. Assumes 0.5% butter.
Largely skinless fillets of fresh Atlantic salmon, produced by aquaculture. Cooked by grilling without the addition of fat or oil
during cooking. Skin removed after cooking.
Largely skinless fillets of fresh Atlantic salmon, produced by aquaculture. Cooked by steaming or poaching.
Flesh fillet of various types of shark (typically Gummy, School and Black Tipped shark). Commonly known as flake.
Uncooked.
Flesh fillet of various types of shark (typically Gummy, School and Black Tipped shark). Commonly known as flake. Cooked
by baking or grilling without the addition of oil or fat.
Flesh fillet of various types of shark (typically Gummy, School and Black Tipped shark). Commonly known as flake. Cooked
by frying in olive oil. Assumes 5% oil.
Flesh fillet of various types of shark (typically Gummy, School and Black Tipped shark). Commonly known as flake. Cooked
by frying in blended polyunsaturated oil. Assumes 5% oil.
Flesh fillet of various types of shark (typically Gummy, School and Black Tipped shark). Commonly known as flake. Cooked
by steaming.
Uncooked pieces of the fish commonly known as Silver Perch, produced in Australia by aquaculture.
Flesh fillets of the fish commonly known as Silver Perch, produced in Australia by aquaculture. Cooked by baking or grilling.
Flesh fillets of the fish commonly known as Silver Perch, produced in Australia by aquaculture. Cooked by frying in olive oil.
Flesh fillets of the fish commonly known as Silver Perch, produced in Australia by aquaculture. Cooked by frying in an
unspecified oil.
Flesh fillets of the fish commonly known as Silver Perch, produced in Australia by aquaculture. Cooked by steaming or
poaching.
Flesh fillets of the fish commonly known as snapper. Uncooked.
Flesh fillets of the fish commonly known as snapper, cooked by frying in butter.
Flesh fillets of the fish commonly known as snapper, cooked by frying in canola oil.
Flesh fillets of the fish commonly known as snapper, cooked by frying in olive oil.
Flesh fillets of the fish commonly known as snapper, cooked by steaming.
Uncooked flesh fillets of the fish commonly known as tilapia, produced by aquaculture and imported into Australia.
Flesh fillets of the fish commonly known as tilapia, produced by aquaculture and imported into Australia. Cooked by poaching
or steaming.
Flesh of the fish commonly known as Trevally, Dory, Ling, Cod, Flounder, Sole or Blue Eyed Cod.
Flesh of the fish marketed with a common name that includes trevally, dory, ling, cod, flounder or sole, cooked by baking or
grilling without added fat or oil.
Flesh of the fish marketed with a common name that includes trevally, dory, ling, cod, flounder or sole, cooked by frying in
corn oil.
Flesh of the fish marketed with a common name that includes trevally, dory, ling, cod, flounder or sole, cooked by frying in
olive oil.
Flesh of the fish marketed with a common name that includes trevally, dory, ling, cod, flounder or sole, cooked by frying in an
unspecified oil.
Flesh of the fish marketed with a common name that includes trevally, dory, ling, cod, flounder or sole, cooked by poaching or
steaming.
Uncooked fillets (will contain some skin) of rainbow trout, produced in Australia by aquaculture.
Fillets (will contain some skin) of rainbow trout, produced in Australia by aquaculture, cooked by baking or grilling without the
addition of oil.
Fillets (will contain some skin) of rainbow trout, produced in Australia by aquaculture, cooked by poaching or steaming.
Flesh of raw finfish weighted according to consumption patterns observed during Kids Eat Kids Play.
Flesh of finfish weighted according to consumption patterns observed during Kids Eat Kids Play. Cooked by grilling or baking
without addition of fat or oil.
Flesh of finfish weighted according to consumption patterns observed during Kids Eat Kids Play. Fried in canola oil without
use of crumbs or batter.
Flesh of finfish weighted according to consumption patterns observed during Kids Eat Kids Play. Fried in olive oil without use
of crumbs or batter.
Flesh of finfish weighted according to consumption patterns observed during Kids Eat Kids Play. Fried in blended
polyunsaturated oil without use of crumbs or batter.
Flesh of finfish weighted according to consumption patterns observed during Kids Eat Kids Play. Fried in sunflower oil without
use of crumbs or batter.
Flesh of finfish weighted according to consumption patterns observed during Kids Eat Kids Play. Fried in butter without use of
crumbs or batter.
Flesh of finfish weighted according to consumption patterns observed during Kids Eat Kids Play. Fried in an unspecified oil
without use of crumbs or batter.
Flesh of finfish weighted according to consumption patterns observed during Kids Eat Kids Play. Cooked by simmering in
water. Does not include canned or salted fish, steamed atlantic salmon or steamed tuna.
Fillets of cod preserved by cold or liquid smoking so that the fish has an orange colour. Cooked by poaching or steaming.
Salmon preserved by salting and smoking then sliced prior to sale. May contain small amounts of vegetable oil. Salmon may
be produced in Australia or imported.
Flesh from crabs purchased freshly cooked by boiling or steaming. Includes a variety of types of crabs.
Flesh of lobster cooked whole in water or steam prior to purchase so that the lobster is red in colour.
Flesh from large, uncooked prawns, pale in colour with a greenish tinge.
Flesh from large prawns, cooked whole prior to purchase so that they are white/orange in colour.
Flesh from large prawns, pale in colour with a greenish tinge, cooked by baking or grilling until white/orange in colour.
Flesh from large prawns, pale in colour with a greenish tinge, cooked by frying in an unspecified oil until white/orange in
colour.
Large prawns, pale in colour with a greenish tinge, cooked by steaming, boiling, frying or baking until white/orange in colour.
Weighted according to consumption patterns observed during Kids Eat Kids Play.
Flesh of small prawns, purchased pre-cooked, by either boiling or steaming. Shelled prior to purchase.
Flesh of the mollusc known as a clam, heated in unsalted water until boiling point is reached, then drained.
Flesh of a type of mussel that has a green tinged shell, cooked by steaming.
Flesh of oysters purchased in open half shell. Includes oysters described as Pacific oysters.
Flesh of oysters cooked by grilling or baking without the addition of fat, oil or salt.
Flesh and roe of uncooked scallop.
Flesh and roe of scallop, cooked by heating in unsalted water until boiling, then drained.
Flesh and roe of scallop, cooked by frying in an unspecified oil.
Uncooked squid tubes or calamari.
Sliced squid or calamari cooked by baking or grilling without the addition of oil.
Sliced squid or calamari coated in wheat flour, pan fried in peanut oil, then drained.
Sliced squid or calamari, cooked by poaching without addition of salt to cooking water.
Fish eggs, black in colour, packed in spiced brine, then drained. Includes products described as lumpfish caviar or roe or
German caviar and products imported into Australia. Other ingredients may include salt, peanut oil, spices and colours.
Anchovy fillets preserved by canning in edible oil (including olive and soy oils) and salt, then drained. Average contents per
can 59% solids.
Fish described as Australian salmon, preserved by canning in brine. Not drained
Fish described as Australian salmon, preserved by canning in brine. Drained of brine.
Flesh, bones and skin of fish labelled as pink salmon, preserved by canning in brine. Not drained.
Flesh, bones and skin of fish labelled as pink salmon, preserved by canning in brine. Drained of brine.
Flesh, bones and skin of fish labelled as red salmon, preserved by canning in brine. Not drained.
Flesh, bones and skin of fish labelled as red salmon, preserved by canning in brine. Drained of brine.
Flesh, bones and skin of fish labelled as salmon. Includes red, pink and Australian canned salmon varieties that have been
drained, weighted according to consumption patterns observed during Kids Eat Kids Play.
Flesh, bones and skin of fish labelled as salmon. Includes red, pink and Australian canned salmon varieties that are
undrained, weighted according to consumption patterns observed during Kids Eat Kids Play.
Sardines preserved by canning in tomato-based sauce, with salt added. Not drained.
Tuna flesh canned in edible oil (including olive oil, canola oil, polyunsaturated oil) with added salt. Drained of excess oil.
Fillets of flathead (flesh only), from the family Platycephalus including species identified as Sand (P. bassenis), Tiger (P.
richardsoni) and Rock (P. laevigatus), coated in flour and dried breadcrumbs. Cooked by panfrying in a small amount of
canola oil. Assumes 3% oil.
Fillets of flathead (flesh only), from the family Platycephalus including species identified as Sand (P. bassenis), Tiger (P.
richardsoni) and Rock (P. laevigatus), coated in flour and dried breadcrumbs. Cooked by panfrying in a small amount of olive
oil. Assumes 3% oil.
Fillets of flathead (flesh only), from the family Platycephalus including species identified as Sand (P. bassenis), Tiger (P.
richardsoni) and Rock (P. laevigatus), coated in flour and dried breadcrumbs. Cooked by panfrying in a small amount of
butter. Assumes 3% butter.
Fillets of flathead (flesh only), from the family Platycephalus including species identified as Sand (P. bassenis), Tiger (P.
richardsoni) and Rock (P. laevigatus), coated in a wheat-flour based batter containing salt. Cooked by deep frying in tallow-
based fat, then drained. Fatty acid composition will reflect type of frying fat used.
Flesh, and possibly skin, of yelloweye mullet fish caught in Australian waters, coated in breadcrumbs, egg and flour. Cooked
by frying in butter.
Flesh, and possibly skin, of yelloweye mullet fish caught in Australian waters, coated in white wheat flour-based batter
containing added salt (batter 35% by weight). Cooked by deep frying in tallow-based fat, drained. Fatty acid composition
dependent on type of fat used in cooking.
Flesh of the fish commonly known as orange roughy, coated in breadcrumbs, egg and flour and baked without the addition of
fat or oil.
Flesh of the fish commonly known as orange roughy, coated in a batter containing wheat flour, egg and milk. Cooked by deep
frying in an unspecified fat or oil.
Largely skinless fillets of fresh Atlantic salmon, produced by aquaculture, coated in a mixture of dried breadcrumbs, egg and
white wheat flour. Cooked by grilling or baking without the addition of fat or oil. Recipe may overestimate fat content as it
does not account for fat losses from fish during baking.
Flesh fillet of various types of shark (typically Gummy, School and Black Tipped shark). Commonly known as flake. Coated in
flour and dried breadcrumbs, then panfried in a small amount of canola oil. Assumes 3% oil.
Flesh fillet of various types of shark (typically Gummy, School and Black Tipped shark). Commonly known as flake. Coated in
white wheat flour-based batter containing salt and deep fried in tallow based fat. Fatty acid composition dependent on type of
fat used in cooking.
Flesh fillets of the fish commonly known as Silver Perch, produced in Australia by aquaculture, coated in flour and dried
breadcrumbs, than panfried in olive oil. Assumes 7% oil.
Flesh fillets of the fish commonly known as Silver Perch, produced in Australia by aquaculture, coated in flour and dried
breadcrumbs, than panfried in polyunsaturated blended oil. Assumes 7% oil.
Flesh fillets of the fish commonly known as snapper, coated in a mixture of dried breadcrumbs, egg and white wheat flour.
Cooked by grilling or baking without the addition of fat or oil. Recipe may overestimate fat content as it does not account for
fat losses from fish during baking.
Flesh fillets of the fish commonly known as snapper, coated in breadcrumbs, egg and flour and fried in blended vegetable oil.
Flesh fillets of the fish commonly known as snapper, coated in breadcrumbs, egg and flour and fried in polyunsaturated
margarine spread.
Flesh fillets of the fish commonly known as snapper, coated in a white wheat flour-based batter, and deep fried in tallow-
based fat, then drained.
Flesh of the fish marketed with a common name that includes trevally, dory, ling, cod, flounder or sole, coated in a mixture of
dried breadcrumbs, egg and white wheat flour. Cooked by grilling or baking without the addition of fat or oil. Recipe may
overestimate fat content as it does not account for fat losses from fish during baking.
Flesh of the fish marketed with a common name that includes trevally, dory, ling, cod, flounder or sole, coated in
breadcrumbs, egg and flour and fried in canola oil.
Flesh of the fish marketed with a common name that includes trevally, dory, ling, cod, flounder or sole, coated in
breadcrumbs, egg and flour and fried in olive oil.
Flesh of the fish marketed with a common name that includes trevally, dory, ling, cod, flounder or sole, coated in
breadcrumbs, egg and flour and fried in polyunsaturated blended oil.
Flesh of the fish marketed with a common name that includes trevally, dory, ling, cod, flounder or sole, coated in
breadcrumbs, egg and flour and fried in an unspecified oil.
Flesh of the fish marketed with a common name that includes trevally, dory, ling, cod, flounder or sole, coated in a batter
containing wheat flour, egg and milk and cooked by deep frying in an unspecified fat or oil.
Fillets (will contain some skin) of rainbow trout, produced in Australia by aquaculture, coated in breadcrumbs, egg and flour.
Cooked by frying in olive oil.
Fillets (will contain some skin) of rainbow trout, produced in Australia by aquaculture, coated in a batter containing wheat
flour, egg and milk. Cooked by deep frying, in an unspecified oil.
Flesh of King George Whiting, coated in flour and dried breadcrumbs. Cooked by panfrying in a small amount of olive oil.
Assumes 3% oil.
Flesh of King George Whiting, coated in flour and dried breadcrumbs. Cooked by panfrying in a small amount of
polyunsaturated blended oil. Assumes 3% oil.
Flesh of King George Whiting, coated in flour and dried breadcrumbs. Cooked by panfrying in a small amount of butter.
Assumes 3% butter.
Flesh of King George Whiting, coated in flour and dried breadcrumbs. Cooked by panfrying in a small amount of an
unspecified oil. Assumes 3% oil.
Flesh of finfish weighted according to consumption patterns observed during Kids Eat Kids Play. Coated in a mixture of dried
breadcrumbs, egg and white wheat flour, and cooked by grilling or baking without addition of fat or oil.
Flesh of finfish weighted according to consumption patterns observed during Kids Eat Kids Play. Coated in breadcrumbs, egg
and flour and fried in canola oil.
Flesh of finfish weighted according to consumption patterns observed during Kids Eat Kids Play. Coated in breadcrumbs, egg
and flour and fried in olive oil.
Flesh of finfish weighted according to consumption patterns observed during Kids Eat Kids Play. Coated in breadcrumbs, egg
and flour and fried in blended edible oil.
Flesh of finfish weighted according to consumption patterns observed during Kids Eat Kids Play. Coated in breadcrumbs, egg
and flour and fried in sunflower oil.
Flesh of finfish weighted according to consumption patterns observed during Kids Eat Kids Play. Coated in breadcrumbs, egg
and flour and fried in butter.
Flesh of finfish weighted according to consumption patterns observed during Kids Eat Kids Play. Coated in breadcrumbs, egg
and flour and fried in frying fat or oil.
Flesh of finfish weighted according to consumption patterns observed during Kids Eat Kids Play. Coated in a batter
containing wheat flour, egg and milk, and cooked by deep frying in canola oil.
Flesh of finfish weighted according to consumption patterns observed during Kids Eat Kids Play. Coated in a batter
containing wheat flour, egg and milk, and cooked by deep frying in olive oil.
Flesh of finfish weighted according to consumption patterns observed during Kids Eat Kids Play. Coated in a batter
containing wheat flour, egg and milk, and cooked by deep frying in blended polyunsaturated oil.
Fish fillets (unspecified species) coated in a wheat flour based batter and deep fried in oil or fat, as purchased from takeaway
food shops.
Small, unspecified white fish fillet coated with commercial batter, deep fried, and salted after cooking, as purchased in take
away food outlets.
Commercially prepared product made from unspecified, boneless fillets of white fish that is battered, deep fried, frozen,
packaged prior to sale and then baked in an oven. Ingredients may include wheat and other flours, vegetable oil, sugar, salt
and food additives.
Commercially prepared, unspecified white fish fillet in breadcrumb coating (may also include starch, emulsifier, food
additives, salt), frozen prior to packaging and then cooked by baking.
Fillet of white fish coated in a crumb coating and then frozen before sale. Cooked by frying in olive oil.
Fillet of white fish coated in a crumb coating and then frozen before sale. Cooked by frying in polyunsaturated blended oil.
Fillet of white fish coated in a crumb coating and then frozen before sale. Crumb coating formulated so that the product is
lower in fat than regular frozen crumbed fish. Cooked by baking.
Flesh from large prawns, coated in bread crumbs, egg, salt and pepper. Baked without the addition of oil until white/orange in
colour.
Flesh from large prawns, coated in a batter based on white wheat flour, water and salt,. Deep fried in canola oil, as prepared
in the home.
Flesh and roe of scallop crumbed and fried in an unspecified oil.
Sliced squid or calamari, floured or coated in breadcrumbs and deep fried, as purchased from Greek-style restaurants or from
take away food outlets.
Sliced squid or calamari rings coated in a breadcrumb mixture, partly cooked in oil, frozen and then reheated by baking
before consumption.
Prawn flesh and tail crumbed and deep fried, as served in Australian Chinese-style restaurants.
Mixture of small pieces of fresh prawn, salmon, calamari, flake, mussel and parsley cooked by poaching or steaming without
the addition of fat, oil or sauce.
Boneless fillets of white fish, generally hake or hoki, coated with a glaze containing sugar, salt, spices and other flavours.
Frozen before sale and cooked by baking.
Boneless fillets of white fish, generally hoki, covered in a reduced fat and energy sauce, frozen prior to packaging and sale,
then reheated in a microwave oven.
Home prepared Indian style meal prepared from unspecified white fish, prepared curry powder, onion, salt, flour and water.
Home prepared Indian style meal prepared from unspecified white fish, prepared curry powder, onion, salt, flour and milk.
Indian style dish prepared from unspecified white fish, marinated in curry paste and yoghurt, then baked in an oven until
cooked.
Stew or casserole prepared from diced fish, cooked in a commercially prepared creamy simmer sauce with added milk,
onion, green beans, capsicum and garlic.
Stew or casserole prepared from diced fish, cooked in a commercially prepared creamy simmer sauce with added milk, onion
and garlic.
Patties or burgers prepared from canned tuna which has been drained of brine, and mixed with mashed potato, grated celery
and carrot, egg and flour. Then brushed lightly with an unspecified oil before cooking without further oil or fat addition.
Baked dish comprised of canned tuna which has been drained of brine, mixed with a white sauce, and topped with cheese
and breadcrumbs before baking.
Indian style dish containing large prawns marinated in curry paste and yoghurt, then baked in an oven until cooked.
Home prepared dish of large prawns cooked in olive oil flavoured with garlic, with added lemon juice, salt and pepper.
Large prawns cooked by stir frying in a small amount of oil, together with asparagus, spices, soy sauce, sesame oil and
seeds.
Poached mixed seafood served in a creamy dressing with shredded lettuce.
Bread topped with a paste of minced prawns, sesame seeds and other ingredients, then deep fried.
Round shaped fruit with green waxy skin and cream/white coloured flesh.
Round shaped fruit with green waxy skin and cream/white coloured flesh. Skin removed. Includes granny smith and golden
delicious varieties.
Round shaped fruit with green waxy skin and cream/white coloured flesh. Includes granny smith and golden delicious
varieties.
Round shaped fruit with green waxy skin and cream/white coloured flesh. Includes peeled and unpeeled granny smith and
golden delicious varieties.
Round shaped fruit with red waxy skin and cream/white coloured flesh. Skin removed. Includes red delicious, jonathon,
bonza, gala, pink lady and fuji varieties.
Round shaped fruit with red waxy skin and cream/white coloured flesh. Includes red delicious, jonathon, bonza, gala, pink
lady and fuji varieties.
Round shaped fruit with red waxy skin and cream/white coloured flesh. Skin removed. Includes peeled and unpeeled red
delicious, jonathon, bonza, gala, pink lady and fuji varieties.
Averaged weighted results of red and green skinned apples, after peeling including red delicious, jonathon, bonza, pink lady,
granny smith and golden delicious.
Averaged weighted results of red and green skinned apples, after peeling including red delicious, jonathon, bonza, pink lady,
granny smith and golden delicious. Baked.
Averaged weighted results of red and green skinned apples, after peeling including red delicious, jonathon, bonza, pink lady,
granny smith and golden delicious. Simmered with a small amount of water.
Averaged weighted results of red and green skinned apples, after peeling including red delicious, jonathon, bonza, pink lady,
granny smith and golden delicious. Simmered with a small amount of water and sugar.
Averaged weighted results of red and green skinned apples, after peeling including red delicious, jonathon, bonza, pink lady,
granny smith and golden delicious. Simmered with a small amount of water and intense sweetener.
Averaged weighted results of red and green skinned apples (unpeeled), including red delicious, jonathon, bonza, pink lady,
granny smith and golden delicious.
Averaged weighted results of red and green skinned apples (unpeeled), including red delicious, jonathon, bonza, pink lady,
granny smith and golden delicious. Fried in butter.
Round shaped fruit with either a green or red waxy skin and cream/white coloured flesh. Peeled, chopped and canned in a
light sugar syrup, suitable for use as a filling in apple pies.
Commercially purchased pureed apple flavoured with vanilla.
Long pear shape with tapering neck, brown skin and yellowish white flesh.
Long pear shape with tapering neck, a brown or green skin and yellowish white flesh. Includes averaged weighted results of
Packhams Triumph, William Bartlett and Brown pears. Skin removed.
Long pear shape with tapering neck, a brown or green skin and yellowish white flesh. Includes averaged weighted results of
Packhams Triumph, William Bartlett and Brown pears. Skin removed then cooked in water until soft and drained.
Long pear shape with tapering neck, a brown or green skin and yellowish white flesh. Includes averaged weighted results of
Packhams Triumph, William Bartlett and Brown pears. Unpeeled.
Appearance and size similar to that of an apple. Nashi pears have a smooth, green-yellow or brownish-russet skin depending
on variety, and a crisp texture. Skin removed.
Appearance and size similar to that of an apple. Nashi pears have a smooth, green-yellow or brownish-russet skin depending
on variety, and a crisp texture. Unpeeled.
Long pear shape with tapering neck, a brown or green skin and yellowish white flesh, canned in pear juice.
Long pear shape with tapering neck, a brown or green skin and yellowish white flesh, canned in pear juice, then drained.
Long pear shape with tapering neck, a brown or green skin and yellowish white flesh, canned in light syrup.
Long pear shape with tapering neck, a brown or green skin and yellowish white flesh, canned in light syrup then drained.
Long pear shape with tapering neck, a brown or green skin and yellowish white flesh, canned in sugar-based syrup.
Long pear shape with tapering neck, a brown or green skin and yellowish white flesh, canned in sugar-based syrup, then
drained.
Pear juice drained from pears canned in juice.
Long pear shape with tapering neck, a brown or green skin and yellowish white flesh, canned in intense sweetened liquid.
Long pear shape with tapering neck, a brown or green skin and yellowish white flesh, canned in intense sweetened liquid,
then drained.
Intensely sweetened liquid drained from canned pears.
Round fruit with tiny, shiny, black drupelets around a central white core.
Small, deep blue berry with whitish waxy bloom.
Small, deep blue berry with whitish waxy bloom, stewed without the addition of sugar.
Round fruit with tiny, shiny, black drupelets around a central white core. Fruit is a cross between a blackberry, a raspberry
and a loganberry.
Glossy dark red to black coloured berry with sweet juicy flavour.
Fresh unprocessed round berries characterised by a collection of tiny, shiny red drupelets.
Fresh round berries characterised by a collection of tiny, shiny red drupelets, that have been frozen prior to sale.
Frozen round berries characterised by a collection of tiny, shiny red drupelets, that have been stewed without the addition of
sugar.
Fresh, sweet red berry with small seeds on the exterior.
Fresh sweet red berry with small seeds on the exterior, stewed without the addition of sugar.
Fresh mixed berries including strawberries, raspberries, blueberries and blackberries.
Small, deep blue berry with whitish waxy bloom, canned in sugar-based syrup then drained.
Fresh round berries characterised by a collection of tiny, shiny red drupelets, canned in sugar-based syrup.
Fresh round berries characterised by a collection of tiny, shiny red drupelets, canned in sugar-based syrup, then drained.
Fresh sweet red berry with small seeds on the exterior, canned in sugar-based syrup.
Fresh sweet red berry with small seeds on the exterior, canned in sugar-based syrup, then drained.
Mixed berries including strawberries, raspberries, blueberries and blackberries, canned in sugar-based syrup, then drained.
Round in shape. Contains juicy segments of fruit covered in a thick waxy orange outer layer. Peel removed. Varieties include
Washington, Lanes Late and Leng navel oranges.
Round in shape. Contains juicy segments of fruit covered in a thick waxy orange outer layer. Includes the entire fruit (flesh as
well as the pith and peel). Varieties include Washington, Lanes Late and Leng navel oranges.
Round in shape. Contains juicy seedless segments of fruit covered in a medium to thick waxy orange outer layer. Juice
content is generally greater than 40%.
Round in shape. Contains juicy segments of fruit covered in a thin waxy orange outer layer.
Oval shape fruit with a thick yellow outer layer consisting of a peel (Limonis Cortex) and rind (Flavedo), with a juicy yellow
pulp centre.
The thick yellow outer layer of a lemon consisting of the peel (Limonis Cortex) and the rind (flavedo).
Oval shape fruit with a thick waxy green outer layer and a light greenish-yellow pulp centre.
Marsh variety of white-fleshed grapefruit.
Round in shape. Contains juicy segments of fruit covered in a thick waxy orange outer layer. Imperial mandarin.
Round in shape. Contains juicy segments of fruit covered in a thick waxy orange outer layer. Mandarin orange cross.
Round in shape. Contains juicy segments of fruit covered in a thick waxy orange outer layer. Mandarin crossed with a
grapefruit. Cultivars include: Orlando, Minneola, Seminole and San Jucinto.
Round in shape. Contains juice segments of fruit covered in a thick waxy orange outer layer. Includes weighted average of
three types of mandarins - imperial, ellendale and tangelo.
Segments of a mandarin, canned in a sugar-based syrup and drained.
Small stone fruit with a reddish/orange furry skin and orange flesh.
Small stone fruit with a reddish/orange furry skin and orange flesh, cooked in water until soft, then drained.
Small stone fruit with a reddish/orange furry skin and orange flesh, cooked in water containing added sugar until soft, then
drained.
Small stone fruit with a reddish/orange furry skin and orange flesh, canned in pear juice.
Small stone fruit with a reddish/orange furry skin and orange flesh, canned in pear juice, then drained.
Small stone fruit with a reddish/orange furry skin and orange flesh, canned in light syrup.
Small stone fruit with a reddish/orange furry skin and orange flesh, canned in light syrup, then drained.
Small stone fruit with a reddish/orange furry skin and orange flesh, canned in sugar-based syrup.
Small stone fruit with a reddish/orange furry skin and orange flesh, canned in sugar-based syrup, then drained.
Pear juice used in canned peaches.
Syrup made from water and sugar, used in canned peaches in light syrup.
Small stone fruit with a reddish/orange furry skin and orange flesh, canned in intense sweetened liquid, then drained.
Small round stone fruit with a deep purple skin and a reddish/purple flesh, stewed in water.
Small round stone fruit with a deep purple skin and a reddish/purple flesh that has been dried, then stewed.
Small, orange coloured stone fruit canned in pear juice.
Small, orange coloured stone fruit canned in pear juice, then drained.
Syrup made from water and sugar, used in canned apricots in light syrup.
Small round stone fruit with a deep purple skin and a reddish/purple flesh (Satsuma or Dark plums) canned in sugar-based
syrup.
Small round stone fruit with a deep purple skin and a reddish/purple flesh (Satsuma or Dark plums) canned in sugar-based
syrup, then drained.
Syrup made from water and sugar, used in canned satsuma or dark plums.
Plum preserved by drying and soaking in brine or packing in salt, drained before consumption.
Cavendish banana, Australian grown, ripe.
Cavendish banana that has been peeled and baked.
Cavendish banana that has been peeled and fried with fat.
Cavendish banana that has been peeled and coated with flour, sugar, milk and egg, then fried with fat.
Oval fruit with a thick greenish skin and yellow flesh. Cayenne variety. Skin removed.
Oval fruit with a thick greenish skin and yellow flesh. Skin removed, sliced and canned in pineapple juice.
Oval fruit with a thick greenish skin and yellow flesh. Skin removed, sliced and canned in pineapple juice, then drained.
Oval fruit with a thick greenish skin and yellow flesh. Skin removed, sliced and canned in pineapple juice, then drained. Fried
in fat.
Oval fruit with a thick greenish skin and yellow flesh. Skin removed, sliced and canned in sugar-based syrup.
Oval fruit with a thick greenish skin and yellow flesh. Skin removed, sliced and canned in sugar-based syrup, then drained.
Oval fruit with a thick greenish skin and yellow flesh. Skin removed, sliced and canned in water, then drained.
Round to oblong shaped green skinned tropical fruit with pink flesh.
Tropical fruit with a smooth reddish to orange skin and orange flesh. Varieties include Kensington Pride, Keilt, Petes Pride,
Colooka Gold and Debs Gold.
Orange skinned fruit with orange flesh with seeds. Australian type.
Tropical fruit with either red or yellow leathery spiky skin and pale pink flesh.
Round to oblong shaped green skinned tropical fruit with pink flesh. Pulp canned.
Tropical fruit with a smooth reddish to orange skin and orange flesh. Skin and seed removed. Pulp canned.
Small round fruit with a thick purple skin containing pulp and seeds. Skin removed. Pulp and seeds canned.
Peeled flesh of the feijoa fruit.
Small pear shaped fruit with seedy sweet pulp. Figs vary in colour from green to yellow, brown, purple or black.
Large plum-size black seeded grapes, red-black in colour with a crisp skin and juicy sweet pulp.
Medium-sized, oval shaped grapes with light green skin and pale green flesh, seedless.
Medium-sized, round to oval in shape with light green to red-black skin and pale green/red flesh.
Oblong shaped fruit with thin, brown, furry skin and green flesh. Skin removed. Imported from New Zealand.
Oblong shaped fruit with thin, brown, furry skin and green flesh. Unpeeled. Imported from New Zealand.
Small round to oval shaped fruit with a scaly reddish to reddish-brown skin and off-white flesh. Skin removed.
Round white/cream skinned melon with green flesh. Skin removed.
Round green skinned fruit with brown netting, orange flesh and a sweet and smooth texture. Skin removed.
Large oval fruit with a thick green skin and a pink to red flesh containing black seeds. Skin and seeds removed.
Small round fruit with a thick purple skin containing pulp and seeds.
Round to heart shaped fruit with bright orange skin and orange flesh.
Round shaped fruit, with hard, thick red skin, which is divided into large membrane segments containing bright red juicy
seeds.
Long reddish/pink stem with large green leaves. Leaves removed.
Long reddish/pink stem with large green leaves. Leaves removed, stems sliced and stewed in water.
Long reddish/pink stem with large green leaves. Leaves removed, stems sliced and stewed in water and sugar.
A mixture of fresh uncooked fruit, weighted according to consumption patterns observed during Kids Eat Kids Play. The major
type of fresh fruit eaten was apples.
Small round to oval shaped fruit with a scaly reddish to reddish-brown skin and off-white flesh, canned in a syrup containing
concentrated pear juice, then drained.
Averaged weighted results of red and green skinned apples, after peeling including red delicious, jonathon, bonza, pink lady,
granny smith and golden delicious. Baked with added dried fruit and sugar.
Averaged weighted results of red and green skinned apples (unpeeled), including red delicious, jonathon, bonza, pink lady,
granny smith and golden delicious. Baked with added dried fruit.
Commercially purchased salad prepared from chopped fresh fruits (typically melons, pineapple, grapes), as purchased in
retail shops.
Fruit based dessert prepared from drained canned fruit salad and added chopped fresh apple, banana and strawberries.
Peaches and pears that have been canned in light syrup.
Peaches and pears that have been canned in light syrup, then drained.
Peaches and mangoes that have been pureed before canning.
Commercially purchased pureed apple and blackberries.
Commercially purchased pureed apple and kiwifruit.
Commercially purchased pureed apple and pear.
Commercially purchased pureed apple and raspberries.
Commercially purchased pureed apple and strawberries.
Canned mixed fruit in pear juice.
Canned mixed fruit in pear juice, then drained.
Syrup made from water and sugar, used in canned fruit salad.
Syrup made from water and sugar, used in canned fruit salad.
Cooked pitted cherries repeatedly covered in a sugar syrup and containing the red colour erythrosine. Eaten as a confection
or used as a desert ingredient, decoration or topping, or in cakes.
Sweet made from stewed apples, topped with a crumble commonly containing sugar, lemon rind, lemon juice, rolled oats,
brown sugar, plain flour, butter and cinnamon.
Sweet made from berries, topped with a crumble commonly containing sugar, lemon rind, lemon juice, rolled oats, brown
sugar, plain flour, butter and cinnamon.
Sweet made from stewed rhubarb, topped with a crumble commonly containing sugar, lemon rind, lemon juice, rolled oats,
brown sugar, plain flour, butter and cinnamon.
Averaged weighted results of red and green skinned apples (unpeeled), including red delicious, jonathon, bonza, pink lady,
granny smith and golden delicious. Covered in a mixture of sugar, water, and golden syrup and then allowed to set.
Oval fruit with a thick greenish skin and yellow flesh. Skin removed, sliced and canned in pineapple juice, then drained.
Coated with flour, sugar, milk and egg, then fried with fat.
Edible portion, including yolk and white (albumen), of the egg of chickens. Uncooked.
Edible portion, including yolk and white (albumen), of the egg of chickens, boiled in unsalted water 5-10 minutes until both
yolk and white are firm.
Edible portion, including yolk and white (albumen), of the egg of chickens, simmered in acidified water for 3-5 minutes and
drained.
Edible portion, including yolk and white (albumen), of the egg of chickens, cooked by baking without the addition of fat or oil
Edible portion, including yolk and white (albumen), of the egg of chickens, fried in peanut oil until yolk is set. Turned during
cooking and drained of excess fat.
Whole hen eggs (yolk and white) cooked by frying, boiling, scrambling etc or uncooked, weighted according to consumption
patterns observed during Kids Eat Kids Play.
White (albumen) portion of chicken eggs. Uncooked. White represents approximately 65% of the edible portion of the whole
egg.
White (albumen) portion of chicken eggs, separated from the yolk portion after boiled in shell in unsalted water for 7 minutes
until both white and yolk were firm.
Yolk portion of chicken eggs, including any adhering white portion. Uncooked. Yolk represents approximately 35% of the
edible portion of the whole egg.
Yolk portion of chicken eggs, separated from the white portion after boiled in shell in unsalted water for 7 minutes until both
yolk and white were firm. Yolk separated from white prior to analysis.
Edible portion of chicken egg, including both yolk and white (albumen), beaten with full fat milk, salt, pepper and parsley and
cooked by continuous stirring (scrambling) over low heat until just set. Cooked without the addition of fat or oil.
Edible portion of chicken egg, including both yolk and white (albumen), beaten with full fat milk, butter and pepper and
cooked by continuous stirring (scrambling) over low heat until just set. Cooked with the addition of fat.
Edible portion of chicken egg, including both yolk and white (albumen), beaten with full fat milk, salt, bacon, pepper and
parsley and cooked by continuous stirring (scrambling) over low heat until just set. Cooked with the addition of fat.
Edible portion of chicken egg, including both yolk and white (albumen), beaten with full fat milk, cheese, bacon, salt, pepper
and parsley and cooked by continuous stirring (scrambling) over low heat until just set. Cooked with the addition of fat.
Edible portion of chicken egg, including both yolk and white (albumen), beaten with full fat milk, salt, cheese, pepper and
parsley and cooked by continuous stirring (scrambling) over low heat until just set. Cooked with the addition of fat.
Omelette prepared by beating whole chicken egg (yolk and white), water, salt and pepper, and cooked in a pan, with fat
added to the pan, until set.
Omelette prepared by beating whole chicken egg (yolk and white), water, salt, pepper and bacon, and cooked in a pan, with
fat added to the pan, until set.
Omelette prepared by beating whole chicken egg (yolk and white), water, salt, pepper, cheese and bacon, and cooked in a
pan, with fat added to the pan, until set.
Omelette prepared by beating whole chicken egg (yolk and white), water, salt, pepper and cheese, and cooking in a pan, with
fat added to the pan, until set.
Omelette prepared by beating whole chicken egg (yolk and white), water, salt, pepper and tomato, and cooking in a pan, with
fat added to the pan, until set.
Omelette prepared by beating whole chicken egg (yolk and white), water, salt, pepper, prawns, bean sprouts and other
vegetables such as peas, with sauce. Purchased ready-to-eat from Chinese style restaurants.
Edible portion of chicken egg, including both yolk and white (albumen), boiled in unsalted tap water. Mashed with a white
sauce (prepared from milk, flour and butter) flavoured with curry powder.
Egg-based baked custard containing a small amount of berry jam mixed in before baking.
Raw meat with internal and external separable fat removed.
Meat with internal and external separable fat removed. Cooked by grilling.
Raw meat with external separable fat removed.
Raw meat had external separable fat removed and was stewed or braised. Addition of water or other liquid ingredients is not
taken into account in this recipe.
Raw meat as purchased without removal of internal and external separable fats.
Meat as purchased without removal of internal and external separable fats, cooked by baking without the addition of oil.
Meat as purchased without removal of internal and external separable fats. Cooked by frying in canola oil. Assumes 1% oil.
Meat as purchased without removal of internal and external separable fats. Cooked by grilling without the addition of oil.
Meat as purchased without removal of internal and external separable fats. Cooked by stewing or braising. Addition of water
or other liquid ingredients is not taken into account in this recipe.
Raw meat with internal and external separable fat removed.
Raw meat with internal and external separable fat removed.
Meat as purchased with external separable fat removed. Cooked by frying in canola oil. Assumes 1% oil.
Meat as purchased with external separable fat removed. Cooked by frying in olive oil. Assumes 1% oil.
Raw meat as purchased without removal of internal and external separable fats.
Meat as purchased without removal of internal and external separable fats. Cooked by casseroling.
Meat as purchased without removal of internal and external separable fats. Cooked by grilling or BBQing. Assumes no oil.
Raw meat with internal and external separable fat removed.
Meat with internal and external separable fat removed. Cooked by frying in olive oil. Assumes 1% oil.
Meat with internal and external separable fat removed. Cooked by frying in polyunsaturated margarine. Assumes 1% oil.
Meat with internal and external separable fat removed. Cooked by frying in polyunsaturated blended oil. Assumes 1% oil.
Meat with internal and external separable fat removed. Cooked by frying in sunflower oil. Assumes 1% oil.
Meat with internal and external separable fat removed. Cooked by grilling. Assumes no oil.
Meat with internal and external separable fat removed. Cooked by stewing or braising. Addition of water or other liquid
ingredients is not taken into account in this recipe.
Meat with external separable fat removed. Cooked by frying in sunflower oil. Assumes 1% oil.
Meat with external separable fat removed. Cooked by frying in unspecified oil. Assumes 1% oil.
Meat with external separable fat removed. Cooked by grilling. Assumes no oil.
Meat with external separable fat removed. Cooked by stewing or braising. Addition of water or other liquid ingredients is not
taken into account in this recipe.
Raw meat as purchased without removal of internal and external separable fats.
Meat without removal of internal and external separable fats. Cooked by frying in canola oil. Assumes 1% oil.
Meat without removal of internal and external separable fats. Cooked by frying in unspecified butter. Assumes 1% oil.
Meat without removal of internal and external separable fats. Cooked by grilling. Assumes no oil.
Raw meat with internal and external separable fat removed.
Meat with internal and external separable fat removed. Cooked by frying in olive oil. Assumes 1% oil.
Meat with internal and external separable fat removed. Cooked by frying in sunflower oil. Assumes 1% oil.
Meat with internal and external separable fat removed. Cooked by frying in unspecified butter. Assumes 1% butter.
Meat with internal and external separable fat removed. Cooked by grilling. No added oil.
Meat with internal and external separable fat removed. Cooked by stewing or braising. Addition of water or other liquid
ingredients is not taken into account in this recipe.
Raw meat with external separable fat removed.
Meat with external separable fat removed. Cooked by frying in canola oil. Assumes 1% oil.
Meat with external separable fat removed. Cooked by frying in olive oil. Assumes 1% oil.
Meat with external separable fat removed. Cooked by frying in polyunsaturated blended oil. Assumes 1% oil.
Meat with external separable fat removed. Cooked by frying in sunflower oil. Assumes 1% oil.
Meat with external separable fat removed. Cooked by grilling. Assumes no oil.
Meat with external separable fat removed. Cooked by stewing or braising. Addition of water or other liquid ingredients is not
taken into account in this recipe.
Raw meat as purchased without removal of internal and external separable fats.
Meat as purchased without removal of internal and external separable fats. Cooked by frying in canola oil. Assumes 1% oil.
Meat as purchased without removal of internal and external separable fats. Cooked by frying in unspecified butter. Assumes
1% butter.
Meat as purchased without removal of internal and external separable fats. Cooked by frying in unspecified oil. Assumes 1%
oil.
Meat as purchased without removal of internal and external separable fats. Cooked by grilling. Assumes no oil.
Beef that has been diced and threaded onto skewers. Cooked by grilling or BBQing.
Raw minced beef supplied with a fat content of around 16% so that it is suitable for preparing hamburger patties. May also be
described as being 70 to 80% Chemical Lean.
Minced beef supplied with a fat content of around 16% so that it is suitable for preparing hamburger patties. May also be
described as being 70 to 80% Chemical Lean. Cooked by boiling or simmering.
Minced beef supplied with a fat content of around 16% so that it is suitable for preparing hamburger patties. May also be
described as being 70 to 80% Chemical Lean. Cooked by frying without added fat.
Minced beef supplied with a fat content of around 16% so that it is suitable for preparing hamburger patties. May also be
described as being 70 to 80% Chemical Lean. Cooked by frying with canola oil. Assumes 1% oil.
Minced beef supplied with a fat content of around 16% so that it is suitable for preparing hamburger patties. May also be
described as being 70 to 80% Chemical Lean. Cooked by frying with olive oil. Assumes 1% oil.
Minced beef supplied with a fat content of around 16% so that it is suitable for preparing hamburger patties. May also be
described as being 70 to 80% Chemical Lean. Cooked by frying with polyunsaturated blended oil. Assumes 1% oil.
Minced beef supplied with a fat content of around 16% so that it is suitable for preparing hamburger patties. May also be
described as being 70 to 80% Chemical Lean. Cooked by frying with sunflower oil. Assumes 1% oil.
Minced beef supplied with a fat content of around 16% so that it is suitable for preparing hamburger patties. May also be
described as being 70 to 80% Chemical Lean. Cooked by frying with unspecified oil. Assumes 1% oil.
Raw minced beef supplied with a fat content of around 10%, so that it is suitable for general cooking purposes. May also be
referred to as being 80 to 90% Chemical Lean.
Minced beef supplied with a fat content of around 10%, so that it is suitable for general cooking purposes. May also be
referred to as being 80 to 90% Chemical Lean. Cooked by baking or microwaving.
Minced beef supplied with a fat content of around 10%, so that it is suitable for general cooking purposes. May also be
referred to as being 80 to 90% Chemical Lean. Cooked by boiling or simmering. Addition of water or other liquid ingredients is
not taken into account in this recipe.
Minced beef supplied with a fat content of around 10%, so that it is suitable for general cooking purposes. May also be
referred to as being 80 to 90% Chemical Lean. Cooked by frying without added fat.
Minced beef supplied with a fat content of around 10%, so that it is suitable for general cooking purposes. May also be
referred to as being 80 to 90% Chemical Lean. Cooked by frying with canola oil. Assumes 1% oil.
Minced beef supplied with a fat content of around 10%, so that it is suitable for general cooking purposes. May also be
referred to as being 80 to 90% Chemical Lean. Cooked by frying in olive oil. Assumes 1% oil.
Minced beef supplied with a fat content of around 10%, so that it is suitable for general cooking purposes. May also be
referred to as being 80 to 90% Chemical Lean. Cooked by frying in a blended polyunsaturated oil. Assumes 1% oil.
Minced beef supplied with a fat content of around 10%, so that it is suitable for general cooking purposes. May also be
referred to as being 80 to 90% Chemical Lean. Cooked by frying in sunflower oil. Assumes 1% oil.
Minced beef supplied with a fat content of around 10%, so that it is suitable for general cooking purposes. May also be
referred to as being 80 to 90% Chemical Lean. Cooked by frying in monounsaturated margarine. Assumes 1% margarine.
Minced beef supplied with a fat content of around 10%, so that it is suitable for general cooking purposes. May also be
referred to as being 80 to 90% Chemical Lean. Cooked by frying in polyunsaturated margarine. Assumes 1% margarine.
Minced beef supplied with a fat content of around 10%, so that it is suitable for general cooking purposes. May also be
referred to as being 80 to 90% Chemical Lean. Cooked by frying in a unspecified oil. Assumes 1% oil.
Raw minced beef supplied with a fat content of less than 10%, so that it has a higher proportion of lean flesh than regular
beef mince. May also be referred to as being 90 to 95% Chemical Lean.
Minced beef supplied with a fat content of less than 10%, so that it has a higher proportion of lean flesh than regular beef
mince. May also be referred to as being 90 to 95% Chemical Lean. Cooked by boiling or simmering. Addition of water or
other liquid ingredients is not taken into account in this recipe.
Minced beef supplied with a fat content of less than 10%, so that it has a higher proportion of lean flesh than regular beef
mince. May also be referred to as being 90 to 95% Chemical Lean. Cooked by frying without added fat.
Minced beef supplied with a fat content of less than 10%, so that it has a higher proportion of lean flesh than regular beef
mince. May also be referred to as being 90 to 95% Chemical Lean. Cooked by frying with canola oil. Assumes 1% oil.
Minced beef supplied with a fat content of less than 10%, so that it has a higher proportion of lean flesh than regular beef
mince. May also be referred to as being 90 to 95% Chemical Lean. Cooked by frying with olive oil. Assumes 1% oil.
Minced beef supplied with a fat content of less than 10%, so that it has a higher proportion of lean flesh than regular beef
mince. May also be referred to as being 90 to 95% Chemical Lean. Cooked by frying in polyunsaturated blended oil.
Assumes 1% oil.
Minced beef supplied with a fat content of less than 10%, so that it has a higher proportion of lean flesh than regular beef
mince. May also be referred to as being 90 to 95% Chemical Lean. Cooked by frying with soybean oil. Assumes 1% oil.
Minced beef supplied with a fat content of less than 10%, so that it has a higher proportion of lean flesh than regular beef
mince. May also be referred to as being 90 to 95% Chemical Lean. Cooked by frying with sunflower oil. Assumes 1% oil.
Minced beef supplied with a fat content of less than 10%, so that it has a higher proportion of lean flesh than regular beef
mince. May also be referred to as being 90 to 95% Chemical Lean. Cooked by frying in unspecified oil. Assumes 1% oil.
Extra lean raw minced beef supplied with a fat content of around 6%. May also be referred to as being 95% Chemical Lean.
Extra lean minced beef suppled with a fat content of around 6%. May also be referred to as being 95% Chemical Lean.
Cooked by boiling or simmering. Addition of water or other liquid ingredients is not taken into account in this recipe.
Extra lean minced beef suppled with a fat content of around 6%. May also be referred to as being 95% Chemical Lean.
Cooked by frying without added fat.
Extra lean minced beef suppled with a fat content of around 6%. May also be referred to as being 95% Chemical Lean.
Cooked by frying with canola oil. Assumes 1% oil.
Extra lean minced beef suppled with a fat content of around 6%. May also be referred to as being 95% Chemical Lean.
Cooked by frying in olive oil. Assumes 1% oil.
Extra lean minced beef suppled with a fat content of around 6%. May also be referred to as being 95% Chemical Lean.
Cooked by frying in polyunsaturated blended oil. Assumes 1% oil.
Extra lean minced beef suppled with a fat content of around 6%. May also be referred to as being 95% Chemical Lean.
Cooked by frying with sunflower oil. Assumes 1% oil.
Extra lean minced beef suppled with a fat content of around 6%. May also be referred to as being 95% Chemical Lean.
Cooked by frying in unspecified polyunsaturated margarine. Assumes 1% margarine.
Extra lean minced beef suppled with a fat content of around 6%. May also be referred to as being 95% Chemical Lean.
Cooked by frying in unspecified oil. Assumes 1% oil.
Raw minced beef supplied with a fat content between 6-16%. Includes hamburger, regular, premium and low fat varieties
weighted according to consumption patterns observed during Kids Eat Kids Play.
Minced beef supplied with a fat content between 6-16%. Cooked by baking or microwaving. Assumes weight change on
cooking is -37%.
Raw minced beef supplied with a fat content between 6-16%. Includes hamburger, regular, premium and low fat varieties
weighted according to consumption patterns observed during Kids Eat Kids Play. Cooked by boiling or simmering. Addition of
water or other liquid ingredients is not taken into account in this recipe.
Raw minced beef supplied with a fat content between 6-16%. Includes hamburger, regular, premium and low fat varieties
weighted according to consumption patterns observed during Kids Eat Kids Play. Cooked by frying without fat.
Raw minced beef supplied with a fat content between 6-16%. Includes hamburger, regular, premium and low fat varieties
weighted according to consumption patterns observed during Kids Eat Kids Play. Cooked by frying in olive oil. Assumes 1%
oil.
Raw minced beef supplied with a fat content between 6-16%. Includes hamburger, regular, premium and low fat varieties
weighted according to consumption patterns observed during Kids Eat Kids Play. Cooked by frying in olive oil. Assumes 1%
oil.
Raw minced beef supplied with a fat content between 6-16%. Includes hamburger, regular, premium and low fat varieties
weighted according to consumption patterns observed during Kids Eat Kids Play. Cooked by frying in polyunsaturated
blended oil. Assumes 1% oil.
Raw minced beef supplied with a fat content between 6-16%. Includes hamburger, regular, premium and low fat varieties
weighted according to consumption patterns observed during Kids Eat Kids Play. Cooked by frying in unspecified oil.
Assumes 1% oil .
Raw minced beef supplied with a fat content between 6-16%. Includes hamburger, regular, premium and low fat varieties
weighted according to consumption patterns observed during Kids Eat Kids Play. Cooked by grilling. Assumes no oil.
Raw minced beef supplied with a fat content between 6-16%. Includes hamburger, regular, premium and low fat, dry fried,
grilled, boiled and fried varieties weighted according to consumption patterns observed during Kids Eat Kids Play.
Raw meat with internal and external separable fat removed.
Meat with internal and external separable fat removed. Cooked by frying in olive oil. Assumes 1% oil.
Meat with internal and external separable fat removed. Cooked by grilling. Assumes no oil.
Meat with internal and external separable fat removed. Cooked by stewing or braising. Addition of water or other liquid
ingredients is not taken into account in this recipe.
Raw meat with external separable fat removed.
Meat with external separable fat removed. Cooked by frying in canola oil. Assumes 1% oil.
Meat with external separable fat removed. Cooked by frying in olive oil. Assumes 1% oil.
Meat with external separable fat removed. Cooked by grilling. Assumes no oil.
Meat with external separable fat removed. Cooked by stewing or braising. Addition of water or other liquid ingredients is not
taken into account in this recipe.
Raw meat with internal and external separable fat removed.
Meat with internal and external separable fat removed. Cooked by baking or roasting.
Meat with internal and external separable fat removed. Cooked by frying in canola oil. Assumes 1% oil.
Meat with internal and external separable fat removed. Cooked by frying in olive oil. Assumes 1% oil.
Meat with internal and external separable fat removed. Cooked by frying in polyunsaturated blended oil. Assumes 1% oil.
Meat with internal and external separable fat removed. Cooked by frying in unspecified oil. Assumes 1% oil.
Meat with internal and external separable fat removed. Cooked by grilling. No added oil.
Meat with internal and external separable fat removed. Cooked by stewing or braising. Addition of water or other liquid
ingredients is not taken into account in this recipe.
Raw meat with external separable fat removed.
Meat with external separable fat removed. Cooked by frying in canola oil. Assumes 1% oil.
Meat with external separable fat removed. Cooked by frying in olive oil. Assumes 1% oil.
Meat with external separable fat removed. Cooked by frying in polyunsaturated blended oil. Assumes 1% oil.
Meat with external separable fat removed. Cooked by frying in sunflower oil. Assumes 1% oil.
Meat with external separable fat removed. Cooked by frying in unspecified butter. Assumes 1% oil.
Meat with external separable fat removed. Cooked by frying in unspecified oil. Assumes 1% oil.
Meat with external separable fat removed. Cooked by grilling. Assumes no oil.
Meat with external separable fat removed. Cooked by stewing or braising. Addition of water of other liquid ingredients are not
taken into account in this recipe.
Raw meat without removal of internal and external separable fats.
Meat without removal of internal and external separable fats. Cooked by frying in olive oil. Assumes 1% oil.
Meat without removal of internal and external separable fats. Cooked by frying in polyunsaturated blended oil. Assumes 1%
oil.
Meat without removal of internal and external separable fats. Cooked by frying in unspecified butter. Assumes 1% oil.
Meat without removal of internal and external separable fats. Cooked by frying in unspecified oil. Assumes 1% oil.
Meat without removal of internal and external separable fats. Cooked by grilling. Assumes no oil.
Meat without removal of internal and external separable fats. Cooked by stewing or braising. Addition of water of other liquid
ingredients are not taken into account in this recipe.
Commercially purchased silverside, cooked by boiling then drained. Untrimmed.
Roasted as purchased without removal of internal and external separable fat after cooking.
Meat with internal and external separable fat removed. Cooked by grilling. Assumes no oil.
Raw meat with external separable fat removed.
Meat with external separable fat removed. Cooked by frying in canola oil. Assumes 1% oil.
Meat with external separable fat removed. Cooked by frying in olive oil. Assumes 1% oil.
Meat with external separable fat removed. Cooked by frying in butter. Assumes 1% butter.
Meat with external separable fat removed. Cooked by frying in unspecified oil. Assumes 1% oil.
Meat with external separable fat removed. Cooked by grilling. Assumes no oil
Meat with external separable fat removed. Cooked by stewing or braising. Addition of water or other liquid ingredients is not
taken into account in this recipe.
Raw meat without removal of internal and external separable fats.
Meat without removal of internal and external separable fats. Cooked by frying in olive oil. Assumes 1% oil.
Meat without removal of internal and external separable fats. Cooked by frying in unspecified oil. Assumes 1% oil.
Meat without removal of internal and external separable fats. Cooked by grilling. Assumes no oil.
Meat without removal of internal and external separable fats. Cooked by frying without the addition of fat.
Raw meat with internal and external separable fat removed.
Raw meat with internal and external separable fat removed. Cooked by grilling. Assumes no oil.
Meat with internal and external separable fat removed. Cooked by stewing or braising.
Raw meat with external separable fat removed.
Meat with external separable fat removed. Cooked by frying in canola oil. Assumes 1% oil.
Meat with external separable fat removed. Cooked by frying in olive oil. Assumes 1% oil.
Meat with external separable fat removed. Cooked by frying in polyunsaturated blended oil. Assumes 1% oil.
Meat with external separable fat removed. Cooked by frying in unspecified butter. Assumes 1% butter.
Meat with external separable fat removed. Cooked by frying in unspecified oil. Assumes 1% oil.
Meat with external separable fat removed. Cooked by grilling. Assumes no oil
Meat without removal of internal and external separable fats. Cooked by frying in canola oil. Assumes 1% oil.
Meat without removal of internal and external separable fats. Cooked by frying in olive oil. Assumes 1% oil.
Meat without removal of internal and external separable fats. Cooked by frying in unspecified oil. Assumes 1% oil.
Meat without removal of internal and external separable fats. Cooked by frying in unspecified butter. Assumes 1% butter.
Meat without removal of internal and external separable fats. Cooked by grilling. Assumes no oil.
Meat without internal and external separable fat removed. Cooked by baking or roasting.
Meat with external separable fat removed. Cooked by frying in olive oil. Assumes 1% oil.
Meat with external separable fat removed. Cooked by frying in polyunsaturated blended oil. Assumes 1% oil.
Meat with external separable fat removed. Cooked by frying in unspecified oil. Assumes 1% oil.
Meat with external separable fat removed. Cooked by stewing or braising. Addition of water or other liquid ingredients is not
taken into account in this recipe. .
Meat with external separable fat removed. Cooked by grilling or BBQing. Assumes no oil.
Raw meat without removal of internal and external separable fats.
Meat without removal of internal and external separable fats. Cooked by frying in canola oil. Assumes 1% oil.
Meat without removal of internal and external separable fats. Cooked by grilling or BBQing. Assumes no oil.
All raw semi-trimmed beef steaks, fillets, roasts and strips weighted according to consumption patterns observed during Kids
Eat, Kids Play.
All semi-trimmed beef steaks, fillets, roasts and strips weighted according to consumption patterns observed during Kids Eat,
Kids Play. Cooked by baking. Assumes no oil.
All semi-trimmed beef steaks, fillets, roasts and strips weighted according to consumption patterns observed during Kids Eat,
Kids Play. Cooked by frying in canola oil. Assumes 1% oil.
All semi-trimmed beef steaks, fillets, roasts and strips weighted according to consumption patterns observed during Kids Eat,
Kids Play. Cooked by frying in olive oil. Assumes 1% oil.
All semi-trimmed beef steaks, fillets, roasts and strips weighted according to consumption patterns observed during Kids Eat,
Kids Play. Cooked by frying in polyunsaturated blended oil. Assumes 1% oil.
All semi-trimmed beef steaks, fillets, roasts and strips weighted according to consumption patterns observed during Kids Eat,
Kids Play. Cooked by frying in butter. Assumes 1% butter.
All semi-trimmed beef steaks, fillets, roasts and strips weighted according to consumption patterns observed during Kids Eat,
Kids Play. Cooked by frying in an unspecified oil. Assumes 1% oil.
All semi-trimmed beef steaks, fillets, roasts and strips weighted according to consumption patterns observed during Kids Eat,
Kids Play. Cooked by grilling or BBQing. Assumes no oil.
All semi-trimmed beef steaks, fillets, roasts and strips weighted according to consumption patterns observed during Kids Eat,
Kids Play. Cooked by stewing. Assumes no oil.
All semi-trimmed beef steaks, fillets, roasts and strips cooked by baking, frying, grilling and stewing weighted according to
consumption patterns observed during Kids Eat, Kids Play.
Beef blade steak coated in flour and dried breadcrumbs, cooked by frying in olive oil, then baked in the oven until cooked.
External separable fat removed after cooking. Coating is consumed with the beef fillet. Assumes 5.5% oil.
Beef blade steak coated in flour and dried breadcrumbs, cooked by frying in an unspecified oil, then baked in the oven until
cooked. External separable fat removed after cooking. Coating is consumed with the beef fillet. Assumes 5.5% oil.
Purchased beef patties intended for preparation of hamburgers or rissoles, containing minced beef, rice flour, spices and salt.
Cooked by grilling or frying without oil or fat.
Small beef patties prepared from low fat beef mince, onion, egg, breadcrumbs, parsley, salt and pepper. Cooked by frying
without the addition of fat or oil.
Small beef patties prepared from regular beef mince, onion, egg, salt and pepper. Cooked by frying in an unspecified oil.
Small beef patties prepared from beef mince with a fat content between 6-16%. Other ingredients include onion, egg,
breadcrumbs, parsley, salt and pepper. Cooked by frying in an unspecified oil.
Raw lamb chump chop with internal and external separable fat removed.
Lamb chump chop with internal and external separable fat removed. Cooked by frying in canola oil. Assumes 1% oil.
Lamb chump chop with internal and external separable fat removed. Cooked by grilling. Assumes no oil.
Lamb chump chop with internal and external separable fat removed. Cooked by stewing or casseroling.
Raw lamb chump chop with external separable fat removed.
Lamb chump chop with external separable fat removed. Cooked by frying in canola oil. Assumes 1% oil.
Lamb chump chop with external separable fat removed. Cooked by frying in corn (maize) oil. Assumes 1% oil.
Lamb chump chop with external separable fat removed. Cooked by frying in olive oil. Assumes 1% oil.
Lamb chump chop with external separable fat removed. Cooked by frying in polyunsaturated blended oil. Assumes 1% oil.
Lamb chump chop with external separable fat removed. Cooked by frying in an unspecified oil. Assumes 1% oil.
Lamb chump chop with external separable fat removed. Cooked by grilling. Assumes no oil.
Raw lamb chump chop without removal of internal and external separable fats.
Lamb chump chop without removal of internal and external separable fat. Cooked by grilling. Assumes no oil.
Lamb chump chop without removal of internal and external separable fat. Cooked by stewing or casseroling.
Easy carve shoulders of lamb, roasted as purchased with internal and external separable fat removed after cooking.
Easy carve shoulders of lamb, roasted as purchased with external separable fat removed after cooking.
Easy carve shoulders of lamb, roasted as purchased without removal of internal and external separable fat after cooking.
Raw lamb forequarter chops with internal and external separable fat removed.
Lamb forequarter chops with internal and external separable fat removed. Cooked by grilling. Assumes no oil.
Lamb forequarter chops with internal and external separable fat removed. Cooked by stewing or casseroling. Addition of
water or other liquid ingredients is not taken into account in this recipe.
Raw lamb forequarter chops with external separable fat removed.
Lamb forequarter chop with external separable fat removed. Cooked by frying in canola oil. Assumes 1% oil.
Lamb forequarter chop with external separable fat removed. Cooked by frying in olive oil. Assumes 1% oil.
Lamb forequarter chop with external separable fat removed. Cooked by frying in unspecified oil. Assumes 1% oil.
Lamb forequarter chop with external separable fat removed. Cooked by grilling. Assumes no oil.
Lamb forequarter chop with external separable fat removed. Cooked by stewing.
Raw lamb forequarter chops without removal of internal and external separable fats.
Lamb forequarter chops without removal of internal and external separable fats. Cooked by frying in canola oil. Assumes 1%
oil.
Lamb forequarter chops without removal of internal and external separable fats. Cooked by frying in olive oil. Assumes 1%
oil.
Lamb forequarter chops without removal of internal and external separable fats. Cooked by frying in an unspecified oil.
Assumes 1% oil.
Lamb forequarter chops without removal of internal and external separable fats. Cooked by grilling. Assumes no oil.
Lamb forequarter chops without removal of internal and external separable fats. Cooked by stewing or casseroling. Addition
of water or other liquid ingredients is not taken into account in this recipe.
Raw lamb french cutlet with internal and external separable fat removed.
Lamb french cutlet with internal and external separable fat removed. Cooked by frying in olive oil. Assumes 1% oil.
Lamb french cutlet with internal and external separable fat removed. Cooked by frying in unspecified oil. Assumes 1% oil.
Lamb french cutlet with internal and external separable fat removed. Cooked by stewing or casseroling. Addition of water or
other liquid ingredients is not taken into account in this recipe.
Lamb french cutlet with internal and external separable fat removed. Cooked by grilling. Assumes no oil.
Lamb french cutlet with external separable fat removed. Cooked by frying in olive oil. Assumes 1% oil.
Lamb french cutlet with external separable fat removed. Cooked by frying in an unspecified oil. Assumes 1% oil.
Lamb french cutlet with external separable fat removed. Cooked by grilling. Assumes no oil.
Lamb french cutlet with external separable fat removed. Cooked by stewing of casseroling. Addition of water or other liquid
ingredients is not taken into account in this recipe.
Raw lamb french cutlet without removal of internal and external separable fats.
Lamb french cutlet without removal of internal and external separable fats. Cooked by frying in canola oil. Assumes 1% oil.
Lamb french cutlet without removal of internal and external separable fats. Cooked by frying in olive oil. Assumes 1% oil.
Lamb french cutlet without removal of internal and external separable fats. Cooked by grilling. Assumes no oil.
Lamb french cutlet without removal of internal and external separable fats. Cooked by stewing or casseroling. Addition of
water or other liquid ingredients is not taken into account in this recipe.
Lamb that has been diced and placed on a skewer. Cooked by grilling or bbqing.
Leg of lamb roasted as purchased with internal and external separable fat removed after baking or roasting.
Raw leg of lamb as purchased with external separable fat removed.
Leg of lamb roasted as purchased with external separable fat removed after baking or roasting.
Leg of lamb roasted as purchased without removal of internal and external separable fat after baking or roasting.
Raw lamb loin chop with internal and external separable fat removed.
Lamb loin chop with external separable fat removed. Cooked by frying in olive oil. Assumes 1% oil.
Lamb loin chop with internal and external separable fat removed. Cooked by grilling. Assumes no oil.
Lamb loin chop with external separable fat removed. Cooked by stewing or casseroling. Weight change on cooking -32%.
Raw lamb loin chop with external separable fat removed.
Lamb loin chop with external separable fat removed. Cooked by frying in canola oil. Assumes 1% oil.
Lamb loin chop with external separable fat removed. Cooked by frying in olive oil. Assumes 1% oil.
Lamb loin chop with external separable fat removed. Cooked by frying in sunflower oil. Assumes 1% oil.
Lamb loin chop with external separable fat removed. Cooked by frying in butter. Assumes 1% butter.
Lamb loin chop with external separable fat removed. Cooked by frying in an unspecified oil. Assumes 1% oil.
Lamb loin chop with external separable fat removed. Cooked by grilling. Assumes no oil.
Lamb loin chop without removal of internal and external separable fats.
Lamb loin chop without removal of internal and external separable fats. Cooked by frying in canola oil. Assumes 1% oil.
Lamb loin chop without removal of internal and external separable fats. Cooked by frying in olive oil. Assumes 1% oil.
Lamb loin chop without removal of internal and external separable fats. Cooked by frying in butter. Assumes 1% butter.
Lamb loin chop without removal of internal and external separable fats. Cooked by grilling. Assumes no oil.
Lamb loin chop without removal of internal and external separable fats. Cooked by stewing or casseroling. Addition of water
or other liquid ingredients is not taken into account in this recipe.
Raw minced lamb.
Mince lamb, cooked by frying without the addition of fat.
Trim lamb mini roast, roasted as purchased with internal and external separable fat removed after cooking.
Trim lamb mini roast, roasted as purchased with external separable fat removed after cooking.
Trim lamb mini roast, roasted as purchased without removal of internal and external separable fat after cooking.
Raw trim lamb meat with internal and external separable fat removed.
Trim lamb steaks with internal and external separable fat removed. Cooked by frying in olive oil.
Trim lamb steaks internal and external separable fat removed. Cooked by frying in sunflower oil.
Trim lamb steaks with internal and external separable fat removed. Cooked by grilling. Assumes no oil.
Trim lamb steaks with internal and external separable fat removed. Cooked by stewing or casseroling. Addition of water or
other liquid ingredients is not taken into account in this recipe.
Raw trim lamb steak with external separable fat removed.
Trim lamb steak with external separable fat removed. Cooked by baking or roasting.
Trim lamb steak with external separable fat removed. Cooked by frying in canola oil. Assumes 1% oil.
Trim lamb steak with external separable fat removed. Cooked by frying in polyunsaturated blended oil. Assumes 1% oil.
Trim lamb steak with external separable fat removed. Cooked by frying in unspecified oil. Assumes 1% oil.
Raw trim lamb steaks without removal of internal and external separable fats.
Trim lamb steak without removal of internal and external separable fat. Cooked by baking or roasting.
Trim lamb steaks without removal of internal and external separable fat. Cooked by frying in polyunsaturated blended oil.
Assumes 1% oil.
Trim lamb steaks without removal of internal and external separable fat. Cooked by frying in unspecified oil. Assumes 1% oil.
Raw trim lamb stir-fry strips with internal and external separable fat removed.
Lamb stir fry strips with internal and external separable fat removed. Cooked by stewing or casseroling.
Lamb stir fry strips with internal and external separable fat removed. Cooked by frying without the addition of oil
Lamb stir fry strips without removal of internal and external separable fat. Cooked by frying without the addition of oil.
Raw semi-trimmed lamb steaks, fillets, roasts and cutlets weighted according to consumption patterns observed during Kids
Eat Kids Play.
Semi-trimmed lamb steaks, fillets, roasts and cutlets weighted according to consumption patterns observed during Kids Eat
Kids Play. Cooked by baking.
Semi-trimmed lamb steaks, fillets, roasts and cutlets weighted according to consumption patterns observed during Kids Eat
Kids Play. Cooked by frying in canola oil. Assumes 1% oil.
Semi-trimmed lamb steaks, fillets, roasts and cutlets weighted according to consumption patterns observed during Kids Eat
Kids Play. Cooked by frying in olive oil. Assumes 1% oil.
Semi-trimmed lamb steaks, fillets, roasts and cutlets weighted according to consumption patterns observed during Kids Eat
Kids Play. Cooked by frying in polyunsaturated blended oil. Assumes 1% oil.
Semi-trimmed lamb steaks, fillets, roasts and cutlets weighted according to consumption patterns observed during Kids Eat
Kids Play. Cooked by frying in unspecified oil. Assumes 1% oil.
Semi-trimmed lamb steaks, fillets, roasts and cutlets weighted according to consumption patterns observed during Kids Eat
Kids Play. Cooked by grilling or BBQing. Assumes no oil.
Semi-trimmed lamb steaks, fillets, roasts and cutlets weighted according to consumption patterns observed during Kids Eat
Kids Play. Cooked by stewing or casseroling. Addition of water or other liquid ingredients has not been taken into account in
this recipe.
Semi-trimmed lamb steaks, fillets, roasts and cutlets cooked by frying, stewing, grilling and baking weighted according to
consumption patterns observed during Kids Eat Kids Play.
Purchased lamb patties intended for preparation of hamburgers or rissoles, containing minced lamb, rice flour, spices and
salt. Cooked by grilling or frying without oil or fat.
Small lamb patties prepared with lamb mince, onion, egg, breadcrumbs, parsley, salt and pepper. Cooked by grilling or frying
without addition of oil.
Raw pork butterfly steak with all separable fat removed.
Pork butterfly steak with all separable fat removed. Cooked by frying in olive oil.
Pork butterfly steak as purchased with all separable fat removed. Cooked by grilling. Assumes no oil.
Pork butterfly steak with all separable fat removed. Cooked by frying in olive oil. Assumes 1% oil.
Raw pork fillet without removal of separable fat. It is described as trimmed because it is sold with only very small amounts of
adhering separable fat
Pork fillet as purchased without removal of separable fat. It is described as trimmed because it is sold with only very small
amounts of adhering separable fat. Cooked by frying in canola oil.
Pork fillet as purchased without removal of separable fat. It is described as trimmed because it is sold with only very small
amounts of adhering separable fat. Cooked by frying in olive oil.
Raw pork forequarter chop with all separable fat removed.
Pork forequarter chop with the removal of separable fat. Cooked by frying in canola oil. Assumes 1% oil.
Pork forequarter chop with the removal of separable fat. Cooked by frying in olive oil. Assumes 1% oil.
Pork forequarter chop with the removal of separable fat. Cooked by frying in polyunsaturated blended oil. Assumes 1% oil.
Pork forequarter chop with the removal of separable fat. Cooked by frying in unspecified oil. Assumes 1% oil.
Pork forequarter chop with all separable fat removed. Cooked by grilling or BBQing. Assumes no oil.
Pork forequarter chop without removal of separable fat. Cooked by frying in canola oil. Assumes 1% oil.
Pork forequarter chop without removal of separable fat. Cooked by grilling or barbecuing. Assumes no oil.
Thick piece of pork meat cooked by roasting in a covered barbecue, with separable fat removed after cooking.
Thick piece of pork meat cooked by roasting in a covered barbecue. Majority of fat is removed before eating but a small
amount (5% of edible portion) remains.
Thick piece of pork meat cooked by roasting in a covered barbecue, without removal of separable fat after cooking.
Uncooked, separable fat from 3 different cooked cuts of the forequarter region of the pig carcass.
Separable fat from 3 different cooked cuts of the forequarter region of the pig carcass.
Pre-diced pork meat with removal of separable fat. Cooked by simmering in water.
Raw pre-diced pork meat, without removal of separable fat. It is described as trimmed because it is sold with only very small
amounts of adhering separable fat.
Pre-diced pork meat without removal of separable fat. The meat is described as trimmed because it is sold with only small
amounts of adhering separable fat. Cooked by boiling or simmering.
Pre-diced pork meat without removal of separable fat.. The meat is described as trimmed because it is sold with only small
amounts of adhering separable fat. Cooked by grilling.
Pre-diced pork meat without removal of separable fat. The meat is described as trimmed because it is sold with only small
amounts of adhering separable fat. Cooked by stewing or casseroling.
Raw, thick piece of pork meat roasted as purchased with separable fat removed
Thick piece of pork meat roasted as purchased with separable fat removed after cooking.
Thick piece of pork cooked by roasting. Majority of fat is removed before eating but a small amount (5% of edible portion)
remains.
Thick piece of pork meat cooked by roasting as purchased without removal of separable fat after cooking.
Thin slices of pork steak, panfried as purchased, without fat or oil added, with all separable fat removed after cooking.
Thin slices of pork steak, panfried as purchased, without fat or oil added, with all separable fat removed after cooking. It is
described as trimmed because it is sold with only small amounts of adhering separable fat.
Raw pork leg steak with all separable fat removed.
Pork leg steak with all separable fat removed. Cooked by grilling.
Pork leg steak with all separable fat removed. Cooked by stewing or casseroling.
Raw pork leg steak with some separable fat removed. It is described as trimmed because it is sold with only very small
amounts of adhering separable fat
Pork leg steak with all separable fat removed. Cooked by stir frying without oil.
Pork meat sold in thin strips, cooked as purchased by frying with canola oil, without separable fat removed after cooking. It is
described as trimmed because it is sold with only small amounts of adhering fat.
Pork meat sold in thin strips, cooked as purchased by frying with olive oil, without separable fat removed after cooking. It is
described as trimmed because it is sold with only small amounts of adhering fat.
Pork meat sold in thin strips, cooked as purchased by frying with polyunsaturated blended oil, without separable fat removed
after cooking. It is described as trimmed because it is sold with only small amounts of adhering fat.
Pork meat sold in thin strips, cooked as purchased by frying with an unspecified cooking oil, without separable fat removed
after cooking. It is described as trimmed because it is sold with only small amounts of adhering fat.
Pork meat sold in thin strips, cooked as purchased by stirfrying without fat or oil, without separable fat removed after cooking.
It is described as trimmed because it is sold with only small amounts of adhering fat.
Raw separable fat from 3 different cooked cuts from the leg region of the carcass.
Separable fat from 3 different cooked cuts from the leg region of the carcass.
Raw pork loin chop with all separable fat removed.
Pork loin chop with all separable fat removed. Cooked by frying in canola oil. Assumes 1% oil.
Pork loin chop with all separable fat removed. Cooked by frying in olive oil. Assumes 1% oil.
Pork loin chop with all separable fat removed. Cooked by frying in an polyunsaturated blended oil. Assumes 1% oil.
Pork loin chop with all separable fat removed. Cooked by frying in an unspecified butter. Assumes 1% butter.
Pork loin chop with all separable fat removed. Cooked by frying in unspecified oil. Assumes 1% oil.
Pork loin chop with all separable fat removed. Cooked by grilling. Assumes no oil.
Pork loin chop cooked by grilling. Majority of fat is removed after cooking but a small amount (5% of edible portion) remains.
Pork medallion with all separable fat removed after cooking. Cooked by grilling. Assumes no oil.
Pork medallion with all separable fat removed. Cooked by frying in canola oil.
Pork medallion with all separable fat removed. Cooked by frying in olive oil.
Raw minced pork meat.
Minced pork meat, cooked by stir-frying without oil or fat.
Pork spare ribs without removal of separable fat. Cooked by grilling or bbqing.
Pork spare ribs without removal of separable fat. Cooked by stewing or casseroling. Addition of water or other liquid
ingredients is not taken into account in this recipe.
Raw semi-trimmed pork steaks, fillets, roasts and strips, weighted according to consumption patterns observed during Kids
Eat Kids Play.
All semi-trimmed pork steaks, fillets, roasts and strips, weighted according to consumption patterns observed during Kids Eat
Kids Play. Cooked by baking.
All semi-trimmed pork steaks, fillets, roasts and strips, weighted according to consumption patterns observed during Kids Eat
Kids Play. Cooked by frying in olive oil.
All semi-trimmed pork steaks, fillets, roasts and strips, weighted according to consumption patterns observed during Kids Eat
Kids Play. Cooked by frying in a polyunsaturated blended oil.
All semi-trimmed pork steaks, fillets, roasts and strips, weighted according to consumption patterns observed during Kids Eat
Kids Play. Cooked by frying in an unspecified oil.
All semi-trimmed pork steaks, fillets, roasts and strips, weighted according to consumption patterns observed during Kids Eat
Kids Play. Cooked by grilling or BBQing. Assumes no oil.
All semi-trimmed pork steaks, fillets, roasts and strips, weighted according to consumption patterns observed during Kids Eat
Kids Play. Cooked by stewing or casseroling. Assumes no oil.
All semi-trimmed pork steaks, fillets, roasts and strips cooked by baking, frying, stewing and grilling weighted according to
consumption patterns observed during Kids Eat Kids Play.
All semi-trimmed pork steaks, fillets, roasts and strips that has been pickled.
Skin and adhering fat from pork meat, cooked by roasting after rubbing with salt.
Fried meatballs containing pork mince, onion, egg, salt and pepper. Cooked by frying in unspecified oil.
Raw veal leg steak with internal and external separable fat removed.
Veal leg steak with internal and external separable fats removed. Cooked by frying in canola oil. Assumes 1% oil.
Veal leg steak with internal and external separable fats removed. Cooked by frying in olive oil. Assumes 1% oil.
Veal leg steak with internal and external separable fats removed. Cooked by frying in polyunsaturated blended oil. Assumes
1% oil.
Veal leg steak with internal and external separable fats removed. Cooked by frying in unspecified butter. Assumes 1% butter.
Veal leg steak with internal and external separable fats removed. Cooked by frying in an unspecified oil. Assumes 1% oil.
Veal leg steak with internal and external separable fats removed. Cooked by grilling. Assumes no oil.
Raw veal leg steak without removal of internal and external separable fats.
Veal leg steak without removal of internal and external separable fats. Meat has been diced then cooked by stewing or
casseroling. Addition of water or other liquid ingredients is not taken into account in this recipe. A
Raw veal loin chop with internal and external separable fats removed.
Veal loin chop with internal and external separable fats removed. Cooked by frying in an unspecified oil. Assumes 1% oil.
Veal loin chop with internal and external separable fats removed. Cooked by grilling. Assumes no oil.
Raw veal loin chop without removal of internal and external separable fats.
Veal loin chop without removal of internal and external separable fats. Meat has been diced then cooked by stewing or
casseroling. Addition of water or other liquid ingredients is not taken into account in this recipe.
Pre-sliced veal without removal of internal and external separable fat. Cooked by frying without the addition of oil.
All raw lean veal steaks and chops, weighted according to consumption patterns observed during Kids Eat Kids Play.
All lean veal steaks and chops, cooked by grilling, frying and stewing weighted according to consumption patterns observed
during Kids Eat Kids Play.
Lean veal leg steak coated in flour and dried breadcrumbs. Cooked by frying in olive oil, then baked in the oven until cooked.
Coating is consumed with the veal steak. Assumes 5.6% oil.
Raw minced beef, lamb, pork or chicken meat weighted according to consumption patterns observed during Kids Eat Kids
Play.
Minced beef, lamb, pork or chicken meat weighted according to consumption patterns observed during Kids Eat Kids Play.
Cooked by frying in an unspecified oil.
Minced beef, lamb, pork or chicken meat weighted according to consumption patterns observed during Kids Eat Kids Play.
Cooked by stewing.
Minced beef, lamb, pork or chicken meat either dry fried, boiled, grilled or fried weighted according to consumption patterns
observed during Kids Eat Kids Play.
All raw semi-trimmed beef, lamb, pork, chicken, veal and turkey weighted according to consumption patterns observed during
Kids Eat Kids Play.
All semi-trimmed beef, lamb, pork, chicken, veal and turkey weighted according to consumption patterns observed during
Kids Eat Kids Play. Cooked by baking without the addition of oil.
All semi-trimmed beef, lamb, pork, chicken, veal and turkey weighted according to consumption patterns observed during
Kids Eat Kids Play. Cooked by frying in olive oil.
All semi-trimmed beef, lamb, pork, chicken, veal and turkey weighted according to consumption patterns observed during
Kids Eat Kids Play. Cooked by frying in an unspecified oil.
All semi-trimmed beef, lamb, pork, chicken, veal and turkey weighted according to consumption patterns observed during
Kids Eat Kids Play. Cooked by grilling.
All semi-trimmed beef, lamb, pork, chicken, veal and turkey weighted according to consumption patterns observed during
Kids Eat Kids Play. Cooked by stewing.
All semi-trimmed beef, lamb, pork, chicken, veal and turkey cooked by baking, frying, stewing and grilling weighted according
to consumption patterns observed during Kids Eat Kids Play.
Meat grilled as purchased with external separable fat removed after cooking.
Raw flesh from the rump portion of kangaroo, skin removed.
Flesh from the rump portion of kangaroo, skin removed, oven baked.
Raw flesh from the loin portion of kangaroo, skin removed.
Flesh from the loin portion of kangaroo, skin removed. Cooked by grilling. Assumes no oil.
Raw flesh from the rump or loin portion of an adult kangaroo, all skin removed.
Flesh from the rump or loin portion of an adult kangaroo, all skin removed. Cooked by stewing or casseroling. Addition of
water or other liquid ingredients is not taken into account in this recipe.
Raw flesh from breast portion of the chicken. Skin removed.
Flesh from breast portion of the chicken. Skin removed. Cooked by baking.
Flesh from breast portion of a chicken. Skin removed. Cooked by casseroling with added water, then drained.
Flesh from breast portion of a chicken. Skin removed. Cooked by frying in canola oil. Assumes 1% oil.
Flesh from breast portion of a chicken. Skin removed. Cooked by frying in olive oil. Assumes 1% oil.
Flesh from breast portion of a chicken. Skin removed. Cooked by frying in polyunsaturated blended oil. Assumes 1% oil.
Flesh from breast portion of a chicken. Skin removed. Cooked by frying in polyunsaturated margarine. Assumes 1% oil.
Flesh from breast portion of a chicken. Skin removed. Cooked by frying in sunflower oil. Assumes 1% oil.
Flesh from breast portion of a chicken. Skin removed. Cooked by frying in unspecified butter. Assumes 1% oil.
Flesh from breast portion of a chicken. Skin removed. Cooked by frying in unspecified oil. Assumes 1% oil.
Flesh from breast portion of a chicken. Skin removed. Cooked by grilling or barbecuing without addition of oil.
Flesh from breast portion of a chicken. Skin removed. Cut into thin strips and cooked by frying without the addition of oil.
Flesh from breast portion of a chicken. Skin removed. Cooked by smoking. Assumes no oil.
Raw flesh, skin and fat from breast portion of a chicken.
Flesh, skin and separable fat from the breast portion of a chicken. Cooked by baking.
Flesh, skin and separable fat from the breast portion of a chicken. Cooked by baking in a casserole dish with added water,
then drained.
Flesh, skin and separable fat from the breast portion of a chicken. Cooked by frying in canola oil. Assumes 1% oil.
Flesh, skin and separable fat from the breast portion of a chicken. Cooked by frying in olive oil. Assumes 1% oil.
Flesh, skin and separable fat from the breast portion of a chicken. Cooked by frying in unspecified oil. Assumes 1% oil.
Flesh, skin and separable fat from the breast portion of a chicken. Cooked by grilling or barbecuing without addition of any oil,
fat or flavourings.
Flesh, skin and separable fat from the breast portion of a chicken. Cooked by frying without the addition of oil.
Flesh, skin and separable fat from the breast portion of a chicken. Cooked by of smoking. Assumes no oil.
Uncooked flesh from drumstick portion of a chicken. Skin removed.
Flesh from drumstick portion of a chicken. Skin removed. Cooked by baking.
Flesh from drumstick portion of a chicken. Skin removed. Cooked by baking in casserole dish with added water, then drained.
Flesh from drumstick portion of a chicken. Skin removed. Cooked by frying in canola oil. Assumes 1% oil.
Flesh from drumstick portion of a chicken. Skin removed. Cooked by frying in olive oil. Assumes 1% oil.
Flesh from drumstick portion of a chicken. Skin removed. Cooked by frying in an polyunsaturated margarine. Assumes 1%
margarine.
Flesh from drumstick portion of a chicken. All skin removed. Cooked by frying in an unspecified oil. Assumes 1% oil.
Uncooked flesh, skin and separable fat from the drumstick portion of a chicken.
Flesh, skin and separable fat from drumstick portion of a chicken. Cooked by baking.
Flesh, skin and separable fat from drumstick portion of a chicken. Cooked by baking in a casserole dish with added water,
then drained.
Flesh, skin and separable fat from drumstick portion of a chicken. Cooked by frying in canola oil. Assumes 1% oil.
Flesh, skin and separable fat from drumstick portion of a chicken. Cooked by frying in corn (maize) oil. Assumes 1% oil..
Flesh, skin and separable fat from drumstick portion of a chicken. Cooked by frying in olive oil. Assumes 1% oil.
Raw flesh from either a breast or thigh portion of a chicken. Includes, lean, and with skin and fat varieties.
Flesh from either a breast or thigh portion of a chicken. Includes, lean, and with skin and fat varieties. Cooked by grilling or
BBQing. .
Raw flesh from drumstick and thigh portion of a chicken. Skin removed.
Flesh from drumstick and thigh portion of a chicken. Skin removed. Cooked by baking.
Flesh from drumstick and thigh portion of a chicken. Skin removed. Cooked by frying in olive oil. Assumes 1% oil.
Flesh from drumstick and thigh portion of a chicken. Skin removed. Cooked by frying in polyunsaturated blended oil.
Assumes 1% oil and weight change on cooking is 24%.
Flesh from drumstick and thigh portion of a chicken. Skin removed. Cooked by stewing or braising. Addition of water or other
liquid ingredients is not taken into account in this recipe.
Flesh, skin and fat from thigh and drumstick portion of the chicken. Cooked by baking.
Flesh, skin and fat from thigh and drumstick portion of the chicken. Cooked by frying in canola oil. Assumes 1% oil.
Flesh, skin and fat from thigh and drumstick portion of the chicken. Cooked by frying in polyunsaturated blended oil. Assumes
1% oil.
Flesh, skin and fat from thigh and drumstick portion of the chicken. Cooked by stewing or braising. Addition of water or other
liquid ingredients is not taken into account in this recipe.
Raw minced chicken.
Flesh, skin and separable fat from the thigh portion of a chicken. Cooked by baking.
Flesh, skin and separable fat from the thigh portion of a chicken. Cooked by baking in a casserole dish with added water,
then drained.
Flesh, skin and separable fat from the thigh portion of a chicken. Cooked by frying in olive oil. Assumes 1% oil.
Raw flesh from the thigh area of chickens, removed from the bone and some adhering fat removed although some remains.
As purchased from supermarkets.
Raw flesh from wing portion of a chicken. Skin removed.
Flesh from wing portion of a chicken. Skin removed. Cooked by baking.
Flesh from wing portion of a chicken. Skin removed. Cooked by baking in a casserole dish with water added, then drained.
Flesh from wing portion of a chicken. Skin removed. Cooked by frying in olive oil. Assumes 1% oil.
Flesh from wing portion of a chicken. Skin removed. Cooked by frying in butter. Assumes 1% butter.
Flesh from wing portion of a chicken. Skin removed. Cooked by grilling or BBQing. Assumes no oil.
Raw flesh, skin and separable fat from the wing portion of a chicken.
Flesh, skin and separable fat from the wing portion of a chicken. Cooked by baking.
Flesh, skin and separable fat from the wing portion of a chicken. Cooked by baking in a casserole dish with added water, then
drained.
Flesh, skin and separable fat from the wing portion of a chicken. Cooked by frying in canola oil. Assumes 1% oil.
Flesh, skin and separable fat from the wing portion of a chicken. Cooked by frying in corn (maize) oil. Assumes 1% oil.
Flesh, skin and separable fat from the wing portion of a chicken. Cooked by frying in olive oil. Assumes 1% oil.
Flesh, skin and separable fat from the wing portion of a chicken. Marinated in a general marinade then cooked by frying in an
unspecified oil. Assumes 1% oil.
Flesh, skin and separable fat from the wing portion of a chicken. Marinated in a general marinade then cooked by frying in
olive oil. Assumes 15% marinade and 1% butter.
Raw chicken including breast, thigh, wing and drumsticks weighted according to consumption patterns observed during Kids
Eat Kids Play.
Chicken including breast, thigh, wing and drumsticks weighted according to consumption patterns observed during Kids Eat
Kids Play. Cooked by baking without the addition of oil.
Chicken including breast, thigh, wing and drumsticks weighted according to consumption patterns observed during Kids Eat
Kids Play. Cooked by frying in unspecified oil.
Chicken including breast, thigh, wing and drumsticks weighted according to consumption patterns observed during Kids Eat
Kids Play. Cooked by grilling or BBQing.
Chicken including breast, thigh, wing and drumsticks weighted according to consumption patterns observed during Kids Eat
Kids Play. Cooked by stewing or braising. Addition of water or other liquid ingredients is not taken into account in this recipe.
Chicken including breast, thigh, wing and drumsticks cooked by grilling, baking, frying and stewing weighted according to
consumption patterns observed during Kids Eat Kids Play.
Raw flesh from breast, drumstick, thigh and wing portions of chicken. Skin removed.
Flesh from breast, drumstick, thigh and wing portions of chicken. Skin removed. Cooked by baking or roasting. Assumes no
oil.
Flesh from breast, drumstick, thigh and wing portions of chicken. Skin removed. Cooked by frying in canola oil. Assumes 1%
oil.
Flesh from breast, drumstick, thigh and wing portions of chicken. Skin removed. Cooked by frying in olive oil. Assumes 1%
oil.
Flesh from breast, drumstick, thigh and wing portions of chicken. Skin removed. Cooked by grilling or BBQing.
Flesh from breast, drumstick, thigh and wing portions of chicken. Skin removed. Cooked by stewing or braising. Addition of
water or other liquid ingredients is not taken into account in this recipe.
Raw flesh, skin and fat from breast, drumstick, thigh and wing portions of a chicken.
Flesh, skin and fat from breast, drumstick, thigh and wing portions of a chicken. Cooked by frying in olive oil. Assumes 1% oil.
Flesh, skin and fat from breast, drumstick, thigh and wing portions of a chicken. Cooked by frying in unspecified oil. Assumes
1% oil.
Flesh, skin and fat from breast, drumstick, thigh and wing portions of a chicken. Cooked by stewing or braising. Addition of
water or other liquid ingredients is not taken into account in this recipe.
Flesh, skin and fat from breast, drumstick, thigh and wing portions of a chicken. Cooked in a commercial rotisserie oven.
Chicken generally rubbed with oil, spices and salt.
Raw skin separated from the flesh of chicken prior to cooking.
Baked skin, separated from the flesh of chicken after baking.
Skin of chicken, cooked in a casserole dish with added water.
Fat able to be separated from the flesh and skin prior to cooking.
Fat able to be separated from the flesh and skin of chicken after baking.
Fat from a fresh chicken, cooked in a casserole dish with added water.
Meatballs or patties containing chicken mince, egg, salt and pepper. Not coated. Cooked by frying in an unspecified oil.
Raw flesh from all portions of the duck. Skin removed.
Flesh from all portions of the duck. Skin removed. Cooked by stewing or casseroling.
Flesh, skin and fat from all portions of the duck. Cooked by baking.
Raw flesh from the breast portion of a turkey. Skin removed.
Flesh from the breast portion of a turkey. Skin removed. Cooked by baking.
Flesh from the breast portion of a turkey. Skin removed. Cooked by frying in an unspecified oil.
Flesh from the breast portion of a turkey. Skin removed. Cooked by stewing or braising. Addition of water or other liquid
ingredients is not take into account in this recipe.
Flesh from the breast portion of a turkey. Skin removed. Cooked by smoking.
Flesh, skin and fat of the breast portion of a turkey. Cooked by baking.
Flesh from the hindquarter (thigh and drumstick) portion of a turkey. Skin removed. Cooked by baking.
Flesh, skin and fat from the hindquarter (thigh and drumstick) portion of a turkey. Cooked by baking.
Flesh, skin and fat from the wing portion of a turkey. Cooked by baking in a casserole dish with added water, then drained.
Flesh and skin portion of a quail. Cooked by baking.
Liver of chicken, trimmed of external fat and large vessels, fried in butter until cooked.
Liver of lamb, sliced, then fried in butter.
Liver of pork, trimmed of external fat and large vessels, then fried in oil until cooked.
Kidney trimmed of fat and core, diced, simmered in water, then drained.
Tail, diced and simmered in water as purchased, then drained.
Brain trimmed of membrane, simmered with a little vinegar, then drained.
Mildly spiced pate made from blended liver, typically pork liver.
Meat paste commonly containing chicken liver, pork, salt, herbs, spices, flavours, sodium nitrite, food acid and water.
Sausage with major ingredients of meat, blood, cereal.
Sausage (thick or thin) commonly containing minced beef, wheat flour, salt, rice flour, mineral salts, preservative, spices, and
water.
Sausage (thick or thin) commonly containing minced beef, wheat flour, salt, rice flour, mineral salts, preservative, spices, and
water. Cooked by baking or microwaving without oil.
Sausage (thick or thin) commonly containing minced beef, wheat flour, salt, rice flour, mineral salts, preservative, spices, and
water. Cooked by boiling or casseroling.
Sausage (thick or thin) commonly containing minced beef, wheat flour, salt, rice flour, mineral salts, preservative, spices, and
water. Cooked by frying in a non-stick frypan without added fat. Sausages drained on absorbent paper after cooking.
Sausage (thick or thin) commonly containing minced beef, wheat flour, salt, rice flour, mineral salts, preservative, spices, and
water. Cooked by grilling under hot grill. Assumes no oil.
Sausage (thick or thin) commonly containing minced beef, wheat flour, salt, rice flour, mineral salts, preservative, spices, and
water. Cooking by baking, grilling, boiling or frying weighted according to consumption patterns observed during Kids Eat
Kids Play.
Sausage (thick or thin) containing minced chicken, mineral salts, spices, preservatives and water.
Sausage (thick or thin) containing minced chicken, mineral salts, spices, preservatives and water. Cooked by baking or
microwaving.
Sausage (thick or thin) containing minced chicken, mineral salts, spices, preservatives and water. Cooked by boiling or
casseroling.
Sausage (thick or thin) containing minced chicken, mineral salts, spices, preservatives and water. Cooked by frying without
the addition of oil.
Sausage (thick or thin) containing minced chicken, mineral salts, spices, preservatives and water. Cooked by grilling or
BBQing.
Sausage (thick or thin) commonly containing pork, wheat flour, salt, rice flour, mineral salts, preservative, hydrolysed
vegetable protein, spices and water.
Sausage (thick or thin) commonly containing pork, wheat flour, salt, rice flour, mineral salts, preservative, hydrolysed
vegetable protein, spices and water. Cooked by baking or microwaving. Assumes no oil.
Sausage (thick or thin) commonly containing pork, wheat flour, salt, rice flour, mineral salts, preservative, hydrolysed
vegetable protein, spices and water. Cooked by stewing or casseroling. Addition of water or other liquid ingredients is not
taken into account in this recipe.
Sausage (thick or thin) commonly containing pork, wheat flour, salt, rice flour, mineral salts, preservative, hydrolysed
vegetable protein, spices and water. Cooked by frying gently without added fat. Drained on absorbent paper after cooking.
Sausage (thick or thin) commonly containing pork, wheat flour, salt, rice flour, mineral salts, preservative, hydrolysed
vegetable protein, spices and water. Cooked by grilling under hot grill. Assumes no oil.
Sausage (thick or thin) commonly containing pork, wheat flour, salt, rice flour, mineral salts, preservative, hydrolysed
vegetable protein, spices and water. Cooked by boiling, baking, frying and grilling weighted according to consumption
patterns observed during Kids Eat Kids Play.
Sausage (thick or thin) containing either minced beef, pork or chicken mixed with other common ingredients such as, wheat
flour, salt, rice flour, mineral salts, preservative, spices and water. Weighted according to consumption patterns observed
during Kids Eat Kids Play.
Sausage (thick or thin) containing either minced beef, pork or chicken mixed with other common ingredients such as, wheat
flour, salt, rice flour, mineral salts, preservative, spices and water. Weighted according to consumption patterns observed
during Kids Eat Kids Play. Cooked by baking or microwaving. Assumes no oil.
Sausage (thick or thin) containing either minced beef, pork or chicken mixed with other common ingredients such as, wheat
flour, salt, rice flour, mineral salts, preservative, spices and water. Cooked by boiling or casseroling. Assumes no oil and
weight change on cooking -6%.
Sausage (thick or thin) containing either minced beef, pork or chicken mixed with other common ingredients such as, wheat
flour, salt, rice flour, mineral salts, preservative, spices and water. Weighted according to consumption patterns observed
during Kids Eat Kids Play. Cooked by frying without the addition of oil.
Sausage (thick or thin) containing either minced beef, pork or chicken mixed with other common ingredients such as, wheat
flour, salt, rice flour, mineral salts, preservative, spices and water. Weighted according to consumption patterns observed
during Kids Eat Kids Play. Cooked by grilling or BBQing. Assumes no oil.
Sausage (thick or thin) containing either minced beef, pork or chicken mixed with other common ingredients such as, wheat
flour, salt, rice flour, mineral salts, preservative, spices and water and cooked by frying, grilling, boiling and baking. Weighted
according to consumption patterns observed during Kids Eat Kids Play.
Sausage containing pork, beef, salt, sugar, spices, sodium nitrite and sodium nitrate. Purchased ready to eat. Cooked by
boiling or casseroling.
Sausage containing pork, beef, salt, sugar, spices, sodium nitrite and sodium nitrate. Purchased ready to eat. Cooked by
frying without the addition of oil.
Sausage containing pork, beef, salt, sugar, spices, sodium nitrite and sodium nitrate. Purchased ready to eat. Cooked by
grilling.
Sausage type product containing pork meat and fat, suet, bread and oatmeal.
Canned frankfurt containing meat (including pork), skim milk powder, salt, potato starch, flavour enhancer, mineral salt,
spices, sodium nitrite and water. Heated as per can instructions and drained before consumed.
Frankfurts sold loose and in vacuum packs, simmered, then drained. Commonly contains pork, beef (may also contain
mutton and veal), cereal, salt, sugar, spices, soy protein, flavours, preservative, sodium nitrite and water.
Frankfurts sold loose and in vacuum packs, cooked by frying in a small amount of unspecified oil.
Frankfurts sold loose and in vacuum packs, cooked by grilling without addition of fat or oil.
Saveloy pork sausage, coated in commercial batter and then deep fried. Batter may contain self raising flour, plain flour,
bicarbonate of soda, water and egg.
Raw, cured, smoked and cooked pork rasher produced from chopped and reformed meat and containing salt, sugar, mineral
salts, antioxidant, nitrite and water.
Cured, smoked and cooked pork rasher produced from chopped and reformed meat and containing salt, sugar, mineral salts,
antioxidant, nitrite and water. Cooked by frying in a non-stick pan without oil or fat.
Cured, smoked and cooked pork rasher produced from chopped and reformed meat and containing salt, sugar, mineral salts,
antioxidant, nitrite and water. Cooked by frying in olive oil. Assumes 1% oil.
Cured, smoked and cooked pork rasher produced from chopped and reformed meat and containing salt, sugar, mineral salts,
antioxidant, nitrite and water. Cooked by frying in unspecified butter. Assumes 1% butter.
Cured, smoked and cooked pork rasher produced from chopped and reformed meat and containing salt, sugar, mineral salts,
antioxidant, nitrite and water. Cooked by frying in unspecified oil. Assumes 1% oil.
Cured, smoked and cooked pork rasher produced from chopped and reformed meat and containing salt, sugar, mineral salts,
antioxidant, nitrite and water. Cooked by grilling. Assumes no oil.
Cured, smoked and cooked pork middle rasher containing salt, sugar, mineral salts, antioxidant, nitrite and water. Fat portion
of rasher removed. Cooked by grilling.
Raw, cured, smoked and cooked pork middle rasher containing salt, sugar, mineral salts, antioxidant, nitrite and water. 75%
of fat removed.
Cured, smoked and cooked pork middle rasher containing salt, sugar, mineral salts, antioxidant, nitrite and water. 75% of fat
removed. Cooked by boiling or simmering.
Cured, smoked and cooked pork middle rasher containing salt, sugar, mineral salts, antioxidant, nitrite and water. 75% of fat
removed. Cooked by frying without the addition of oil.
Cured, smoked and cooked pork middle rasher containing salt, sugar, mineral salts, antioxidant, nitrite and water. 75% of fat
removed. Cooked by frying in canola oil. Assumes 1% oil.
Cured, smoked and cooked pork middle rasher containing salt, sugar, mineral salts, antioxidant, nitrite and water. 75% of fat
removed. Cooked by frying in olive oil. Assumes 1% oil.
Cured, smoked and cooked pork middle rasher containing salt, sugar, mineral salts, antioxidant, nitrite and water. 75% of fat
removed. Cooked by frying in polyunsaturated blended oil. Assumes 1% oil.
Cured, smoked and cooked pork middle rasher containing salt, sugar, mineral salts, antioxidant, nitrite and water. 75% of fat
removed. Cooked by frying in sunflower oil. Assumes 1% oil.
Cured, smoked and cooked pork middle rasher containing salt, sugar, mineral salts, antioxidant, nitrite and water. 75% of fat
removed. Cooked by frying in unspecified butter. Assumes 1% butter.
Cured, smoked and cooked pork middle rasher containing salt, sugar, mineral salts, antioxidant, nitrite and water. 75% of fat
removed. Cooked by frying in unspecified oil. Assumes 1% oil.
Cured, smoked and cooked pork middle rasher containing salt, sugar, mineral salts, antioxidant, nitrite and water. 75% of fat
removed. Cooked by grilling. Assumes no oil.
Cured, smoked and cooked pork middle rasher containing salt, sugar, mineral salts, antioxidant, nitrite and water. 75% of fat
removed. Includes dry fried, fried in oil, boiled and grilled varieties weighted according to consumption patterns observed
during Kids Eat Kids Play.
Cured, smoked and cooked pork middle rasher containing salt, sugar, mineral salts, antioxidant, nitrite and water.
Cured, smoked and cooked pork middle rasher containing salt, sugar, mineral salts, antioxidant, nitrite and water. Cooked by
baking.
Cured, smoked and cooked pork middle rasher containing salt, sugar, mineral salts, antioxidant, nitrite and water. Cooked by
boiling or simmering.
Cured, smoked and cooked pork middle rasher containing salt, sugar, mineral salts, antioxidant, nitrite and water. Cooked by
frying without the addition of oil.
Cured, smoked and cooked pork middle rasher containing salt, sugar, mineral salts, antioxidant, nitrite and water. Cooked by
frying in canola oil. Assumes 1% oil.
Cured, smoked and cooked pork middle rasher containing salt, sugar, mineral salts, antioxidant, nitrite and water. Cooked by
frying in olive oil. Assumes 1% oil.
Cured, smoked and cooked pork middle rasher containing salt, sugar, mineral salts, antioxidant, nitrite and water. Cooked by
frying in polyunsaturated blended oil. Assumes 1% oil.
Cured, smoked and cooked pork middle rasher containing salt, sugar, mineral salts, antioxidant, nitrite and water. Cooked by
frying in unspecified butter. Assumes 1% butter.
Cured, smoked and cooked pork middle rasher containing salt, sugar, mineral salts, antioxidant, nitrite and water. Cooked by
frying in unspecified oil. Assumes 1% oil.
Cured, smoked and cooked pork middle rasher containing salt, sugar, mineral salts, antioxidant, nitrite and water. Cooked by
grilling.
Cured, smoked and cooked pork middle rasher containing salt, sugar, mineral salts, antioxidant, nitrite and water. Includes
dry fried, fried in oil, baked, boiled and grilled weighted according to consumption patterns observed from Kids Eat Kids Play.
Cured, smoked and cooked pork middle rasher containing salt, sugar, mineral salts, antioxidant, nitrite and water. Fat portion
only. Grilled. Assumes no oil.
Raw, cured, smoked and cooked pork containing salt, sugar, mineral salts, antioxidant, nitrite and water, weighted according
to consumption patterns observed during Kids Eat Kids Play.
Cured, smoked and cooked pork containing salt, sugar, mineral salts, antioxidant, nitrite and water, weighted according to
consumption patterns observed during Kids Eat Kids Play. Cooked by baking or microwaving.
Cured, smoked and cooked pork containing salt, sugar, mineral salts, antioxidant, nitrite and water, weighted according to
consumption patterns observed during Kids Eat Kids Play. Cooked by boiling or simmering.
Cured, smoked and cooked pork containing salt, sugar, mineral salts, antioxidant, nitrite and water, weighted according to
consumption patterns observed during Kids Eat Kids Play. Cooked by frying in canola oil. Assumes 1% oil.
Cured, smoked and cooked pork containing salt, sugar, mineral salts, antioxidant, nitrite and water, weighted according to
consumption patterns observed during Kids Eat Kids Play. Cooked by frying in unspecified oil. Assumes 1% oil.
Cured, smoked and cooked pork containing salt, sugar, mineral salts, antioxidant, nitrite and water, weighted according to
consumption patterns observed during Kids Eat Kids Play. Cooked by method of grilling. Assumes no oil.
Cured, smoked and cooked pork containing salt, sugar, mineral salts, antioxidant, nitrite and water, cooked by baking, boiling,
frying and grilling weighted according to consumption patterns observed during Kids Eat Kids Play.
Cured leg ham containing pork, starch, salt, mineral salts, sugar, antioxidant, sodium nitrite, spices and water. All separable
fat removed.
Cured leg ham containing pork, starch, salt, mineral salts, sugar, antioxidant, sodium nitrite, spices and water. Includes lean
and fat portions of ham.
Thinly sliced cured pork meat, uncooked, that contains significant proportions of separable fat. Generally eaten raw.
Smoked ham steak containing manufactured meat, pork, salt, soya protein, sugar, potato flour, mineral salts, antioxidant,
flavours, preservatives, sodium nitrite and water.
Smoked ham steak containing manufactured meat, pork, salt, soya protein, sugar, potato flour, mineral salts, antioxidant,
flavours, preservatives, sodium nitrite and water. Cooked by frying in canola oil. Assumes 1% oil.
Smoked ham steak containing manufactured meat, pork, salt, soya protein, sugar, potato flour, mineral salts, antioxidant,
flavours, preservatives, sodium nitrite and water. Cooked by frying in olive oil. Assumes 1% oil.
Smoked ham steak containing manufactured meat, pork, salt, soya protein, sugar, potato flour, mineral salts, antioxidant,
flavours, preservatives, sodium nitrite and water. Cooked by frying in polyunsaturated oil. Assumes 1% oil.
Smoked ham steak containing manufactured meat, pork, salt, soya protein, sugar, potato flour, mineral salts, antioxidant,
flavours, preservatives, sodium nitrite and water. Cooked by grilling. Assumes no oil.
Commercially purchased non-canned ham, including leg and shoulder weighted according to consumption patterns observed
during Kids Eat Kids Play.
Commercially purchased silverside, cooked by boiling then drained. 75% trimmed.
Snack product made from dried beef, salt, dextrose, sugar, maltodextrin, flavour enhancer, vegetable oil, preservative,
spices, garlic powder and onion powder
Salami containing pork, beef, salt, sugar, spices, sodium nitrite and sodium nitrate. Purchased ready to eat.
Cured beef containing salt and sodium nitrite. Lean portion only. Generally sold pre-sliced and ready to eat.
Cured beef containing salt and sodium nitrite. Includes lean portion and one quarter of the fat present when purchased.
Generally sold pre-sliced and ready to eat.
Cured beef containing salt and sodium nitrite. Lean and fat portions. Generally sold pre-sliced and ready to eat.
Sliced beef processed with other ingredients such as salt, sugar and spices, sold cooked and pre-sliced, typically for use in
sandwiches.
Jellied meat mixture, also known as presswurst. Commonly contains pork, but may also contain chicken. Other ingredients
include vinegar, spices, salt, thickener (gelatine), cereal, soy protein, sugars, antioxidant, mineral salts, sodium nitrate and
water.
Processed sandwich meat containing pork, beef, starch, soy protein, cereal, sugar, spices, antioxidants, sodium nitrate/nitrite
and water.
Processed, thinly sliced meat commonly containing pork, beef, chicken, cereal, salt, sugar, spices, soy protein, antioxidant,
sodium nitrate/sodium nitrite and water.
Processed sausage type meat commonly made from pork, beef, salt, seasoning, antioxidant, sodium nitrite and water.
Processed sandwich meat made from pork, veal, salt, spices, sodium nitrite and water.
Processed, fermented meat, served in circular slices. Contains pork, beef, salt, sugar, spices, sodium nitrite and sodium
nitrate.
Processed fermented meat, served in circular slices. Contains pork, beef, salt, glucona delta lactone, spices, dextrose,
antioxidant, sodium nitrite, sodium nitrate and sodium polyphosphate.
Processed fermented meat, served in circular slices. Contains beef, pork, salt, spices, sugar, skim milk powder, sodium nitrite
and sodium nitrate.
Processed fermented sweet meat, served in circular slices. Contains pork, beef, salt, sugar, spices, sodium nitrate and
sodium nitrite.
Spicy, fermented manufactured meat, served in thin circular slices. Product contains pork & beef, salt, sugar, spices, sodium
nitrate and sodium nitrite.
Processed fermented meat, served in circular slices. Commonly contains pork, beef, salt, spices, sugar and sodium
nitrate/sodium nitrite. Weighted according to consumption patterns observed during Kids Eat Kids Play.
Processed chicken meat product, generally sold pre-sliced and intended for addition to sandwich type foods. Formulated to
be low in fat (less than 3 g/100 g). Typical ingredients include water, soy protein, thickener, salt and sugar.
Processed chicken meat, thinly sliced. Contains chicken, starch, soy protein, salt, sugar, spices, seasonings and water.
Boneless processed meat made from turkey thigh and leg meat, sold ready to eat. Contains added salt.
Processed turkey meat, pre-roasted, purchased pre-sliced and ready to eat from delicatessens. Contains well-defined dark
and light meat sections. Salt added.
Meat paste commonly containing meat (beef/lamb/cured pork/chicken), milk solids, salt, wheat flour, soya protein, flavours,
spices, sugar sodium nitrate, antioxidant, monosodium glutamate, yeast extract and water.
Canned processed meat product containing cooked beef, salt, sugar, sodium nitrite and water.
Canned product containing beef, mutton, mechanically deboned meat, water, wheat starch, gluten, salt, spices, sodium
erythorbate and sodium nitrite.
Canned leg ham containing pork, gelatine, salt, mineral salt, agar, sugar, anti-oxidant, sodium nitrite and water.
Canned shoulder ham containing pork, salt, gelatine, mineral salt, agar, sugar, antioxidant, sodium erythorbate, sodium
nitrite, sodium phosphate and water.
Manufactured pork product containing chopped pork shoulder, leg ham, salt, sugar, mineral salts, sodium nitrite and water.
Beef that has been diced and threaded onto skewers. Marinated in satay sauce and cooked by grilling or BBQing.
Beef that has been diced and threaded onto skewers. Marinated in soy sauce and cooked by grilling or BBQing.
Savoury sauce based on minced beef, tomato, olive oil, onion, garlic and parsley, typically served on pasta in a bolognese
style.
Beef curry, with a coconut cream sauce and vegetables (such as woodear fungus or onion), as served in Australian
Vietnamese-style restaurants.
Beef curry, with a prepared Indian style simmer sauce and yoghurt.
Beef curry, with onions in a sauce prepared from curry powder, flour and stock.
Diced beef coated with an Indian style curry paste mixed with yoghurt and baked in the oven until cooked.
Beef curry, typically containing beef, red chillies, cumin seed, garlic, vinegar, fenugreek, mustard, fennel, ginger, cinnamon
bark, cardamom seed and fresh coriander leaves, as served in Australian Indian restaurants.
Beef stew containing a tomato based sauce with added canned red kidney beans and chilli.
Stew or casserole prepared from diced beef, cooked in gravy. Does not contain vegetables.
Stew or casserole prepared from diced beef, cooked in gravy with added onion, capsicum, garlic and potato.
Stew or casserole prepared from diced beef, onions, garlic and potato, cooked in a thickened sauce containing pepper and
red wine.
Stew or casserole prepared from diced beef, cooked in a commercially prepared creamy simmer sauce milk with added
onion, green beans, capsicum and garlic.
Stew or casserole prepared from diced beef, cooked in a tomato-based sauce with added onion, potato, capsicum and garlic.
Casserole style dish prepared from beef fillet steak, onions and mushrooms cooked in a sauce of sour cream and tomato
paste.
Lean beef stir fried with a small amount of oil, commercially prepared sauce and mixed vegetables (onion and bok choy).
Lean beef stir fried with onion, garlic, carrot, capsicum & broccoli, served without sauce. Unsalted.
Lean beef stir fried with a small amount of oil, with mixed vegetables including onion, capsicum, snow peas and bok choy,
with commercially prepared plum and oyster sauces.
Lean beef stir fried with a small amount of oil, with mixed vegetables (onion, carrot and capsicum), with commercially
prepared satay sauce.
Lean beef stir fried with onion, garlic, carrot, capsicum & broccoli, served with a soy-based sauce.
Lean beef stir fried in a sweet & sour sauce with mixed vegetables.
Small beef patties prepared with lean beef mince, onion, cereals and other ingredients, served in a home prepared gravy.
Small beef patties prepared with lean beef mince, onion, cereals and other ingredients, served in a sauce prepared with
reduced fat cream and pan juices.
Small beef patties prepared with lean beef mince, onion, cereals and other ingredients, served in a purchased tomato-based
pasta sauce.
Lamb that has been diced and placed on a skewer. Marinated in satay sauce and cooked by grilling or bbqing.
Indian style dish consisting of lamb pieces cooked in and covered in a creamy reddish sauce of garlic, ginger, sultanas,
almonds, cherries, cashew nuts and curry leaves mixed with yoghurt.
Savoury dish of lamb cooked with onions in a sauce prepared from curry powder, flour and stock.
Savoury dish prepared from diced lamb, commercial Indian style simmer sauce and extra chilli.
Indian style dish prepared from lean lamb and commercial rogan josh simmer sauce.
Indian style dish prepared from lean lamb, vegetables, coconut milk and commercial curry paste.
Layers of minced meat and fried eggplant, with white sauce, as served in Australian Greek-style restaurants.
Small sausages of minced lamb and parsley on a wooden skewer, as served in Australian Lebanese-style restaurants.
Stew or casserole prepared from diced lean lamb, green beans, onions and garlic, cooked in gravy.
Stew or casserole prepared from diced lean lamb, onions and garlic, cooked in gravy.
Stew or casserole prepared from diced lamb, cooked in a tomato-based sauce with added onion, potato, capsicum and garlic.
Lean lamb stir fried with a small amount of oil, commercially prepared black bean sauce and mixed vegetables (onion and
bok choy).
Lean lamb stir fried with a small amount of oil, commercially prepared satay sauce and mixed vegetables (onion and bok
choy).
Lean lamb stir fried with a small amount of oil, with mixed vegetables including onion, capsicum, snow peas and bok choy,
with commercially prepared plum and oyster sauces.
Small lamb patties prepared with lamb mince, onion, cereals and other ingredients, served in a purchased tomato-based
pasta sauce.
Stew or casserole prepared from diced beef, cooked in gravy with added onion and pasta.
Stew or casserole prepared from diced beef, cooked in a tomato-based sauce with added onion, garlic and pasta.
Lean beef stir fried with a small amount of oil, commercially prepared sauce and wheat based hokkien style noodles.
Lean beef stir fried with a small amount of oil, commercially prepared sauce, wheat based noodles and mixed vegetables
(onion and bok choy).
Beef and vegetables such as cabbage, bean sprouts, carrot or broccoli, with noodles, as served in Australian Chinese-style
restaurants.
Lean beef stir fried with wheat based noodles, onion, garlic, carrot, capsicum & broccoli, served without sauce. Unsalted.
Lean beef stir fried with a small amount of oil, with mixed vegetables including onion, capsicum, snow peas and bok choy and
hokkien noodles, with commercially prepared plum and oyster sauces.
Lean beef stir fried with a small amount of oil, with mixed vegetables (onion, carrot and capsicum) and wheat-based hokkien
style noodles, with a commercially prepared satay sauce.
Lean beef stir fried with wheat based noodles, onion, garlic, carrot, capsicum & broccoli, served with a soy-based sauce.
Lean beef stir fried in a sweet & sour sauce with hokkien noodles and mixed vegetables.
Beef blade steak coated in flour and dried breadcrumbs, cooked by frying in canola oil, then baked in the oven until cooked.
External separable fat removed after cooking. Coating is consumed with the beef fillet. Assumes 5.5% oil.
Beef blade steak coated in flour and dried breadcrumbs, cooked by frying in polyunsaturated blended oil, then baked in the
oven until cooked. External separable fat removed after cooking. Coating is consumed with the beef fillet. Assumes 5.5% oil.
Lean veal leg steak coated in flour and dried breadcrumbs. Cooked by frying in canola oil, then baked in the oven until
cooked. Coating is consumed with the veal steak. Assumes 5.6% oil.
Lean veal leg steak coated in flour and dried breadcrumbs. Cooked by frying in an unspecified oil, then baked in the oven
until cooked. Coating is consumed with the veal steak. Assumes 5.6% oil.
Lean veal leg steak coated in flour and dried breadcrumbs. Cooked by grilling without oil. Coating is consumed with the veal
steak.
Hamburger patty commonly containing beef, cereal, TVP, salt, spices, tomato, herbs, spices, mineral salt, monosodium
glutamate, onion, water added. Purchased frozen, then fried with either polyunsaturated cooking oil or hot peanut oil for 3
minutes each side and drained.
Hamburger patty commonly containing beef, cereal, vegetable protein, salt, spices, tomato, herbs, spices, mineral salt,
monosodium glutamate, onion, water added. Purchased frozen, then grilled under a hot grill for 3 minutes each side.
Purchased beef patties intended for preparation of hamburgers or rissoles, containing minced beef, onion, parsley, rice flour,
spices, salt and added vegetables. Cooked by grilling or frying without oil or fat.
Minced beef combined with ingredients such as breadcrumbs, egg, grated onion & carrot, garlic and flavourings, shaped into
a loaf and baked.
Indian style dish prepared from beef sausages, prepared curry powder, onion, stock cube, sultanas, flour and water.
Stew or casserole prepared from diced beef sausages, cooked in gravy with added onion, capsicum, garlic and potato.
Stew or casserole prepared from diced beef sausages, cooked in gravy with added onion.
Minced sausage meat combined with ingredients such as breadcrumbs, egg, grated onion & carrot, garlic and flavourings,
shaped into a loaf and baked.
Pork that has been diced and is placed on skewers. Marinated in satay sauce and cooked by grilling or BBQing. Assumes
15% marinade.
Stew or casserole prepared from pork pieces cooked in a sweet & sour sauce with added mixed vegetables (carrot, capsicum
and onion).
Lean pork stir fried with a small amount of oil, with mixed vegetables including onion, capsicum, snow peas and bok choy,
with commercially prepared plum and oyster sauces.
Lean pork stir fried in a sweet & sour sauce.
Pieces of battered pork, with pineapple, carrot, onion and capsicum in a sweet and sour sauce, as served in Australian
Chinese-style restaurants.
Lean pork stir fried with a small amount of oil, with Hokkien style wheat noodles, with commercially prepared plum and oyster
sauces.
Lean pork stir fried with a small amount of oil, with mixed vegetables including onion, capsicum, snow peas and bok choy and
wheat based noodles, with commercially prepared plum and oyster sauces.
Lean pork stir fried in a soy-based sauce with hokkien noodles.
Lean pork stir fried in a soy-based sauce with hokkien noodles and vegetables.
Lean pork stir fried in a sweet & sour sauce with hokkien noodles and mixed vegetables.
Thin slices of pork steak, described as trimmed because it is sold with only small amounts of adhering separable fat. Meat is
coated in flour and dried breadcrumbs and cooked by frying in canola oil, then baked in the oven until cooked. All separable
fat removed after cooking. Coating is consumed with the pork. Assumes 5.6% oil.
Thin slices of pork steak, described as trimmed because it is sold with only small amounts of adhering separable fat. Meat is
coated in flour and dried breadcrumbs and cooked by frying in olive oil, then baked in the oven until cooked. All separable fat
removed after cooking. Coating is consumed with the pork. Assumes 5.6% oil.
Thin slices of pork steak, described as trimmed because it is sold with only small amounts of adhering separable fat. Meat is
coated in flour and dried breadcrumbs and cooked by frying in polyunsaturated blended oil, then baked in the oven until
cooked. All separable fat removed after cooking. Coating is consumed with the pork. Assumes 5.6% oil.
Thin slices of pork steak, described as trimmed because it is sold with only small amounts of adhering separable fat. Meat is
coated in flour and dried breadcrumbs and cooked by frying in sunflower oil, then baked in the oven until cooked. All
separable fat removed after cooking. Coating is consumed with the pork. Assumes 5.6% oil.
Thin slices of pork steak, described as trimmed because it is sold with only small amounts of adhering separable fat. Meat is
coated in flour and dried breadcrumbs and cooked by frying in unspecified oil, then baked in the oven until cooked. All
separable fat removed after cooking. Coating is consumed with the pork. Assumes 5.6% oil.
Thin slices of pork steak, described as trimmed because it is sold with only small amounts of adhering separable fat. Meat is
coated in flour and dried breadcrumbs and cooked by grilling without the addition of oil. All separable fat removed after
cooking. Coating is consumed with the pork.
Unspecified meat including beef, chicken, pork, lamb, veal or turkey weighted according to consumption patterns observed
during Kids Eat Kids Play, coated in flour and dried breadcrumbs, cooked by frying in olive oil, then baked in the oven until
cooked. Coating is consumed. Assumes 5.5% oil.
Unspecified meat including beef, chicken, pork, lamb, veal or turkey, coated in flour and dried breadcrumbs, cooked by frying
in polyunsaturated blended oil, then baked in the oven until cooked. Coating is consumed. Assumes 5.5% oil and weight
change on cooking -5%.
Unspecified meat including beef, chicken, pork, lamb, veal or turkey weighted according to consumption patterns observed
during Kids Eat Kids Play, coated in flour and dried breadcrumbs, cooked by frying in an unspecified oil then baked in the
oven until cooked. Coating is consumed. Assumes 5.5% oil.
Unspecified meat including beef, chicken, pork, lamb, veal or turkey weighted according to consumption patterns observed
during Kids Eat Kids Play, coated in flour and dried breadcrumbs and cooked by grilling without the addition of oil. Coating is
consumed.
Flesh from either a breast or thigh portion of a chicken. Includes, lean, and with skin and fat varieties. Meat has been
marinated in a general sauce and cooked by frying in an unspecified oil.
Flesh from either a breast or thigh portion of a chicken. Includes, lean, and with skin and fat varieties. Meat has been
marinated in a general sauce and cooked by grilling or BBQing. .
Flesh from either a breast or thigh portion of a chicken. Includes, lean, and with skin and fat varieties. Meat has been
marinated in a satay sauce and cooked by method of grilling or BBQing.
Flesh from either a breast or thigh portion of a chicken. Includes, lean, and with skin and fat varieties. Meat has been
marinated in a yoghurt based sauce and cooked by grilling or BBQing.
Flesh from the wing portion of a chicken. Skin removed. Marinated in a general marinade then cooked by baking or roasting.
Assumes 15% marinade.
Flesh from the wing portion of a chicken. Skin removed. Marinated in a general marinade then cooked by grilling/BBQ.
Assumes 15% marinade.
Flesh from the wing portion of a chicken. Skin removed. Marinated in a general marinade then cooked by stewing. Assumes
15% marinade.
Flesh, skin and separable fat from the wing portion of a chicken. Marinated in a general marinade then cooked by baking or
roasting. Assumes 15% marinade.
Flesh, skin and separable fat from the wing portion of a chicken. Marinated in a general marinade then cooked by frying in
canola oil. Assumes 15% marinade and 1% oil.
Flesh, skin and separable fat from the wing portion of a chicken. Marinated in a general marinade then cooked by frying in
corn oil. Assumes 15% marinade and 1% oil.
Flesh, skin and separable fat from the wing portion of a chicken. Marinated in a general marinade then cooked by frying in
olive oil. Assumes 15% marinade and 1% oil.
Flesh, skin and separable fat from the wing portion of a chicken. Marinated in a general marinade then cooked by frying in
polyunsaturated blended oil. Assumes 15% marinade and 1% oil.
A chicken dish commonly prepared from chicken, chillies, yoghurt, cloves, cream, butter, tomato paste and almonds, as
served in Australian Indian style restaurants.
Thai chicken curry. Typical ingredients include chicken, coconut milk and green chilli paste, as served in Australian Thai-style
restaurants.
Savoury stew prepared from diced chicken, prepared Indian style simmer sauce and yoghurt.
Savoury dish prepared from chicken thigh fillets, vegetables, coconut milk and commercial green curry paste.
Savoury dish of chicken cooked with onions in a sauce prepared from curry powder, flour and stock.
Savoury dish prepared from chicken thigh fillets, commercial Indian style simmer sauce and extra chilli.
Savoury dish prepared from chicken thigh fillets, vegetables, tomatoes and commercial Indian style curry paste.
Indian style curry. Typically prepared from diced boneless chicken breasts and thighs and commercial rogan josh simmer
sauce.
Chicken commonly marinated with yogurt, lemon juice, chilli powder, ghee, cardamom, tomato paste, cumin seeds, vinegar,
turmeric powder and paprika, as served in Australian Indian style restaurants.
An Indian-style dish consisting of chicken pieces, coated with red chilli powder and coriander leaves.
Green salad including lettuce, cabbage, carrot and tomato with crumbed, flavoured chicken fillet pieces throughout. Topped
with low fat dressing. McDonalds Herb Fusion Chicken with Chilli and Lime dressing is an example of this product.
Stew or casserole prepared from diced chicken, cooked in a commercially prepared black bean sauce without added
vegetables.
Stew or casserole prepared from diced chicken, cooked in gravy. Does not contain vegetables.
Stew or casserole prepared from diced chicken, cooked in gravy with added onion, capsicum, garlic and potato.
Stew or casserole prepared from diced chicken, cooked in commercially prepared plum sauce with added onion, potato,
capsicum and garlic.
Stew or casserole prepared from diced chicken, cooked in a commercially prepared creamy simmer sauce milk with added
onion, green beans, capsicum and garlic.
Stew or casserole prepared from diced chicken, cooked in a commercially prepared creamy simmer sauce milk with added
onion and garlic.
Stew or casserole prepared from diced chicken, cooked in a tomato-based sauce with added onion, potato, capsicum and
garlic.
Lean chicken breast fillets stir fried with a small amount of oil and commercially prepared black bean sauce.
Lean chicken breast fillets stir fried with a small amount of oil and mixed vegetables (onion, carrot and capsicum). No added
sauce
Chicken and vegetables such as cabbage, broccoli, carrot or bean sprouts, as served in Australian Chinese-style restaurants.
Chicken, almonds and vegetables such as carrot or cabbage, as served in Australian Chinese-style restaurants.
Lean chicken breast fillets stir fried with a small amount of oil, with commercially prepared plum and oyster sauces.
Lean chicken breast fillets stir fried with a small amount of oil, with mixed vegetables including onion, capsicum, snow peas
and bok choy, with commercially prepared plum and oyster sauces.
Lean chicken breast fillets stir fried with a small amount of oil, served with commercial satay sauce.
Lean chicken breast fillets stir fried with onion, garlic, carrot, capsicum & broccoli, served with a soy-based sauce.
Lean chicken breast fillets stir fried with a small amount of oil and mixed vegetables (onion, carrot and capsicum), with
commercially prepared sweet & sour sauce.
Meatballs or patties containing chicken mince, egg, salt and pepper. Coated. Cooked by frying in an unspecified oil.
Meatballs or patties containing chicken mince, onion, egg, breadcrumbs, salt and pepper. Not coated. Cooked by frying in an
unspecified oil.
Meatballs or patties containing chicken mince, onion, egg, breadcrumbs, salt and pepper. Coated with bread crumbs. Cooked
by frying in an unspecified oil.
Meatballs or patties containing chicken mince, onion, egg, grated carrot and fresh herbs, salt and pepper. Coated with bread
crumbs. Cooked by frying in an unspecified oil.
Stew or casserole prepared from diced chicken, cooked in a commercially prepared creamy simmer sauce milk with added
pasta, onion, capsicum and garlic.
Chicken and vegetables such as cabbage, bean sprouts, broccoli, carrot or corn, and noodles, as served in Australian
Chinese-style restaurants.
Lean chicken breast fillets stir fried with a small amount of oil, mixed vegetables (onion, carrot and capsicum) and hokkien
noodles. No added sauce
Lean chicken breast fillets stir fried with a small amount of oil, with mixed vegetables including onion, capsicum, snow peas
and bok choy and hokkien style noodles, with commercially prepared plum and oyster sauces.
Lean chicken breast fillets stir fried with a small amount of oil, mixed vegetables (onion, carrot and capsicum) and hokkien
noodles served with commercially prepared satay sauce.
Lean chicken breast fillets stir fried with wheat based noodles, onion, garlic, carrot, capsicum & broccoli, served with a soy-
based sauce.
Lean chicken breast fillets stir fried in a sweet & sour sauce with hokkien noodles and mixed vegetables.
Chicken breast fillets, skinless, coated in flour and dried breadcrumbs, then baked in the oven until cooked. Coating is
consumed with the chicken.
Chicken breast fillets, skinless, coated in flour and dried breadcrumbs, panfried in a small amount of canola oil, then baked in
the oven until cooked. Coating is consumed with the chicken. Assumes 5.6% oil.
Chicken breast fillets, skinless, coated in flour and dried breadcrumbs, panfried in a small amount of olive oil, then baked in
the oven until cooked. Coating is consumed with the chicken. Assumes 5.6% oil.
Chicken breast fillets, skinless, coated in flour and dried breadcrumbs, panfried in a small amount of polyunsaturated blended
oil, then baked in the oven until cooked. Coating is consumed with the chicken. Assumes 5.6% oil.
Chicken breast fillets, skinless, coated in flour and dried breadcrumbs, panfried in a small amount of sunflower oil, then baked
in the oven until cooked. Coating is consumed with the chicken. Assumes 5.6% oil.
Chicken breast fillets, skinless, coated in flour and dried breadcrumbs, panfried in a small amount of unspecified butter, then
baked in the oven until cooked. Coating is consumed with the chicken. Assumes 5.6% butter.
Chicken breast fillets, skinless, coated in flour and dried breadcrumbs, panfried in a small amount of unspecified oil, then
baked in the oven until cooked. Coating is consumed with the chicken. Assumes 5.6% oil.
Chicken breast fillets, skinless, coated in flour and dried breadcrumbs, panfried in a small amount of polyunsaturated
margarine, then baked in the oven until cooked. Coating is consumed with the chicken. Assumes 5.6% margarine.
Flesh, skin and separable fat from the breast portion of a chicken, coated in flour and dried breadcrumbs, then baked in the
oven until cooked. Coating is consumed with the chicken. Assumes 1% unspecified oil.
Flesh, skin and separable fat from the breast portion of a chicken, coated in flour and dried breadcrumbs, panfried in a small
amount of canola oil, then baked in the oven until cooked. Coating is consumed with the chicken. Assumes 5.6% oil.
Flesh, skin and separable fat from the breast portion of a chicken, coated in flour and dried breadcrumbs, panfried in a small
amount of corn (maize) oil, then baked in the oven until cooked. Coating is consumed with the chicken. Assumes 5.6% oil.
Flesh, skin and separable fat from the breast portion of a chicken, coated in flour and dried breadcrumbs, panfried in a small
amount of olive oil, then baked in the oven until cooked. Coating is consumed with the chicken. Assumes 5.6% oil.
Flesh, skin and separable fat from the breast portion of a chicken, coated in flour and dried breadcrumbs, panfried in a small
amount of unspecified oil, then baked in the oven until cooked. Coating is consumed with the chicken. Assumes 5.6% oil.
Skinless chicken breast fillets, filled with butter and herbs, coated in flour and dried breadcrumbs, then baked in the oven until
cooked. Coating is consumed with the chicken.
Skinless chicken breast fillets topped with swiss cheese and leg ham then rolled. Chicken then coated in flour and dried
breadcrumbs, topped with unspecified butter and baked in the oven until cooked. Coating is consumed with the chicken.
Flesh from drumstick portion of a chicken with all skin removed, coated in flour and dried breadcrumbs, then baked in the
oven until cooked. Coating is consumed with the chicken. Assumes 1% oil.
Flesh from drumstick portion of a chicken with all skin removed, coated in flour and dried breadcrumbs, panfried in a small
amount of canola oil, then baked in the oven until cooked. Coating is consumed with the chicken. Assumes 5.6% oil.
Flesh from drumstick portion of a chicken with all skin removed, coated in flour and dried breadcrumbs, panfried in a small
amount of maize oil, then baked in the oven until cooked. Coating is consumed with the chicken. Assumes 5.6% oil.
Flesh from drumstick portion of a chicken with all skin removed, coated in flour and dried breadcrumbs, panfried in a small
amount of olive oil, then baked in the oven until cooked. Coating is consumed with the chicken. Assumes 5.6% oil.
Flesh from drumstick portion of a chicken with all skin removed, coated in flour and dried breadcrumbs, panfried in a small
amount of unspecified oil, then baked in the oven until cooked. Coating is consumed with the chicken. Assumes 5.6% oil.
Flesh, skin and separable fat from the drumstick portion of a chicken, coated in flour and dried breadcrumbs, then baked in
the oven until cooked. Coating is consumed with the chicken. Assumes 1% unspecified oil.
Flesh, skin and separable fat from the drumstick portion of a chicken, coated in flour and dried breadcrumbs, panfried in a
small amount of canola oil, then baked in the oven until cooked. Coating is consumed with the chicken. Assumes 5.6% oil.
Flesh, skin and separable fat from the drumstick portion of a chicken, coated in flour and dried breadcrumbs, panfried in a
small amount of olive oil, then baked in the oven until cooked. Coating is consumed with the chicken. Assumes 5.6% oil.
Flesh, skin and separable fat from the drumstick portion of a chicken, coated in flour and dried breadcrumbs, panfried in a
small amount of polyunsaturated blended oil, then baked in the oven until cooked. Coating is consumed with the chicken.
Assumes 5.6% oil.
Flesh, skin and separable fat from the drumstick portion of a chicken, coated in flour and dried breadcrumbs, panfried in a
small amount of sunflower oil, then baked in the oven until cooked. Coating is consumed with the chicken. Assumes 5.6% oil.
Flesh, skin and separable fat from the drumstick portion of a chicken, coated in flour and dried breadcrumbs, panfried in a
small amount of unspecified oil, then baked in the oven until cooked. Coating is consumed with the chicken. Assumes 5.6%
oil.
Flesh from thigh and drumstick portion of the chicken with all skin removed, coated in flour and dried breadcrumbs, panfried
in a small amount of polyunsaturated blended oil, then baked in the oven until cooked. Coating is consumed with the chicken.
Assumes 5.6% oil.
Flesh, skin and separable fat from the thigh and drumstick portions of a chicken, coated in flour and dried breadcrumbs, then
baked in the oven until cooked. Coating is consumed with the chicken. Assumes 1% unspecified oil.
Flesh, skin and separable fat from thigh and drumstick portion of the chicken, coated in flour and dried breadcrumbs, panfried
in a small amount of canola oil, then baked in the oven until cooked. Coating is consumed with the chicken. Assumes 5.6%
oil.
Flesh, skin and separable fat from thigh and drumstick portion of the chicken, coated in flour and dried breadcrumbs, panfried
in a small amount of unspecified oil, then baked in the oven until cooked. Coating is consumed with the chicken. Assumes
5.6%.
Processed chicken lightly coated and crumbed. Baked without oil/fat as per the label instructions.
Processed chicken lightly coated and crumbed. Cooked by frying in canola oil. Assumes 2% oil.
Chicken breast meat fried in canola oil with a seasoned tempura coating, as purchased at McDonalds.
Chicken breast meat fried in canola oil with a seasoned tempura coating with tomato dipping sauce, as purchased at
McDonalds.
Processed chicken lightly coated and crumbed. Cooked by frying in ghee. Assumes 2% oil.
Processed chicken lightly coated and crumbed. Cooked by frying in olive oil. Assumes 2% oil.
Processed chicken lightly coated and crumbed. Cooked by frying in polyunsaturated blended oil. Assumes 2% oil.
Processed chicken lightly coated and crumbed. Cooked by frying in polyunsaturated table spread. Assumes 2% oil.
Processed chicken lightly coated and crumbed. Cooked by frying in sunflower oil. Assumes 2% oil.
Processed chicken lightly coated and crumbed. Cooked by frying in an unspecified oil. Assumes 2% oil.
Processed chicken lightly coated and crumbed cooked by baking or frying in various oils weighted according to consumption
patterns observed during Kids Eat Kids Play.
Low fat processed chicken lightly coated and crumbed. Baked without oil/fat as per the label instructions.
Chicken breast meat fried in canola oil with a seasoned tempura coating, as purchased in fast food restaurants such as KFC.
Minced chicken flesh mixed with other ingredients, formed into a burger or patty shape, coated in crumbs, par-fried, frozen
then baked in the home before consumption.
Flesh from thigh portion of a chicken with both skin and bone removed, coated in flour and dried breadcrumbs, then baked in
the oven until cooked. Coating is consumed with the chicken. Assumes 1% unspecified oil.
Flesh from thigh portion of a chicken with all skin removed, coated in flour and dried breadcrumbs, panfried in a small amount
of canola oil, then baked in the oven until cooked. Coating is consumed with the chicken. Assumes 5.6% oil.
Flesh from thigh portion of a chicken with all skin removed, coated in flour and dried breadcrumbs, panfried in a small amount
of olive oil, then baked in the oven until cooked. Coating is consumed with the chicken. Assumes 5.6% oil.
Flesh from thigh portion of a chicken with all skin removed, coated in flour and dried breadcrumbs, panfried in a small amount
of polyunsaturated blended oil, then baked in the oven until cooked. Coating is consumed with the chicken. Assumes 5.6%
oil.
Flesh from thigh portion of a chicken with all skin removed, coated in flour and dried breadcrumbs, panfried in a small amount
of unspecified oil, then baked in the oven until cooked. Coating is consumed with the chicken. Assumes 5.6% oil.
Flesh from thigh portion of a chicken with all skin removed, coated in flour and dried breadcrumbs, panfried in a small amount
of unspecified oil, then baked in the oven until cooked. Coating is consumed with the chicken. Assumes 2.8%.
Flesh, skin and separable fat from thigh portion of a chicken, coated in flour and dried breadcrumbs, then baked in the oven
until cooked. Coating is consumed with the chicken. Assumes 1% unspecified oil.
Flesh, skin and separable fat from the thigh portion of a chicken, coated in flour and dried breadcrumbs, panfried in a small
amount of olive oil, then baked in the oven until cooked. Coating is consumed with the chicken. Assumes 5.6% oil.
Chicken wing with skin removed, coated in flour and dried breadcrumbs, baked without oil. Coating is consumed with the
chicken. Assumes 1% oil.
Flesh, skin and separable fat from the wing portion of a chicken, coated in flour and dried breadcrumbs, panfried in a small
amount of unspecified oil, then baked in the oven until cooked. Coating is consumed with the chicken. Assumes 5.6% oil.
Flesh, skin and separable fat from the wing portion of a chicken, coated in flour and dried breadcrumbs, then baked in the
oven until cooked. Coating is consumed with the chicken. Assumes 1% unspecified oil.
Flesh, skin and separable fat from the wing portion of a chicken, coated in flour and dried breadcrumbs, panfried in a small
amount of canola oil, then baked in the oven until cooked. Coating is consumed with the chicken. Assumes 5.6% oil.
Flesh, skin and separable fat from the wing portion of a chicken, coated in flour and dried breadcrumbs, panfried in a small
amount of polyunsaturated blended oil, then baked in the oven until cooked. Coating is consumed with the chicken. Assumes
5.6% oil.
Flesh, skin and separable fat from the wing portion of a chicken, coated in flour and dried breadcrumbs, panfried in a small
amount of butter. Chicken then baked in the oven until cooked. Coating is consumed with the chicken. Assumes 5.6% butter.
Flesh, skin and separable fat from the wing portion of a chicken, coated in flour and dried breadcrumbs, panfried in a small
amount of unspecified oil, then baked in the oven until cooked. Coating is consumed with the chicken. Assumes 5.6% oil.
Lean chicken breast coated with chicken liver pate, mushrooms and puff pastry. Baked until pastry is golden brown.
Chicken pieces purchased from Kentucky Fried Chicken. Pieces included centre breast, rib, wing, thigh, drumstick cuts,
coated in KFC proprietary mix/original recipe mix and deep fried.
Turkey breast fillets, skinless, coated in flour and dried breadcrumbs, panfried in a small amount of unspecified oil, then
baked in the oven until cooked. Coating is consumed with the chicken. Assumes 5.6% oil.
Pieces of battered chicken, with a lemon or honey sauce, as served in Australian Chinese-style restaurants.
Pieces of battered duck with pineapple, carrot, onion and capsicum, in a sweet and sour sauce, as served in Australian
Chinese-style restaurants.
Purchased chicken patties intended for preparation of hamburgers or rissoles, containing minced chicken, rice flour, spices
and salt. Cooked by grilling or frying without oil or fat.
Meatballs or patties containing chicken mince, onion, egg, salt and pepper. Not coated. Cooked by frying in an unspecified
oil.
Main meal dish prepared from chicken breast fillets, topped with fried eggplant, tomato sauce and mozzarella cheese, then
baked.
Cows milk supplied with a higher than normal fat content compared to standard milk. Often described as being extra creamy.
The mammary secretion of milking animals, obtained from one or more milking for consumption as liquid milk or for further
processing, excluding colostrum, prepared for consumption by pasteurisation and homogenisation. Milk contains a minimum
of 3.2 g milk fat/100 g. Includes milk preserved by ultra heat treatment.
Australian produced regular fat cows milk including with and without added vitamins and minerals weighted according to
consumption patterns observed during Kids Eat Kids Play.
Cows milk prepared by mixing full fat milk powder with water according to label directions.
Australian produced regular cows milk supplied with a higher than normal protein content compared to standard milk. Often
used for foaming milk for coffees.
Australian produced regular fat cows milk to which additional iron, zinc and vitamin D are added. Formulated specifically for
young children over two years of age.
Australian produced reduced fat cows milk. Supplied with fat content of approximately 1% and protein content approximately
4%.
Australian produced reduced fat cows milk to which additional milk solids are added to increase calcium content.
Australian produced reduced fat cows milk. Includes milk with a fat content between 1-2% with and without added milk solids,
fibre, vitamins, minerals and phytosterols weighted according to consumption patterns observed during Kids Eat Kids Play.
Australian produced reduced fat cows milk formulated specifically for children over the age of 2 years, with added milk solids
to boost calcium content, and added vitamins A and D.
Australian produced reduced fat cows milk supplied with a fat content of approximately 1.5%, with added milk solids to boost
calcium content, and added folic acid and vitamin D.
Australian produced reduced fat cows milk. Supplied with fat content <2% and protein content ~4%.
Australian produced reduced fat cows milk. Supplied with a fat content of approximately 1.5%, with added sources of omega-
3 fatty acids.
Australian produced reduced fat cows milk. Supplied with a fat content of approximately 1.5%, with added sources of omega-
3 fatty acids, vitamin B6 and folic acid.
Australian produced reduced fat cows milk drink (formulated supplementary food) supplied with fat content approximately
1.5%, with added calcium, magnesium, zinc and vitamin D.
Australian produced reduced fat cows milk. Supplied with fat content of approximately 1% and protein content approximately
4%, with added fibre.
Australian produced reduced fat cows milk. Supplied with fat content of approximately 1% and protein content approximately
4%, with added vitamin C, vitamin D and iron.
Australian produced cows skim milk. Prepared by the centrifugal separation of whole pasteurised milk. Supplied with a
maximum fat content of 0.15%.
Australian produced cows skim milk to which extra milk solids are added to increase calcium and protein content.
Australian produced cows skim milk. Includes milk with and without added milk solids, vitamins and minerals weighted
according to consumption patterns observed during Kids Eat Kids Play.
Cows milk prepared by mixing skim milk powder with water according to label directions.
Australian produced reduced fat cows milk. Supplied with a fat content of approximately 1.5%, of which 0.3 g/100 g is added
phytosterols.
Australian produced evaporated milk. Prepared by evaporating ~60% of the water content of whole cows milk prior to
sterilisation. Canned.
Australian produced evaporated skim milk. Prepared by evaporating ~60% of the water content of skim cows milk prior to
sterilisation. Supplied with a fat content <0.5%. Canned.
Milk product prepared by adding sugar to whole cows milk prior to evaporation of approximately 50% of the water content.
Both canned and tube varieties included.
Australian produced sweetened condensed skim milk. Prepared by adding sugar to skim cows milk prior to evaporation of
~50% of the water content. Canned.
Cows milk powder. Prepared by removing water from full cream milk by spray-drying. May also contain lecithin.
The mammary secretion of goats obtained from one or more milking for consumption as liquid milk, excluding colostrum.
Pasteurised (regular or ultra-high temperature) and homogenised.
The mammary secretion of milking sheep, obtained from one or more milking for consumption as liquid milk or for further
processing, excluding colostrum, prepared for consumption by pasteurisation and homogenisation. Milk is not fat reduced.
Australian produced cows milk without added vitamins and minerals, or omega 3 fatty acids. Includes unflavoured regular fat,
reduced fat and skim milks weighted according to consumption patterns observed during Kids Eat Kids Play.
Australian produced cows milk, including unflavoured regular fat, reduced fat, skim milk, with or without added vitamins and
minerals, omega 3 fatty acids, fibre and phytosterols weighted according to consumption patterns observed during Kids Eat
Kids Play.
Australian produced cows milk, including unflavoured and flavoured regular fat, reduced fat, skim milk, with or without added
vitamins and minerals, omega 3 fatty acids, fibre and phytosterols weighted according to consumption patterns observed
during Kids Eat Kids Play.
All varieties of unflavoured fluid dairy milk or dairy milk substitutes including cows milk, sheeps milk, goats milk, soy
beverage, rice milk and cereal beverages weighted according to consumption patterns observed during Kids Eat Kids Play.
Australian produced unflavoured (natural) yoghurt. Prepared by pasteurising and homogenising milk of various fat levels
before culturing, resulting in a thickened, tangy yoghurt. Contains added milk powder. Does not contain fruit or flavouring.
Regular fat goats milk yoghurt.
Australian produced unflavoured (natural) yoghurt. Prepared by pasteurising and homogenising skim milk before culturing,
resulting in a thickened, tangy yoghurt. Contains added milk powder. Does not contain fruit or flavouring.
Australian produced unflavoured (natural) low fat yoghurt. Prepared by culturing skim or low fat cows milk, resulting in a
thickened, tangy yoghurt. Does not contain fruit or flavouring.
Australian produced yoghurt with added apricot, peach, mango, or passionfruit pieces or flavouring and added sugar.
Prepared by culturing full fat cows milk, resulting in a thickened, tangy yoghurt.
Australian produced yoghurt with added apricot/peach juice and sugar. Prepared by culturing regular fat cows milk, resulting
in a thickened, tangy yoghurt.
Australian produced yoghurt with added apricot/peach juice or pulp with added honey. Prepared by culturing regular fat cows
milk, resulting in a thickened, tangy yoghurt.
Australian produced yoghurt with added banana pieces or flavour. Prepared by culturing regular fat cows milk, resulting in a
thickened, tangy yoghurt.
Australian produced yoghurt with added banana pulp and sugar. Prepared by culturing regular fat cows milk, resulting in a
thickened, tangy yoghurt.
Australian produced yoghurt with berry (e.g. strawberry, blueberry, raspberry) pieces or flavouring and added sugar.
Prepared by culturing full fat cows milk, resulting in a thickened, tangy yoghurt.
Australian produced yoghurt with added berry juice and sugar. Prepared by culturing regular fat cows milk, resulting in a
thickened, tangy yoghurt.
Australian produced yoghurt with added tropical fruits such as banana, mango, passionfruit etc prepared by culturing regular
fat cows milk (~3%), resulting in a thickened, tangy yoghurt.
Australian produced yoghurt with added tropical pulp or juice and sugar. Prepared by culturing regular fat cows milk, resulting
in a thickened, tangy yoghurt.
Australian produced yoghurt sweetened and flavoured with vanilla. Made with regular fat content milk.
Australian produced yoghurt prepared by culturing regular fat cows milk (~3%), resulting in a thickened, tangy yoghurt.
Includes vanilla, banana, apricot, mango, passionfruit, peach, berry and tropical flavoured varieties weighted according to
consumption patterns during Kids Eat Kids Play.
Australian produced yoghurt with added pulp or juice and sugar. Prepared by culturing regular fat cows milk, resulting in a
thickened, tangy yoghurt. Includes banana, apricot, mango, passionfruit, peach, berry and tropical flavoured varieties
weighted according to consumption patterns during Kids Eat Kids Play.
Layered breakfast containing regular fat vanilla flavoured yoghurt (~3% fat), strawberries in syrup, fresh blueberries and
honey-toasted rolled oats, as served in fast food restaurants.
Layered breakfast containing regular fat vanilla flavoured yoghurt (~3% fat), strawberries in syrup, fresh blueberries and
honey-toasted rolled oats, as served in fast food restaurants. McDonalds Berrynice Yoghurt Crunch is an example of this
style of product.
Australian produced yoghurt with added apricot, peach, mango, or passionfruit pieces or flavouring and added sugar.
Prepared by culturing reduced fat (~2%) cows milk, resulting in a thickened, tangy yoghurt.
Australian produced yoghurt with banana pieces or flavouring. Prepared by culturing reduced fat cows milk (~2%), resulting in
a thickened, tangy yoghurt.
Australian produced yoghurt with berry (e.g. strawberry, blueberry, raspberry) pieces or flavouring and added sugar.
Prepared by culturing reduced fat cows milk (~2%), resulting in a thickened, tangy yoghurt.
Australian produced yoghurt with added berry juice and sugar. Prepared by culturing reduced fat cows milk (~2%), resulting
in a thickened, tangy yoghurt.
Australian produced yoghurt with added tropical fruit or flavour such as banana, mango, passionfruit etc prepared by culturing
reduced fat cows milk (~2%), resulting in a thickened, tangy yoghurt.
Australian produced yoghurt with added tropical fruit juice/pulp and sugar. Prepared by culturing reduced fat cows milk (~2%),
resulting in a thickened, tangy yoghurt.
Australian produced yoghurt that is sweetened and flavoured with vanilla. Made with reduced fat content milk (~2% fat).
Australian produced yoghurt prepared by culturing reduced fat cows milk (~2%), resulting in a thickened, tangy yoghurt.
Includes vanilla, banana, apricot, mango, passionfruit, peach, berry and tropical flavours weighted according to consumption
patterns observed during Kids Eat Kids Play.
Australian produced yoghurt with added fruit juice/pulp and sugar. Prepared by culturing reduced fat cows milk (~2%),
resulting in a thickened, tangy yoghurt. Includes berry, and tropical flavours weighted according to consumption patterns
observed during Kids Eat Kids Play.
Australian produced yoghurt with added fruit, sugar and 10 vitamins including vitamin A, C, D, E, B1, B2, B3, B6, B12 and
folate. Prepared by culturing reduced fat cows milk, resulting in a thickened, tangy yoghurt.
Australian produced yoghurt with added apricot, peach, mango, or passionfruit pieces or flavouring and added sugar.
Prepared by culturing reduced fat (~1% fat) cows milk, resulting in a thickened, tangy yoghurt.
Australian produced yoghurt with banana pieces or flavouring. Prepared by culturing reduced fat cows milk (~1%), resulting in
a thickened, tangy yoghurt.
Australian produced yoghurt with berry (e.g. strawberry, blueberry, raspberry) pieces or flavouring and added sugar.
Prepared by culturing reduced fat cows milk (~1%), resulting in a thickened, tangy yoghurt.
Australian produced yoghurt that is sweetened and flavoured with flavours other than vanilla, peach, apricot, mango,
passionfruit, banana or berries. Flavours may include products described as honey, cheesecake, meringue or apple pie
flavoured. Made with reduced fat (~1%) content milk.
Australian produced yoghurt with added tropical fruit or flavour such as banana, mango, passionfruit etc prepared by culturing
reduced fat cows milk (~1%), resulting in a thickened, tangy yoghurt.
Australian produced yoghurt that is sweetened and flavoured with vanilla. Made with reduced fat (~1%) content milk.
Australian produced yoghurt prepared by culturing reduced fat cows milk (~1%), resulting in a thickened, tangy yoghurt.
Includes vanilla, banana, apricot, mango, passionfruit, peach, berry, tropical and other varieties weighted according to
consumption patterns observed during Kids Eat Kids Play.
Australian produced low fat yoghurt with apricot, mango, peach or passionfruit pieces or flavoured and added sugar.
Prepared by culturing skim or low fat cows milk, resulting in a thickened, tangy yoghurt.
Australian produced low fat yoghurt that is sweetened and flavoured with added banana pieces or flavour. Made with low fat
milk (less than 1% fat).
Australian produced low fat yoghurt with berry (e.g. strawberry, raspberry, blueberry) pieces or flavour and added sugar.
Prepared by culturing skim or low fat cows milk, resulting in a thickened, tangy yoghurt.
Australian produced low fat yoghurt with added tropical fruit or flavour. Prepared by culturing skim or low fat cows milk,
resulting in a thickened, tangy yoghurt.
Australian produced low fat yoghurt that is sweetened and flavoured with vanilla. Made with low fat milk (less than 1% fat).
Australian produced low fat yoghurt hat is sweetened and flavoured. Made with skim milk. Includes banana, vanilla, peach,
mango, passionfruit, apricot, berry and tropical varieties weighted according to consumption patterns observed during Kids
Eat Kids Play.
Yoghurt containing added fruit and formulated to content a fat content less than 0.5%. Sweetened with intense sweeteners
such as acesulphame K, sucralose and aspartame instead of added sucrose.
Cow milk yoghurt that is intense sweetened and flavoured with vanilla. Made with low fat/skim milk (less than 1% fat).
Cow milk yoghurt that is intense sweetened. Made with low fat/skim milk (less than 1% fat). Includes vanilla and fruit flavours
weighted according to consumption patterns observed during Kids Eat Kids Play.
Australian produced reduced fat milk which has been fermented by the deliberate addition of bacterial cultures. Product
remains a liquid and does not have flavours or other foods added to it.
Australian produced Greek style yoghurt. Prepared by pasteurising and homogenising skim milk and cream before culturing,
resulting in a thickened, tangy yoghurt. Contains added milk powder. Does not contain fruit or flavouring.
Australian produced Greek style yoghurt. Prepared by pasteurising and homogenising skim milk and cream before culturing,
resulting in a thickened, tangy yoghurt. Contains added milk powder. Does not contain fruit or flavouring.
Cows milk yoghurt that is sweetened and flavoured. Made with regular fat content milk, milk solids and cream.
Australian produced extra creamy yoghurt with added apricot, peach, mango, or passionfruit pieces or flavouring and added
sugar. Prepared by culturing full fat cows milk, resulting in a thickened, tangy yoghurt.
Australian produced extra creamy yoghurt with added banana pieces or flavouring and added sugar. Prepared by culturing
full fat cows milk, resulting in a thickened, tangy yoghurt.
Australian produced extra creamy yoghurt with added berry (e.g. strawberry, blueberry, raspberry) pieces or flavouring and
added sugar. Prepared by culturing full fat cows milk, resulting in a thickened, tangy yoghurt.
Extra creamy cows milk yoghurt that is sweetened and flavoured with vanilla. Made with regular fat content milk.
Australian produced extra creamy yoghurt with added apricot, peach, mango, or passionfruit pieces or flavouring and added
sugar. Added vitamin D. Prepared by culturing full fat cows milk, resulting in a thickened, tangy yoghurt.
Australian produced extra creamy yoghurt, banana pieces or flavour and added sugar. Added vitamin D. Prepared by
culturing full fat cows milk, resulting in a thickened, tangy yoghurt.
Australian produced extra creamy yoghurt with added berry (e.g. strawberry, blueberry, raspberry) pieces or flavouring and
added sugar. Added vitamin D. Prepared by culturing full fat cows milk, resulting in a thickened, tangy yoghurt.
Australian produced extra creamy cows milk yoghurt that is sweetened and flavoured with vanilla. Added vitamin D. Prepared
by culturing full fat cows milk, resulting in a thickened, tangy yoghurt.
Australian produced extra creamy yoghurt, unspecified flavour and added sugar. Added vitamin D. Prepared by culturing full
fat cows milk, resulting in a thickened, tangy yoghurt. Includes apricot, mango, peach, passionfruit, berry, banana and vanilla
flavours weighted according to consumption patterns observed during Kids Eat Kids Play.
Cows milk yoghurt that is sweetened and flavoured. Made with regular fat content milk, milk solids and cream. With added
peach, apricot, mango or passionfruit.
Cows milk yoghurt that is sweetened and flavoured. Made with regular fat content milk, milk solids and cream. With added
mixed berries.
Australian produced unflavoured (natural) yoghurt. Prepared by pasteurising and homogenising milk of various fat levels
before culturing, resulting in a thickened, tangy yoghurt. Contains added milk powder. Includes regular fat, reduced fat and
low fat varieties weighted according to consumption patterns observed during Kids Eat Kids Play. Does not contain fruit or
flavouring.
Australian produced Greek style yoghurt. Prepared by pasteurising and homogenising skim milk and cream before culturing,
resulting in a thickened, tangy yoghurt. Contains added milk powder. Does not contain fruit or flavouring. Weighted according
to consumption pattern observed during Kids Eat Kids Play.
Cows milk yoghurt including all varieties of mango, passionfruit, peach and apricot yoghurt including regular fat, reduced fat,
skim, sugar sweetened, intense sweetened and fortified varieties weighted according to consumption patterns observed
during Kids Eat Kids Play.
Cows milk banana flavoured yoghurt including regular fat, reduced fat, skim, sugar sweetened, intense sweetened and
fortified varieties weighted according to consumption patterns observed during Kids Eat Kids Play.
Cows milk berry flavoured yoghurt including regular fat, reduced fat, skim, sugar sweetened, intense sweetened and fortified
varieties weighted according to consumption patterns observed during Kids Eat Kids Play.
Cows milk yoghurt including all varieties of tropical or fruit salad yoghurt including regular fat, reduced fat, skim, sugar
sweetened, intense sweetened and fortified varieties weighted according to consumption patterns observed during Kids Eat
Kids Play.
Cows milk vanilla flavoured yoghurt including regular fat, reduced fat, skim, sugar sweetened, intense sweetened and fortified
varieties weighted according to consumption patterns observed during Kids Eat Kids Play.
Cows milk yoghurt that contains added flavour. Includes all flavours of yoghurt including regular fat, reduced fat, skim, sugar
sweetened, intense sweetened, with and without added vitamins and minerals weighted according to consumption patterns
observed during Kids Eat Kids Play.
Australian produced cows milk cream. Supplied with a fat content of 35%.
Australian produced thickened cream. Major ingredients include cream, gelatine and vegetable gum. Produced by separating
milk into a highly concentrated milk fat stream (cream) & a non-milk fat stream (skim milk) and adding thickener to increase
the viscosity. Supplied with a fat content of 35%.
Ultra high temperature (UHT) treated Australian cream. Major ingredients include cream and vegetable gum. Produced by
heating cream and thickening agents to 133-140 C for a minimum of 1 second prior to packaging, resulting in its extended
shelf life and increased viscosity. Supplied with a fat content of 35%.
Australian produced dairy cream with a higher fat content (approximately 49%) than regular cream and sold labelled either as
double cream or rich cream.
Commercially produced whipped cream. Prepared by mixing cream with a propellant (usually nitrous oxide) and various
stabilisers, emulsifiers and sugar, and packing under pressure. Whipped cream is not fat reduced and contains ~28 fat g/100
g.
Australian produced thickened dairy cream, mixed with sugar and whipped until increased in volume and semi-solid.
Commercially produced Australian sour cream. Prepared by culturing cream or milk with lactic acid bacteria resulting in the
sour flavour. Sour cream is not fat reduced.
Soft product with a creamy appearance and texture that is commonly used in baked goods in place of whipped dairy cream,
but which is not dairy-based.
Australian produced dairy cream that has been formulated to have a reduced fat content compared to regular dairy cream.
Contains gelatine and vegetable gum to thicken the product.
Commercially produced whipped cream. Prepared by mixing cream with a propellant (usually nitrous oxide) and various
stabilisers, emulsifiers and sugar, and packing under pressure. Whipped cream is reduced fat/lite.
Commercially produced Australian sour cream. Prepared by culturing a combination of cows milk cream and milk with lactic
acid bacteria resulting in the sour flavour and decreased fat content compared to regular sour cream. Contains >18% milk fat.
Commercially produced Australian sour cream. Prepared by culturing a combination of cows milk cream, milk and skim milk
with lactic acid bacteria resulting in the sour flavour and decreased fat content compared to regular and light sour cream
varieties. Contains >12% milk fat.
Commercially produced Australian sour cream-based dip. Flavours and ingredients are unspecified.
Australian produced dairy cream. Includes regular full fat fresh and UHT, and light varieties weighted according to
consumption patterns observed during Kids Eat Kids Play.
Commercially produced Australian sour cream. Prepared by culturing cream or milk with lactic acid bacteria resulting in the
sour flavour. Includes full fat, reduced fat and extra light varieties weighted according to consumption patterns observed
during Kids Eat Kids Play.
Cheese product that is a blend of cheddar, mozzarella and parmesan cheeses, pre-grated, intended for placing on top of
pizzas before baking.
Australian and imported cheese. Prepared by the addition of culture, rennet and mould spores to cows milk.
Australian and imported cheddar cheese. Prepared by curdling cows milk with rennet, followed by curing. Includes unsliced
mild, tasty and vintage varieties.
Australian manufactured cheese described as Colby.
Australian and imported cheese. Made by curdling cows milk with rennet, followed by curing. Coated in oil or a red or yellow
wax film.
Edam cheese that has been smoked.
Australian and imported cheese. Made by curdling sheep, cow or goat milk with rennet. Feta is then sliced, salted and stored
in either whey or brine.
Cheese made from pasteurised goats milk, salt, mineral salts, cultures and enzymes.
Australian and imported cheese. Prepared by curdling cows milk with rennet, followed by curing.
Salty semi-soft cheese that maintains its texture when cooked.
Cheese described as being Havarti style.
Cheese made from cows milk and having a rubbery texture. Typically added to pizza and other Italian-style dishes.
Parmesan-style cheese. Prepared by removing the majority of cream from cows milk before heating, curdling and brining.
Cheese is finely grated prior to sale and some additional moisture may be removed, so that the cheese does not generally
require refrigerator storage.
Parmesan-style cheese. Prepared by removing the majority of cream from cows milk before heating, curdling and brining.
Cheese is shaved or coarsely grated prior to sale so that it is moister than finely grated parmesan cheese and requires
refrigerator storage.
Hard, grating style cheese described as Pecorino style.
Cheese described as being Provolone style.
Australian produced ricotta cheese. Prepared by collecting the whey from the coagulation of cows milk and further separation
and draining.
Hard, grating style cheese described on the label as being Romano.
Australian and imported cheese. Made by curdling cows milk with rennet and containing characteristic holes. Often sold with
wax rind.
Australian or imported cheese. Includes the ten most popular cheeses reported during the during Kids Eat, Kids Play.
Cheddar cheese was the most popular cheese consumed.
Cheddar cheese prepared by curdling cows milk with rennet, followed by curing. Supplied with a fat content of approximately
25%.
Cheddar cheese prepared by curdling cows milk with rennet, followed by curing. Supplied with a fat content of approximately
15%.
Soft cheese made by curdling cows milk with rennet and formulated to have a lower fat content than regular feta cheese.
Feta is then sliced, salted and stored in either whey or brine.
Australian produced ricotta cheese. Prepared by collecting the whey from the coagulation of cows milk and further separation
and draining. Contains less fat then regular ricotta cheese.
Australian produced creamed cottage cheese. Prepared by curdling, salting, draining and washing cows milk to produce an
unripened, white curd cheese.
Soft, white cheese prepared by blending, culturing and salting cows milk, cream and vegetable gum.
Soft, white cheese prepared by blending, culturing and salting cows milk, cream and vegetable gum. Other ingredients
include salt, preservative, starter culture and milk solids. Contains less fat then regular cream cheese.
Soft, white cheese prepared by blending, culturing and salting cows milk, cream and vegetable gum. Other ingredients
include salt, preservative, starter culture and milk solids. Contains less fat then regular cream cheese.
Soft, white cheese prepared by blending, culturing and salting cows milk, cream and vegetable gum. Also contains added
vitamin D and calcium. Contains less fat then regular cream cheese.
Australian produced cream based cheese spread. Major ingredients include cream and cheese with added salt and sugar.
Australian cream cheese-based dips. Ingredients include cream, cream cheese, non-fat milk solids, salt, vegetable gum and
food acid. Varieties are Gherkin, Herb and Garlic and Onion and Bacon flavour.
Australian produced processed cheddar cheese. Major ingredients include cheese and salt. Prepared by grinding, mixing,
melting and emulsifying one or more varieties of cheese to form a homogeneous mass. Supplied as slices or blocks.
Australian produced processed cheddar cheese. Major ingredients include cheese and salt. Prepared by grinding, mixing,
melting and emulsifying one or more varieties of cheese to form a homogeneous mass. Reduced in sodium compared to
regular processed cheddar cheese.
Australian produced processed cheddar cheese. Major ingredients include cheese and salt. Prepared by grinding, mixing,
melting and emulsifying one or more varieties of cheese to form a homogeneous mass. Supplied as slices or blocks. Includes
regular fat, reduced fat, reduced salt and with and without added vitamins or minerals weighted according to consumption
pattern observed during Kids Eat Kids Play.
Australian produced processed cheese. Major ingredients include cheese and salt. Prepared by grinding, mixing, melting and
emulsifying one or more varieties of cheese to form a homogeneous mass. Supplied in small round packets with red
wrapping.
Australian produced processed cheese. Major ingredients include cheese and salt. Prepared by grinding, mixing, melting and
emulsifying one or more varieties of cheese to form a homogeneous mass. Supplied as Cheesy Pop Dairy Bites.
Australian produced processed cheese. Major ingredients include cheese and salt. Prepared by grinding, mixing, melting and
emulsifying one or more varieties of cheese to form a homogeneous mass. Supplied as fridge stick
Australian produced cheddar based cheese spread. Major ingredients include cheese and cream with added salt, food acid
and natural colour.
Australian produced cheese spread including cream cheese based spread and cheddar cheese spread weighed according to
consumption patterns observed during Kids Eat Kids Play.
Australian produced processed cheddar cheese formulated to contain less than 10% fat. Major ingredients include cheese
and salt. Prepared by grinding, mixing, melting and emulsifying one or more varieties of cheese to form a homogeneous
mass. Supplied as slices or blocks.
Australian produced processed cheddar cheese. Major ingredients include cheese and salt, with added vitamin D. Prepared
by grinding, mixing, melting and emulsifying one or more varieties of cheese to form a homogeneous mass. Supplied as
slices or blocks.
Australian produced processed cheddar cheese formulated to contain less than 10% fat. Major ingredients include cheese
and salt, with added vitamin D. Prepared by grinding, mixing, melting and emulsifying one or more varieties of cheese to form
a homogeneous mass. Supplied as slices or blocks.
Australian and imported soft cheese covered with white mould and labelled as being brie style. Prepared by pasteurising,
culturing and coagulating cows milk prior to salting and curing.
Australian and imported soft cheese covered with white mould and labelled as being camembert style. Prepared by
pasteurising, culturing and coagulating cows milk prior to salting and curing.
Australian produced chocolate flavoured ice cream. Major ingredients include milk, sugar, gums, cocoa or chocolate and
emulsifiers. Prepared by freezing rapidly with agitation to aerate the ice cream and give a light texture. Includes standard,
premium and natural varieties with fat content ~11%. Some analysed samples contain egg yolk.
Australian produced regular fat chocolate flavoured ice cream with chocolate-flavoured syrup swirls, nuts (peanuts) and toffee
pieces.
Australian produced regular fat chocolate flavoured ice cream, mixed with 6% caramel or toffee non-fruit based confectionery.
Australian produced coffee flavoured ice cream. Major ingredients include milk, sugar, gums, coffee and emulsifiers.
Prepared by freezing rapidly with agitation to aerate the ice cream and give a light texture. Includes standard, premium and
natural varieties with fat content ~11%. Some analysed samples contain egg yolk.
Australian produced regular fat ice cream that contains equal quantities of vanilla, strawberry and chocolate flavoured ice
cream.
Australian produced ice cream. Includes vanilla and strawberry flavours. Major ingredients include milk, sugar, gums and
emulsifiers. Prepared by freezing rapidly with agitation to aerate the ice cream and give a light texture. Includes standard,
premium and natural varieties with fat content ~11%. Some analysed samples contain egg yolk.
Australian produced regular fat vanilla, or other non-chocolate flavoured ice cream, mixed with 10% strawberry.
Australian produced regular fat vanilla, or other non-chocolate flavoured ice cream, mixed with 6% caramel or toffee
confectionery.
Australian produced regular fat vanilla ice cream that is mixed with 10% compounded chocolate.
Australian produced regular fat vanilla ice cream with sugar coated chocolate pieces spread throughout the ice cream.
Australian produced regular vanilla, or other non-chocolate flavoured ice cream, mixed with 7% chocolate flavoured, cream
filled sweet biscuit.
Vanilla ice cream with chocolate flavoured topping. Not soft serve ice cream.
Vanilla ice cream with non-chocolate flavoured topping (such as caramel or strawberry). Not soft serve ice cream.
Vanilla ice cream with non-chocolate flavoured topping (such as caramel or strawberry) and added mixed nuts. Not soft serve
ice cream.
Australian produced chocolate flavoured ice cream formulated to contain less fat than regular vanilla ice cream. Major
ingredients may include milk, skim milk concentrate, cocoa, glucose syrup, maltodextrin, gums and emulsifiers.
Australian produced reduced fat ice cream that contains equal quantities of vanilla, strawberry and chocolate flavoured ice
cream.
Australian produced reduced fat ice cream that contains equal quantities of vanilla, strawberry and chocolate flavoured ice
cream with added swirls of non-fruit based syrup (e.g. caramel, toffee).
Australian produced vanilla ice cream formulated to contain less fat than regular vanilla ice cream. Major ingredients may
include milk, skim milk concentrate, glucose syrup, maltodextrin, gums and emulsifiers.
Australian produced reduced fat vanilla, or other non-chocolate flavoured ice cream, mixed with 10% strawberry.
Australian produced reduced fat vanilla, or other non-chocolate flavoured ice cream, mixed with 6% caramel or toffee
confectionery.
Australian produced reduced fat vanilla ice cream that is mixed with 10% compounded chocolate.
Australian produced reduced fat vanilla, or other non-chocolate flavoured ice cream, mixed with 7% chocolate flavoured,
cream filled sweet biscuit.
Vanilla flavoured ice cream formulated to contain less fat and carbohydrate than regular vanilla ice cream. Major ingredients
may include milk, skim milk concentrate, glucose syrup, maltodextrin, gums and emulsifiers.
Vanilla flavoured soft serve ice cream formulated to contain less fat than regular vanilla ice cream. Major ingredients may
include milk, skim milk concentrate, glucose syrup, maltodextrin, gums and emulsifiers.
Vanilla flavoured soft serve ice cream formulated to contain less fat than regular vanilla ice cream (~3%). Served in a cup
with added pieces of chocolate coated honeycomb mixed throughout. As purchased in fast food/chain restaurants (e.g.
McDonalds).
Vanilla flavoured soft serve ice cream formulated to contain less fat than regular vanilla ice cream (~3%). Served in a cup
with added pieces of chocolate-flavoured cream biscuit mixed throughout. As purchased in fast food/chain restaurants (e.g.
McDonalds).
Vanilla flavoured soft serve ice cream formulated to contain less fat than regular vanilla ice cream (~3%). Served in a cup
with added pieces of sugar coated chocolate pieces mixed throughout. As purchased in fast food/chain restaurants (e.g.
McDonalds).
Vanilla flavoured soft serve ice cream formulated to contain less fat than regular vanilla ice cream (~3%). Served in a cup
with added pieces of confectionery (such as chocolate coated honeycomb, sugar coated chocolate or cream biscuit pieces)
mixed throughout. As purchased in fast food/chain restaurants (e.g. McDonalds).
Vanilla soft serve ice cream (~3% fat) with chocolate flavoured topping, as prepared commercially and sold in fast food/chain
style restaurants (e.g. McDonalds, Hungry Jacks, Burger King).
Vanilla soft serve ice cream (~3% fat) with non-chocolate flavoured topping (such as caramel or strawberry) as prepared
commercially and sold in fast food/chain style restaurants (e.g. McDonalds, Hungry Jacks, Burger King).
Australian produced regular fat ice cream combined with frozen fruit ice. Includes mango, tropical flavours and tropical with
nuts flavours.
Scoop of regular fat vanilla ice cream served in a wafer cone.
Frozen ice confection consisting of vanilla ice cream in a waffle cone with chocolate coating inside the cone and on top of the
ice cream. Cornetto and Drumstick are examples of this style of product.
Frozen ice confection consisting of vanilla ice cream in a waffle cone with chocolate coating inside the cone and on top of the
ice cream and sugar coated chocolate pieces spread throughout the ice cream. Cornetto and Drumstick with added
confectionary pieces (e.g. Smarties) are examples of this style of product.
Frozen ice confection consisting of reduced fat vanilla ice cream in a waffle cone with chocolate coating inside the cone and
on top of the ice cream. Light/reduced fat Cornetto and Drumstick are examples of this style of product.
Vanilla flavoured soft serve ice cream formulated to contain less fat than regular vanilla ice cream (~3%). Served in a small
cone in fast food/chain restaurants (e.g. McDonalds, Hungry Jacks, Burger King).
Vanilla flavoured soft serve ice cream formulated to contain less fat than regular vanilla ice cream (~3%). Served in a cone
with a chocolate log (such as Flake) and dipped in chocolate and mixed nuts. As served in fast food/chain restaurants (e.g.
Wendys).
Australian produced flavoured ice confection on a stick. Chocolate flavoured. Major ingredients include sugar, skim
milk/solids, whey and vegetable gums.
Australian produced flavoured ice confection on a stick. Strawberry and banana flavoured. Major ingredients include sugar,
skim milk/solids, whey and vegetable gums.
Australian produced flavoured ice confection on a stick, containing sorbet centre coated in tropical juice (orange, mango,
passionfruit) ice confection.
Australian produced flavoured ice confection consisting of vanilla ice cream with chocolate chips and nuts spread throughout,
sandwiched between 2 chocolate biscuits to half way with the remaining half coated in chocolate. Maxibon is an example of
this style of product.
Australian produced chocolate flavoured ice cream stick with dark chocolate coating and brownie or biscuit pieces. Prepared
by freezing rapidly with agitation to aerate the ice cream and give a light texture prior to shaping and dipping in dark
chocolate.
Australian produced chocolate flavoured ice cream stick with berry ice confection, coated in white chocolate and fizzy
confectionary pieces (e.g. pop rocks).
Australian produced chocolate and biscuit crumb-coated flavoured ice cream stick. Prepared by freezing rapidly with agitation
to aerate the ice cream and give a light texture prior to shaping, dipping in compound chocolate and coating with biscuit
crumbs.
Australian produced vanilla flavoured ice cream stick, coated in chocolate with a layer of caramel. Prepared by freezing
rapidly with agitation to aerate the ice cream and give a light texture prior to shaping and dipping in compound chocolate and
caramel.
Australian produced chocolate coated vanilla flavoured ice cream stick. Prepared by freezing rapidly with agitation to aerate
the ice cream and give a light texture prior to shaping and dipping in compound chocolate.
Australian produced vanilla flavoured ice cream stick, coated in chocolate with additional pieces of confectionary, nut or
biscuits mixed throughout the ice cream. Prepared by freezing rapidly with agitation to aerate the ice cream and give a light
texture prior to mixing with additions and shaping and dipping in compound chocolate.
Australian produced vanilla flavoured ice cream stick, with a strip of caramel coated in chocolate and topped with nuts.
Prepared by freezing rapidly with agitation to aerate the ice cream and give a light texture prior to shaping and addition of
other ingredients.
Australian produced vanilla flavoured ice cream stick, coated in a thick layer of chocolate with toffee syrup, toffee pieces and
nuts (e.g. peanuts) throughout. Prepared by freezing rapidly with agitation to aerate the ice cream and give a light texture
prior to shaping and dipping in compound chocolate.
Australian produced vanilla flavoured ice cream stick, coated in chocolate and nuts (e.g. almonds, peanuts). Prepared by
freezing rapidly with agitation to aerate the ice cream and give a light texture prior to shaping and dipping in compound
chocolate and nuts.
Australian produced vanilla flavoured ice cream stick with white chocolate coating and fruit-based (e.g. strawberry, raspberry)
syrup swirls. Prepared by freezing rapidly with agitation to aerate the ice cream and give a light texture prior to shaping and
dipping in white chocolate.
Australian produced chocolate, vanilla and strawberry flavoured ice cream stick, coated on back with chocolate. Prepared by
freezing rapidly with agitation to aerate the ice cream and give a light texture prior to shaping and dipping in compound
chocolate.
Australian produced chocolate coated vanilla flavoured reduced fat ice cream stick. Prepared by freezing rapidly with
agitation to aerate the ice cream and give a light texture prior to shaping and dipping in compound chocolate.
Australian produced vanilla flavoured ice cream stick with fruit ice confection coating. Splitz and Splice are examples of this
style of product.
Australian produced reduced fat vanilla flavoured ice cream stick with white chocolate coating. Prepared by freezing rapidly
with agitation to aerate the ice cream and give a light texture prior to shaping and dipping in white chocolate.
Australian produced frozen fruit yoghurt. Major ingredients include sugar, non-fat milk solids, fruit, glucose, emulsifiers, gums
and culture. Prepared by freezing rapidly with agitation to aerate and give a light texture.
Frozen vanilla yoghurt coated in fruit juice-based ice confection.
Vanilla ice cream dipped in batter and deep fried in unspecified cooking oil.
Dessert style product prepared from whipped cream mixed with gelatine, sugar, egg yolks, milk and vanilla essence.
Commercially produced chocolate flavoured custard. Major ingredients include whole milk, skim milk, concentrated skim milk,
sugar, maize thickener, cocoa, vegetable gums, mineral salt and flavours.
Commercially produced regular fat vanilla flavoured custard. Major ingredients include whole milk, sugar, flavour and
thickener. Custard does not contain eggs.
Commercially produced vanilla flavoured custard. Major ingredients include whole milk, sugar, flavour and thickener. Includes
regular fat and reduced fat varieties weighted according to consumption patterns observed during Kids Eat Kids Play.
Commercially produced vanilla flavoured custard. Major ingredients include whole milk, sugar, flavour and thickener. Added
fruit.
Custard, including regular and low fat vanilla and chocolate flavours with added fruit.
Commercially produced non-chocolate flavoured custard. Major ingredients include whole milk, sugar, flavour and thickener.
Includes regular and reduced fat varieties weighted according to consumption patterns observed during Kids Eat Kids Play.
Commercially produced vanilla and chocolate flavoured custard. Major ingredients include whole milk, sugar, flavour and
thickener. Includes regular fat and reduced fat varieties weighted according to consumption patterns observed during Kids
Eat Kids Play.
Baked dessert made from milk, cream, egg, sugar and vanilla.
Commercially produced low fat chocolate flavoured custard. Major ingredients include whole milk, skim milk, concentrated
skim milk, sugar, maize thickener, cocoa, vegetable gums, mineral salt and flavours.
Commercially produced vanilla flavoured custard, formulated to be reduced in fat compared to regular dairy custard. Major
ingredients include whole milk, sugar, flavour, gums and thickener. Custard does not contain eggs.
Commercially prepared, dairy product flavoured with chocolate and intended for use as a childs dessert. Typical ingredients
include milk, sugar, cocoa, vegetable gums, salt, thickeners, emulsifiers and flavours.
Yoghurt or custard-style chocolate flavoured dairy dessert to which extra confectionery and/or chocolate is added.
Yoghurt or custard-style chocolate flavoured dairy dessert prepared with full fat milk to which supplementary drink base is
added.
Chocolate dessert made from dark chocolate, butter, egg, cream and icing sugar.
Commercially produced chocolate flavoured mousse. Major ingredients include whole milk, skim milk, concentrated skim
milk, sugar, maize thickener, cocoa, vegetable gums, mineral salt and flavours.
Rice pudding made from milk, rice, salt, caster sugar and vanilla essence.
Rice pudding made from milk, rice, salt, caster sugar, vanilla essence and caramel. As sold by Yoplait (Le Rice).
Rice pudding made from milk, rice, salt, caster sugar and vanilla essence. As sold by Yoplait (Le Rice).
Rice pudding made from milk, rice, salt, caster sugar, vanilla essence and apple and cinnamon. As sold by Yoplait (Le Rice).
Rice pudding made from milk, rice, salt, caster sugar, vanilla essence and berries. As sold by Yoplait (Le Rice).
Rice pudding made from milk, rice, salt, caster sugar, vanilla essence and mango. As sold by Yoplait (Le Rice).
Sweet dessert style product prepared by mixing a powder base with full fat milk.
Commercially produced chocolate flavoured custard. Major ingredients include whole milk, skim milk, concentrated skim milk,
sugar, maize thickener, cocoa, vegetable gums, mineral salt, flavours.
Sweet, cake style product prepared with a chocolate-flavoured sweetened cream cheese filling on biscuit crumb base.
Sweet, cake style product prepared with a sweetened cream cheese filling on biscuit crumb base.
Sweet, cake style product prepared with a sweetened cream cheese filling on biscuit crumb base. Topped with passionfruit
pulp.
Regular fat cows milk (around 3% fat) with added strawberry flavoured sugar syrup.
Regular fat cows milk (around 3% fat) to which flavours other than chocolate, coffee or strawberry are added. Includes
banana and caramel flavours.
Beverage prepared by mixing full fat milk (unfortified) with strawberry flavoured topping and regular fat vanilla ice cream, as
purchased in take away food shops and cafes.
Beverage prepared by mixing full fat milk (unfortified) with strawberry flavoured topping, as purchased in take away food
shops and cafes.
Beverage prepared by mixing full fat milk (fortified) with strawberry flavoured topping and regular fat vanilla ice cream, as
made at home.
Beverage prepared by mixing unspecified milk with strawberry flavoured topping and regular fat vanilla ice cream, as made at
home.
Beverage prepared by mixing unspecified milk with banana flavoured topping and regular fat vanilla ice cream, as made at
home.
Beverage prepared by mixing full fat milk (fortified or unfortified) with caramel flavoured topping, as made at home.
Beverage prepared by mixing full fat milk (unfortified) with vanilla essence and regular fat ice cream, as purchased in take
away food shops and cafes.
Beverage prepared by mixing full fat milk (unfortified) with vanilla essence, as purchased in take away food shops and cafes.
Does not contain ice cream.
Cold beverage prepared from non-chocolate flavoured milk (such as strawberry, caramel, honeycomb) mixed with crushed
ice and dispensed from a machine.
Cold beverage prepared from coffee, regular fat milk and ice flakes with a small amount of added sugar.
Cold beverage prepared from coffee, caramel syrup, regular fat milk and ice flakes with a small amount of added sugar.
Topped with whipped cream and caramel syrup.
Beverage prepared from chocolate syrup/powder, with added regular fat milk and ice flakes. Topped with whipped cream and
chocolate flakes.
Regular fat cows milk with added chocolate syrup and sugar.
Regular fat cows milk with added coffee extract or coffee flavour and sugar.
Beverage prepared by mixing full fat milk (unfortified) with chocolate flavoured topping and regular fat ice cream, as
purchased in take away food shops and cafes.
Beverage prepared by mixing full fat milk (unfortified) with chocolate flavoured topping and regular fat ice cream and topping
with chocolate pieces (such as Flake), as purchased in take away food shops and cafes.
Beverage prepared by mixing full fat milk (unfortified) with chocolate flavoured topping, as purchased in take away food
shops and cafes.
Beverage prepared by mixing full fat milk (unspecified as to fortified) with chocolate flavoured topping and regular fat ice
cream, as made at home.
Cold beverage prepared from chocolate flavoured milk mixed with crushed ice and dispensed from a machine before being
topped with chocolate flakes.
Reduced fat cows milk (around 1-2% fat) with added strawberry flavoured sugar syrup.
Reduced fat cows milk (around 1-2% fat) to which flavours other than chocolate, coffee or strawberry are added. Includes
banana and caramel flavours.
Beverage prepared by mixing reduced fat milk (fortified and unfortified) with strawberry flavoured topping, as made at home.
Beverage prepared by mixing reduced fat milk (unfortified) with fruit-based topping (such as strawberry, raspberry) or vanilla
flavour and reduced fat soft serve ice cream, as purchased in fast food restaurants (e.g. McDonalds, Hungry Jacks, Burger
King).
Beverage prepared by mixing reduced fat milk (unfortified) with chocolate, strawberry, vanilla, caramel etc flavoured topping
and reduced fat soft serve ice cream, as purchased in fast food restaurants (e.g. McDonalds, Hungry Jacks, Burger King).
Reduced fat cows milk (1-2% milk fat) with added chocolate syrup and sugar.
Reduced fat cows milk (1-2% milk fat) with added chocolate syrup, sugar and calcium.
Reduced fat cows milk (around 1-2% fat) with added coffee extract or coffee flavour and sugar.
Beverage prepared by mixing reduced fat milk (unfortified) with chocolate flavoured topping and reduced fat ice cream, as
purchased in take away food shops and cafes.
Beverage prepared by mixing reduced fat milk (unfortified) with chocolate flavoured topping, as purchased in take away food
shops and cafes. Does not contain ice cream.
Beverage prepared by mixing reduced fat milk (unfortified) with chocolate flavoured topping and reduced fat soft serve ice
cream, as purchased in fast food restaurants (e.g. McDonalds, Hungry Jacks, Burger King).
Beverage prepared by mixing skim milk (fortified and unfortified) with strawberry flavoured topping, as made at home.
Beverage prepared by mixing skim milk (unfortified) with chocolate flavoured topping and regular fat ice cream, as purchased
in take away food shops and cafes.
Beverage prepared by mixing skim milk with chocolate flavoured topping and regular fat ice cream, as made at home.
Regular fat and reduced fat cows milk to which flavours such as chocolate, strawberry, coffee, caramel, banana etc flavoured
sugar syrup is added. Weighted according to consumption patterns observed during Kids Eat Kids Play.
Beverage prepared by mixing chocolate, banana, low fat milk or soy, reduced fat vanilla yoghurt & ice.
Beverage prepared by mixing mango, banana, mango nectar, reduced fat vanilla yoghurt & ice.
Beverage prepared by mixing mango, banana, tropical juice, coconut milk, reduced fat mango yoghurt & ice.
Beverage prepared by mixing mango, banana, natural muesli, honey, low fat milk, reduced fat mango yoghurt & ice with
added herbal extracts.
Beverage prepared by mixing mango, passionfruit, tropical juice, reduced fat mango yoghurt, sorbet & ice.
Beverage prepared by mixing mango, banana, tropical fruit juice, reduced fat mango yoghurt, sorbet & ice with added herbal
extracts.
Beverage prepared by mixing strawberries, raspberries, blueberries, apple juice, reduced fat strawberry yoghurt, sorbet & ice.
Beverage prepared by mixing raspberries, strawberries, blueberries, apple juice, sorbet & ice.
Beverage prepared by mixing apple juice, strawberries, blackberries, raspberries, reduced fat yoghurt & reduced fat milk. As
sold in fast food restaurants. McDonalds Real Fruit Smoothie is an example of this product.
Beverage prepared by mixing apple juice, strawberries, blackberries, raspberries, reduced fat yoghurt, milk and ice cream.
Beverage prepared by mixing orange juice, raspberries, strawberries, blueberries, apple juice, sorbet & ice. Contains added
herbal extracts.
Beverage prepared by mixing reduced fat strawberry yoghurt, sorbet, strawberries, bananas, apple juice and ice.
Cold beverage prepared from non-chocolate flavoured milk (e.g. strawberry/caramel) and fruit juices, mixed with crushed ice.
Beverage prepared from soy beans, without addition of vitamins, minerals or flavouring substances. Ready to drink. Includes
soy milk labelled as being organically produced.
Beverage prepared from soy beans, with added calcium. Unflavoured. Ready to drink.
Beverage prepared from soy beans, with added calcium. Unflavoured. Ready to drink.
Beverage prepared from soy beans, with added calcium. Unflavoured. Ready to drink.
Beverage prepared from soy beans, with added calcium and iron. Unflavoured. Ready to drink.
Beverage prepared from soy beans, without addition of flavouring substances. Contains added calcium and vitamins A, B1,
B2 and B12. Ready to drink.
Beverage prepared from soy beans. Regular fat content, unflavoured soy beverage with or without added vitamins or
minerals weighted according to consumption patterns observed during Kids Eat Kids Play. Ready to drink.
Beverage prepared from soy beans. Unflavoured. Includes regular fat, reduced fat, with or without added vitamins and
minerals weighted according to consumption patterns observed during Kids Eat Kids Play. Ready to drink.
Beverage prepared from soy beans. Includes unflavoured, flavoured regular fat, reduced fat, with or without added vitamins
weighted according to the consumption patterns observed during Kids Eat Kids Play. Ready to drink.
Beverage prepared from soy beans, without addition of vitamins, minerals or flavouring substances. Ready to drink. Includes
soy milk labelled as being organically produced.
Beverage prepared from soy beans, with added calcium. Does not contain added flavouring substances. Ready to drink.
Includes soy milk labelled as being organically produced.
Beverage prepared from soy beans, with added calcium. Does not contain added flavouring substances. Ready to drink.
Includes soy milk labelled as being organically produced.
Beverage prepared from soy beans, with added fibre and calcium. Does not contain added flavouring substances. Ready to
drink. Includes soy milk labelled as being organically produced.
Beverage prepared from soy beans, with added fibre, vitamin B2 and calcium. Does not contain added flavouring substances.
Ready to drink. Includes soy milk labelled as being organically produced.
Beverage prepared from soy beans, with addition of vitamins A, B1, B2 and B12 and minerals (notably calcium). High protein
content, with a reduced fat content (approximately 1.5%). Does not contain added flavouring substances. Ready to drink.
Includes soy milk labelled as being organically produced.
Beverage prepared from soy beans, with added calcium. Does not contain added flavouring substances. Ready to drink.
Includes soy milk labelled as being organically produced.
Beverage prepared from soy beans, with addition of vitamins A, B1, B2 and B12 and minerals (notably calcium) and with a
reduced fat content (approximately 1%). Does not contain added flavouring substances. Ready to drink. Includes soy milk
labelled as being organically produced.
Beverage prepared from soy beans. Reduced fat and unflavoured, with or without the addition of vitamins and minerals
weighted according to consumption patterns observed during Kids Eat Kids Play. Ready to drink.
Beverage prepared from soy beans, with addition of vitamins A, B1, B2, B12 and minerals (notably calcium) and with a low
fat content (less than 0.5%). Does not contain added flavouring substances. Ready to drink. Includes soy milk labelled as
being organically produced.
Beverage prepared from soy beans, with added calcium. Does not contain added flavouring substances. Ready to drink.
Includes soy milk labelled as being organically produced.
A dairy milk substitute made from filtered water, brown rice, sunflower oil and salt. Contains added calcium.
A dairy milk substitute made from filtered water, brown rice, chick peas, sunflower oil and salt. Contains added calcium and
protein.
A dairy milk substitute made from filtered water, brown rice, sunflower oil and salt. Includes with and without added vitamins
or minerals weighted according to consumption patterns observed during Kids Eat Kids Play.
A dairy milk substitute made from filtered water, oats and sunflower oil.
Beverage prepared from soy beans, with added phosphates of calcium, potassium, and magnesium, and vitamin B1, B2,
B12, and A, chocolate flavoured and with added sugar. Contains around 3% fat content. Ready to drink.
Beverage prepared from soy beans, with added phosphates of calcium, potassium, and magnesium, and vitamin B1, B2,
B12, and A, strawberry flavoured and with added sugar. Contains around 3% fat content. Ready to drink.
Beverage prepared from soy beans, with added phosphates of calcium, potassium, and magnesium, and vitamin B1, B2,
B12, and A, vanilla flavoured and with added sugar. Contains around 3% fat content. Ready to drink.
Beverage prepared from soy beans. Flavoured. Includes regular fat, reduced fat, with or without added vitamins weighted
according to the consumption patterns observed during Kids Eat Kids Play. Ready to drink.
Beverage prepared from soy beans, with added calcium, and iron. Does not contain added flavouring substances. Ready to
drink. Includes soy milk labelled as being organically produced.
Beverage prepared from soy beans, with addition of calcium, iron and folate, as well as vitamins A, B1, B2 and B12 and with
a reduced fat content (approximately 1.5%). Does not contain added flavouring substances. Ready to drink. Includes soy milk
labelled as being organically produced.
Beverage prepared from soy beans, with addition of vitamins A, B1, B2 and B12 and minerals (notably calcium) and with a
reduced fat content (approximately 1.5%). Does not contain added flavouring substances. Ready to drink. Includes soy milk
labelled as being organically produced.
Beverage prepared from soy beans, with addition of vitamins A, B1, B2 and B12 and minerals (notably calcium) and with a
low fat content (less than 0.5%). Does not contain added flavouring substances. Ready to drink. Includes soy milk labelled as
being organically produced.
Beverage prepared from soy beans, flavoured with chocolate, and added calcium. Ready to drink.
Beverage prepared from soy beans, flavoured with vanilla, and added calcium. Ready to drink.
Commercial product with consistency and appearance similar to dairy-based cheese, but prepared from soya beans. Canola
oil added.
Ice confection prepared from soy beans, with added phosphates of calcium, potassium, and magnesium, and vitamin B1, B2,
B12, and A, chocolate flavoured with added sugars and fibre. Contains around 3% fat content.
Ice confection prepared from soy beans, with added phosphates of calcium, potassium, and magnesium, and vitamin B1, B2,
B12, and A, vanilla flavoured (or other non-chocolate flavours such as strawberry or caramel) with added sugars and fibre.
Contains around 3% fat content.
Ice confection prepared from soy beans, with added phosphates of calcium, potassium, and magnesium, and vitamin B1, B2,
B12, and A, vanilla flavoured (or other non-chocolate flavours such as strawberry or caramel) with added sugars and fibre.
Contains 3% added fruit puree (strawberry) swirled throughout the dessert. Contains around 3% fat content.
Yoghurt-style sweet product based on soy milk rather than dairy milk, with added mango.
Yoghurt-style sweet product based on soy milk rather than dairy milk, with added berry pieces or flavours.
Yoghurt-style sweet product based on soy milk rather than dairy milk, with vanilla flavouring.
Yoghurt-style sweet product based on soy milk rather than dairy milk. Includes vanilla and added fruit flavours weighted
according to consumption patterns observed during Kids Eat Kids Play.
Yoghurt-style sweet product based on soy milk rather than dairy milk, with added berry pieces or flavours.
Yoghurt-style sweet product based on soy milk rather than dairy milk, with added mango.
Yoghurt-style sweet product based on soy milk rather than dairy milk, with vanilla flavouring.
Yoghurt-style sweet product based on soy milk rather than dairy milk. Includes vanilla and added fruit flavours weighted
according to consumption patterns observed during Kids Eat Kids Play.
Instant dry mix soup with added noodles reconstituted in a cup with boiling water.
Dry soup mix (beef, chicken, vegetable) prepared in cup with boiling water according to packet instructions. Typical
ingredients include thickener (maize starch), maltodextrin, vegetable protein, chicken, beef extract, vegetable extract, veg.
fat, milk solids not fat, spices, vegetable gum, colour and flavour.
Soup prepared with a mixture of beef, lamb & pork, water, onion, pasta and pepper.
Canned, ready to eat meat and vegetable soup. Soup does not require addition of any liquids and is heated gently before
consumption. Meats used include beef and lamb, and vegetables may include mushroom, potato, carrot and pea. Other
ingredients include water, maize starch, salt and spices.
Soup prepared with a mixture of beef, lamb & pork, onion, carrot, celery, parsley, pepper and water.
Soup prepared with a mixture of beef, lamb & pork, onion, carrot, celery, parsley, dried split peas, barley, water and pepper.
Soup prepared with a mixture of beef, lamb & pork, onion, carrot, celery, parsley, dried split peas, barley, water and pepper.
Some water replaced with milk instead of water so that the soup has a creamy texture.
Soup prepared with a mixture of beef, lamb & pork, onion, carrot, celery, parsley, pasta or noodles, water and pepper. Some
water replaced with milk instead of water so that the soup has a creamy texture.
Soup prepared with a mixture of beef, lamb & pork, onion, carrot, celery, parsley, pasta, water and pepper.
Fresh soup prepared from haricot beans, bacon rashers, garlic, onions, carrot, celery, capsicum, tomato puree, cabbage,
green peas, macaroni, herbs & spices and water, simmered.
Canned soup containing split peas, ham and other ingredients, reconstituted with milk.
Condensed, canned pea & ham soup. Ingredients include yellow split peas, wheat flour, onions, carrots, potatoes, bacon,
beef fat, salt, ham, sugar, flavour enhancer, herbs and spices, colour. Reconstituted with water as per label instructions.
Home prepared soup containing split peas, onion, celery, carrot, turnip and bacon, cooked in water.
Dry soup mix (chicken, beef, tomato, potato and leak, vegetable) prepared in cup with boiling tap water according to packet
directions. Typical ingredients include chicken powder, potato powder, dried vegetables, beef flavour, flour, vegetable fat,
onion powder, hydrolysed veg. protein, spices, sugar, lactose, starch, veg. gum, maltodextrin, flavour enhancer.
Chicken soup prepared from a dry mix by mixing with water and simmering for several minutes. Soup does not contain pasta,
noodles or croutons.
Chicken broth style soup consisting of stock and chicken, prepared from canned condensed soup diluted with water.
Soup prepared with sweet corn, potato, onion, garlic, bacon and chicken stock.
Soup prepared with chicken meat, onion, carrot, celery, split peas, parsley, pepper and milk.
Soup prepared with chicken meat, onion, carrot, celery, split peas, parsley and pepper.
Instant dry soup mix containing pasta (wheat flour, gluten), salt, chicken, maltodextrin, natural flavours, sugar, vegetable oil,
parsley, onion, yeast extract, flavour enhancer, natural colour, herb and spice extracts, modified starch. Reconstituted in a
cup (200 ml) with boiling tap water according to packet directions.
Chicken soup prepared from a dry mix by mixing with water and simmering for several minutes. Soup also contains noodles.
Soup prepared with chicken meat, pasta or noodles, onion, carrot, celery, parsley and pepper and milk so that the soup has a
creamy texture.
Soup prepared with chicken meat, pasta or noodles, onion, water and pepper.
Soup prepared with chicken meat, pasta or noodles, onion, carrot, celery, parsley and pepper. Includes equal proportions of
milk and water.
Soup prepared with chicken meat, pasta or noodles, water, onion, carrot, celery, parsley and pepper.
Condensed and canned cream of chicken soup. Typical ingredients include chicken, wheat flour, skim milk powder, cream,
vegetable fat, salt, sugar, onion, herbs, maize starch, natural colour and water. Reconstituted with addition of equal amount
of water and milk.
Asian style soup containing stock, coconut milk, chicken, mixed vegetables including pumpkin, curry paste, rice noodles and
other ingredients.
Meat filled Chinese style dumpling served in a chicken broth containing spring onion.
Dry soup mix (chicken, mushroom, celery) prepared in a cup with boiling tap water according to packet directions. Typical
ingredients include thickener (maize starch), maltodextrin, vegetable protein, chicken, veg. fat, milk solids non fat, beverage
whitener, spices, veg. gum, onion, colour and flavour.
Instant dry soup mix of Chicken, Onion, Mushroom and Vegetables. Typical ingredients include chicken, dried onions,
mushrooms, purees of potato, carrot, leak, wheat flour, green bean, swede, salt, milk solids not fat, beef fat, veg. protein,
herbs and spices, maltodextrin, flavours and enhancers. Reconstituted as per packet directions.
Soup prepared with fish and shellfish, pasta or noodles, onion, carrot, celery, parsley and pepper and milk so that the soup
has a creamy texture.
Soup containing finfish and shellfish with onions, potato and celery, cooked in water.
Soup containing finfish and shellfish with onions, potato, celery and pasta, cooked in water.
Canned condensed tomato soup. Typical ingredients include tomatoes, sugar, maize starch, salt, vegetable gum and spices.
Reconstituted by adding milk.
Canned concentrated tomato soup. Typical ingredients include tomatoes, sugar, maize starch, salt, vegetable gum and
spices. Cooked with added water and milk.
Canned concentrated tomato soup. Typical ingredients include tomatoes, sugar, maize starch, salt, vegetable gum and
spices. Reconstituted with water.
Condensed canned tomato soup, reduced in salt compared to regular tomato soup. Reconstituted with milk.
Condensed canned tomato soup, reduced in salt compared to regular tomato soup. Reconstituted with equal quantities of
milk and water.
Soup containing sweet corn, potato, onion, garlic, bacon and chicken stock.
Chilled soup consisting of diced or pureed raw tomatoes onion, capsicum, celery and garlic, with breadcrumbs, olive oil,
chicken stock and vinegar.
Asian style soup containing stock, coconut milk, mixed vegetables including pumpkin, curry paste, rice noodles and other
ingredients.
Home prepared soup comprising lentils, white pasta, water, salt, onion, celery, carrot, spices and herbs.
Broth style soup prepared from miso paste, water and radish.
Home prepared soup containing spread, leek, potato, stock, water and cream.
Commercially prepared concentrated soup, diluted with milk and heated before consumption.
Condensed and canned vegetable soup. Typical ingredients include asparagus, mushroom, celery, wheat flour, maize
thickener, light cream or non fat milk solids, salt, vegetable gum, spices and vegetable oil. Reconstituted as per label
instructions with water and milk.
Instant soup mix containing ingredients such as tomato, onion, carrot, green peas, herbs, spices, starch and salt, prepared by
adding boiling water to the mix in a cup.
Vegetable soup (puree or creamed style) prepared from a dry mix by mixing with water and simmering for several minutes.
Soup does not contain pasta, noodles or croutons.
Home prepared soup prepared from carrot, swede, onion, celery, tomato, beef stock cubes, tomato sauce, lentils and water,
boiled, simmered.
Home prepared soup comprising lentils, water, salt, onion, celery, carrot, spices and herbs.
Soup prepared by mixing an instant dry mix containing dried vegetables, noodles and other ingredients with boiling water.
Instant dry mix that when mixed with boiling water prepares a creamy style pumpkin soup.
Butternut pumpkin soup prepared by using onion, vegetable oil, stock cubes, milk, pepper and water.
Instant dry mix soup prepared with Asian style flavours and containing ingredients such as beef, chicken, prawns, lemon
grass, mushrooms, spices and herbs, maltodextrins, salt and starch. Requires dilution with boiling water in a cup before
consumption.
Instant dry mix soup containing beef and other ingredients such as spices and herbs, maltodextrins, salt and starch. Does not
contain pasta or croutons. Requires mixing with boiling water in a cup before consumption.
Soup dry mix containing ingredients such as chicken stock, salt, maize thickener, herbs and spices, beverage whitener,
vegetable oil and milk solids. Does not contain pasta or croutons. Intended for preparation of a soup by mixing with water and
simmering for several minutes.
Instant dry mix containing chicken, sweet corn, yeast extract, maize starch, spices and herbs, flavour enhancer, natural
colour, with out pasta or croutons. Requires dilution with water before consumption.
Dry soup mix intended for the preparation of a soup by mixing with water and simmering for several minutes. Typical
ingredients include chicken, vegetables such as onion, carrot and peas, pasta and/or croutons, milk solids, vegetable oil,
gums, maltodextrin, salt and antioxidants.
Chicken & vegetable soup prepared from a dry mix by mixing with water and simmering for several minutes. Soup also
contains either pasta or croutons.
Dry chicken noodle soup mix before mixing with boiling water (Cup style soup). Typical ingredients include, noodles, salt,
sugar, flavour enhancer, garlic, skim milk, vegetable fat, hydrolysed veg. protein, chicken, onion, parsley, spices, herbs and
colour (turmeric).
Dry mix containing ingredients such as chicken, noodles, wheat flour, vegetable oil, beverage whitener, milk proteins, salt and
vegetable gum and intended for the preparation of a soup by simmering with added water.
Instant dry cream type soup mix of Chicken, Onion, Mushroom and Vegetables. Typical ingredients include chicken, dried
onions, mushrooms, purees of potato, carrot, leak, wheat flour, green bean, swede, salt, milk solids not fat, beef fat, veg.
protein, herbs and spices, maltodextrin, flavours and enhancers.
Instant dry mix containing ingredients such as tomato powder, pasta, wheat gluten, beverage whitener, vegetable oil,
antioxidants, maize starch, maltodextrin, salt and spices.
Instant soup containing tomato, onion, mushroom, carrot, green peas, herbs and spices, maize starch, vegetable oil, yeast
extract, flavour enhancer, natural colour and modified starch. No pasta or croutons or cream. Requires reconstitution before
consumption with 200-250 ml. of boiling water according to packet directions.
Dry mix intended for the preparation of soup after addition of water and simmering for several minutes. Typical ingredients
include vegetables such as onion, leak, mushroom & pumpkin, milk solids, beverage whitener, vegetable oil, vegetable gum,
maltodextrin, sugar and salt. Does not contain pasta or croutons.
Dry soup mix intended for the preparation of a soup by mixing with water and simmering for several minutes. Typical
ingredients include vegetables such as onion, carrot. tomato and peas, noodles, milk solids, vegetable oil, gums,
maltodextrin, salt and antioxidants.
Dry mix intended for the preparation of soup after addition of water and simmering for several minutes. Contains dehydrated
pumpkin and other ingredients such as milk solids, beverage whitener, vegetable oil, vegetable gum, maltodextrin, sugar and
salt. Does not contain pasta or croutons.
Condensed canned soup consisting of concentrated beef stock, salt and diced beef.
Condensed canned soup consisting of concentrated chicken stock, salt and diced chicken.
Condensed cream of chicken soup. Typical ingredients include chicken, wheat flour, skim milk powder, cream, vegetable fat,
salt, sugar, onion, herbs, maize starch, water and natural colour. Requires dilution before consumption.
Canned concentrated tomato soup. Typical ingredients include tomatoes, sugar, maize starch, salt, vegetable gum, and
spices. Requires dilution before consumption.
Condensed mushroom soup. Typical ingredients include mushroom, wheat flour, maize thickener, light cream or non fat milk
solids, salt, vegetable gum, spices and vegetable oil. Requires dilution before consumption.
Condensed vegetable soup. Typical ingredients include asparagus, mushroom, celery wheat flour, maize thickener, light
cream or non fat milk solids, salt, vegetable gum, spices and vegetable oil. Requires dilution before consumption.
Commercially prepared product supplied in a steel can or tetra pack which is intended for preparation by dilution with water
prior to consumption.
Small black dried ripe seeds from the flax plant.
The liquid portion from the inside of a mature coconut, not preserved or treated.
Commercially prepared sweet, thick, brown coloured, bottled sauce containing apples, sugar, worcestershire sauce, golden
syrup, food acid (260), thickener, salt, molasses, mixed citrus peel, raisins, spices, vegetable gum (415) and water.
Home prepared creamy sauce made from butter, egg yolk, white wine, vinegar, shallots, parsley, salt and pepper.
Commercially prepared sauce based on fermented black beans, salt and sugar.
Commercially prepared Indian style butter chicken sauce. Commonly contains water, tomatoes, onions, vegetable oil, cream,
butter, sugar, salt, spices, garlic, chilli and colour.
Home prepared sauce made from butter, plain flour, milk, cheddar cheese, salt and pepper.
Sauce prepared by mixing the contents of a cream-based sauce mix with full fat milk and heating.
Commercially prepared sauce based on chillies, salt, sugar and vinegar, commonly used as a condiment in Asian-style
cuisines.
Home prepared sauce containing milk, cream, tablespread, flour and salt.
Commercially prepared spicy Asian-style sauce based on a mixture of herbs and spices, coconut products, garlic, ginger,
onion, salt and water.
Commercially prepared sauce based on fish or anchovy extract, and salt, commonly used in Asian style cooking.
Commercially prepared sweet, spicy bottled sauce based on fermented soya beans with other ingredients.
Home prepared creamy sauce made from butter, egg yolk, lemon juice, water, salt and pepper.
A general marinade used for coating meats prior to cooking
A general marinade used for coating meats prior to cooking. Major ingredients include honey and soy sauce.
A general marinade used for coating meats prior to cooking. Major ingredients include honey, soy sauce and garlic.
Commercially prepared sauce used primarily on lamb made from vinegar, sugar, water and mint leaves.
Savoury sauce comprised of gravy prepared from a dry mix, and sauteed mushrooms.
Commercially prepared sauce based on oyster extract, sugar, caramel, salt, starch, flavour, MSG, protein or hydrolysed
vegetable protein, soy sauce, preservative, sodium benzoate, water, food conditioner. Commonly used in Asian-style
cooking.
Savoury sauce comprised of gravy prepared from a dry mix, and added black pepper.
Commercially prepared chutney-type, spicy, sweet, hot sauce, based on plums.
Commercially prepared Indian style Rogan Josh flavoured sauce. Commonly contains water, vegetable oil, salt, coriander,
ginger, chilli, spices, gram flour and pepper.
Commercially prepared, Mexican style, tomato based dip. Typical ingredients include tomato, onion, capsicum, jalapenos,
salt and chilli.
Commercially prepared spicy sauce based on ground roasted peanuts, sugar, salt and other flavourings, commonly used in
Asian style cooking.
Commercially prepared dark brown salty liquid sauce commonly containing hydrolysed soy protein, hydrolysed wheat protein,
salt, colour (caramel) and water.
Commercially prepared dark brown, salty, liquid sauce commonly containing hydrolysed soy protein, hydrolysed wheat
protein, salt, colour (caramel) and water. Reduced in salt compared to regular soy sauce.
Commercially prepared sauce based on starch, vinegar, sugar and other flavourings, commonly used in Asian style cooking.
Commercially prepared fermented liquid condiment made with vinegar, molasses, golden syrup, salt, water, spices, soy
sauce, pepper, tamarinds, anchovies, lemon oil, onion and garlic powder.
Sauces, predominantly savoury, weighted according to consumption patterns observed during Kids Eat Kids Play. The most
common type of sauce consumed was tomato sauce.
Japanese style condiment prepared from horseradish and also containing lactose and corn oil.
Dry mix for reconstitution as creamy sauce to be served with meat and vegetable dishes. Typical ingredients may include
maize starch, thickeners, salt, herbs and spices, flavourings, colours and milk powder.
Dry mix for reconstitution as a sauce to be served with meat and vegetable dishes. Typical ingredients may include maize
starch, thickeners, salt, herbs and spices, flavourings, colours and milk powder.
Dry mix for reconstitution as a sauce to be served with meat and vegetable dishes. Typical ingredients may include tomato,
onion, beverage whitener, sugar, maize starch, salt, flavours, potato starch, spices.
Commercially prepared basil pesto flavoured pasta sauce commonly containing basil, vegetable &/or olive oil, cashews, pine
nuts, water, cheese, sugar, salt and garlic.
Commercially prepared cheesy style creamy pasta sauce containing minced beef and minced ham. Ready for addition to
cooked pasta.
Commercially prepared cheesy style creamy pasta sauce containing mixed diced seafood. Ready for addition to cooked
pasta.
Commercially prepared creamy pasta sauce containing water, cream &/or cheese, thickener, vegetable oil, flavours, salt,
herbs and spices. Different flavoured sauces may also contain vegetables, &/or meat products.
Commercially prepared creamy style pasta sauce containing minced beef and minced ham. Ready for addition to cooked
pasta.
Commercially prepared creamy style pasta sauce containing diced chicken. Ready for addition to cooked pasta.
Commercially prepared creamy style pasta sauce containing diced onion and carrot. Ready for addition to cooked pasta.
Sauce for addition to cooked pasta, containing olive oil, seafood mixture, onion and parsley, reheated ready to eat.
Commercially prepared sauce for use as a simmer/pasta bake sauce, formulated so as to contain less than 3% fat.
Ingredients depend on sauce type. Simmer sauces commonly contain water, onions, sugar, thickener, salt, garlic, herbs,
spices, flavours. Pasta bake sauces commonly contain water, thickener, cheese, onion, garlic, salt, flavours, herbs and
spices.
Sauce for adding to pasta or to cooked meats, containing sun dried tomatoes, oil, water, capsicum, cashew and salt.
Commercially prepared simmer/bake sauce intended for use with chicken dishes. Sauce base ingredients include water,
vegetable oil, onion, thickener, flavours, herbs and spices. Additional ingredients may be included depending on the flavour of
the simmer sauce.
Commercially prepared and bottled simmer style sauce suitable for pouring over chicken or beef to produce an Indian-style
curry. Includes Butter Chicken sauce and Rogan Josh sauce varieties.
Commercially prepared tomato-based sauce with herbs, spices and vegetables for addition to pasta dishes. Heated without
additional ingredients according to label directions.
Commercially prepared tomato-based sauce with herbs, spices and vegetables for addition to pasta dishes. Heated without
additional ingredients according to label directions.
Commercially prepared tomato-based pasta sauce containing diced chicken. Ready for addition to cooked pasta.
Commercially prepared pasta sauce containing tomato based pasta sauce mixed with grilled eggplant and parmesan cheese.
Ready for adding to cooked pasta and reheating.
Commercially prepared tomato-based pasta sauce containing chopped mixed seafood. Ready for addition to cooked pasta.
Commercially prepared sauce or spread containing various roast vegetables, predominantly tomato, sugars, salt and other
ingredients.
Flower buds preserved in brine, drained before use. Used as a condiment.
Jam-like preserve containing fruit, dried fruit, sugar, vinegar, salt and spices.
Jam-like preserve containing fruit, dried fruit, vinegar, salt and spices. Sugar has been replaced with intense sweetener.
Olive based spread commonly containing kalamata olives, vegetable oil, garlic, lemon juice, salt, chilli and soy lecithin.
Small whole cucumbers, known as gherkins, pickled in acidified brine and drained before consumption.
Green olives in brine, stuffed with pimento, brine drained before consumption.
Pickled fruit of the olive tree, preserved in brine and/or oil, and drained before consumption.
Small onions in sweetened brine, with brine drained before consumption.
Thick, tangy preserve containing ingredients such as vegetables, sugar, vinegar, mustard, salt and wheat flour.
Savoury spread prepared from sweetcorn, celery, onion, capsicum, water, sugar, vinegar and salt.
Commercially prepared emulsion-style sauce typically used as a dressing with seafood dishes.
Dressing made from olive oil, garlic, anchovy, dijon mustard, egg and vinegar.
Thick white creamy sauce used to dress salads such as coleslaw. Major ingredients include oil, sugar, vinegar and egg.
Home prepared salad dressing containing cream, mustard, vinegar, oil, garlic and pepper.
Commercially prepared thick beige or light orange coloured cream, emulsified sauce used to dress salads and seafood.
Major ingredients include vegetable oil, tomato, sugar and gherkin relish.
Combination of commercial creamy and clear dressings, of different flavours, weighted according to consumption patterns
observed during Kids Eat Kids Play.
Commercially prepared white, emulsified sauce with a similar thick consistency to cream. Used in sandwiches or to dress
salads. Major ingredients include oil, sugar, vinegar and egg.
Home prepared mayonnaise made with eggs, oil and mustard.
Home prepared mayonnaise made with eggs, sweetened condensed milk, vinegar, dried mustard and salt.
Commercially prepared white, emulsified sauce. Includes regular and reduced fat varieties.
Commercially prepared thin french-inspired sauce used to dress salads. Major ingredients include water, vegetable oil, sugar,
vinegar, garlic and spices.
Home prepared thin french-inspired sauce used to dress salads. Major ingredients include water, vegetable oil, sugar,
vinegar, garlic and spices.
Italian-style dressing with a thin consistency. Major ingredients include oil, vinegar, sugar and spices.
Homemade salad dressing made from 2 parts olive oil to 1 part vinegar and a pinch of salt.
Combination of commercial and homemade creamy and clear dressing including french dressing (regular, and reduced fat),
coleslaw dressing (regular and reduced fat), italian dressing (regular and reduced fat), thousand island dressing (regular and
reduced fat), oil and vinegar dressing and homemade french dressing weighted according to consumption patterns observed
during Kids Eat Kids Play.
Creamy salad dressing formulated to contain 10% oil or less. Major ingredients include sugar, vinegar, vegetable oil, egg and
spices.
Commercially prepared beige or light orange coloured low oil cream, emulsified sauce used to dress salads and seafood.
Formulated to be reduced in fat. Major ingredients include tomato, sugar, vinegar, vegetable oil and gherkin.
Commercially prepared white, emulsified sauce with a similar thick consistency to cream using light or low levels of oil. Used
in sandwiches and to dress salads. Major ingredients include oil, sugar and vinegar.
Commercially prepared thin french inspired sauce used to dress salads. Formulated to be reduced in fat. Major ingredients
include sugar, vinegar and spices.
Commercially prepared thin italian-inspired sauce used to dress salads. Formulated to be reduced in fat. Major ingredients
include vinegar, sugar and spices.
Acidic tasting liquid commonly used in dressings. Made from fermented spirit and may contain malt. Available types of
vinegar include white, brown and malt.
Commercial bread-based stuffing cooked inside whole chicken. Typical ingredients include salt, herbs, spices and dried
onion.
Savoury stuffing prepared for baking inside roast meats, comprising bread based stuffing prepared from a mix, with fried
minced meat.
Immature potatoes, small and round in shape with a flimsy, parchment-like skin. Peeled.
Round in shape, with a smooth whitish skin. Cooked by wrapping in aluminium foil and baking without oil.
Sebago potatoes wrapped in cooking foil and dry baked at 200oC for approximately 1 hour.
Round in shape, with a smooth whitish skin. Peeled.
Round in shape, with a smooth whitish skin. Peeled, and cooked by boiling in unsalted water, then drained.
Round in shape, with a pink to red smooth skin and a creamy yellow flesh. Peeled.
Potato chips, par-fried in canola oil and frozen, then heated by baking without oil in an oven until golden brown.
Chips made from peeled potatoes. Long and rectangular in shape, approximately 1 cm wide, cooked in the home by
deepfrying in canola oil.
Chips made from peeled potatoes. Long and rectangular in shape, approximately 1 cm wide, cooked in the home by
deepfrying in monounsaturated oil.
Chips made from peeled potatoes. Long and rectangular in shape, approximately 1 cm wide, cooked in the home by
deepfrying in olive oil.
Chips made from peeled potatoes. Long and rectangular in shape, approximately 1 cm wide, cooked in the home by
deepfrying in polyunsaturated blended vegetable oil.
Chips made from peeled potatoes. Long and rectangular in shape, approximately 1 cm wide, cooked in the home by
deepfrying in sunflower oil.
Chips made from peeled potatoes. Long and rectangular in shape, approximately 1 cm wide, cooked in the home by
deepfrying in unspecified oil.
Low fat potato chips, par-fried in canola oil and frozen, then heated by baking without oil in an oven until golden brown.
Chips made from peeled potatoes. Long and rectangular in shape, approximately 0.5cm wide, deep fried in vegetable oil. Salt
added after cooking. Served hot.
Chips made from peeled potatoes. Long and rectangular in shape, approximately 0.5cm wide, deep fried in vegetable oil.
Served hot.
Chips made from peeled potatoes. Long and rectangular in shape, approximately 0.5cm wide, deep fried in vegetable oil and
salted after cooking. Served hot.
Chips made from peeled potatoes. Long and rectangular in shape, approximately 0.5cm wide, deep fried in vegetable oil and
salted after cooking. Served hot with tomato sauce.
Chips made from peeled potatoes. Long and rectangular in shape, approximately 0.5cm wide, cooked by baking without oil.
Chips made from peeled potatoes. Long and rectangular in shape, approximately 0.5cm wide, cooked by deep frying in
canola oil.
Chips made from peeled potatoes. Long and rectangular in shape, approximately 0.5cm wide, cooked by deep frying in
corn/maize oil.
Chips made from peeled potatoes. Long and rectangular in shape, approximately 0.5cm wide, cooked by deep frying in olive
oil.
Chips made from peeled potatoes. Long and rectangular in shape, approximately 0.5cm wide, cooked by deep frying in
polyunsaturated blended edible vegetable oil
Chips made from peeled potatoes. Long and rectangular in shape, approximately 0.5cm wide, cooked by deep frying in
sunflower oil.
Chips made from peeled potatoes. Long and rectangular in shape, approximately 0.5cm wide, cooked by deep frying in an
unspecified oil.
Chips made from peeled potatoes. Cut into elongated chunks, approximately 1.5cm wide and cooked by baking without oil.
Chips made from peeled potatoes. Cut into elongated chunks, approximately 1.5cm wide and cooked by deep frying in an
unspecified oil.
Round in shape, with a smooth whitish or reddish skin. Unpeeled and baked without the addition of oil.
Chips made from unpeeled potatoes. Cut into elongated chunks, approximately 1.5cm wide and cooked by baking without oil.
Chips made from unpeeled potatoes. Cut into elongated chunks, approximately 1.5cm wide and cooked by deep frying in an
unspecified oil.
Chips made from peeled or unpeeled potatoes. Cut into elongated chunks, approximately 1.5cm wide and cooked by deep
frying in an unspecified oil.
Low fat potato wedges, par-fried in canola oil and frozen, then heated by baking without oil in an oven until golden brown.
Grated potato cake, coated with crumbs. Baked without the addition of oil.
Grated potato cake, coated with crumbs. Cooked by frying in an unspecified oil.
Grated potato cake, coated with crumbs. Cooked by grilling or toasting.
Grated potato cake, coated with crumbs. Cooking method unspecified.
Grated potato portions, par fried in animal derived frying fat, then frozen. Heated by baking in an electric oven without oil.
Grated potato portions, reformed to produced gems, nuggets, smiles, pommes, noisettes etc. Cooked by baking without oil.
Grated potato portions, reformed to produced gems, nuggets, smiles, pommes, noisettes etc. Cooked by frying in an
unspecified oil.
Grated potato cake, coated with crumbs, and deep fried.
Round in shape, with a smooth whitish skin. Peeled and boiled in unsalted water, then drained and mashed with butter and
milk.
Round in shape, with a smooth whitish or reddish skin. Peeled and cooked by boiling in unsalted water, then drained and
mashed with an unspecified butter.
Round in shape, with a smooth whitish or reddish skin. Peeled and cooked by boiling in unsalted water, then drained and
mashed with an unspecified milk.
Round in shape, with a smooth whitish or reddish skin. Peeled and cooked by boiling in unsalted water, then drained and
mashed with an unspecified milk and butter.
Round in shape, with a smooth whitish or reddish skin. Peeled and cooked by boiling in unsalted water, then drained and
mashed with an unspecified milk and table spread (including dairy blends and margarines).
Round in shape, with a smooth whitish or reddish skin. Peeled and cooked by boiling in unsalted water, then drained and
mashed with an unspecified table spread (including dairy blends and margarines).
Round in shape, with a smooth whitish or reddish skin. Peeled and cooked by boiling in unsalted water, then drained and
mashed. Additions unknown. May included added unspecified table spread (including dairy blends and margarines), butter, or
milk weighted according to consumption patterns observed during Kids Eat Kids Play.
A dry powder used to make mashed potatoes. Common ingredients include potato, and milk solids.
Dry mashed potato mix reconstituted with boiling liquid (3 parts water to 1 part whole milk) according to packet directions.
Dry mashed potato mix reconstituted with boiling unspecified milk and butter according to packet directions.
Thin slices of potato, layered with tasty cheese, salt and pepper. Cooked by baking.
Thin slices of potato, layered with a cheese sauce prepared from a dry mix using full fat milk. Cooked by baking.
Thin slices of potato, layered with cream, salt and pepper. Cooked by baking.
Thin slices of potato, layered with unspecified cream, tasty cheese, salt and pepper. Cooked by baking.
Thin slices of potato, layered with cream or milk, salt and pepper. Does not contain added cheese. Cooked by baking.
Thin slices of potato, layered with unspecified milk, salt and pepper. Cooked by baking.
Thin slices of potato, layered with unspecified milk, tasty cheese, salt and pepper. Cooked by baking.
Thin slices of potato, layered with either cream, milk or cheese, with added salt and pepper, weighted according to
consumption patterns observed during Kids Eat Kids Play. Cooked by baking.
Round in shape, with a smooth whitish or reddish skin. Cooked by baking whole with peel. Cheese added after baking.
Potato slice coated with commercial batter, and deep fried in saturated frying fat. Salted after cooking.
Balls of mashed potato, lightly coated in crumbs and deep fried in palm oil.
Deep green flower clusters which form the head, and pale green stems.
Deep green flower clusters which form the head with pale green stems. Cooked by baking without oil.
Deep green flower clusters which form the head with pale green stems. Cooked by boiling in unsalted water, then drained
Deep green flower clusters which form the head with pale green stems. Cooked by stir frying without oil.
Deep green flower clusters which form the head with pale green stems. Includes baked, boiled, stir-fried and added sauces
weighted according to consumption patterns observed during Kids Eat Kids Play.
Vegetable similar in appearance and texture to cauliflower, with a lime green appearance.
Vegetable similar in appearance and texture to cauliflower, with a lime green appearance. Cooked by boiling in unsalted
water, then drained.
Layers of small green leaves with white stems wrapped around a white base.
Layers of small green leaves with white stems wrapped around a white base. Cooked by boiling in unsalted water, than
drained.
Asian vegetable with white to pale green coloured stems, and rounded, dark-green leaves.
Asian vegetable with white to pale green coloured stems, and rounded, dark-green leaves. Cooked by stir-frying without oil.
Large, smooth and round in shape, with layers of tightly packed purple-red coloured leaves.
Large, smooth and round in shape, with layers of tightly packed purple-red coloured leaves. Leaves chopped and cooked by
boiling in unsalted water, then drained.
Large, smooth and round in shape, with layers of tightly packed purple-red coloured leaves. Leaves chopped and cooked by
stir-frying without oil.
Round in shape, with tightly packed green wrinkled layers of leaves.
Round in shape, with tightly packed layers of leaves.
Round in shape, with tightly packed layers of leaves. Shredded and cooked by boiling in unsalted water, then drained.
Round in shape, with tightly packed layers of leaves. Cooked by stir-frying without oil.
Tight white flower clusters which form the head, with a white stem.
Tight white flower clusters which form the head, with a white stem. Cooked by boiling in unsalted water, then drained.
Tight white flower clusters which form the head, with a white stem. Cooked by stir frying without oil.
Cooked tight white flower clusters which form the head, with a white stem. Includes boiled, stirfried and added sauce varieties
weighted according to consumption patterns observed during Kids Eat Kids Play.
Green, curly leafed vegetable that is part of the cabbage family.
Curly leafed green vegetable that is part of the cabbage family. Cooked by boiling in unsalted water, then drained.
Fermented cabbage, preserved in brine in a can or bottle, drained before consumption.
Rounded root vegetable with dark brown-purple skin and stems and purple flesh. Edible portion comprises flesh only.
Rounded root vegetable with dark brown-purple skin and stems and purple flesh. Edible portion comprises flesh only. Cooked
by baking without oil.
Rounded root vegetable with dark brown-purple skin and stems and purple flesh. Cooked by boiling flesh in unsalted water,
then drained.
Whole beetroots that have been boiled, then sliced and preserved in a can in an acidified salted brine. Drained.
Whole canned baby carrots heated in packing liquid, then drained. Average contents per can 63% solids.
Root vegetable with orange flesh and green leaves/stem. Edible portion includes flesh only. Uncooked.
Root vegetable with orange flesh and green leaves/stem. Cooked by baking in an oven without addition of fat or oil.
Root vegetable with orange flesh and green leaves/stem. Cooked by boiling in unsalted water, then drained.
Root vegetable with orange flesh and green leaves/stem. Cooked by stir-frying without added oil.
Cooked root vegetable with orange flesh and green leaves/stem. Includes baked, boiled and stir fried varieties weighted
according to consumption patterns observed during Kids Eat Kids Play.
Long, coarse brown tuber, with a fibrous yellow flesh.
Long, coarse brown tuber, with a fibrous yellow flesh. Cooked by boiling in unsalted water, then drained.
Frozen mixed vegetables including parsnip and carrot. Cooked by boiling in unsalted water, then drained and mashed.
A white root vegetable shaped like a carrot. Peeled.
A white root vegetable shaped like a carrot. Peeled, chopped and cooked by baking without oil.
A white root vegetable shaped like a carrot. Peeled, chopped and cooked by boiling in unsalted water, then drained.
Large, white-skinned radish. Flesh only, skin removed.
Root vegetable with yellow flesh and pale yellow skin.
Root vegetable with yellow flesh and pale yellow skin. Peeled and cooked by baking without oil.
Root vegetable with yellow flesh and pale yellow skin. Peeled and cooked by boiling in unsalted water, then drained.
A long, large tuberous vegetable, red skin with orange flesh. Raw and peeled.
A long, tuberous vegetable, red skin with orange flesh. Peeled, diced and cooked by baking without oil.
A long, tuberous vegetable, red skin with orange flesh. Peeled, diced and cooked by boiling in unsalted water, then drained.
A long, tuberous vegetable, red skin with orange flesh. Peeled, diced and cooked by stir-frying without oil.
A long, tuberous vegetable, red skin with orange flesh. Peeled and chopped into slices and cooked in the home by deepfrying
in unspecified oil.
A long, large tuberous vegetable, red skin with orange flesh. Cooked by baking, boiling, mashed and stir fried weighted
according to consumption patterns observed during Kids Eat Kids Play.
A long, large tuberous vegetable, red skin with white flesh. Uncooked and peeled.
A long, large tuberous vegetable, red skin with white flesh. Peeled and cooked by boiling in unsalted water, then drained.
Tuber vegetable with a light brown rough skin and a cream to pink flesh. Peeled and uncooked.
Tuber vegetable with a light brown rough skin and a cream to pink flesh. Peeled and cooked by baking without oil.
Tuber vegetable with a light brown rough skin and a cream to pink flesh. Peeled and cooked by boiling in unsalted water,
then drained.
Tuber vegetable with a light brown rough skin and a cream to pink flesh. Peeled and cooked by stir-frying without oil.
A white fleshed root vegetable with purple-flushed white skin. Peeled.
A white fleshed root vegetable with purple-flushed white skin. Peeled and cooked by baking without oil.
A white fleshed root vegetable with purple-flushed white skin. Peeled and cooked by boiling in unsalted water, then drained.
Long crisp stem with a fragile feathery tip. Usually green in colour.
Long crisp stem with a fragile feathery tip boiled in water and then drained. Usually green in colour.
Long crisp stem with a fragile feathery tip. Spears and cuts, canned in brine, then drained. Average contents per can 64%
solids.
Tender young shoots of an edible bamboo plant, cream in colour with a fibrous texture. Sliced and canned in water. Heated in
own juice, then drained. Average contents per can 57% solids. Weight loss of solids on heating 14%.
Tender young shoots of an edible bamboo plant, cream in colour with a fibrous texture. Sliced and canned in water. Heated in
own juice, then drained. Stir fried without oil. Average contents per can 57% solids.
A green upright vegetable with long stems and green leafy ends.
A green upright vegetable with long stems and green leafy ends. Chopped and cooked by stir-frying without oil.
A green upright vegetable with long stems and green leafy ends. Chopped and cooked by stir-frying with soy sauce.
A leafy vegetable with long white leaves, typically used in salads, stews and casseroles.
A leafy vegetable with long white leaves, typically used in salads, stews and casseroles. Cooked by simmering in water,
before draining.
Long, thin, flattish, dark green stem which comes to a point at the top.
Green, crisp, elongated leaves, tightly wrapped to form an elongated head.
Round in shape, with packed layers of crisp green leaves.
Round in shape, with curled layers of crisp leaves which vary in colour from green to deep red/purple.
Round in shape, with packed layers of crisp, curly green or red leaves.
Similar to spinach, has large frilly green leaves and white stem.
Similar to spinach, has large frilly green leaves and white stem. Chopped and cooked by boiling in unsalted water.
Similar to spinach, has large frilly green leaves and white stem. Chopped and cooked by stir-frying without oil.
Leafy vegetable with vivid green, slightly crinkled leaves on fine stems.
Leafy vegetable, with vivid green, slightly crinkled leaves on fine stems. Cooked by boiling in unsalted water, then drained.
Leafy vegetable, with vivid green, slightly crinkled leaves on fine stems. Cooked by stir-frying without oil.
Leafy vegetable with vivid crinkled green leaves on fine stem. Chopped and boiled in unsalted water, then drained.
Leaves and stems of a creeping herbaceous vine. Some varieties have purple stems.
Leaves and stems of a creeping herbaceous vine. Some varieties have purple stems. Cooked by stir-frying without oil.
A very fine, short sprout with a pale green stalk and fresh green tip.
Sprouted from mung bean seeds. Long translucent to white in colour, with a short tapering green sheathed root.
Sprouted from mung bean seeds. Long translucent to white in colour, with a short tapering green sheathed root. Cooked by
stir frying without oil.
A small round green seed.
Shelled, raw peas boiled in unsalted water, then drained.
A small round green seed. Cooked by stir-frying without oil.
Canned shelled peas heated in packing liquid, then drained. Average contents per can 66% solids.
Round in shape, with a bright red shiny skin and red pulp and whitish seeds. Cooked by stir-frying without oil.
Tomatoes that have been left out to dry in the sun. Packed with a small amount of canola oil.
Tomatoes that have been dried until soft, with addition of salt, and sold unpackaged without addition of oil.
Canned whole peeled tomatoes, packed in tomato juice with added salt.
Canned, whole peeled tomatoes, packed in tomato juice with salt, then drained.
Canned, whole peeled tomatoes, cooked in own, salted, tomato juice by boiling gently.
Canned, whole peeled tomatoes, heated in salted packing liquid then drained.
Usually round in shape with a thick hard skin ranging from blue-grey in colour to orange-red, with orange flesh. Peeled,
chopped and cooked by baking without oil.
Usually round in shape with a thick hard skin ranging from blue-grey in colour to orange-red, with orange flesh. Peeled,
chopped and cooked by boiling in unsalted water, then drained.
Usually round in shape with a thick hard skin ranging from blue-grey in colour to orange-red, with orange flesh. Peeled,
chopped and cooked by stir-frying without oil.
Usually round in shape with a thick hard skin ranging from blue-grey in colour to orange-red, with orange flesh. Peeled and
chopped and cooked by baking, boiling or stir frying weighted according to consumption patterns observed during Kids Eat
Kids Play.
Small, rounded vegetable fruit, generally with a yellow skin.
Small, rounded vegetable fruit, generally with a yellow skin. Cooked by boiling in unsalted water, then drained.
Small, rounded vegetable fruit, generally with a green skin.
Squash cooked by stir frying without oil.
Variety of marrow or summer squash, picked when small. Long and cylindrical in shape with green smooth skin and a cream
flesh.
Variety of marrow or summer squash, picked when small. Long and cylindrical in shape with green smooth skin and a cream
flesh. Cooked by baking without oil.
Variety of marrow or summer squash, picked when small. Long and cylindrical in shape with green smooth skin and a cream
flesh. Cooked by boiling in unsalted water.
Variety of marrow or summer squash, picked when small. Long and cylindrical in shape with green smooth skin and a cream
flesh. Chopped and cooked by stir frying without oil.
Golden and green skinned zucchinis. Cooked by baking, boiling, stir frying weighted according to consumption patterns
observed during Kids Eat Kids Play.
Oval with a rich purple to black pebbly skin and a delicate yellow flesh with a green outer hue.
Varies from oval to pear shaped, with a green to black shiny skin and a delicate yellow flesh with a green outer hue.
A shiny green vegetable with crisp, moist flesh. Hollow with a seeded core.
A shiny green vegetable with crisp, moist flesh. Hollow with a seeded core. Cooked by boiling in unsalted water or steaming.
A shiny green vegetable with crisp, moist flesh. Hollow with a seeded core. Cooked by stir-frying without oil.
A shiny red vegetable with crisp, moist flesh. Hollow with a seeded core.
A shiny red vegetable with crisp, moist flesh. Hollow with a seeded core. Cooked by boiling in unsalted water or steaming.
A shiny red vegetable with crisp, moist flesh. Hollow with a seeded core. Cooked by stir-frying without oil.
A shiny red vegetable with crisp, moist flesh. Hollow with a seeded core. Includes fresh uncooked, boiled and stir fried
varieties.
A shiny red or green vegetable with crisp, moist flesh. Hollow with a seeded core.
A shiny red or green vegetable with crisp, moist flesh. Hollow with a seeded core. Cooked by baking without oil.
A shiny red or green vegetable with crisp, moist flesh. Hollow with a seeded core. Cooked by stirfrying without oil.
A long thin shiny green vegetable with crisp, moist flesh. Hollow with a seeded core.
A long thin shiny red vegetable with crisp, moist flesh. Hollow with a seeded core.
A long thin shiny red vegetable with crisp, moist flesh. Hollow with a seeded core. Sliced and cooked by stir-frying without oil.
Pear-shaped green vegetable which grows on a vine and has a single soft seed, and pear-textured pale green flesh.
Pear-shaped green vegetable which grows on a vine and has a single soft seed, and pear-textured pale green flesh. Flesh is
cooked by boiling in unsalted water, then drained.
Long and cylindrical in shape with dark green skin and white flesh with a crisp texture. Skin removed.
Long and cylindrical in shape with dark green skin and white flesh with a crisp texture.
Long and cylindrical in shape with dark green skin and white flesh with a crisp texture.
A smooth, shiny deep purple-blackish skinned vegetable with a creamy white interior with many small light brown seeds
dispersed through the flesh.
A smooth, shiny deep purple-blackish skinned vegetable with a creamy white interior with many small light brown seeds
dispersed through the flesh. Cooked by baking without oil.
A smooth, shiny deep purple-blackish skinned vegetable with a creamy white interior with many small light brown seeds
dispersed through the flesh. Diced and cooked by boiling in unsalted water, then drained.
A smooth, shiny deep purple-blackish skinned vegetable with a creamy white interior with many small light brown seeds
dispersed through the flesh. Cooked by grilling.
A smooth, shiny deep purple-blackish skinned vegetable with a creamy white interior with many small light brown seeds
dispersed through the flesh. Diced and cooked by stir frying without oil.
Cylindrically shaped fruiting vegetables that turns orange to red in colour when ripe. The raw flesh is bitter tasting.
Cylindrically shaped fruiting vegetables that turns orange to red in colour when ripe. Cooked by boiling in unsalted water or
steaming.
Small thin vegetable also known as gumbo, ladys finger, quingumbo and bambia, cooked by boiling in unsalted water.
The unopened flower bud of a thistle with gold-green to purple coloured leaves surrounding a hairy inedible choke, on top of
an edible heart. Round to conical in shape. Edible portion comprises lower part of leaves and heart.
The unopened flower bud of a thistle with gold-green to purple coloured leaves surrounding a hairy inedible choke, on top of
an edible heart. Round to conical in shape. Lower leaves and heart cooked by boiling in water and then drained.
Cultivated mushrooms that are cream in colour with brown gills, a rounded cap and thick stem. Vary in size and includes
mushrooms described as button and flat.
Cultivated mushrooms that are cream in colour with brown gills, a rounded cap and thick stem. Vary in size and includes
mushrooms described as button and flat. Cooked by boiling in unsalted water or steaming.
Cultivated mushrooms that are cream in colour with brown gills, a rounded cap and thick stem. Vary in size and includes
mushrooms described as button and flat. Cooked by stir-frying without oil.
Cultivated mushrooms that are cream in colour with brown gills, a rounded cap and thick stem. Vary in size and includes
mushrooms described as button and flat. Cooked by stir-frying in butter.
Cultivated mushrooms that are cream in colour with brown gills, a rounded cap and thick stem. Vary in size and includes
mushrooms described as button and flat. Cooked by stir-frying in canola oil.
Cultivated mushrooms that are cream in colour with brown gills, a rounded cap and thick stem. Vary in size and includes
mushrooms described as button and flat. Cooked by stir-frying in olive oil.
Cultivated mushrooms that are cream in colour with brown gills, a rounded cap and thick stem. Vary in size and includes
mushrooms described as button and flat. Cooked by stir-frying in blended oil.
Cultivated mushrooms that are cream in colour with brown gills, a rounded cap and thick stem. Vary in size and includes
mushrooms described as button and flat. Cooked by stir-frying in sunflower oil.
Cultivated mushrooms that are cream in colour with brown gills, a rounded cap and thick stem. Vary in size and includes
mushrooms described as button and flat. Cooked by stir-frying in an unspecified oil.
Small, long-stemmed, yellow-brown mushrooms, canned in brine, then drained. Average contents per can, 46% solids.
Small, tan egg shaped mushrooms. Canned in brine, then drained. Average contents per can, 50% solids.
Dried mushrooms, unspecified species, commonly sold sliced for reconstitution prior to use.
Bulb made up of segments called cloves, covered by a papery shell.
Bulb made up of segments called cloves, covered by a papery shell. Cooked by stir frying without oil.
Long and cylindrical in shape, with thick white stalks and green fan-shaped leaves.
Long and cylindrical in shape, with thick white stalks and green fan-shaped leaves. Cooked by stir frying without oil.
A bulb with thin outer layers of skin and layers of white flesh tightly wrapped together. Onion is steamed and dried before
packaging.
A bulb with thin outer layers of brown skin and layers of white flesh tightly wrapped together. Edible portion includes flesh
only.
A bulb with thin outer layers of white skin and layers of white flesh tightly wrapped together.
A bulb with thin outer layers of white skin and layers of white flesh tightly wrapped together. Cooked by stir-frying without oil.
A bulb with thin outer layers of white or brown skin and layers of white flesh tightly wrapped together. Edible portion includes
flesh only.
A bulb with thin outer layers of white or brown skin and layers of white flesh tightly wrapped together. Edible portion includes
flesh only. Cooked by baking without oil.
A bulb with thin outer layers of white or brown skin and layers of white flesh tightly wrapped together. Edible portion includes
flesh only. Cooked by boiling in unsalted water or steaming.
A bulb with thin outer layers of white or brown skin and layers of white flesh tightly wrapped together. Edible portion includes
flesh only. Cooked by stir-frying without oil.
Small white immature onion with long thin green stalks.
Small white immature onion with long thin green stalks. Cooked by baking without oil.
Small white immature onion with long thin green stalks. Cooked by boiling in unsalted water or steaming.
Small white immature onion with long thin green stalks. Cooked by stir-frying without oil.
Immature onion with a thin cylindrical white base, and long dark green stalks.
Immature onion with a thin cylindrical white base, and long dark green stalks. Cooked by boiling in unsalted water, then
drained.
Immature onion with a thin cylindrical white base, and long dark green stalks. Cooked by stir-frying without oil.
Immature onion with a thin cylindrical white base, and long dark green stalks. Cooking by boiling or stir frying weighted
according to consumption patterns observed during Kids Eat Kids Play.
Raw onion rings, coated in a wheat flour based battered and then cooked by deep-frying in beef tallow.
Raw onion rings, coated in a wheat flour based battered and then cooked by deep-frying in palm oil.
Cooked green leafy vegetables including baby spinach, english spinach and bok choy.
Raw vegetables cut into thin slices and used for dipping.
Frozen mixed vegetables including carrot, peas, swede, green beans and sweet corn. Cooked by boiling in unsalted water or
in the microwave.
Frozen mixed vegetables including peas & super sweet corn. Cooked by boiling in unsalted water, then drained.
Deep green flower clusters which form the head with pale green stems. Cooked by boiling in unsalted water, then drained.
Served with the addition of cheese sauce.
Deep green flower clusters which form the head with pale green stems. Cooked by boiling in unsalted water, then drained.
Served with the addition of white sauce.
Tight white flower clusters which form the head, with a white stem. Cooked by boiling in unsalted water, then drained. Served
with a cheese sauce (typically containing butter, flour, milk and cheese).
Tight white flower clusters which form the head, with a white stem. Cooked by boiling in unsalted water, then drained. Served
with a white sauce.
Variety of marrow or summer squash, picked when small. Long and cylindrical in shape with green smooth skin and a cream
flesh. Chopped and cooked by stir frying without oil in a cream-based sauce.
Variety of marrow or summer squash, picked when small. Long and cylindrical in shape with green smooth skin and a cream
flesh. Chopped and cooked by stir frying without oil in a tomato-based sauce.
Baked sliced eggplant, fried briefly in olive oil, mixed in a tomato-based pasta style sauce and baked.
Mixed vegetables including broccoli, cauliflower and carrot that have been boiled in unsalted water and topped with white
sauce.
Mixed vegetables including broccoli, carrot and corn that have been boiled in unsalted water and topped with cheese sauce
and breadcrumbs, then baked.
Mixed vegetables stir fried with a small amount of oil and soy sauce.
Commercially prepared dumplings made from potato and wheat flour, simmered briefly in boiling water.
A long, tuberous vegetable, red skin with orange flesh. Peeled, diced and cooked by boiling in unsalted water, then drained
and mashed with an unspecified milk and table spread (including dairy blends and margarines).
A white fleshed root vegetable with purple-flushed white skin. Peeled and cooked by boiling in unsalted water, then drained
and mashed with an unspecified milk.
Fried savoury fritter made from corn, capsicum, coriander, paprika, lemon, pepper, eggs, sour cream, milk and plain flour.
Diced mixed vegetables (cauliflower and mushroom), coated with an Indian style curry paste mixed with yoghurt and baked in
the oven until cooked.
Mixed vegetable curry prepared with Asian-style curry paste, coconut milk, lime juice, vegetables and herbs.
Diced mixed vegetables, simmered in a sauce made from with curry paste and tomatoes.
Diced mixed vegetables, simmered in a sauce made from with curry paste and yoghurt.
Diced mixed vegetables (onion, potato & cauliflower), simmered in a small amount of sauce made from with curry powder
and stock.
Diced mixed vegetables, simmered in a purchased Indian style simmer sauce with extra chilli added.
A side dish typically containing sliced, grated or finely chopped cucumber, mixed with natural yoghurt, onions, cumin seeds,
salt and coriander leaves, as served in Australian Indian restaurants and takeaway shops.
Dip made from eggplant, garlic, olive oil, tahini paste, lemon juice, salt and parsley.
Dip made from avocado, lemon juice, chilli, onion, coriander, salt and pepper.
Canned product commonly containing vegetables (potatoes, carrots, peas), thickener, wheat flour, salt, hydrolysed vegetable
protein, flavour enhancer, spices, sodium nitrite and water
Mushrooms stuffed with breadcrumbs, cheese, onion and bacon, then baked.
Home prepared pate style product containing mushroom cooked in red wine pureed with other vegetables and spices. Salted.
Mashed potato (either fresh or reconstituted) served hot with gravy as in fast food restaurants such as KFC.
Cooked vegetable dish containing tomato, capsicum, eggplant, zucchini, onion, garlic and oil.
Salad made from cos lettuce, egg, croutons, parmesan cheese and bacon.
Salad made from cos lettuce, egg, croutons, parmesan cheese and bacon. With caesar dressing.
A salad typically made from finely shredded purple or green cabbage and carrot in a mayonnaise type dressing; as
purchased in supermarkets and take-away or fast food outlets.
A salad typically made from finely shredded purple or green cabbage and carrot, with cheese in a mayonnaise type dressing;
as purchased in supermarkets and take-away or fast food outlets.
A salad typically made from finely shredded purple or green cabbage, carrot and celery.
Mediterranean salad made from tomato, olives, feta cheese, red/spanish onion, red capsicum, salt and olive oil.
Mediterranean salad made from tomato, olives, feta cheese, red/spanish onion, red capsicum, salt. No added olive oil or
lemon juice.
Green salad made from mixed salad leaves, green capsicum, snow peas, cucumber and avocado.
Green salad made from mixed salad leaves, green capsicum, snow peas, cucumber and avocado, with added beef.
Green salad made from mixed salad leaves, green capsicum, snow peas, cucumber and avocado, with added cheddar
cheese.
Green salad made from mixed salad leaves, green capsicum, snow peas, cucumber and avocado, with added chicken
breast.
Green salad made from mixed salad leaves, green capsicum, snow peas, cucumber and avocado, with an unspecified
dressing.
Green salad made from mixed salad leaves and cheddar cheese.
A salad typically containing cooked potato and a dressing made from mayonnaise, and other ingredients such as dill, lemon
juice, garlic, salt and ground black pepper.
Savoury salad comprised predominantly of cooked pumpkin and orange coloured sweet potato, mixed with a small amount of
yoghurt, walnuts, oil and onion.
A Lebanese style salad typically containing a mixture of parsley, bulgur, mint, tomato, onion, oil, a pinch of cinnamon and
lemon juice, as purchased in restaurants.
Salad made from tomato, herbs and olive oil.
Fried pyramid/ triangular shaped puff pastry shell filled with mixture of boiled potato, green peas, onions, cumin seeds,
mustard seeds and cashew nuts, as served in Australian Indian restaurants and takeaway shops.
Mixed vegetables stir fried without oil, with added soy-based sauce.
Mixed vegetables, served with a commercially prepared sweet & sour sauce.
Mixed vegetables stir fried without oil, with added commercially prepared satay sauce.
Mixed vegetables stir fried without oil, with added boiled rice and soy-based sauce.
Mixed vegetables stir fried with a small amount of oil and soy sauce, with added rice noodles.
Mixed vegetables stir fried without oil, with added wheat noodles.
Mixed vegetables stir fried without oil, with added wheat noodles and soy-based sauce.
Mixed vegetables stir fried without oil, with added wheat noodles and commercially prepared sweet & sour sauce.
Tomatoes stuffed with minced meat, rice and spices, then baked, as served in Australian Greek-style restaurants.
Rice and tomato filling wrapped in a vine leaf, as served in Australian Lebanese-style restaurants.
Mature legumes described as being black beans, cooked by boiling without salt.
Samples of cannellini style beans boiled and canned in brine. Average contents per can 73% beans.
Flat kidney shaped bean can be white or green, large or small. Slightly sweet flavour when cooked. Cooked by boiling in
unsalted water, then drained. Popularly called butter bean. Produced in USA, South America and Madagascar, imported into
Australia. Weight gain on cooking from dry, 145%.
Three or four bean mix comprising red kidney, lima and butter beans and chickpeas. Canned in sweetened brine, then
drained. Average contents per can 68% solids.
Kidney shaped beans, canned in sweetened brine, drained before consumption. Average contents per can 72% solids.
Small oval shaped, creamy yellow coloured beans, size equal to common pea, has floury texture and bland flavour. Dried.
Small oval shaped, creamy yellow coloured beans, size equal to common pea, has floury texture and bland flavour. Dried
beans soaked, and cooked by boiling in unsalted water, then drained. Weight gain on cooking from dry, 137%.
Chickpea canned in brined, then drained. Average contents per can 59% solids.
Chickpea canned in brined, drained and cooked by boiling, drained. Average contents per can 59% solids.
Dried chickpea that has been boiled in unsalted water, then drained.
Uncooked, skinned and split lentils of 3 different types, labelled as being red, brown or green lentils.
Dried, skinned and split lentils of 3 different types, labelled as being red, brown or green lentils, soaked, then boiled in
unsalted water and drained. Weight gain on cooking from dry: 218%.
Prepared from field pea, can be yellow or green with husks removed. Dry and uncooked
Prepared from field pea, can be yellow or green with husks removed. Dried split peas are soaked, then boiled in unsalted
water and drained. Weight gain on cooking from dry, 157%.
Mixture of green, butter and kidney beans, capsicum and onion in oil and vinegar based dressing.
Spread of ground chick peas, tahini, lemon juice, garlic and oil, as purchased in Lebanese style restaurants.
Phospholipid-rich granular extract of soy beans, often used in baking and as an emulsifier, as purchased from supermarkets
for domestic use.
A thick paste made from fermented and processed soya beans mixed with grain and injected with a yeast mould.
Thin, dry wafer, generally made from legume flour. Requires cooking before consumption.
Dry, wafer like discs prepared from legume flour, cooked briefly in a microwave until puffed and crispy. No added fat, oil or
salt.
These tortilla-shaped Indian crackers are made with skinned and split black lentil flour, chickpea or lentil flour. Deep fried in
very hot canola oil until they puff up and become crisp.
Haricot / Navy beans in ham sauce, canned. Contains added salt, food acids, maize thickener, colour and spices.
Haricot / Navy beans in tomato sauce, canned. Contains added salt, food acids, maize thickener, colour and spices.
Haricot / Navy beans in tomato & cheese sauce, canned. Contains added salt, food acids, maize thickener, colour and
spices.
Baked bean product containing beans, tomato sauce, vegetable gums and sausages (13% lamb, beef & binder).
Paste prepared from pinto beans pureed with other vegetables and spices, canned.
Legume curry, typically containing pigeon pea, black lentil in the skin, onion, ginger, cumin seeds, curry and coriander leaves
and tomato, as served in Australian Indian style restaurants.
Indian style dish prepared with lentils, onion, Indian-style curry paste, water and salt.
Indian style dish prepared with lentils, onion, Indian-style curry paste, coconut cream, water and salt.
Indian style dish prepared with lentils, onion, tomato, Indian-style curry paste, water and salt.
Dip prepared from refried beans mixed with tomato salsa and tabasco sauce.
Chickpea based patty with herbs and spices, deep fried.
Firm tofu stir fried in oil, with added mixed vegetables and rice noodles, served with a soy-based sauce.
Soy bean extract, commercially prepared, that has set to a firm texture. Ingredients include water, soybeans, glucono-delta
lactone, nigari (magnesium chloride).
Soy bean extract, commercially prepared, that has set to a firm texture. Ingredients include water, soybeans, glucono-delta
lactone, nigari (magnesium chloride). Cooked by baking without oil.
Soy bean extract, commercially prepared, that has set to a firm texture. Ingredients include water, soybeans, glucono-delta
lactone, nigari (magnesium chloride). Cooked by deep-frying in unspecified oil until browned.
Soy bean extract, commercially prepared, that has set to a firm texture. Ingredients include water, soybeans, glucono-delta
lactone, nigari (magnesium chloride). Cooked by deep-frying in unspecified oil until browned. Served with a commercially
prepared peanut-based sauce.
Soy bean extract, commercially prepared, that has set to a firm texture. Ingredients include water, soybeans, glucono-delta
lactone, nigari (magnesium chloride). Cooked by stir-frying without oil.
Soy bean extract, commercially prepared, that has set to a soft, custard-like texture. Ingredients include water, soybeans,
glucono-delta lactone, emulsifier and calcium chloride.
Soy bean extract, commercially prepared, that has set to a soft, custard-like texture. Ingredients include water, soybeans,
glucono-delta lactone, emulsifier, calcium chloride. Cooked by stir frying without oil.
Sausage made from chopped, minced, or blended vegetables that are either boiled, cooked and added with spices, usually
stuffed in casings (skin), must be fully cooked before serving. Sanitarium vegetarian hot dogs, Vege delight soy sausages
etc.
Sausage made from chopped, minced, or blended vegetables that are either boiled, cooked and added with spices, usually
stuffed in casings (skin), must be fully cooked before serving. Sanitarium vegetarian hot dogs, Vege delight soy sausages
etc. Cooked by frying in an unspecified oil.
Protein extracted from plant sources, dried and packaged for use in vegetarian cooking.
Sausage made from chopped, minced, or blended vegetables that are either boiled, cooked and added with spices, usually
stuffed in casings (skin), must be fully cooked before serving. Sanitarium vegetarian hot dogs, Vege delight soy sausages
etc. Cooked by boiling or casseroling.
Burger-shaped pattie containing tofu, vegetables, maize flour, herbs, salt and oil, purchased from supermarkets
Burger-shaped pattie containing tofu, vegetables, maize flour, herbs, salt and oil, purchased from supermarkets. Cooked by
baking without oil.
Commercially prepared burger containing a vegetarian tofu pattie and salad (typically lettuce, tomato, carrot, onion and
capsicum) on a white roll, as sold in take-away restaurants.
Stew or casserole prepared from vegetarian meat substitute, cooked in a tomato-based sauce with added onion, potato,
capsicum and garlic.
Snack product that consists of thinly sliced potato, deep fried in vegetable oil, salted and no additional flavourings added.
Unflavoured potato crisps produced by recombining potato and other ingredients. Salted.
Snack product that consists of thinly sliced potato, deep fried in monounsaturated, salted and no additional flavourings
added.
Snack product consisting of thinly sliced potato, deep fried in vegetable oil, to which salt, sugar, corn flour,
onion/garlic/chicken powder, food acids, flavours, colours and spices are added.
Potato crisps including plain, flavoured, salted and unsalted varieties weighted according to consumption patterns observed
during Kids Eat Kids Play.
Deep fried, packaged potato sticks snack food, unflavoured, lightly salted.
Unflavoured potato crisps produced by recombining potato and other ingredients so that the total fat content is lower than for
standard potato crisps. Reduced salt and no additional flavourings added.
Snack food product that consists of chips made from ground corn and fried in vegetable oil. Flavour (cheese or tangy BBQ)
added.
Snack food product that consists of chips made from ground corn and fried in monounsaturated oil. Flavour (cheese or tangy
BBQ) added.
Snack food product that consists of chips made from ground corn that is fried in vegetable oil. Lightly salted but no additional
flavourings added.
Snack food product that consists of chips made from ground corn that is fried in vegetable oil. Unsalted and no additional
flavourings added.
Corn kernels heated in oil and/or butter until cooked.
Corn kernels air-popped. Consumed plain without addition of fat, oil or salt.
Popping corn, with added vegetable oil and salt cooked in the microwave.
Popcorn that is soaked or coated in a sugar mixture of various colours, then dried and packaged.
Popcorn that is mixed with roasted unsalted peanuts and coated with a sugar syrup before drying and packaging.
Popcorn including air popped, microwaved plain, flavoured, added fat, and sweetened varieties weighted according to
consumption patterns observed during Kids Eat Kids Play. Air popped popcorn was the most commonly consumed style.
Cereal-based (typically corn or rice), packaged, savoury extruded snacks with cheese flavour.
Cereal-based (typically corn and rice), packaged, extruded savoury snacks with added non-cheese flavours.
A baked snack, usually made from wheat flour with yeast. Lightly salted before baking. Includes flavoured varieties. Sold
packaged.
Snack style product supplied with savoury, flavoured corn cracker style biscuits packaged together with a cheese spread dip.
Snack style product supplied with savoury, cracker style biscuits packaged together with a cheese spread dip.
Savoury snack product, including packaged crackers and cheese dip, pretzels and rice wheels. Excludes potato or corn
crisps or sweet snacks. Weighted according to consumption patterns observed in Kids Eat Kids Play.
Soy based snack food also containing maize & tapioca starch, vegetable oil, salt, and flavourings.
Snack product that consists of thinly sliced cassava, deep fried in vegetable oil, salted & packaged.
Savoury crisps including plain, flavoured, salted and unsalted potato chips, corn crisps, soy crisps and vegetable crisps
weighted according to consumption patterns observed during Kids Eat Kids Play.
Crackers based on shrimp or prawn, tapioca flour, sugar, salt, egg, milk, starch and flavours. Deep fried in peanut oil to form
crisp, irregular shapes.
Various dips weighted according to consumption patterns observed during Kids Eat Kids Play. Tomato salsa & cream cheese
dip were the major dips consumed.
A soft moist brown sugar with a fine crystal size.
Granulated or powdered product composed of purified fructose derived from fruit sources.
Raw sugar has a large crystal size and consists of 98% sucrose and 2% water and ash. Its primary uses include table
sweetener and decorating baked goods and confectionery. Processing does not affect its nutritional properties.
Purified extract from the sugar cane plant that is composed almost entirely of sucrose and may be supplied in lumps, coarse
or fine granules or as a powder.
Produced by milling granulated sugar which is a form of sucrose refined from sugarcane to produce a fine white powder.
Produced by milling granulated sugar which is a form of sucrose refined from sugarcane to produce a fine white powder.
Contains added wheat starch to maintain a fine powder.
Liquid product containing glucose and other carbohydrates, produced from the hydrolysis of starch. Composition will vary
depending on particular formulation.
Sugar syrup made by bees.
Data refer to pure lactose and do not necessarily reflect the composition of commercially available lactose preparations.
Made from sugar syrup which has been partially broken down into glucose and fructose and is light to medium brown
coloured.
Light to medium brown coloured sugar syrup traditionally made by boiling maple tree sap at atmospheric pressure or by
freeze-drying it at reduced atmospheric pressure. Imported into Australia.
Sweet syrup made from sugar cane. Dark brown in colour.
Made from sugar syrup which has been partially broken down into glucose and fructose and is light to medium brown
coloured.
A thick caramel coloured sauce. Used to pour over ice cream and other desserts and flavour milk.
A thick chocolate-flavoured dark brown sauce. Main ingredients include cocoa powder, chocolate flavouring, emulsifiers,
sugar and water. Used to pour over ice cream and other desserts and flavour milk.
Berry-flavoured syrup. Common flavours include strawberry and raspberry syrup. Typical ingredients include sugar, fruit
thickener, vegetable gum and other food additives. Used to pour over ice cream and other desserts and to flavour milk.
A thick chocolate-flavoured dark brown sauce with added intense sweetener. Main ingredients include cocoa powder,
chocolate flavouring, emulsifiers, polydextrose and water. Used to pour over ice cream and other desserts and flavour milk.
A sweet tasting sauce for use in milkshakes and in desserts. Main ingredients include intense sweeteners, flavours,
emulsifiers, polydextrose and water.
Home prepared thick brown chocolate-flavoured syrup used to top desserts or flavour milk.
An orange or yellow-coloured jam made with an equal weight of either whole apricots or large apricot pieces and sugar
cooked in water. Used as a spread in desserts and on cakes, biscuits and toast.
A fruit-based jam or conserve with a thick consistency and high viscosity. Consists of a mixture of whole berries or berry
pieces cooked in sugar and water.
Jam made with an equal weight of either whole plums or large plum pieces and sugar cooked in water. Used as a spread in
desserts and on cakes, biscuits and toast.
A sugary fruit preserve with a lumpier consistency than jam as both the skin and pulp of the orange is used in its making.
A fruit-based jam or conserve with a thick consistency and high viscosity. Consists of whole fruit cooked in water without the
addition of sucrose.
Sweet fruit-based spread that contains the sweetener sucralose instead of added sucrose.
Custard-type product that is flavoured and coloured with lemon juice and lemon peel, and sugar. Commonly used as a sweet
spread.
A thick, chocolate flavoured hazelnut spread. Typically used as a spread on bread.
Commercially prepared jellied or semi-jellied sweet jam-like sauce made from cranberries, sugars and water.
Home prepared sauce made from butter, sugar, lemon juice, lemon peel, cornflour and water.
Coloured and flavoured dry crystals of sugar. Main ingredients include sucrose, citric acid, sodium and artificial colours and
flavours.
Semi-solid water based dessert product prepared from packaged crystals.
Semi-solid water based dessert product prepared from packaged crystals, with added fruit.
Semi-solid water based dessert product prepared from packaged crystals, with added pears.
A baked dessert with a crisp exterior and chewy interior made from beaten egg whites with added sugar and colours and
flavours. Commonly served plain or topped with cream and fruit.
Sweet meringue dessert made from egg whites, sugar, cornflour and white vinegar. Topped with cream.
Sweet meringue dessert made from egg whites, sugar, cornflour and white vinegar. Topped with cream and strawberries.
Coloured and flavoured sweet dry crystals. Main ingredients include intense sweetener, citric acid, sodium and artificial
colours and flavours.
Semi-solid water based dessert product prepared from packaged intense sweetened jelly crystals.
Australian produced flavoured gelato. Includes gelato described as strawberry, rockmelon, lemon, chocolate and may include
a proportion of sponge cake or dried fruits. Contains milk products.
Australian produced water ice confection sold frozen on a stick. Ingredients include sugar, food acid, vegetable gum, flavour
and colour.
Australian fruit juice or fruit flavoured ice confection. Ingredients include sugar and fruit juices such as lemon, pineapple,
passionfruit and orange. Frozen prior to sale and sold on a stick or in a tube. One of four samples does not contain fruit juice.
Commercially prepared product prepared by mixing crushed ice with fruit sorbet and lemon juice drink prior to dispensing
from a machine.
Commercially prepared product prepared by mixing crushed ice with flavoured syrup containing 25% apple juice concentrate,
water, sugars and food acids prior to dispensing from a machine.
Ice confection made from 97% sweetened fruit juices (apple, mango puree, passionfruit and banana) blended with
polydextrose & vegetable gums before being frozen with agitation to produce an ice confection for consumption in a cup or
cone.
Icing made from icing sugar, butter and milk.
Chocolate icing made from real chocolate, butter and cream.
Icing made from icing sugar, water and cocoa powder.
Icing made from cream cheese, icing sugar and water.
Icing made from icing sugar, water, vanilla essence, butter.
Cocoa-based product formulated for baking or other cooking purposes in which cocoa butter is wholly or partially replaced
with vegetable oils. Generally dark in colour but also includes milk cooking chocolate.
Chocolate confectionery prepared with a high proportion of cocoa solids so that it is dark in colour and slightly bitter in flavour.
Confectionery product comprised of approximately 54% milk chocolate and 46% white chocolate.
Confectionery product that contains milk solids and cocoa butter and is creamy white in colour.
Chocolate or chocolate bar with and without filling weighted according to consumption patterns observed during Kids Eat Kids
Play. Plain milk chocolate was the most common chocolate consumed.
Dessert containing melted milk chocolate that has been mixed with thickened cream. Used as a thick sauce for dipping other
foods in on a long stick (e.g. other confectionery or fruit).
Chocolate confectionery with dark chocolate coating surrounding a thin layer of flavoured fondant filling, typically mint
flavoured.
Chocolate confectionery with dark chocolate coating surrounding a thin layer of flavoured fondant filling that contains
alcoholic liqueurs.
Confectionery product comprised of a milk chocolate exterior enclosing a soft caramel or fondant cream type filling. Includes
chocolates such as Snack or Caramello.
Confectionery product composed of milk chocolate with embedded dried fruit (typically sultanas) and nuts (typically cashews,
hazelnuts or almonds).
Confectionery product composed of milk chocolate with embedded nuts. Nut types typically include peanuts, almonds,
hazelnuts or cashews.
Confectionery product comprised of milk chocolate covered with a sugar-based coating and shaped into a small disc or ball.
Includes products described as Smarties.
Confectionery product comprised of milk chocolate coated peanut with a candy shell.
Confectionery product comprised of milk chocolate coated rice crisps with a candy shell.
Cherry and coconut flavoured snack bar coated in a layer of dark chocolate.
Chocolate bar consisting of a chewy caramel centre and a milk chocolate coating.
Chocolate bar consisting of a fudge centre and a milk chocolate coating.
Chocolate bar consisting of a fudge, biscuit and caramel centre with a milk chocolate coating.
Chocolate bar containing of a fudge and rice crackle centre with a milk chocolate coating.
Chocolate bar consisting of a honeycomb centre and a chocolate coating.
Chocolate bar consisting of a wafer biscuit and caramel centre with a milk chocolate coating.
Chocolate bar consisting of a wafer biscuit with either a chocolate cream or caramel centre with a milk chocolate coating.
Chocolate bar consisting of a wafer biscuit and fudge centre with a milk chocolate coating.
Confectionery products with chocolate coating, including chocolate coated nuts, weighted according to consumption patterns
observed during Kids Eat Kids Play.
Chocolate or chocolate bar with filling weighted according to consumption patterns observed during Kids Eat Kids Play.
Caramel filled was the most popular filled chocolate consumed.
Almonds coated in a layer of milk chocolate.
Chocolate flavoured confectionery containing a nutrient-fortified beverage base (Ovaltine powder) and other ingredients.
Fruit pieces coated in a layer of yoghurt confectionery. Major fruit ingredients include raisins or sultanas.
A combination of dried fruits such as sultanas and raisins and roasted nuts such as almonds, peanuts and hazelnuts or
macadamias coated in a layer of milk chocolate.
Mix of snack foods intended for bushwalkers. Includes a combination of dried fruits, mixed nuts (peanuts and cashews) and
chocolate (dark and milk).
Aniseed flavoured confectionery prepared from wheat flour, molasses or treacle, sugar, salt, vegetable oil, colours and
flavours, covered in a layer of milk chocolate.
Roasted macadamia nuts covered in a thin layer of milk chocolate.
Peanuts covered in a thin layer of milk chocolate.
Confectionery style product made from chocolate, marshmallow, nuts and glazed cherries.
Confectionery product that is composed primarily of a sugar-based filling, such as a hard caramel, and covered with a small
amount of compounded chocolate.
Truffle made from cream, dark chocolate and coconut. No added liqueur.
A soft jelly like confectionery product made from starch and sugar and is often flavoured with rosewater or lemon, covered in
milk chocolate.
Confectionery product consisting of toffee containing large quantities of sesame seeds, coated in milk chocolate.
Confectionery or snack bar with a stringy texture that is comprised of a sugar and sugar alcohol based product to which
vegetable fats and chocolate flavour are added. Contains less sugar than similar products.
Confectionery or snack style product containing peanuts, rice breakfast cereal, sugar, dried fruit and seeds. Does not contain
added nutrients.
Ground dried pod of an evergreen tree.
Confectionery product containing carob powder with ingredients such as vegetable oil, skim milk powder and lecithin.
Confectionery product containing yoghurt powder with ingredients such as vegetable oil, typically used as a coating for cereal
bars and dried fruits.
Snack style product whose major ingredients include rolled oats, sugars and vegetable oils, and generally have added dried
fruits (typically apricot, sultana and apple). Does not contain added vitamins.
Snack style product whose major ingredients include rolled oats, dried fruits, sugars, vegetable oils and a yoghurt-containing
coating.
Sweet slice or bar made in the home from ingredients including oats, coconut, seeds, sultanas, butter, honey and sugar.
Commercial product described as being a muesli bar without chocolate or yoghurt coating or chocolate chips. Includes with
and without added vitamins, minerals or nuts. Weighted according to consumption patterns observed during Kids Eat Kids
Play.
Snack style product whose major ingredients include rolled oats, sugars, vegetable oil, with embedded chocolate chips. May
contain added milk powder but does not contain added vitamins or minerals.
Snack style product whose major ingredients include rolled oats, sugars, vegetable oils, dried fruit, nuts and chocolate chips.
Does not contain added vitamins.
Snack style bar whose major ingredients include rolled oats, sugars, vegetable oil, puffed rice, dried fruit or fruit juice, nuts
and seeds. The bar is covered or topped with chocolate. Does not contain added vitamins.
Snack style bar containing unfortified puffed rice cereal, chocolate, sugar confectionery, cocoa and other ingredients.
Snack style bar containing puffed rice breakfast cereal, mixed with chocolate chips, chocolate topping or chocolate topping.
Fruit filling covered in a wheat-based pastry-like layer. Major ingredients include fruit filling (glucose, fruit, thickeners, food
acid and flavours), wheat and oats and vegetable fats and oils.
Food bars such as apricot and coconut, sesame seed. Bars contain fruit with nuts and/or seeds.
Snack style product whose major ingredients include rolled oats, sugars, vegetable oils and nuts (typically cashews, almonds,
pecans or macadamias). Does not contain added vitamins.
Snack style product whose major ingredients include rolled oats, sugars, vegetable oils and nuts (typically almonds, pecans
or macadamias). Does not contain added vitamins.
Confectionery or snack style product containing a high proportion of nuts, typically almond or cashew, coated with yoghurt
confectionery. Does not contain added nutrients. Contains added salt.
Snack style bar containing popcorn, syrup, sugar, butter and sultanas.
Snack style bar containing dried fruit such as apple and sultana, mixed with other ingredients such as coconut, flour, sugar
and citric acid.
Snack style bar containing dried fruit such as apple and sultana, mixed with other ingredients such as coconut, flour, sugar
and citric acid. Coated in yoghurt.
Fruit based and flavoured leather confectionery. Main fruit flavours include strawberry, mixed berry, blackcurrant and
raspberry.
Snack style bar containing dried apricot, mixed with other ingredients such as coconut, flour, sugar and citric acid, coated in
chocolate.
Snack style bar containing dried fruit such as apple and sultana, mixed with other ingredients such as coconut, flour, sugar
and citric acid.
Snack style bar containing dried apricot, mixed with other ingredients such as coconut, flour, sugar and citric acid.
Confectionery style product made from tahini, white sugar and liquid glucose.
Confectionery style produced made from sugar, liquid glucose, honey, salt, water, egg whites, vanilla, butter and almonds.
Confectionery style product prepared from sesame seeds, sugar and glucose syrup.
Packaged snack product that comprises a cake or muffin slice that is coated in compound chocolate.
Snack style bar comprised of a sweet fruit flavoured muffin-based snack bar. Major ingredients include sugar syrup, wheat
flour, dried fruit and flavours.
Snack style bar comprised of a sweet muffin bar filled with a small amount of cream cheese.
A cereal-based snack-style bar with nuts. Major ingredients include peanuts, cereal grains, sugars, almonds, milk products
and flavours. Contains added vitamins and minerals. Contains higher fat content than other cereal and nut breakfast or snack
bars due to higher proportion of nuts.
Snack style product whose major ingredients include rolled oats, sugars and vegetable oils, and generally have added dried
fruits (typically apricot, sultana and apple). Contains added vitamins B2, B3 and folate.
Snack style bar whose major ingredients include rolled oats, sugars, vegetable oil, puffed rice, dried fruit or fruit juice, nuts
and seeds. The bar is covered or topped with chocolate. Contains added vitamins B2, B3 and folate.
Snack style bar comprised of a mixture of fortified chocolate breakfast cereal, fortified beverage base and other ingredients
such as vegetable oil, milk powder (8%) and starch. Recipe used and nutrient values derived are not necessarily
representative of the actual product sold.
Snack style bar based on fortified corn breakfast cereal mixed with compound chocolate, sultanas, sugar, nuts, salt and other
ingredients.
Soft and hard caramel confectionery including soft toffees.
Caramel flavoured fudge made from sugar, sweetened condensed milk and butter.
Chocolate flavoured fudge made from milk chocolate, sweetened condensed milk and butter.
Chocolate flavoured fudge made from milk chocolate, sweetened condensed milk, blanched almonds and butter.
Confectionery style product produced by soaking ginger root in a sugar syrup.
Confectionery style product made from honey, golden syrup, white sugar, water and baking soda.
Small coloured and brittle balls of sugar that are usually sprinkled on other foods. Main ingredients include white sugar,
cornflour, water, colours and flavours.
Aniseed flavoured confectionery prepared from wheat flour, molasses or treacle, sugar, salt, vegetable oil, colours and
flavours.
Aniseed flavoured confectionery prepared from wheat flour, molasses or treacle, sugar, salt, vegetable oil, colours and
flavours. Sold in pieces or strips.
Confectionery style produced made from sugar or corn syrup, water, gelatine that has been pre-softened in hot water,
dextrose, and flavourings, whipped to a spongy consistency.
Plain or flavoured marshmallow, coated in milk chocolate and then covered with desiccated coconut.
Sugar based confectionery, made from flavoured powder with food acid. Also contains sodium bicarbonate, magnesium
carbonate and flavours and colours.
Hard confectionery made from sugars, food acid, flavours and colours.
Boiled lolly with a milk chocolate filling.
Sweet confectionery products in which some or all of the sugar is replaced with sugar alcohols or other similar substances.
Confectionary made from sugar, golden syrup and water that is heated over low heat until ingredients have dissolved and
then boiled until the mixture turns a golden colour and slightly hardens.
All flavours of sugar sweetened chewing gum or bubble gum. Note that fibre is reported as zero based on the assumption
that the gum base is not eaten.
All flavours of intense sweetened chewing gum or bubble gum. Note that fibre is reported as zero based on the assumption
that the gum base is not eaten.
Alcoholic beverage made by brewing and fermenting cereals, usually barley, using low fermentation temperatures. 5.0% v/v
alcohol.
Alcoholic beverage made by brewing and fermenting cereals, usually barley, so as to restrict alcohol formation or to remove
alcohol after fermentation. Products are described on label as Light or Lite. 2.1% v/v alcohol.
Alcoholic beverage made by brewing and fermenting cereals, usually barley, and restricting or removing any alcohol that has
been formed, so that the product is essentially free of alcohol.
Alcoholic beverage produced by fermentation of grape juice with prolonged grape skin contact to produce wine of a deep red
colour. 9.57% v/v alcohol.
Alcoholic beverage produced by fermentation of grape juice with prolonged contact with grape skins to produce wine of a
deep red colour. The wine is then heated until the majority of alcohol has evaporated.
Alcoholic beverage produced by fermentation of grape juice so that the wine has a pale pink colour. 8.6% v/v alcohol.
Alcoholic beverage produced by fermentation of grape juice. Includes white and red wine varieties weighted according to
consumption patterns observed in Kids Eat Kids Play.
Fermented grape juice produced with little contact with grape skins so that the wine is pale yellow in colour with little sugars
remaining. Includes wine described as white burgundy, or produced from chardonnay, semillon, colombard, chenin blanc and
tokay varieties. 9.3% v/v alcohol.
Alcoholic beverage prepared by fermentation of grape juice, with little contact with grape skins so that the wine is pale yellow
in colour with some sugars remaining. Includes gewurztraminer and riesling grape varieties. 8.5% v/v alcohol.
Alcoholic beverage prepared by fermentation of grape juice produced with little contact with grape skins so that the wine is
pale yellow in colour, with some sugars remaining (approximately 2.5% sugars). Includes wine described as being moselle,
liebfrauwine or spaetlese styles or wine made from riesling or frontignac grape varieties. 7.8% v/v alcohol.
Alcoholic beverage produced by fermentation of grape juice with little contact with grape skins so that the wine is pale yellow
in colour. The wine is then heated until the majority of alcohol has evaporated.
Sweet, alcoholic beverage prepared from fermented grape juice to which additional alcohol is added. 14.2% v/v alcohol.
Fermented grape juice to which additional alcohol is added and with a low sugars content (approximately 1%). 14.1% v/v
alcohol.
Fermented grape juice to which additional alcohol is added and with a high sugars content (approximately 11%) and a sweet
flavour. 14.0% v/v alcohol.
Alcoholic beverage obtained from the distillation of wine, or fermented preparations of grapes or grape product.
Alcoholic beverage produced by distillation of fermented sugar. Includes both dark coloured and white coloured rum.
Alcoholic beverage prepared by distillation of fermented cereals.
Alcoholic beverage prepared by distillation of fermented potatoes and/or grain.
Alcoholic beverage mixed with dairy cream, with coffee flavour.
Beverage typically prepared at home by mixing tropical fruit juice, soft drink (such as lemonade), alcohol (such as vodka) and
canned mixed fruit. Maximum alcohol content 5% w/v.
Alcoholic beverage prepared by brewing of fermented rice.
Alcoholic soda containing cola based soft drink and bourbon. 4.5% alcohol content.
Alcoholic soda containing cola based soft drink and rum. 4.5% alcohol content.
Hot beverage made by combining heated regular fat milk, whisky and drinking chocolate.
Alcoholic soda containing lemonade and vodka. Includes products such as vodka cruisers. 5% alcohol content.
Beverage that is specifically formulated to assist sports performance. Typical ingredients include skim milk, whey protein,
skim milk solids, glucose and cocoa powder. Does not contain added vitamins or minerals. Purchased ready to drink.
Breakfast cereal beverage made from filtered water, breakfast cereal, skim milk powder, cane sugar, soy protein, sunflower
oil and added vitamins A, B1, B2, C and folate.
Chocolate flavoured dry beverage base, which is intended to be mixed with milk or water and consumed in place of a regular
meal. Typical ingredients include sugar, milk solids, inulin, cocoa and up to 24 added vitamins and minerals
Chocolate flavoured dry beverage base, which is intended to be mixed with water or milk to form a beverage that is
specifically formulated to assist sports performance. Typical ingredients include non-fat milk solids, glucose and up to 8
added vitamins and minerals.
Vanilla flavoured dry beverage base, which is intended to be mixed with water or milk to form a beverage that is specifically
formulated to assist sports performance. Typical ingredients include non-fat milk solids, glucose and up to 8 added vitamins
and minerals.
Ready to drink chocolate flavoured formulated supplementary beverage that contains a range of added vitamins and
minerals. Major ingredients include water, non-fat milk solids (14%), glucose syrup, sucrose, canola oil, whey protein, cocoa
(0.5%), vegetable gum, lactose and added vitamins and minerals.
Ready to drink vanilla flavoured formulated supplementary beverage that contains a range of added vitamins and minerals.
Major ingredients include water, non-fat milk solids (14%), glucose syrup, sucrose, canola oil, whey protein, vegetable gum,
lactose and added vitamins and minerals.
Beverage prepared by mixing a vanilla flavoured oral supplement powder with regular fat milk to produce a liquid supplement.
Chocolate flavoured dry beverage base, which is intended to be mixed with milk or water and consumed as an oral
supplement. Intended for use by those recovering from illness or injury, with a poor appetite or increased nutritional
requirements. Contains added vitamins and minerals.
Vanilla flavoured dry beverage base, which is intended to be mixed with milk or water and consumed as an oral supplement.
Intended for use by those recovering from illness or injury, with a poor appetite or increased nutritional requirements.
Contains added vitamins and minerals.
Sweetening product in tablet formulation containing aspartame as the intense sweetener. Also contains vegetable gum, L-
leucine and lactose.
Sweetening product in tablet formulation containing aspartame and acesulphame potassium as the intense sweeteners. May
also contain lactose, L-leucine, glycine, crosscarmellose sodium and emulsifiers.
Sweetening product in tablet formulation containing sodium saccharin as the intense sweetener. May also contain food
additives such as sodium bicarbonate, tartaric acid and stabilisers.
Sweetening product in tablet formulation containing sucralose as the intense sweetener. May also contain lactose, L-leucine,
crosscarmellose sodium and magnesium stearate.
Generic tablet sweetener based of an average of Aspartame, Aspartame & Acesulfame-K, Saccharin, and Sucralose tablets.
Generic powder sweetener based of an average of Aspartame, and Sucralose powders.
Coarse grained salt sold in a form suitable for cooking use.
Seasoning product that is primarily table salt to which various flavourings (such as celery, garlic, onion, herbs or chicken) are
added.
A type of table salt that is predominantly sodium chloride but may contain a number of other minerals.
Seasoning product that is primarily table salt to which various flavourings (such as celery, garlic, onion, herbs or chicken) are
added.
A type of table salt that is predominantly sodium chloride but may contain a number of other minerals.
Fine granules of sodium chloride sold for direct addition to foods, may contain free-flowing agents and small amounts of other
minerals such as potassium.
Fine granules of sodium chloride sold for direct addition to foods, to which iodine has been added in the form of potassium
iodate or iodide has been added. May contain free-flowing agents.
Commercially purchased salt including regular table salt, iodised salt, cooking salt, rock salt and sea salt. Flavoured varieties
not included.
Indian style green curry paste sauce. Ingredients may include green chilli, lemon grass, garlic, salt, galangal, shrimp paste,
kaffir lime, shallots and spices.
Commercially prepared paste containing green chilli, onions, salt, spices, herbs, vegetable oil and other ingredients, used for
preparing south-east Asian style main dishes.
Dried and ground fruit of Capsicum spp, characterised by a hot sensation when consumed as a spice. Includes cayenne
pepper, dried ground red pepper.
Spice mixture composed of dried ground red chillies, salt and sometimes other spices.
Dried and ground bark or quills of Cinnamomum verum, C. zeylanicum or C. aromaticum, used as a spice.
Dried and ground, unopened flower buds of Syzyghum aromaticum, used as a spice.
Dried and ground fruit or seed of Coriandrum sativum, used as a spice.
Dried and ground fruit or seeds of Cuminum cymimum, used as a spice.
Dried and ground mixture of spices for use in the preparation of Indian-style main dish meals. Typical ingredients include the
spices cumin, coriander seed and turmeric.
Dried and ground rhizome of Zingiber officinale, used as a spice.
Yellowish paste prepared from ground mustard seeds (typically 10 - 30% of total product), water, vinegar, salt and herbs or
other spices, sold packaged in jars and used as a condiment without further preparation.
Dry powder composed of ground yellow mustard seeds, for use in preparation of mustard paste or incorporation into other
foods.
Dried and ground seed of Myristica fragrans (M. officinalis or M. aromatica), used as a spice.
Dried, and sometimes ground, leaves of Oreganum vulgare, used as a culinary herb.
The dried and ground unripe fruit of the pepper tree (Piper nigrum), used as a spice.
Ground mixture of cinnamon, nutmeg and cloves, used to flavour various dishes.
Dried, and sometimes ground, leaves of Thymus vulgaris, used as a culinary herb.
Dried and ground rhizome of Curcuma domestica or C. longa, used as a spice.
Large, green, oval-shaped, pointed leaves, with a distinct sweet smell and taste.
Large, green, oval-shaped, pointed leaves, with a distinct sweet smell and taste. Dried.
Fresh leaves and stems of the coriander plant.
Fresh leaves & stem of the coriander plant that have been dried.
A salad leaf vegetable made up of rosette of green curly leaves, darker at tips and lighter in the centre.
A light green coloured, short, bulbous, aniseed flavoured celery-like shoot. Its feathery green leaves are used as a herb and
its seeds are used in bread, pastries, pasta and pickles.
Fennel is a light green-coloured, short, bulbous, aniseed flavoured celery-like shoot. Cooked by boiling in unsalted boiling
water, then drained.
Dried garlic bulbs, flaked or ground to a powder.
Medium sized green leaves, with a distinct sweet smell and taste.
Fresh leaves & stem of the mint plant that have been dried.
Mixture of fresh herbs including parsley, basil, coriander and mint.
Mixture of dried herbs including parsley, basil, coriander, mint and oregano.
Long stemmed herb with large flat bright green leaves.
Long stemmed herb with bright green frilly leaves.
Curly and continental parsley, cooked by boiling in unsalted water, then drained.
Dried curly and continental parsley.
Powdered product intended for addition to meat and other ingredients to prepare Mexican-style dishes such as taco filling.
Typical ingredients include salt, sugar, maize starch, spices, chilli and citric acid.
Powdered product intended for addition to meat and other ingredients to prepare Mexican-style dishes such as taco filling.
Typical ingredients include salt, sugar, maize starch, spices, chilli and citric acid. Salt reduced variety.
Concentrated meat stock that is dried and either supplied as a powder or compressed into a cube. Contains ingredients such
as salt and flavours.
Savoury liquid prepared by long simmering of beef bones in water also containing added vegetables, herbs and spices, then
strained. Contains added salt.
Savoury liquid prepared by long simmering of chicken bones in water also containing added vegetables, herbs and spices,
then strained. Contains added salt.
Unflavoured light yellow granular proteinaceous powder. Used to sweeten and thicken soups, sauces and desserts.
Nutrient data for this food additive refer to the pure additive. Nutrient data may differ in commercial preparations.
Recipe ingredient for use in Childrens Nutrition Survey 2007.
Recipe ingredient for use in Childrens Nutrition Survey 2007.
Recipe ingredient for use in Childrens Nutrition Survey 2007.
Recipe ingredient for use in Childrens Nutrition Survey 2007.
Recipe ingredient for use in Childrens Nutrition Survey 2007.
Mammary secretion of human mothers.
An enriched milk drink for children aged one year to three years. Dry powder with added vitamins, minerals and fish oil.
An enriched milk drink for children aged one year to three years. Prepared by mixing dry toddler formula with added vitamins,
minerals and fish oil and water.
Dry toddler formula made from dried soy beans, with added vitamins or minerals.
Dry, fortified cereal specifically formulated to be suitable for feeding infants aged from 6 months. Ingredients include wheat
flour, oat flour, ground rice, gluten, tricalcium phosphate, iron, thiamin and niacin.
Dry, high protein cereal specifically formulated to be suitable for feeding infants aged from 6 months. Ingredients include oat
flour, wheat flour, soyflour, gluten, dicalcium phosphate, calcium phosphate, iron, niacin and thiamin.
Dry infant cereal specifically formulated to be suitable for feeding infants aged from 8 months. Ingredients include rice cereal,
rolled oats, dried apple granules, coconut, skim milk powder, maize cereal, soya cereal, dried wheat flakes, wheatgerm,
mineral salt (calcium carbonate), dried yeast, mineral (iron).
Canned infant dinner specifically formulated for feeding infants. Ingredients include beef, sweetcorn, pasta, tomato paste,
cheese, thickener, cornstarch, onion powder, vegetable protein extract, herbs, spices and water.
Fruit finger specifically formulated to be suitable for feeding infants aged over 12 months. Ingredients include apple juice,
apricot, rice bran, milk solids and vegetable oil.
Fruit finger specifically formulated to be suitable for feeding infants aged over 12 months. Ingredients include apple juice,
pear, cherry juice, milk solids, rice bran and vegetable oil.
Canned fruit specifically formulated for feeding infants aged from 6 months. Ingredients include apple, vitamin C and water.
Canned fruit specifically formulated for feeding infants aged from 6 months. Ingredients include apple and peach.
Canned infant dinner specifically formulated for feeding infants aged from 6 months. Ingredients include carrot, potato,
tomato, sweet corn and thickener.
Infant dinner specifically formulated for feeding infants aged from 6 months. Ingredients include beef, carrot, potato, other
vegetables, tomato puree and thickener.
Jar or canned infant dessert specifically formulated for feeding infants aged from 6 months. Ingredients include sugar,
banana and egg yolk.
Canned infant dessert specifically formulated for feeding infants aged from 6 months. Ingredients include whole milk solids,
sugar and egg yolk.
Plain sweet biscuit, specifically formulated for young children. Major ingredients wheat flour, apple juice and sugar.
Snack style product formulated for infants whose major ingredients include rolled oats, dried fruits, sugars, vegetable oils and
a yoghurt-containing coating. Contains added iron.
Packaged apple juice, diluted to approximately half normal strength so as to be suitable for feeding to infants over 6 months
of age and to young children.
Packaged juice specifically formulated for infants aged from 6 months. Ingredients include juices (apple, blackcurrant) and
vitamin C.
Packaged juice specifically formulated for feeding infants aged from 6 months. Ingredients include juices (apple, orange,
passionfruit, pineapple) and vitamin C.
Food sampling details
The majority of nutrient data are derived from the NUTTAB 2006 food record 01B10084 Tea, Without Milk, Brewed From Leaf
Or Teabags. Fatty acids are estimated from USDA food record 14355.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 01B10086 Tea, Herbal Other Than Chamomile,
Brewed. Fatty acids are estimated from USDA food record 14355.
The majority of nutrient data are derived from the NUTTAB 2006 food record 01B10088 Coffee, Without Milk, From Instant
Coffee Powder. Fatty acids are borrowed from USDA food record 14214 coffee powder instant.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 01B10087 Coffee, Without Milk, Prepared From
Ground Coffee Beans. Fatty acids are borrowed from USDA food record 14214 coffee powder instant.
The majority of nutrient data are derived from the NUTTAB 2006 food record 01B10118 Coffee, Espresso Style, Without Milk,
From Takeaway Outlets. Fatty acids are borrowed from USDA food record 14214 coffee powder instant.
The majority of nutrient data are derived from the NUTTAB 2006 food record 01B10089 Coffee, Turkish Style, Without Milk.
Fatty acids are borrowed from USDA food record 14214 coffee powder instant.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 01B10090 Coffee, With Milk (Cappuccino).
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 01B10091 Coffee, Instant, Dry Powder Or
Granules. Fatty acids are borrowed from USDA food record 14214 coffee powder instant.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 01B10092 Coffee, Without Milk, From Ground
Beans, Decaffeinated. Fatty acids are borrowed from USDA food record 14214 coffee powder instant.
The majority of nutrient data are imputed from 01B10193 Coffee, from ground beans, espresso style, without milk. Caffeine
value is the mean of 10 purchases of espresso coffee from take away food outlets in Victoria in 2002. Fatty acids are
borrowed from USDA food record 14214 coffee powder instant.
The majority of nutrient data are derived from the NUTTAB 2006 food record 01B10094 Coffee, Instant, Dry Powder Or
Granules, Decaffeinated. Fatty acids are borrowed from USDA food record 14214 coffee powder instant.
The majority of nutrient data are derived from the NUTTAB 2006 food record 01B10095 Cereal Beverage, Dry Powder Or
Granules.
The majority of nutrient data are derived from the NUTTAB 2006 food record 01B10097 Coffee And Chicory Essence,
Concentrate. Fatty acids are borrowed from USDA food record 14214 coffee powder instant.
The majority of nutrient data are derived from the NUTTAB 2006 food record 01B10096 Coffee Mix, Sweetened And
Whitened, Dry Powder.
The majority of nutrient data are derived from 01A30119 Cider, apple, alcoholic, sweet style.
The majority of nutrient data are derived from the NUTTAB 2006 food record 01B30080 Juice, Apple, With Added Vitamin C.
The majority of nutrient data are derived from the NUTTAB 2006 food record 01B30116 Juice, Apple, Sparkling, Added
Vitamin C.
The majority of nutrient data are derived from 01B30164 Juice, apple, added vitamin C. Vitamin C is imputed from fresh
apples to reflect the loss on juicing in the home.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 01B30100 Juice, Apple (94%) And Blackcurrant
(6%).
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of data imputed from 06A10072 Strawberry, fresh, raw. Fibre, vitamin C and moisture altered to reflect the juiced
product.
The majority of nutrient data are derived from the NUTTAB 2006 food record 01B30083 Juice, Blackcurrant.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
Due to lack of data for goji juice/berries, these nutrient data were imputed from 01B30164 Juice, apple, added vitamin C.
The majority of nutrient data are derived from the NUTTAB 2006 food record 01B30084 Juice, Grape.
The majority of nutrient data are derived from 01B30243 Juice, grape. Fibre has been altered according to label data to
reflect small lychee component. Vit C has been altered to reflect label data.
The majority of nutrient data are derived from the NUTTAB 2006 food record 01B30085 Juice, Grapefruit.
The majority of nutrient data are derived from the NUTTAB 2006 food record 01B30087 Juice, Lemon.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 01B30088 Juice, Lime.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
Due to lack of data for the mangosteen fruit, these nutrient data were imputed from 01B30164 Juice, apple, added vitamin C.
The majority of nutrient data are imputed from 01B30171 Juice, orange, added vitamin C. Vitamin C imputed from juice,
orange, sweetened.
The majority of nutrient data are derived from the NUTTAB 2006 food record 01B30090 Juice, Orange, Commercial, Added
Vitamin C.
The majority of nutrient data are imputed from 01B30171 Juice, orange, added vitamin C. Vitamin C adjusted to a level of 120
mg/ 100 ml.
The majority of nutrient data are derived from the NUTTAB 2006 food record 01B30091 Juice, Orange, Sugar Sweetened,
Commercial, No Added Vitamin C.
The majority of nutrient data are derived from the NUTTAB 2006 food record 01B30130 Juice, Orange, Sugar Sweetened,
Commercial, Added Vitamin C.
The majority of nutrient data are imputed from 01B30171 Juice, orange, added vitamin C.
The majority of nutrient data are imputed from 01B30171 Juice, orange, added vitamin C.
The majority of nutrient data are derived from the NUTTAB 2006 food record 01B30089 Juice, Orange, Home Squeezed.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 01B30101 Juice, Fruit Blend, 73% Orange Juice
With 27% Apple, Pineapple And Grape Juices.
The majority of nutrient data are derived from the NUTTAB 2006 food record 01B30103 Juice, Orange (95%) And Mango
(5%) Juices.
The majority of nutrient data are imputed from 01B30184 Juice, 95% orange & 5% mango juices. Sugars adjusted based on
label data.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 01B30093 Juice, Pear.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 01B30094 Juice, Pineapple, Unsweetened.
The majority of nutrient data are derived from the NUTTAB 2006 food record 01B30095 Juice, Pineapple, Sweetened.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from AUSNUT 1999 Juice, prune. Sugar profile imputed from 06C10160 Prune,
stewed. Fibre based on label data for Golden Circle prune juice.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 01B30092 Juice Concentrate, Orange.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from 01B30164 Juice, apple, added vitamin C. Fibre is based on label data.
The majority of nutrient data are derived from the NUTTAB 2006 food record 01B30107 Juice, Apple, With Added Vitamins A,
E And C.
The majority of nutrient data are derived from the NUTTAB 2006 food record 01B30108 Juice, Apple, With Added Fibre And
Vitamins C, E And Folate.
The majority of nutrient data are derived from 01B30164 Juice, apple, added vitamin C. Starch, Na, K, Vit C, Zn, Ca & P are
based on label data for Resource Thickened Apple Juice.
The majority of nutrient data are derived from the NUTTAB 2006 food record 01B30105 Juice, Fruit Blend, 79% Apple Juice
With 21% Grape And Orange Juices, Added Vitamins A, C And Folate.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are imputed from regular orange juice. Ca borrowed from label value from fortified product
(Australian Fresh plus Calcium).
The majority of nutrient data are imputed from 01B30172 Juice, orange, sweetened. Vitamin C and iron adjusted based on
label data.
The majority of nutrient data are imputed from regular orange juice. Folate based on label data.
The majority of nutrient data are imputed from regular orange juice. Vitamins A, C and E adjusted based on label data. Folate
based on label data.
The majority of nutrient data are derived from the NUTTAB 2006 food record 01B30106 Juice, Orange, With Added Calcium,
Vitamins A, C And Folate.
The majority of nutrient data are derived from the NUTTAB 2006 food record 01B30104 Juice, Fruit Blend, 61% Orange Juice
With 39% Apple And Pineapple Juices, Added Vitamin C And Calcium.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 01B30096 Juice, Carrot.
The majority of nutrient data are derived from the NUTTAB 2006 food record 01B30098 Juice, Tomato, Salted, No Added
Sugar.
The majority of nutrient data are derived from the NUTTAB 2006 food record 01B30099 Juice, Tomato, Sugar-Sweetened,
Salted.
The majority of nutrient data are imputed from 01B30194 Juice, tomato with carrot, celery, parsley etc, salted.
The majority of nutrient data are derived from the NUTTAB 2006 food record 01B30115 Juice, Blend Of Tomato, Carrot,
Celery, Parsley Etc, With Salt.
The majority of nutrient data are imputed from 13A11191Spinach, English, raw. Fat, sugars, Na and protein values are based
on Boost Juice label data for Boost Wheatgrass Shooter.
The majority of nutrient data are derived from the NUTTAB 2006 food record 01B30109 Juice, Vegetable Blend, 55% Carrot
With 45% Celery, Silverbeet And Parsley.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 01B20154 Fruit Drink, 25% Apple Juice.
The majority of nutrient data are derived from the NUTTAB 2006 food record 01B20101 Fruit Drink, 35% Apple Juice, Added
Vitamin C.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 01B20147 Fruit Drink, 35 - 50% Apricot Juice,
No Added Vitamin C.
The majority of nutrient data are imputed from 01B20257 Fruit drink, 35 - 50% apricot juice. Vitamin C adjusted based on
label data.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are imputed from 01B20261 Fruit drink, 25% orange juice. Iodine is imputed from 01B20217
Fruit drink, 35% orange juice, added vitamin C.
The majority of nutrient data are based on USDA food record cranberry juice, unsweetened. Iodine is imputed from
06A10072 Strawberry, fresh, raw.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 01B20155 Fruit Drink, 25% Orange Juice.
The majority of nutrient data are derived from the NUTTAB 2006 food record 01B20103 Fruit Drink, 35% Orange Juice,
Added Vitamin C.
The majority of nutrient data are imputed from 01B20218 Fruit drink, 30% orange & 5% mango juices, added vitamin C.
Carotenes adjusted to reflect the 25% fruit juice product. Vitamin C based on label information.
The majority of nutrient data are derived from the NUTTAB 2006 food record 01B20104 Fruit Drink, 30% Orange And 5%
Mango Juices, Added Vitamin C.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 01B20105 Fruit Drink, 35% Pineapple Juice,
Added Vitamin C.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 01B20106 Fruit Drink, Tropical Style (25%
Pineapple And Other Juices).
The majority of nutrient data are imputed from 01B20220 Fruit drink, tropical style (25% pineapple & other juices). BCAR
imputed to reflect additional fruits in the 35% juice variety.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are based on USDA food record cranberry juice, unsweetened. Sugars and moisture have been
altered proportionally in accordance with label values for the artificially sweetened variety. Iodine is imputed from 06A10072
Strawberry, fresh, raw.
Majority of nutrient data are derived from AUSNUT 1999 food record. Proximates, vitamin C and sodium are label data for
products available in 2006.
Majority of nutrient data are imputed from 01B20267 Drink, fruit flavoured, dry base, added vitamin C. Proximates, vitamin C
and sodium are label data for products available in 2006.
The majority of nutrient data are derived from the NUTTAB 2006 food record 01B20108 Cordial, Blackcurrant,
Recommended Dilution.
The majority of nutrient data are derived from the NUTTAB 2006 food record 01B20109 Cordial, 25% Citrus Fruit Juice,
Recommended Dilution.
The majority of nutrient data are derived from the NUTTAB 2006 food record 01B20112 Cordial, 40% Non-Citrus Fruit Juice,
Recommended Dilution.
The majority of nutrient data are imputed from orange flavour soft drink. Sugars, sodium and energy are derived from label
values for non-carbonated cordial products available in 2006. Iodine reflects tap water levels.
The majority of nutrient data are derived from the NUTTAB 2006 food record 01B20118 Cordial Base, 25% Non-Citrus Fruit
Juice (Apple And Berry).
The majority of nutrient data are derived from the NUTTAB 2006 food record 01B20120 Cordial Base, 40% Non-Citrus Fruit
Juice (Apple And Berry).
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 01B20116 Cordial Base, Blackcurrant.
The majority of nutrient data are imputed from 01B20230 Cordial base, 25% blackcurrant juice. Vitamin C is estimated from
label data for Cascade Ultra C blackcurrant cordial.
The majority of nutrient data are imputed from 01B20230 Cordial base, 25% blackcurrant juice. Vitamin C is estimated from
label data for Ribena blackcurrant syrup.
The majority of nutrient data are derived from the NUTTAB 2006 food record 01B20117 Cordial Base, 25% Citrus Fruit Juice
(Orange And Lemon).
The majority of nutrient data are derived from the NUTTAB 2006 food record 01B20119 Cordial Base, 40% Citrus Fruit Juice
(Orange, Lemon Or Lime).
The majority of nutrient data are derived from the NUTTAB 2006 food record 01B20145 Cordial Base, Lime Fruit Juice.
The majority of nutrient data are derived from the NUTTAB 2006 food record 01B20117 Cordial Base, 25% Citrus Fruit Juice
(Orange And Lemon). Note that some orange fruit juice cordials contain added beta carotene as a colour; this is not
accounted for in these data.
The majority of nutrient data are imputed from orange flavour soft drink, adjusted to account for removal of water.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are imputed from 01B20230 Cordial base, 25% blackcurrant juice. Sugars amended to reflect
estimated total sugar content.
The majority of nutrient data are derived from the NUTTAB 2006 food record 01B20121 Cordial Base, 25% Orange Or
Lemon Fruit Juice, Intense Sweetened.
The majority of nutrient data are derived from the NUTTAB 2006 food record 01B20122 Cordial Base, 25% Non-Citrus Fruit
Juice (Apple And Berries), Intense Sweetened.
The majority of nutrient data are derived from the NUTTAB 2006 food record 01B20125 Soft Drink, Ginger Ale, Creamy Soda
Or Other Non-Fruit Flavours.
The majority of nutrient data are derived from the NUTTAB 2006 food record 01B20153 Soft Drink, Lemon Flavour,
Carbonated.
The majority of nutrient data are derived from the NUTTAB 2006 food record 01B20123 Soft Drink, Lemonade.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 01B20152 Soft Drink, Orange Flavour,
Carbonated.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 01B20127 Soft Drink, Tea Flavour.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 01B20137 Soft Drink, Ginger Ale, Creamy Soda
Or Other Non-Fruit Flavours, Intense Sweetened.
The majority of nutrient data are derived from the NUTTAB 2006 food record 01B20136 Soft Drink, Fruit Flavours, Intense
Sweetened.
The majority of nutrient data are derived from the NUTTAB 2006 food record 01B20135 Soft Drink, Lemonade, Intense
Sweetened.
The majority of nutrient data are derived from the NUTTAB 2006 food record 01B20129 Soft Drink, Cola Flavour.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 01B20139 Soft Drink, Cola Flavour, Intense
Sweetened.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 01B20130 Soft Drink, Cola Flavour,
Decaffeinated.
The majority of nutrient data are derived from the NUTTAB 2006 food record 01B20176 Soft Drink, Cola Flavour, Intense
Sweetened, Decaffeinated.
The majority of nutrient data are derived from the NUTTAB 2006 food record 01B20131 Mineral Water, With 5% Citrus Fruit
Juice.
The majority of nutrient data are derived from the NUTTAB 2006 food record 01B20132 Mineral Water, Fruit Flavours,
Intense Sweetened.
The majority of nutrient data are derived from the NUTTAB 2006 food record 01B20133 Sports Drink, Ready-To-Drink, All
Flavours.
Majority of nutrient data from 01B20245 Sports drink, ready to drink, all flavours. Moisture value adjusted to 1 to account for
dry powder. Citric acid is imputed from orange juice. Note low sum of proximates - interpret data with caution.
The majority of nutrient data are derived from the NUTTAB 2006 food record 01B20131 Mineral water, with 5% citrus juice.
The majority of nutrient data are derived from the NUTTAB 2006 food record 01B20144 Soft Drink, Energy Drink.
The majority of nutrient data are imputed from 01B20254 Soft drink, energy drink. Protein, fat, sugar, starch, Na, caffeine,
and some vitamins adjusted based Red Bull label data.
Majority of nutrient data are imputed from 01B20254 Soft drink, energy drink. Protein, fat, sugar, starch, Na, caffeine, and B3
adjusted based on Red Eye Platinum label data.
Majority of nutrient data are imputed from 01B20254 Soft drink, energy drink. Protein, fat, sugar, starch, Na, caffeine, and
some vitamins adjusted based on V label data.
Majority of nutrient data are imputed from 01B20275 Soft drink, energy drink (Red Bull brand). Protein, fat, sugar, starch, Na,
caffeine, and some vitamins adjusted based on Red Bull, intense sweetened label data.
The majority of nutrient data are derived from the NUTTAB 2006 food record 01B20143 Mineral Water, Natural, Unflavoured.
The majority of nutrient data are derived from the NUTTAB 2006 food record 01B20142 Soda Water.
The majority of nutrient data are imputed from 01B10176 Water, tap. Iron values are estimated based on Western Australia
monitoring data from 2003 and 2005-06, where this water met drinking water guidelines. Iodine value is the average of two
values reported for WA municipal water in the 22nd ATDS in 2004. Zinc value is approximated from WA Health data for bore
water in 2003.
The majority of nutrient data are imputed from 01B10176 Water, tap. Sodium, calcium and iron are averaged from two
literature sources for roof water collected in NSW. Iodine is assumed to be zero.
The majority of nutrient data are derived from the NUTTAB 2006 food record 01B10099 Water, Tap.
The majority of nutrient data are derived from the NUTTAB 2006 food record 01B10100 Water, Still, Bottled.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are imputed from 01B10177 Water, bottled, non-sparkling. Vitamin C and B vitamin values are
label values for products available in 2007 (Mizone sports water).
The majority of nutrient data are imputed from 01B10186 Beverage base, drinking chocolate, unfortified. Calcium, iron,
vitamins A, B1, B2 & C imputed from 01B10183 Beverage base, chocolate flavour, added calcium, iron and vitamins A, B1,
B2 & C (Milo).
The majority of nutrient data are imputed from 01B10183 Beverage base, chocolate flavour, added calcium, iron and vitamins
A, B1, B2 & C (Milo). Protein, fat, carbohydrates, retinol, B1, B2, B3, C, D, folic acid, Ca and K are based on label values for
Aktavite powder purchased in 2007.
The majority of nutrient data are derived from the NUTTAB 2006 food record 01B10107 Beverage Base, Chocolate Flavour,
Added Calcium, Iron And Vitamins A, B1, B2 And C.
The majority of nutrient data are derived from the NUTTAB 2006 food record 01B10108 Beverage Base, Chocolate Flavour,
Added Iron And Vitamins.
The majority of values are imputed from 01B10183 Beverage base, chocolate flavour, added calcium, iron and vitamins A,
B1, B2 & C (Milo). Some values were updated based on label information to reflect current formulation (2007). Note low sum
of proximates - use data with caution.
The majority of nutrient data are derived from the NUTTAB 2006 food record 01B10109 Malted Milk Powder, With Added
Vitamins A, B1, B2 And D.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 01B10101 Milo Chocolate Flavoured Beverage,
Prepared From Beverage Base With Milk.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 01B10114 Cocoa Powder.
The majority of nutrient data are derived from the NUTTAB 2006 food record 01B10110 Drinking Chocolate Powder,
Unfortified.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 01B10112 Beverage Base, Chocolate Flavour,
Unfortified, With Milk Solids. Fatty acids are imputed from 01B10190 - Cocoa powder.
The majority of nutrient data are derived from the NUTTAB 2006 food record 01B10113 Beverage Base, Chocolate Flavour,
Unfortified, With Milk Solids, Intense Sweetened. Fatty acids are imputed from 01B10190 - Cocoa powder.
The majority of nutrient data are derived from the NUTTAB 2006 food record 01B10111 Beverage Base, Chocolate Flavour,
Unfortified. Fatty acids are imputed from 01B10190 - Cocoa powder.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are based on white sugar. Total sugars, carbohydrate and sodium were adjusted to reflect label
data for Nesquik Vanilla and Banana flavours (downloaded from http://www.nestle.com.au/nesquik/, March 2007). Riboflavin
is imputed and is based on advice on the likely levels of riboflavin added to achieve the desired colours and should be
regarded as an approximate value only.
The majority of nutrient data are based on white sugar. Total sugars, carbohydrate and sodium were adjusted to reflect label
data for Nesquik Honey and Strawberry flavours (downloaded from http://www.nestle.com.au/nesquik/, March 2007).
The majority of nutrient data are derived from the NUTTAB 2006 food record 01B10116 Malted Milk Powder, Unfortified.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 01B10102 Cocoa Beverage, Made From Cocoa
Powder And Milk.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 01B10103 Drinking Chocolate, Made From
Chocolate Beverage Base And Milk.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02A10125 Barley, Pearl, Raw.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02A10126 Barley, Pearl, Boiled Without Added
Fat Or Salt.
The majority of nutrient data are borrowed from the USDA food record 20004 barley, hulled. The remaining values such as
iodine, vitamin D and fatty acids are imputed from 02A10214 Barley, pearl, raw.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02A10128 Buckwheat Groats, Raw.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02A10130 Cornmeal (Polenta), Raw.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02A10131 Cornmeal (Polenta), Cooked In
Salted Water Without Fat.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02A10135 Millet, Raw.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02A10146 Oat Bran, Unprocessed.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02A10137 Oats, Rolled, Raw.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02A10199 Oats, Rolled, Boiled Without Salt.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are borrowed from the USDA food record 20035 quinoa. Carotenes, vitamins D & E and sugars
are imputed from 02A20064 Flour, wheat, wholemeal, plain.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02A10139 Tapioca, Pearl Or Seed Style,
Uncooked.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02A10182 Tapioca, Seed Or Pearl Style, Boiled.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02A10145 Wheat Bran, Unprocessed.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02A10144 Wheat Germ.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02A10143 Semolina, Raw.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02A10133 CousCous, Raw.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02A10134 CousCous, Cooked Without Added
Fat And Salt.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02A10177 Rice, Brown, Raw.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02A10198 Rice, Brown, Boiled, Without Added
Salt.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02A10174 Rice, White, Raw.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02A10173 Rice, White, Boiled, With Added Salt.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02A10196 Rice, White, Boiled, Without Added
Salt.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02A10178 Rice, Wild, Boiled, Without Added
Salt.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02A10175 Rice, Purchased As Parboiled (Gold
Rice), Boiled With Salt.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02A10148 Rice Bran, Extruded Or Low
Processed.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02A20038 Flour, Cornflour, From Maize And
Wheat Starch.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10F60044 Starch, Potato.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02A20045 Flour, Rice.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02A20037 Flour, Rye, Wholemeal.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A20078 Flour, Soya, Low Fat.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02A20040 Flour, Wheat, White, High Protein Or
Breadmaking Flour.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02A20042 Flour, Wheat, White, Plain.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02A20041 Flour, Wheat, White, Self-Raising.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02A20043 Flour, Wheat, Wholemeal, Plain.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02A20044 Flour, Wheat, Wholemeal, Self-
Raising.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02A20053 Starch, Maize.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10F60043 Gluten, From Wheat (Vital Wheat
Gluten).
The majority of nutrient data are derived from the NUTTAB 2006 food record 02B10126 Bread, From White Flour.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02B10127 Bread, From White Flour, Toasted.
The majority of nutrient data are imputed from 02B10210 Bread, from white flour.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are imputed from 02B10210 Bread, from white flour.
The majority of nutrient data are imputed from 02B10210 Bread, from white flour.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are imputed from 02B10210 Bread, from white flour.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02B10128 Bread, White, Homemade, Salt
Added.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02B10135 Bread Roll, White.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02B10136 Bread Roll, White, Toasted.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02B10137 Bread, Gluten Free, Commercial.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02B10179 Bread, Gluten Free, Commercial,
Toasted.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02B10139 Bagel, Bread Roll, White.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02B10140 Bagel, White, Toasted.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02B10144 Breadcrumbs, White, Commercial.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02B10168 Bread, Chapatti, No Added Fat.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02B10141 Bread, Damper, With Added Salt.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from AUSNUT food record based on a recipe of 63% white flour, 30% water, 3%
olive oil and yeast and 1.5% salt, with some adjustment of values to reflect label data for products available in 1995. Fatty
acids, thiamin, iodine and tocopherols are for regular white bread. Vitamin D and caffeine are imputed.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02B10173 Bread, Naan, Indian Restaurant
Style.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02B10142 Bread, Pizza Base, Commercial.
The majority of nutrient data are imputed from 02B10210 Bread, from white flour. Minerals were derived from 10 individual
Wonder White + Calcium Sandwich White Bread samples purchased nationally in 2006. Moisture and ash were determined
from a composite of these 10 calcium fortified samples (Key Foods Program).
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are imputed from 02B10210 Bread, from white flour. Folate based on analysed folate fortified
white bread values.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are imputed from 02B10210 Bread, from white flour. Iron based on analysed iron fortified white
bread values.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02B10177 Bread, White, Iron Increased,
Toasted.
The majority of nutrient data are imputed from 02B10210 Bread, from white flour. Fat and fatty acids based on analysed
omega-3 white bread values.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02B10204 Bread, From White Flour, Added
Omega-3 Polyunsaturates, Toasted.
The majority of nutrient data are imputed from 02B10210 Bread, from white flour. Folate based on Bakers Delight label data.
The majority of nutrient data are imputed from 02B10210 Bread, from white flour. Folate based on Bakers Delight label data.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are imputed from 02B10231 Bread roll, from white flour. Folate based on Bakers Delight label
data available in 2006.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02B10145 Bread, Mixed Grain.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02B10146 Bread, Mixed Grain, Toasted.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are imputed from 02B10237 Bread, mixed grain.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02B10147 Bread Roll, Mixed Grain.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02B10175 Bread Roll, Mixed Grain, Toasted.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are imputed from 02B10237 Bread, mixed grain. Protein, fat, carbohydrates, fibre, sodium and
folate are label values for products available in 2006. Fatty acids, folates and tocopherols were estimated assuming these
breads contain 7% linseeds.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02B10208 Bread, Mixed Grain, Folic Acid
Fortified.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02B10209 Bread, Mixed Grain, Folic Acid
Fortified, Toasted.
The majority of nutrient data are imputed from 02B10237 Bread mixed grain. Iron imputed from 02B10296 Bread, from white
flour, added iron.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are imputed from 02B10241 Bread roll, mixed grain. Folate value based on Bakers Delight label
data.
The majority of nutrient data are imputed from 02B10237 Bread, mixed grain. Protein, fat, carbohydrates, fibre, sodium and
folate are label values for products available in 2006. Fatty acids, folates and tocopherols were estimated assuming these
breads contain 13% linseeds, which are a rich source of linolenic acid and tocopherols.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02B10205 Bread, Brown Or White And
Wholemeal Mixture.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02B10207 Bread, Brown Or White And
Wholemeal Mixture, Toasted.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02B10148 Bread, Wholemeal Flour.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02B10149 Bread, Wholemeal Flour, Toasted.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02B10150 Bread, Wholemeal, With Grain And
Seeds.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02B10151 Bread, Wholemeal, With Grain And
Seeds, Toasted.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are imputed from 02B10243 Bread, from wholemeal flour.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02B10156 Bread Roll, Wholemeal.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data are imputed from 02B10243 Bread, from wholemeal flour, noting that spelt is a type of wheat.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data are imputed from 02B10245 Bread, from wholemeal flour, grains & seeds, noting that spelt is a type of
wheat.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are imputed from 02B10243 Bread, from wholemeal flour. Folate based on analysed values.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are imputed from 02B10243 Bread, from wholemeal flour. Iron based on analysed values.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are imputed from 02B10243 Bread, from wholemeal flour. Fat and fatty acids based on analysed
values.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are imputed from 02B10251 Bread roll, from wholemeal flour. Folate based on Bakers Delight
label data.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02B10160 Bread, Rye, Light.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02B10161 Bread, Rye, Light, Toasted.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02B10158 Bread, Rye, Dark.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02B10159 Bread, Rye, Dark, Toasted.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data imputed from 02B10255 Bread, from rye flour, light. Folate based on Bakers Delight label data.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of data were imputed from 02B10255 Bread, from rye flour, light. Protein, fat, starch, fibre, sugar, Na, B1, B2,
B3, vitamin E, folate, Fe and Zn adjusted based on Country Life Performax label data.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of data are imputed from 02B10257 Bread, from rye flour, dark. Folate based on Bakers Delight label data.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02B10164 Bread, White, Fibre Increased.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02B10165 Bread, White, Fibre-Increased,
Toasted.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02B10154 Bread, Wholemeal, Fibre-Increased.
The majority of nutrient data are imputed from 02B10216 Bread, from white flour, added fibre. Calcium imputed from
02B10294 Bread, from white flour, added calcium.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are imputed from 02B10216 Bread, from white flour, added fibre. Folate imputed from 02B10295
Bread, from white flour, added folate.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are imputed from 02B10216 Bread, from white flour, added fibre. Iron imputed from 02B10296
Bread, from white flour, iron increased. Niacin is imputed from 02B10210 Bread, from white flour.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are imputed from 02B10210 Bread, from white flour. Fat and fatty acids determined in 5
samples of bread (Buttercup Wonder White Omega 3 DHA x3, Tip Top Up Omega 3, Woolworths White Plus Omega 3)
purchased in Sydney in 2005. Starch and dietary fibre based on NUTTAB 2006. Folic acid, ethanol, cholesterol and caffeine
were imputed.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are imputed from 02B10216 Bread, from white flour, added fibre. Folate, Fe, Zn and vitamins B1,
B3, B6 and E based on Wonder White + 7 label data.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are imputed from 02B10231 Bread roll, from white flour. Fibre and folate based on Bakers
Delight label data available in 2006.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02B20022 Muffin, English Style, White, Toasted.
The majority of nutrient data are derived from 1994 McDonalds joint food composition program and additional industry data
supplied in 2004. Starch value is imputed from label carbohydrate and sugars data. Fatty acids are imputed from regular
white bread.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02B20024 Muffin, English Style, Fruit, Toasted.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02B10166 Bread, Flat (Pita Or Lebanese),
White.
The majority of nutrient data are imputed from 02B10263 Bread, flat (pita or lebanese), white, with sodium value adjusted to
reflect an approximate level in some products available in 2007.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02B10167 Bread, Flat (Pita Or Lebanese Style),
Wholemeal.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02F30128 Bread, Garlic, Made With Butter,
Commercial.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02B10197 Bread, Wheat Flour With Added
Dried Fruit.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02B10198 Bread, Wheat Flour With Added
Dried Fruit, Toasted.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02E20037 Bun, Sweet, With Dried Fruit, Uniced.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02E20038 Bun Sweet, With Dried Fruit, Iced
(Finger Bun).
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are imputed from 02B10261 Bread, from white flour, dried fruit. Folate based on analysed
values.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are imputed from 02E20042 Bun, with dried fruit, iced (finger bun). Folic Acid value imputed from
Bakers Delight label data for white bread.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from AUSNUT 1999 food record.
The majority of nutrient data are borrowed from USDA food record 18363 Tortillas, ready to bake or fry, corn. Sodium value is
based on label data for Old El Paso enchilada tortillas. Iodine is imputed from cooked polenta. Beta carotene is estimated
from polenta, reflecting that many corn tortillas sold in Australia are prepared from yellow coloured maize. Vitamin D is
imputed zero.
The majority of nutrient data are derived from AUSNUT 1999. Fatty acids, folates, iodine are imputed from flavoured corn
chips.
These nutrient data are imputed from 02A10256 Pasta, wholemeal wheat flour based, boiled from dry, without added salt.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02A10154 Pasta, Corn-Based, Cooked, Fat Not
Added In Cooking.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02A10149 Pasta, Dry, Prepared From White
Flour, Uncooked.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02A10150 Pasta, Prepared From White Flour,
Boiled From Dry In Salted Water.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02A10192 Pasta, Prepared From White Flour,
Boiled From Dry Without Added Salt.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02A10193 Pasta, From Wholemeal Flour,
Boiled Without Salt.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02A10155 Pasta, Egg, Dry, Uncooked.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02A10156 Pasta, Egg, Boiled With Added Salt.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02A10195 Pasta, Egg, Boiled Without Added
Salt.
The majority of nutrient data are imputed from 02A10253 Pasta, white wheat flour based, boiled from dry, without added salt.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02A10194 Pasta, Spinach, Boiled Without Salt.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are imputed from 02A10252 Pasta, white wheat flour based, boiled from dry, with added salt
adjusted to reflect label values for products available in 2007.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02F40094 Pasta, Meat Filled, Fresh, Boiled,
Without Sauce.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02F40095 Pasta, Vegetable Filled, Refrigerated,
Boiled, Without Sauce.
The majority of nutrient data are derived from the AUSNUT 1999 food record 02A10098 Noodle, cellophane, cooked without
fat. Iodine, vitamins D & E and fatty acid values were imputed from maize starch or soy beans, uncooked.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02A10184 Noodle, Rice Stick, Boiled.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02A10212 Noodle, Wheat, Asian Style.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02A10164 Noodle, Wheat, Instant, Flavoured,
Boiled, Drained.
The majority of nutrient data are imputed from 02A10248 Noodle, wheat, instant, boiled with flavour sachet, drained. Fat
content is estimated from label data for prepared noodles including cooking water. Reduction in fat content is assumed to be
replaced entirely by increased starch content.
The majority of nutrient data are imputed from 02A10248 Noodle, wheat, instant, boiled with flavour sachet, drained. Fat
content is estimated from label data for prepared noodles without cooking water. Reduction in fat content is assumed to be
replaced entirely by increased starch content.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are imputed from 02D10148 Breakfast cereal, flakes of corn, added vitamins B1, B2, B3 & folate
& Fe. Vitamin B1, B2, B3, folic acid and Fe imputed from 02D10138 Breakfast cereal, puffed corn, unfortified.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are based on data prepared for AUSNUT 1999, food record 02D10022 Breakfast cereal, puffed,
corn. Other values are taken from 02D10113 Breakfast cereal, flakes of corn, added vitamins B1, B2, B3, C & folate, Fe & Zn.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are imputed from 02D10113 Breakfast cereal, flakes of corn, added vitamins B1, B2, B3, C &
folate, Fe & Zn. Some proximates, B1, B2, B3 and folate updated to reflect label values for Honey Crispix.
The majority of nutrient data are imputed from 02D10113 Breakfast cereal, flakes of corn, added vitamins B1, B2, B3, C &
folate, Fe & Zn. Some proximates, iron and vitamins B1, B2, B3 and folate updated to reflect label data.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02D10085 Breakfast Cereal, Corn Flakes.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are imputed from 02D10131 Breakfast cereal, flakes of corn, nuts, added vitamins B1, B2, B3, C
& folate & Fe & Zn. Some proximates, and vitamins B1, B2, B3, E and folate were adjusted based on label data.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02D10105 Breakfast Cereal, Corn Flakes With
Nuts.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are imputed from 02D10113 Breakfast cereal, flakes of corn, added vitamins B1, B2, B3, C &
folate, Fe & Zn, updated with label data (2007) for Kelloggs Frosties. Vitamin E is an imputed value assumed to be double the
level present in regular Corn Flakes, in the absence of label data for the quantity of this vitamin; therefore this level should be
treated with caution and is only suitable for use in estimating population dietary intakes.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02D10084 Breakfast Cereal, Oat Bran.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02D10099 Breakfast Cereal, Oat Flakes With
Rice And Wheat.
The majority of nutrient data are imputed from 02D10172 Breakfast cereal, puffed or popped rice, unfortified.
The majority of nutrient data are imputed from 02D10114 Breakfast cereal, puffed or popped rice, added vitamins B1, B2, B3,
C & folate, Fe & Zn. Iron, zinc, folic acid, folate and vitamins C, B1, B2 and B3 are imputed from white rice, adjusted for
processing losses.
The majority of nutrient data are imputed from 02D10172 Breakfast cereal, puffed or popped rice, unfortified. Protein, fat,
starch, sugar, fibre, and Na based Abundant Earth Rice Puff Daisys Choc and Milk label data. Caffeine and fatty acids
imputed from 02D10130 -Breakfast cereal, puffed or popped rice, cocoa coating, added vitamins B1, B2, B3, C & folate, Ca,
Fe & Zn.
The majority of nutrient data are imputed 02D10114 Breakfast cereal, puffed or popped rice, added vitamins B1, B2, B3, C &
folate, Fe & Zn. B1, B2, B3, folate, iron and zinc are adjusted to reflect label data.
The majority of nutrient data are imputed 02D10114 Breakfast cereal, puffed or popped rice, added vitamins B1, B2, B3, C &
folate, Fe & Zn. B1, B2, B3, folate, iron and zinc are adjusted to reflect label data.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02D10086 Breakfast Cereal, Puffed Or Popped
Rice.
The majority of nutrient data are imputed from 02D10130 Breakfast cereal, puffed or popped rice, cocoa coating, added
vitamins B1, B2, B3, C & folate, Ca, Fe & Zn. Some proximates, vitamins B1, B2, B3 & folate & Fe adjusted based on label
data.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02D10104 Breakfast Cereal, Puffed Rice With
Cocoa Coating.
The majority of nutrient data are imputed from 02D10130 Breakfast cereal, puffed or popped rice, cocoa coating, added
vitamins B1, B2, B3, C & folate, Ca, Fe & Zn. Protein, fat, sugars, starch, fibre, Na, B1, B2, B3, vitamin C, folic acid, Fe and
Zn adjusted based on Kelloggs Coco Pops Cocoa Rocks label data.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are imputed from 02D10115 Breakfast cereal, whole wheat, biscuit, added vitamins B1,B2, B3 &
folate, Fe & Zn. Proximate values and sodium adjusted to reflect label data.
The majority of nutrient data are imputed from 02D10118 Breakfast cereal, whole wheat, biscuit, organic, added vitamins B1,
B2 & B3. Proximate values and B1, B2 & B3, adjusted to reflect label data.
The majority of nutrient data are imputed from 02D10121Breakfast cereal, whole wheat, puffed, added vitamins B1, B2, B3 &
Fe. Proximates and some vitamins and minerals adjusted to reflect label data.
The majority of nutrient data are imputed from 02D10082 Breakfast cereal, wheat bran flakes. Some proximates, B1, B2, B3
and folate, and Fe and Zn adjusted based on label data.
The majority of nutrient data are imputed from 02D10110 Breakfast cereal, wheat bran, pellets, added vitamins B1, B2 &
folate, Fe, Mg & Zn. Folic acid, Fe, Zn, Mg imputed from 02A10240 Wheat bran, unprocessed.
The majority of nutrient data are imputed from 02D10110 Breakfast cereal, wheat bran, pellets, added vitamins B1, B2 &
folate, Fe, Mg & Zn. Protein, fat, fibre, starch, sugar, Na, BCAR, B1, B2, B3, folic acid, Ca and Fe adjusted based on Uncle
Tobys Bran + label data.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02D10081 Breakfast Cereal, Wheat Bran
Pellets.
The majority of nutrient data are imputed from 02D10118 Breakfast cereal, whole wheat, biscuit, organic, added vitamins B1,
B2 & B3. Proximate values and B1, B2 & B3, adjusted to reflect label data.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02D10087 Breakfast Cereal, Whole Wheat
Biscuit, Added Vitamins And Iron.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02D10088 Breakfast Cereal, Whole Wheat
Biscuit, Added Bran, Vitamins, Iron.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02D10109 Breakfast Cereal, Whole Wheat
Biscuit, Childrens Product, Added Vitamins And Iron.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02D10089 Breakfast Cereal, Organic Whole
Wheat Biscuit, Added B Vitamins.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02D10090 Breakfast Cereal, Whole Wheat
Small Biscuit.
The majority of nutrient data are imputed from 02D10115 Breakfast cereal, whole wheat, biscuit, added vitamins B1,B2, B3 &
folate, Fe & Zn. Proximate values and vitamins B1, B2, B3 & folate, Fe & Zn adjusted to reflect label data.
The majority of nutrient data are imputed from 02D10136 Breakfast cereal, wheat, extruded, chocolate malt coating, added
vitamins B1, B2, B3, C & folate, Ca, Fe & Zn. Proximate and vitamins B1, B2, B3, C & folate, Ca, Fe & Zn adjusted to reflect
label data. Caffeine is estimated based on the proportion of milo added and iodine based on estimated iodised salt content.
The majority of nutrient data are imputed from 02D10130 Breakfast cereal, puffed or popped rice, cocoa coating, added
vitamins B1, B2, B3, C & folate, Ca, Fe & Zn. Proximates and some vitamins and minerals updated to reflect label data.
Caffeine is estimated based on the proportion of milo added and iodine based on estimated iodised salt content.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02D10093 Breakfast Cereal, Whole Wheat
Flakes.
The majority of nutrient data are imputed from 02D10082 Breakfast cereal, wheat bran flakes. Some proximates, vitamins B1,
B2, B3, C and folate, and Fe and Zn adjusted based on label data.
The majority of nutrient data are imputed from 02D10214 Breakfast cereal, wheat bran & oats, flakes, dried fruit, added
vitamins B1, B2, B3 & folate & Fe. Protein, fat, starch, sugars, fibre, Na, K, B1, B2, B3, Fe and Folate adjusted based on
Kelloggs All Bran Wheat Flakes with Honey and Almond label data.
The majority of nutrient data are imputed from 02D10110 Breakfast cereal, wheat bran, pellets, added vitamins B1, B2 &
folate, Fe, Mg & Zn. Folic acid, Fe, Zn, Mg imputed from 02A10240 - Wheat Bran, Unprocessed.
The majority of nutrient data are imputed from 02D10110 Breakfast cereal, wheat bran, pellets, added vitamins B1, B2 &
folate, Fe, Mg & Zn. B1, B2 and Fe imputed from unprocessed wheat bran. Protein, fibre, fat, sugar, starch, Na, folate,
vitamin E, Ca and Zn adjusted based on Vogel Ultra Bran soy and linseed label data.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02D10092 Breakfast Cereal, Puffed Whole
Wheat.
The majority of nutrient data are imputed from 02D10202Breakfast cereal, whole wheat, puffed, honey, unfortified. Protein,
fat, starch, sugars, Na, B1, B2, B3, folate and vitamin E adjusted based on Goldenvale honey wheats label data.
The majority of nutrient data are imputed from 02D10124 Breakfast cereal, wheat bran, flakes, sultanas, added vitamins B1,
B2, B3 & folate, Fe & Zn. Some proximates, vitamins B1, B2, B3 & folate & Fe are adjusted based on label data.
The majority of nutrient data are imputed from 02D10128 Breakfast cereal, mixed grain (wheat, corn, rice, oat), flakes, fruit &
nuts, added vitamins B1, B2, B3, C & folate & Fe. Protein, fat, fibre, starch, sugars, Na, Ca, B1, B2, B3, folate and Fe
adjusted based on Uncle Tobys Plus Fibre label data. VitC imputed as 0.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02D10098 Breakfast Cereal, Wheat Bran Flakes
With Sultanas.
The majority of nutrient data are imputed from 02D10115 Breakfast cereal, whole wheat, biscuit, added vitamins B1,B2, B3 &
folate, Fe & Zn. Proximate values and vitamins B1, B2, B3 & folate, Ca & Fe adjusted to reflect label data.
The majority of nutrient data are imputed from 02D10120 Breakfast cereal, whole wheat, biscuit, small, fruit or fruit paste,
added vitamins B1, B2, B3 & folate. Protein, fat, sugar, fibre, starch, Na, B1, B2, B3, vitamin C and Fe adjusted to reflect
Uncle Tobys Ots fruity bites label data. Changed folic acid to zero as not fortified with folic acid.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02D10091 Breakfast Cereal, Whole Wheat
Small Biscuit With Fruit Or Fruit Paste.
The majority of nutrient data are imputed from 02D10122 Breakfast cereal, whole wheat, flakes, added vitamins B1 & B3.
Protein, fat, sugar, starch, fibre, Na, K, B1, B2, B3, Fe and Ca values adapted based on Uncle Tobys Nut Feast label data.
The majority of nutrient data are imputed from 02D10122 Breakfast cereal, whole wheat, flakes, added vitamins B1 & B3.
Protein, fat, sugar, starch, fibre, Na, K, B1, B2, B3, Fe and Ca values adapted based on Uncle Tobys Nut Feast label data.
The majority of nutrient data are imputed from 02D10192 Breakfast cereal, wheat bran, flakes, sweetened, added vitamins
B1, B2, B3 & folate, Fe & Zn. Protein, fat, starch, sugars, fibre, Na, K, B1, B2, B3, folate, Fe, Mg and Zn adjusted based on
Kelloggs All Bran Tropical label data.
The majority of data are imputed from 02D10208 Breakfast cereal, mixed grain, extruded, fruit flavoured, sweetened, added
vitamins B1, B2, B3 & folate & Fe. Protein, fat, sugar, starch, fibre and Na adjusted based on EnviroKids Oranutan-Os label
data. B1, B2, B3 and Fe values imputed from oats. Folic acid imputed as 0. Tryptophan content calculated from the level in
Kelloggs Nutrigrain, adjusted in proportion to protein content.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02D10103 Breakfast Cereal, Mixed Grain
(Wheat, Oat, Corn) Extruded Shapes.
The majority of nutrient data are imputed from 02D10129 Breakfast cereal, mixed grain (wheat, oat, corn), extruded, added
vitamins B1, B2, B3, C & folate, Ca & Fe. Some proximates, vitamins B1, B2, B3, C, E & folate, Ca, Fe & Zn were adjusted
based on label data.
The majority of nutrient data are from analysis of a composite sample of 6 boxes of Kelloggs Fruit Loops purchased in SA
were analysed for major components - prox, sugars, FA, vitamins and minerals (1993 - AGAL - Breakfast Cereals). Sugars,
starch, folic acid, Vitamin C and Zn from Kelloggs Fruit Loops label information 2004. Natural folates borrowed from USDA
19, 8034. Vitamin D is imputed.
The majority of nutrient data are from analysis of a composite sample of 6 boxes of Kelloggs Fruit Loops purchased in SA
were analysed for major components - prox, sugars, FA, vitamins and minerals (1993 - AGAL - Breakfast Cereals). Sugars,
starch, folic acid, Vitamin C and Zn from Kelloggs Fruit Loops label information 2004. Natural folates borrowed from USDA
19, 8034. Vitamin D is imputed.
The majority of nutrient data are imputed from 02D10129 Breakfast cereal, mixed grain (wheat, oat, corn), extruded, added
vitamins B1, B2, B3, C & folate, Ca & Fe. Some proximates, vitamins B1, B2, B3 & folate, Fe & Zn adjusted based on label
data.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02D10101 Breakfast Cereal, Mixed Grain
(Wheat, Corn, Rice) Flakes.
The majority of nutrient data are imputed from 02D10115 Breakfast cereal, whole wheat, biscuit, added vitamins B1,B2, B3 &
folate, Fe & Zn. Proximate values and sodium adjusted to reflect label data for Weet Bix Multigrain.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02D10100 Breakfast Cereal, Rice And Wheat
Flakes, Sweetened.
The majority of nutrient data are imputed from 02D10169 Breakfast cereal, mixed grain (wheat, corn, oat, rice), flakes,
tropical fruit, added vitamins B1, B2, B3 & folate & Fe. Fe, B1, B2, B3 and folate imputed as weight watchers tropical is an
unfortified product. Protein, fat, sugar, starch, fibre, and Na adjusted based on Weight Watchers tropical label data.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02D10107 Muesli, Untoasted Or Natural Style,
Unfortified.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02D10108 Muesli, Toasted.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are imputed from 02D10128 Breakfast cereal, mixed grain (wheat, corn, rice, oat), flakes, fruit &
nuts, added vitamins B1, B2, B3, C & folate & Fe. Protein, fat, starch, sugars, Na, K, thiamin, riboflavin, niacin, folate, iron,
amended to reflect label data for Sanitarium Granola Maple and Raisin. VitC imputed as zero.
The majority of nutrient data are imputed from 02D10128 Breakfast cereal, mixed grain (wheat, corn, rice, oat), flakes, fruit &
nuts, added vitamins B1, B2, B3, C & folate & Fe. Protein, fat, starch, sugars, Na, K, thiamin, riboflavin, niacin, folate, iron,
amended to reflect label values for Sanitarium Granola Almond and Vanilla. VitC imputed as 0.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are imputed from 02D10127 Breakfast cereal, mixed grain (wheat, corn, rice) flakes, added
vitamins B1, B2, B3 & folate & Fe. Protein, fat, starch, sugars, fibre, Na, K, B1, B2, B3, folate and Fe adjusted based on
Kelloggs Just Right - Apple, Date, and Sultana label data.
The majority of nutrient data are imputed from 02D10127 Breakfast cereal, mixed grain (wheat, corn, rice) flakes, added
vitamins B1, B2, B3 & folate & Fe. Protein, fat, starch, sugars, fibre, Na, K, B1, B2, B3, folate and Fe adjusted based on
Kelloggs Just Right - Apple, Date, and Sultana label data.
The majority of nutrient data are imputed from 02D10169 Breakfast cereal, mixed grain (wheat, corn, oat, rice), flakes,
tropical fruit, added vitamins B1, B2, B3 & folate & Fe. Calcium value adjusted to reflect the label value for Goldenvale
Balanced Right.
The majority of nutrient data are imputed from 02D10128 Breakfast cereal, mixed grain (wheat, corn, rice, oat), flakes, fruit &
nuts, added vitamins B1, B2, B3, C & folate & Fe. Protein, fat, starch, sugars, Na, K, thiamin, riboflavin, niacin, folate, iron,
and calcium amended to reflect label values for Sanitarium Light n Tasty products.
The majority of nutrient data are imputed from 02D10128 Breakfast cereal, mixed grain (wheat, corn, rice, oat), flakes, fruit &
nuts, added vitamins B1, B2, B3, C & folate & Fe. Protein, fat, fibre, starch, sugars, Na, Ca, B1, B2, B3, folate and Fe
adjusted based on Uncle Tobys Plus Fibre label data. VitC imputed as 0.
The majority of nutrient data are imputed from 02D10128 Breakfast cereal, mixed grain (wheat, corn, rice, oat), flakes, fruit &
nuts, added vitamins B1, B2, B3, C & folate & Fe. Protein, fat, fibre, starch, sugars, Na, Ca, B1, B2, B3, folate and Fe
adjusted based on Uncle Tobys Plus Protein Mix label data. VitC imputed as 0.
The majority of nutrient data are imputed from 02D10128 Breakfast cereal, mixed grain (wheat, corn, rice, oat), flakes, fruit &
nuts, added vitamins B1, B2, B3, C & folate & Fe. Protein, fat, fibre, starch, sugars, Na, Ca, B1, B2, B3, folate and Fe
adjusted based on Uncle Tobys Plus Muesli Flakes label data. VitC imputed as 0.
The majority of nutrient data are imputed from 02D10127 Breakfast cereal, mixed grain (wheat, corn, rice) flakes, added
vitamins B1, B2, B3 & folate & Fe. Proximate values and sodium adjusted to reflect label data for Kelloggs Just Right
Tropical.
The majority of nutrient data are imputed from 02D10128 Breakfast cereal, mixed grain (wheat, corn, rice, oat), flakes, fruit &
nuts, added vitamins B1, B2, B3, C & folate & Fe. Thiamin, riboflavin, niacin, folate, iron, vitamin C, retinol and sodium values
amended to reflect label values for this specific product.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02D10102 Breakfast Cereal, Mixed Grain
(Wheat, Corn, Rice, Oat) Flakes With Fruit And Nuts.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02D10097 Breakfast Cereal, Whole Wheat And
Other Cereals, Dried Fruit And Nuts.
The majority of nutrient data are imputed from 02D10126 Breakfast cereal, flakes of rice & wheat, sweetened, added vitamins
B1, B2, B3 & folate, Ca, Fe & Zn. Some proximates and vitamins B1, B2, B3 & folate, Ca, Fe & Zn were adjusted to reflect
label data.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are imputed from 02D10132 Muesli, commercial, untoasted or natural style, unfortified. Protein,
fat, fibre, sugar, starch, Na, K, B1, B2, B3, folate and Fe adjusted based on Kelloggs Komplete label data.
The majority of nutrient data are imputed from 02D10133 Muesli, commercial, toasted, unfortified. Protein, fat, sugar, starch,
fibre, Na, K, folic acid and vitamin E adjusted based on Burgen Rye Muesli label data.
The majority of nutrient data are imputed from 02D10228Muesli, commercial, rye, toasted, added vitamins E & folate. Protein,
fibre, starch, sugar, fat, Na, B1, Fe, folic acid and Vit E adjusted based on Vogel Muesli Cafe style label data.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 12C10211 Bar, Cereal And Nut, Breakfast Or
Snack Style.
The majority of nutrient data are imputed from 12C10219 Bar, breakfast or snack style, cereal & milk solids. Proximate
components adjusted to reflect label values for Mainland Munchables bars. Folic acid value imputed zero to reflect an
unfortified product. Iron and riboflavin values were adjusted to reflect unfortified products - riboflavin is imputed from whey
powder and iron imputed from unfortified muesli bars.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are imputed from 12C10221 Bar, breakfast or snack style, cereal, plain or with dried fruit.
The majority of nutrient data are derived from the NUTTAB 2006 food record 12C10209 Bar, Cereal And Milk Solids, Snack
Or Breakfast Style.
The majority of nutrient data are imputed from 12C10219 Bar, breakfast or snack style, cereal & milk solids. Caffeine
adjusted to reflect 2.5% each of cocoa powder and compound chocolate. Proximate values, sodium and potassium adjusted
to better reflect label data for Kelloggs LCMS Coco Pops bars but are not entirely reflective of this product.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 12C10210 Bar, Mixed Cereal, With Or Without
Dried Fruit, Breakfast Or Snack Style.
The majority of nutrient data are imputed from 12C10219 Bar, breakfast or snack style, cereal & milk solids. Proximate
values, sodium and potassium adjusted to better match Kelloggs LCMS Strawberry shakes bars but are not entirely reflective
of this product.
The majority of nutrient data are imputed from 12C10293 Bar, breakfast or snack style, rice cereal, with milk solids & flavours.
Caffeine and potassium values amended to reflect presence of cocoa and chocolate.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02D20024 Oats, Rolled, Boiled, Added Salt
(Porridge).
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02A10179 Rice Porridge (Congee), Cooked.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02C20131 Biscuit, Shortbread Style.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02C20143 Biscuit, Sugar-Glazed Pastry.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02C20127 Biscuit, Sweet, Anzac Style.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02C20129 Biscuit, Sweet, Chocolate Flavoured.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02C20130 Biscuit, Sweet, Ginger Flavoured.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02C20146 Biscuit, Iced.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02C20134 Biscuit, Sweet, Oatmeal.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02C20133 Biscuit, Sweet, Plain.
The majority of nutrient data are imputed from 02C20185 Biscuit, sweet, plain. Fat, starch, sugars, protein, fibre and sodium
adjusted to reflect label data for Arnotts Rice Cookies.
The majority of nutrient data are imputed from 02C20185 Biscuit, sweet, plain. Salt adjusted based on label data.
The majority of nutrient data are imputed from 02C20185 Biscuit, sweet, plain. Fat, sugars and sodium values adjusted to
reflect levels in Bakers Wiggles ABC Honey Yoghurt biscuits available in 2007. Starch content adjusted upwards to reflect
decreased sugar and fat contents.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02C20135 Biscuit, Sweet, Wheatmeal.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02C20162 Cookies, Plain, Sweet, Commercial
(McDonalds).
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02C20140 Biscuit, Sweet, With Dried Fruit.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02C20138 Biscuit, Sweet, With Fruit And Nut.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02C20145 Biscuit, Macaroon.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02C20137 Biscuit, Sweet, With Nuts.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02C20142 Biscuit, Fruit-Filled (Spicy Fruit Roll
Style).
The majority of nutrient data are imputed from 02C20198 Biscuit, sweet, dried fruit filling. Proximate values and sodium
adjusted to reflect composition of Arnotts Snack Right Apricot Slice, available in 2007. Retinol and cholesterol values were
adjusted to reflect the lower fat content of this product.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02C20144 Biscuit, Jam-Filled.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02C20147 Biscuit, Marshmallow Filling.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02C20148 Biscuit, Chocolate Flavour,
Sandwiched With Cream Filling.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02C20150 Biscuit, Vanilla Flavoured,
Sandwiched With Cream Filling.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02C20149 Biscuit, Sandwiched With Cream
And Jam Filling.
The majority of nutrient data are imputed from Biscuit, sweet, wafer layers, sandwiched with cream filling (other flavours).
Caffeine content is imputed from 02C20205 Biscuit, sweet, chocolate flavour, sandwiched with cream filling.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02C20151 Biscuit, Wafer Layer, Sandwiched
With Cream Filling.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02C20154 Biscuit, Chocolate Chip.
The majority of nutrient data are imputed from 02C20210 Biscuit, sweet, chocolate chip. Proximate values adjusted to reflect
label values for gluten free biscuits, with adjustments to bring sum of proximates into an acceptable range.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02C20153 Biscuit, Chocolate Chip And Nut.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02C20156 Biscuit, Chocolate-Coated.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02C20157 Biscuit, Cream-Filled On Biscuit
Base, Chocolate-Coated.
The majority of nutrient data are Imputed from 02C20214 Biscuit, sweet, chocolate coated, chocolate flavour, sandwiched
with cream filling.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02C20158 Biscuit, Marshmallow Filling,
Chocolate-Coated.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02C10047 Biscuit, Savoury, Rye Crispbread.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02C10046 Biscuit, Crispbread, Puffed And
Toasted.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02C10049 Biscuit, Savoury, Wholemeal Wheat
Crispbread.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02C10041 Biscuit, Savoury, Wholemeal
Crispbread, Puffed, Commercial.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are borrowed from USDA food record 18220 Crackers, Melba Toast, plain. Remaining values
(fatty acids, caffeine, alcohol, iodine) are imputed from 02C10065 Biscuit, savoury crispbread, white wheat flour, puffed &
toasted.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02C10045 Biscuit, Savoury, Water Cracker
The majority of nutrient data are derived from the NUTTAB 2006 food record 02C10044 Biscuit, Savoury, Salada Style.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02C10043 Biscuit, Savoury, White, Flaky
Cracker Style.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02C10048 Biscuit, Savoury, White, Plain Snack
Cracker Style.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02C10039 Biscuit, Savoury, Wholemeal.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02C10040 Biscuit, Savoury, Wholemeal, With
Sesame.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02C10050 Biscuit, Savoury, Cheese-Flavoured.
The majority of nutrient data are imputed from 02C10068 Biscuit, savoury, cheese-flavoured. Fat, starch, sugars and sodium
adjusted to reflect label data for this style of product, available in 2007.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02C10051 Biscuit, Savoury, Flavoured.
The majority of nutrient data are imputed from values imputed from 02C10057 Biscuit, savoury cake, rice, unflavoured.
Protein, fat, fibre and sodium values adjusted to reflect label data for a range of products available in 2007. Carotenes and
iodine are imputed 02A10220 Cornmeal (polenta), raw). Starch content adjusted to reflect revised protein and fat values.
Alpha tocopherol level assumed product contains 0.5% added sesame seeds.
The majority of nutrient data are Imputed from 02C10074 Biscuit, savoury cake, rice with other grains, salted. Fibre, sodium &
potassium are adjusted to reflect label data for Sunrice Corn & Sesame rice cakes available in 2007. Carotenes estimated
assuming product contains 39% cornmeal.
The majority of nutrient data are Imputed from 02C10074 Biscuit, savoury cake, rice with other grains, salted. Fibre, sodium &
potassium adjusted to reflect label data for Sunrice Corn & Sesame rice cakes available in 2007. Carotenes estimated
assuming product contains 7% cornmeal. Alpha tocopherol content estimated assuming product contains 1% sesame seeds,
toasted.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02C10042 Biscuit, Rice Cake, From Brown
Rice, Unflavoured.
The majority of nutrient data are imputed from 02C10057 Biscuit, savoury cake, rice, unflavoured. Sodium and potassium
adjusted to reflect label data for salted products.
The majority of nutrient data are imputed from 02C10057 Biscuit, savoury cake, rice, unflavoured. Fibre, sodium & potassium
adjusted to reflect label data for multigrain products available in 2007. Carotenes adjusted to reflect contribution of corn to
total carotenes, assuming 5% added corn.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02C10052 Biscuit, Rice Cracker.
The majority of nutrient data are imputed from 02C10070 Biscuit, savoury cracker, rice. Sodium value was adjusted to reflect
an aggregate of label data for products available in 2007. Iodine was increased to reflect the contribution of 0.5% seaweed in
these biscuits, with the iodine content of nori sheets used in the estimation.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
Some nutrient data were imputed from 02C10070 Biscuit, savoury cracker, rice. Nutrient values were adjusted to reflect
altered composition of flavoured crackers. Most of this adjustment was based on average label values for around 25
flavoured rice crackers, rice and corn cracker, corn crackers or rice and potato crackers. Retinol and carotenes were imputed
from 02C10069 Biscuit, savoury, white wheat flour, flavoured. Fatty acid proportions were adjusted to reflect label values and
should be regarded as approximations only. Iodine value was borrowed from NZ 7th edition, BBQ rice crackers (record
A233).
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02E10199 Cake, Banana, Uniced, Homemade.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02E10201 Cake, Black Forest (Chocolate-
Cherry), Layer, Cream-Filled, Commercial.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02E10206 Cake, Carrot, Uniced, Homemade.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02E10207 Cake, Carrot, Iced, Commercial.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02E10208 Cake, Chocolate, Uniced,
Homemade.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02E10278 Cake, Chocolate, Iced, Commercial.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02E10202 Cake, Cupcake, Iced, Commercial.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02E10212 Cake, Fruit, Light In Colour, Uniced,
Commercial.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02E10211 Cake, Fruit, Rich, Uniced,
Commercial.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02E10213 Cake, Fruit, Uniced, Homemade.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02E10216 Cake, Lamington, Plain, No Cream,
Commercial.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02E10203 Cake, Plain, Buttercake, Uniced,
Commercial.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02E10204 Cake, Plain, Uniced, Homemade.
The majority of nutrient data (proximates, minerals, vitamins and fatty acids) are imputed from 12C10222 Bar, muffin style,
fruit flavoured, with fat content reduced to 5 g/100 g and replaced with dietary fibre. Vitamin D and carotenes are imputed
from plain buttercake prepared from a dry mix. Moisture is estimated by difference.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02E10214 Cake, Sponge, Plain, Unfilled,
Uniced, Commercial.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02E10215 Cake, Sponge, Plain, Filled With Jam
And Cream, Commercial.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are imputed from 02E10302 Cake, sponge, plain, unfilled, uniced, commercial. Caffeine is an
analytical value for a range of chocolate flavoured sponges and cakes analysed in 2002.
The majority of nutrient data are imputed from 02E10304 Cake, sponge, Swiss roll (jam & mock cream filling), commercial.
Caffeine is imputed from 02E10291Cake, chocolate, rich or mud style, iced, commercial.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02E10218 Cake, Sponge, Swiss Roll,
Commercial.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02E10205 Cake, Tea Cake, Cinnamon Topped,
Homemade.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02E10280 Muffin, Cake Style, Apple And
Oatbran, Reduced Fat, Commercial.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02E10225 Muffin, Cake Style, Bran, Flavoured.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02E10223 Muffin, Cake-Style, With Fruit,
Commercial.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02E10220 Pudding, Plum, Canned,
Commercial.
The majority of nutrient data are imputed from 02E10310 Pudding, self saucing, other flavours, prepared from dry mix.
Caffeine is imputed from rich chocolate cake.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02E10222 Pudding, Self-Saucing, Flavoured,
Prepared From Dry Mix.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02E50157 Slice, Fruit Mince, Iced, Commercial.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02E50154 Slice, Vanilla, Commercial.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are imputed from 12C10293 Bar, breakfast or snack style, rice cereal, with milk solids & flavours.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02E20031 Scone, Plain, Commercial.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02E20033 Scone, With Dried Fruit, Homemade.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02E20035 Scone, Pumpkin, Homemade.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02E40049 Croissant (Pastry Crescent),
Commercial, Plain.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02E40051 Pastry, Choux, Baked, Unfilled,
Commercial.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02E40040 Pastry, Filo (Fillo), Raw.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02E40041 Pastry, Filo (Fillo), Baked.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02E40042 Pastry, Puff Style, Commercial, Raw.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02E40057 Pastry, Puff, With Butter,
Commercial, Baked.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02E40058 Pastry, Puff, Vegetable Oil, Raw,
Commercial.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02E40043 Pastry, Puff Style, Commercial,
Baked.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02E40044 Pastry, Shortcrust Style,
Commercial, Raw.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02E40045 Pastry, Shortcrust Style,
Commercial, Baked.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02E40047 Pastry, Wholemeal Shortcrust,
Commercial, Baked.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02E40048 Pastry, Spring Roll, Raw, Home-
Prepared.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02E40056 Pastry Mix, Packaged, Prepared And
Baked.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02E50155 Tart, Custard, Individual,
Commercial.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02E50156 Tart, Jam, Individual, Commercial.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02E50160 Danish Pastry, Custard And Fruit
Filled.
The majority of nutrient data are imputed from 02E50191Danish style pastry, custard & fruit filled. Folic acid content
estimated assuming product contains 60% white bread and 40% of ingredients that do not contain added folic acid.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02E50158 Eclair, Chocolate, Commercial.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02E50181 Pie, Apple, Commercial, Family Size.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02E50182 Pie, Apple, High, Family Size.
The majority of nutrient data are imputed from 02E50193 Pie, apple, commercial, family size, ready to eat.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02E50180 Pie, Fruit (Apple Or Apricot),
Commercial, Family Size.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02E50183 Pie, Lemon Meringue, Baked, Home
Prepared Pastry.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02E60166 Quiche, Ham And Cheese,
Commercial, Baked.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02E60171 Chiko Roll, Deep Fried.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02E60169 Dim Sim, Deep Fried, Commercial.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02E60181 Dim Sim, Pastry With Meat Filling,
Microwaved.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02E60182 Lady Finger (Pastry With Meat),
Lebanese Restaurant Style.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02E60184 Lady Finger (Pastry With
Vegetables), Lebanese Restaurant Style.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02E60168 Tyropita (Cheese Pie), Commercial,
Individual Size, Ready To Eat.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02E60183 Pastry Triangles, Filled With
Spinach, Lebanese Restaurant Style.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02E60185 Pastry, Spinach And Cheese
Savoury, Commercial, Ready To Eat.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02E60167 Spanakopita, Commercial, Individual
Size, Ready To Eat.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02E60177 Pasty, Vegetable And Meat,
Commercial, Ready To Eat.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02E60173 Pie, Meat, Individual Size,
Commercial, Ready To Eat.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are imputed from 02E60195 Pie, meat, individual size, commercial, ready to eat.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02E60175 Sausage Roll, Individual Size,
Commercial, Ready To Eat.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02E60172 Spring Roll, Deep Fried.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02F10074 Pizza, Cheese And Tomato, Frozen,
Takeaway And Fast Food Styles.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02F10073 Pizza, Ham And Pineapple, Frozen,
Ready To Eat.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02F10071 Pizza, Ham And Pineapple,
Takeaway Style, Ready To Eat.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02F10069 Pizza, Ham And Pineapple, Thick
Base, Commercial, Chain-Style, Ready To Eat.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02F10068 Pizza, Ham And Pineapple, Thin
Base, Commercial, Chain-Style, Ready To Eat.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02F10072 Pizza, Supreme, Frozen, Ready To
Eat.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02F10070 Pizza, Supreme, Commercial,
Takeaway Style, Ready To Eat.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02F10067 Pizza, Supreme, Thick Base,
Commercial, Chain-Style.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02F10066 Pizza, Supreme, Thin Base,
Commercial, Fast Food-Style.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02F30127 Chickenburger, With Mayonnaise
And Lettuce, Fast Food Style.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02F30123 Burger, Fish With Cheese, From Fast
Food Outlet.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02F30124 Hamburger, In Bun, With Cheese,
Lettuce, Onion, Sauce, Takeaway Style.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02F30122 Hamburger, Plain (Lettuce, Tomato,
Onion, Sauce).
Proximates, vitamins, minerals, fatty acids were derived from a composite sample of 10 McDonalds cheeseburgers
purchased nationally in 2006 (Key Foods Program).
The majority of nutrient data are derived from the NUTTAB 2006 food record 02F30126 Hamburger, With Cheese, Lettuce,
Sauce, Fast Food Style.
The majority of proximates, vitamins, minerals, fatty acids were derived from a composite sample of 10 McDonalds
cheeseburgers purchased nationally in 2006 (Key Foods Program). Fat, protein, CHO, Na and moisture altered according to
label data for McDonalds Lean Beef Burger. Carotenes, B3 and Vit C borrowed from 02F30149 to account for added tomato.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02F30125 Hamburger, In Bun, With Fried Egg,
Lettuce, Onion, Sauce, Takeaway Style.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data imputed from 02F40140 Hamburger, beef pattie with cheese, onion, pickles & sauce, fast food
style. Na, Fat, protein & CHO adjusted according to McDonalds Hamburger label data (2007) to account for product with no
cheese. Moisture adjusted accordingly.
The majority of nutrient data imputed from 02F40140 Hamburger, beef pattie with cheese, onion, pickles & sauce, fast food
style. Fat, protein and sugars are label data from McDonalds Quarter Pounder 2007.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data imputed from 02F40140 Hamburger, beef pattie with cheese, onion, pickles & sauce, fast food
style. Fat, protein and sugars are label data from McDonalds Double Beef and Bacon Burger 2007.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02F40088 Cannelloni, Beef, Commercial,
Frozen, Ready To Eat.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02F40089 Lasagne (Lasagna), Beef,
Commercial, Frozen, Ready To Eat.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02F40104 Spaghetti Bolognese, Italian
Restaurant Style.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02F40110 Pasta In Cream Based Sauce, Dry
Mix.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02F40090 Ravioli, Beef, In Tomato-Based
Sauce, Commercial, Ready To Eat.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02F40086 Spaghetti In Tomato And Cheese
Sauce, Canned.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02F40086 Spaghetti In Tomato And Cheese
Sauce, Canned.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02F40087 Spaghetti In Meat Sauce, Canned.
The majority of nutrient data are imputed from 02F40119Spaghetti in cheese & tomato sauce, canned.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10A10278 Pasta In Cream Based Sauce,
Reconstituted From Dry Mix With Milk And Spread.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02F40101 Noodles, Pad Thai, Thai Restaurant
Style.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02F40137 Rice, Flavoured, Prepared From Dry
Mix.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02F40097 Rice, Fried, Chinese Restaurant-
Style, Ready To Eat.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02F40098 Sushi, California Roll, Restaurant-
Style.
The majority of nutrient data are imputed from 02F40167 Sushi, vegetarian.
The majority of nutrient data are imputed from 02F40168 Sushi, chicken.
The majority of nutrient data are imputed from 02F40134 Sushi, California roll, restaurant style.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data is imputed from 02E30068 Pikelet or drop scone, commercial.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02E30059 Pancake, Dry Mix, Unflavoured,
Commercial.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02E30060 Pancake, Prepared From
Commercial Dry Mix.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02E30047 Pancake, Home Prepared.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02E30061 Pikelet, Commercially-Prepared.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02E30045 Pikelet, Home-Prepared, Cooked.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02C20136 Cone, Wafer Style, For Ice Cream.
The majority of nutrient data are imputed from 02C20185 Biscuit, sweet, plain, with adjustments to proximates and sodium to
reflect label data for waffle ice cream cones available in 2007.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02E30046 Yorkshire Pudding, Homemade With
Oil.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02E30043 Doughnut, Dusted With Cinnamon
And Sugar.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02E30048 Doughnut, Iced, Commercially
Prepared.
The majority of nutrient data are imputed from 02E30062 Doughnut, dusted with cinnamon & sugar. Thiamin, riboflavin, iron
and folic acid are estimated from USDA data for enriched white flour (record 20581), assuming the final product contains 25%
flour. Proximate values and sodium updated to reflect label data for Krispy Kreme Original Glazed doughnuts
(www.krispykreme.com.au).
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02E30044 Doughnut, Jam Filled, Sugar Coated,
Yeast Variety.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02B20029 Crumpet, White Flour, Toasted.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02B20028 Crumpet, Wholemeal, Toasted.
The majority of nutrient data are derived from the NUTTAB 2006 food record 04A10022 Butter, Salted.
The majority of nutrient data are derived from the NUTTAB 2006 food record 04A10023 Butter, Reduced Salt (Sodium Less
Than 350 mg /100 g).
The majority of nutrient data are derived from the NUTTAB 2006 food record 04A10025 Butter, No Added Salt.
The majority of nutrient data are derived from the NUTTAB 2006 food record 04A10036 Butter, Garlic, Home Made.
The majority of nutrient data are derived from the NUTTAB 2006 food record 04A10026 Ghee, Clarified Butter.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 04A10027 Dairy Blend, Butter And Edible Oil
Spread.
The majority of nutrient data are derived from the NUTTAB 2006 food record 04A10039 Dairy Blend, Butter And Edible Oil
Spread, Reduced Salt.
The majority of nutrient data are based on 04A10045 Dairy blend, butter & edible oil spread. Total fat and sodium contents
adjusted to reflect label data for products available in April 2007. Moisture and cholesterol levels were adjusted to reflect
slightly reduced total fat content compared to parent record.
The majority of nutrient data are derived from the NUTTAB 2006 food record 04A10037 Dairy Blend, Butter And Edible Oil
Spread, Approx 70% Fat.
The majority of nutrient data are derived from the NUTTAB 2006 food record 04A10038 Dairy Blend, Butter And Oil Spread,
70% Fat, Reduced Salt.
The majority of nutrient data are derived from the NUTTAB 2006 food record 04A10033 Dairy Blend, Butter And Oil Spread,
Reduced Fat (50% Fat) And Salt (Sodium = 360 mg/ 100 g).
The majority of nutrient data are imputed from 04A10054 Dairy blend, butter & canola oil spread, reduced fat (58% fat). Fat
content and sodium content adjusted to reflect Devondale Extra Soft, 2007.
The majority of nutrient data are imputed from 04A10050 Dairy blend, butter & canola oil spread, reduced fat (57% fat) & salt
(230mg/100g).
The majority of nutrient data are derived from the NUTTAB 2006 food record 04A10035 Dairy Blend, Butter And Canola Oil
Spread, Reduced Fat (57% Fat) And Salt (Sodium = 230 mg /100 g).
The majority of nutrient data are derived from the NUTTAB 2006 food record 04A10034 Dairy Blend, Butter And Canola Oil
Spread, Reduced Fat (44%) And Salt.
The majority of nutrient data are imputed from 04A10054 Dairy blend, butter & canola oil spread, reduced fat (58% fat).
Sodium and fat are adjusted based on label values for Western Star Olive Classic (July 2007). Fatty acid values are
approximations to reflect slightly higher monounsaturates and slightly lower polyunsaturates in olive oil compared to canola
oil; these values are only estimates and should be interpreted with caution.
The majority of nutrient data are derived from the NUTTAB 2006 food record 04A10040 Dairy Blend, Butter-Canola Oil
Spread, 44% Fat, Reduced Salt, Added Calcium.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are imputed from 04B10026 Margarine spread, polyunsaturated (70% fat), reduced salt. Fat,
sodium, vitamin E are based on label data for products available in 2006. Vitamins A and D, and folate, are imputed from
70% polyunsaturated margarine analysed in 2006.
The majority of nutrient data are derived from the NUTTAB 2006 food record 04B10020 Margarine Spread, Polyunsaturated
(70% Fat).
The majority of nutrient data are derived from the NUTTAB 2006 food record 04B10021 Margarine Spread, Polyunsaturated
(70% Fat), Reduced Salt.
The majority of nutrient data are imputed from 04B10026 Margarine spread, polyunsaturated (70% fat), reduced salt. Sodium
content adjusted to reflect products such as Meadowlea reduced salt and Nuttelex Kosher margarine available in 2007.
The majority of nutrient data are imputed from 04B10026 Margarine spread, polyunsaturated (70% fat), reduced salt. Sodium
and alpha tocopherol contents amended to reflect that of Sunnyvalue margarine spread available in April 2007.
The majority of nutrient data are imputed from 04B10026 Margarine spread, polyunsaturated (70% fat), reduced salt. Sodium
and vitamin E contents adjusted to reflect Sunnyvale reduced salt margarine spread available in 2007.
The majority of nutrient data are imputed from 04B10025 Margarine spread, polyunsaturated (70% fat). Fat content adjusted
to reflect the label value for Coles Soya margarine in April 2007. Moisture content was increased proportionally to the
reduction in fat content from the parent record and vitamin E reduced proportionally to the reduction in fat content.
The majority of nutrient data are imputed from 04B10027 Margarine spread, polyunsaturated, reduced fat (60%) and reduced
salt. Retinol, carotenes, folate, vitamin E and vitamin D values updated with results from analysis of 10 samples collected
nationwide in August 2006; vitamin E adjusted to reflect total fat content. Sodium value is from the label of products available
in 2006.
The majority of nutrient data are imputed from 04B10031 Margarine spread, reduced fat (60%), polyunsaturated. Sodium
value is imputed from other salt free margarines. Sugars value is taken from Meadowlea Free margarine spread, April 2007.
The majority of nutrient data are derived from the NUTTAB 2006 food record 04B10018 Edible Oil Spread, Polyunsaturated,
Reduced Fat (50% Fat), Reduced Salt (Sodium = 380 mg/100 g).
The majority of nutrient data are imputed from 04B10028 Edible oil spread, polyunsaturated, reduced fat (50% fat) & salt
(380mg/100g). Alpha tocopherol value is a label value for a product identified as containing added vitamin E.
The majority of nutrient data are derived from the NUTTAB 2006 food record 04B10019 Edible Oil Spread, Polyunsaturated,
Reduced Fat (40%), No Salt Or Milk.
Majority of values are taken from 04B10034 Margarine spread, polyunsaturated, reduced fat (31%), reduced salt (Na = 380
mg/100g). Alpha tocopherol level increased to reflect label data for Meadowlea Extra Light with Vitamins A, D and E,
available in April 2007.
Majority of values are imputed from 04B10034 Margarine spread, polyunsaturated, reduced fat (31%), reduced salt (na = 380
mg/100g). Fat and alpha tocopherol content adjusted to reflect reduction in fat content to 25%.
The majority of nutrient data are derived from the NUTTAB 2006 food record 04B20034 Margarine Spread, Monounsaturated
(70% Fat).
The majority of nutrient data are derived from the NUTTAB 2006 food record 04B20043 Margarine Spread, Monounsaturated
(70% Fat), Reduced Salt.
The majority of nutrient data are imputed from 04B20045 Margarine spread, monounsaturated (70% fat). Sodium value
adjusted to reflect label data for a range of products available in 2007.
The majority of nutrient data are imputed from 04B20045 Margarine spread, monounsaturated (70% fat). Fat and sodium
contents adjusted to reflect label values for Black & Gold spread available in April 2007. Moisture content was increased to
offset the reduction in fat content. Alpha tocopherol content is reduced in proportion to the reduction in fat content from the
original record.
The majority of nutrient data are imputed from 04B20045 Margarine spread, monounsaturated (70% fat). Sodium value
adjusted to reflect label data for a range of products available in 2007.
The majority of nutrient data are imputed from 04B20045 Margarine spread, monounsaturated (70% fat). Fat and sodium
contents adjusted to reflect label values for Tablelands spread available in April 2007. Moisture content was increased to
offset the reduction in fat content. Alpha tocopherol content is reduced in proportion to the reduction in fat content from the
original record.
The majority of nutrient data are imputed from 04B20053 Margarine spread, olive oil blend (70% fat), 380 mg sodium/100 g.
Fat and vitamin E contents adjusted to reflect reduced fat content. Fatty acid values should be interpreted with caution as
they are not based on analysed data. Sodium value is label data for products available in 2007.
The majority of nutrient data are imputed from 04B20045 Margarine spread, monounsaturated (70% fat). Fatty acids are
estimated by assuming 78% of fatty acids are derived from margarine and 22% from olive oil, with minor rounding to reflect
label data for a range of products available in 2007. These fatty acid values should be interpreted with caution as they are not
based on analysed data. Sodium value is label data for products available in 2007.
The majority of nutrient data are imputed from 04B20053 Margarine spread, olive oil blend (70% fat), 380 mg sodium/100 g.
Sodium value adjusted to 2 mg per 100 g to reflect absence of added salt.
The majority of nutrient data are imputed from 04B10023 Polyunsaturated margarine. Proximate values and sodium were
adjusted to reflect label data for Alfa One Rice Bran Oil Spread. Fatty acid composition was adjusted from the parent record
to take account of label information on the proportions of fatty acids present. Retinol and vitamin D were assumed to be zero
as the product label indicated these are not added to this product. Fat factor was adjusted to account for the lipids present as
1% added sterols but which do not contribute to fatty acid content. Folate content was estimated assuming the product
contains 1.6% skim milk powder.
The majority of nutrient data are imputed from 04B20057 Margarine spread, monounsaturated (60% fat), 700 mg sodium/100
g. Sodium and vitamin E values adjusted to reflect levels present in Seachange Margarine Lite Fat Reduced, available in
2007.
The majority of nutrient data are imputed from 04B20057 Margarine spread, monounsaturated (60% fat), 700 mg sodium/100
g. Sodium and lactose values adjusted to reflect levels present in Tablelands Dairy Free Margarine spread, available in 2007.
The majority of nutrient data are imputed from 04B20047 Margarine spread, monounsaturated, reduced fat (~55% fat) & salt.
Sodium value based on label data for a product available in 2006.
The majority of nutrient data are derived from the NUTTAB 2006 food record 04B20042 Margarine Spread,
Monounsaturated, Reduced Fat (Approximately 55% Fat), Reduced Salt.
The majority of nutrient data are imputed from 04B20047 Margarine spread, monounsaturated, reduced fat (~55% fat) & salt.
Sodium content altered to reflect absence of added salt.
The majority of nutrient data are imputed from 04B20055 Margarine spread, monounsaturated, extra light style (31% fat),
unsalted. Sodium adjusted to reflect label values for products available in April 2007 (Meadowlea Extra Light).
The majority of nutrient data are imputed from 04B20045 Margarine spread, monounsaturated (70% fat). Fat content was
adjusted to reflect label values for products available in 2007 and moisture content was increased to compensate for the fat
reduction, assuming no additional protein or carbohydrate sources were added as fat replacers. Vitamin E is adjusted to
reflect reduced oil content but retinol, vitamin D and carotenes are assumed to be unchanged as these are added to achieve
consistent levels despite fat content. Sodium content set to level to reflect sodium in non-salt components.
The majority of nutrient data are imputed from 04B20053 Margarine spread, olive oil blend (70% fat), 380 mg sodium/100 g.
Fat content of 40% and with moisture and vitamin E content adjusted to reflect this change in fat content.
The majority of nutrient data are imputed from 04B20053 Margarine spread, olive oil blend (70% fat), 380 mg sodium/100 g.
Fat and vitamin E contents adjusted to reflect reduced fat content. Fatty acid values should be interpreted with caution as
they are not based on analysed data. Sodium value is label data for products available in 2007.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 04B20032 Margarine, Cooking.
The majority of nutrient data are imputed from 04B20048 Margarine, cooking. Fat, sodium, potassium and cholesterol values
adjusted to reflect label data for Golden Award Catering Margarine Spread.
The majority of nutrient data are imputed from 04B20045 Margarine spread, monounsaturated (70% fat). Sodium value
adjusted to reflect label data for Meadowlea Logicol spread available in April 2007. Fat factor has been reduced to reflect that
11% of total fat is contributed by non-triglyceride lipids (i.e. phytosterols).
The majority of nutrient data are imputed from 04B20047 Margarine spread, monounsaturated, reduced fat (~55% fat) & salt.
Sodium and vitamin E values adjusted to reflect label values for Meadowlea Logicol & Vitamins, available in 2007. Fat factor
amended to account for the 15% of total fat that is non-triglycerides (i.e. phytosterols).
The majority of nutrient data are imputed from 04B20047 Margarine spread, monounsaturated, reduced fat (~55% fat) & salt.
Fat and sodium values adjusted to reflect label values for Meadowlea Logicol Light, available in 2007. Fat factor amended to
account for the 20% of total fat that is non-triglycerides (i.e. phytosterols).
The majority of nutrient data are imputed from 04B10025 Margarine spread, polyunsaturated (70% fat). Total fat and sodium
contents were adjusted to reflect label data for Flora Pro Activ, available in April 2005. Fat factor has been amended to reflect
the 11% of total fat that is contributed by non-triglycerides (i.e. phytosterols).
The majority of nutrient data are imputed from 04B10029, Edible oil spread, polyunsaturated, reduced fat (40%) and salt
(Na=300 mg). Fat factor has been reduced to account for 17% of total fat being sterols rather than triglycerides. Sodium
content adjusted to reflect label data for Flora Pro Activ Light spread, available in 2007.
The majority of nutrient data are imputed from 04B10034 Margarine spread, polyunsaturated, reduced fat (31%), reduced salt
(Na = 380 mg/100g). Fat factor altered to allow for 8 g out of 30 g total being phytosterols, which do not contribute fatty acids.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 04C10033 Oil, Blend Of Polyunsaturated
Vegetable Oils.
The majority of nutrient data are derived from the NUTTAB 2006 food record 04C10045 Oil, Grapeseed.
The majority of nutrient data are borrowed from USDA food record 12220 Seeds, flaxseed, or food record 42231 Flaxseed oil.
Iodine imputed from 11A10018 sesame seeds and alcohol and caffeine (imputed zero).
The majority of nutrient data are derived from the NUTTAB 2006 food record 04C10035 Oil, Maize.
The majority of nutrient data are derived from the NUTTAB 2006 food record 04C10044 Oil, Sesame.
The majority of nutrient data are derived from the NUTTAB 2006 food record 04C10038 Oil, Sunflower.
The majority of nutrient data are derived from the NUTTAB 2006 food record 04C10039 Oil, Soybean.
The majority of nutrient data are derived from the NUTTAB 2006 food record 04C10036 Oil, Canola.
The majority of nutrient data are derived from the NUTTAB 2006 food record 04C10048 Oil, Macadamia.
The majority of nutrient data are derived from the NUTTAB 2006 food record 04C10034 Oil, Olive, Pure.
The majority of nutrient data are derived from the NUTTAB 2006 food record 04C10032 Oil, Peanut.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 04D10026 Lard.
The majority of nutrient data are derived from the NUTTAB 2006 food record 04C10040 Oil, Copha.
The majority of nutrient data are derived from the NUTTAB 2006 food record 04C10049 Oil, Palm.
The majority of nutrient data are derived from the NUTTAB 2006 food record 04C10041 Fat, Solid, Vegetable Oil Based.
The majority of nutrient data are borrowed from UK 6th record 189, cod liver oil.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 04D10024 Fat, Solid, Blend Of Animal And
Vegetable Oils.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 05A10199 Barramundi, Aquacultured, Fillets,
Raw.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 05A10198 Barramundi, Aquacultured Fillets,
Steamed Or Poached.
The majority of nutrient data are derived from the NUTTAB 2006 food record 05A10337 Bassa (Basa), Raw.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 05A10338 Bassa (Basa), Steamed Or Poached.
Data borrowed from NZ 6th edition, record K60. Fatty acids are averages of 4 white fish types purchased in NSW in 2005.
The majority of nutrient data are derived from the NUTTAB 2006 food record 05A10289 Blue Grenadier (Hoki), Flesh Only,
Baked.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 05A10205 Bream, Flesh Only, Raw.
The majority of nutrient data are derived from the NUTTAB 2006 food record 05A10203 Bream, Baked In Foil, Oil Or Fat Not
Added In Cooking.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 05A10204 Bream, Flesh Only, Steamed.
The majority of nutrient data are derived from the NUTTAB 2006 food record 05A10215 Flathead, Flesh Only, Raw.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 05A10214 Flathead, Steamed Or Poached.
The majority of nutrient data are derived from the NUTTAB 2006 food record 05A10219 Gemfish, Flesh, Raw.
The majority of nutrient data are derived from the NUTTAB 2006 food record 05A10283 Gemfish, Flesh, Steamed.
The majority of nutrient data are derived from the NUTTAB 2006 food record 05A10342 Milkfish, Aquacultured, Raw.
The majority of nutrient data are derived from the NUTTAB 2006 food record 05A10343 Milkfish, Aquacultured, Steamed Or
Poached.
The majority of nutrient data are derived from the NUTTAB 2006 food record 05A10284 Morwong, Flesh, Raw.
The majority of nutrient data are derived from the NUTTAB 2006 food record 05A10285 Morwong, Flesh Only, Steamed.
The majority of nutrient data are derived from the NUTTAB 2006 food record 05A10223 Mulloway, Flesh Only, Raw.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 05A10229 Mullet, Raw.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 05A10286 Mullet, Yelloweye, Steamed.
Majority of values are means of 18 other types of uncooked finfish. Fat content is estimated at half the reported total fat
content for raw orange roughy, adjusted to approximate for wax ester content. Fatty acids are estimated from literature data
from Yearsley et al (2001) and should be treated with caution. It is correct however that orange roughy contains very high
proportions of monounsaturates and low proportions of polyunsaturates.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 05A10237 Salmon, Atlantic, Fillets, Raw.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 05A10235 Salmon, Atlantic, Grilled Without Fat
Or Oil.
The majority of nutrient data are derived from the NUTTAB 2006 food record 05A10341 Salmon, Atlantic, Steamed Or
Poached.
The majority of nutrient data are derived from the NUTTAB 2006 food record 05A10239 Shark (Flake), Skinless Fillet, Raw.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 05A10238 Shark (Flake), Skinless Fillet,
Steamed.
The majority of nutrient data are derived from the NUTTAB 2006 food record 05A10344 Silver Perch, Aquacultured, Raw.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 05A10345 Silver Perch, Aquacultured, Steamed
Or Poached.
The majority of nutrient data are derived from the NUTTAB 2006 food record 05A10242 Snapper, Raw.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 05A10241 Snapper, Flesh, Steamed.
The majority of nutrient data are derived from the NUTTAB 2006 food record 05A10339 Tilapia, Raw.
The majority of nutrient data are derived from the NUTTAB 2006 food record 05A10340 Tilapia, Steamed Or Poached.
Majority of values are borrowed from NZ Food Files record for Blue cod, raw. Fatty acids are averages of single analyses of
ling and smooth dory, fish purchased in Sydney in 2005. Other values not mentioned are averaged across all types of raw
finfish for which analytical data are available. Data should be interpreted as an approximation of the composition of these
types of fish and also note that there are a range of fish that include "trevally", "trevalla", "dory", "cod", "ling" or "sole" in their
common names that may be from a wide range of species. Data are not appropriate for use other than for the purposes of
estimating population nutrient intakes.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 05A10249 Trout, Rainbow, Aquacultured, Raw.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 05A10248 Trout, Rainbow, Aquacultured,
Steamed Or Poached.
The majority of nutrient data are derived from the NUTTAB 2006 food record 05A10314 Tuna, Yellowfin, Fresh, Raw.
The majority of nutrient data are derived from the NUTTAB 2006 food record 05A10317 Tuna, Yellowfin Steaks, Grilled Or
Barbecued With Olive Oil.
The majority of nutrient data are derived from the NUTTAB 2006 food record 05A10255 Whiting, King George, Raw, Flesh
Only.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 05A10304 Whiting, King George, Flesh Only,
Fried In Peanut Oil.
The majority of nutrient data are derived from the NUTTAB 2006 food record 05A10254 Whiting, King George, Flesh Only,
Steamed.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 05A10258 Cod, Smoked, Steamed Or Poached.
The majority of nutrient data are derived from the NUTTAB 2006 food record 05A10260 Salmon, Smoked, Sliced.
The majority of nutrient data are derived from the NUTTAB 2006 food record 05C10063 Crab, Various Varieties, Fresh,
Boiled, Flesh Only.
The majority of nutrient data are derived from the NUTTAB 2006 food record 05C10064 Lobster, Purchased Steamed Or
Boiled.
The majority of nutrient data are derived from the NUTTAB 2006 food record 05C10065 Prawn, King (Large Size), Raw Or
Green.
The majority of nutrient data are derived from the NUTTAB 2006 food record 05C10067 Prawn, King (Large Size), Flesh
Only, Purchased Cooked.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 05C10066 Prawn, School, Flesh Only,
Purchased Cooked.
The majority of nutrient data are imputed from 05C10101Scallop, boiled, unsalted water.
The majority of nutrient data are derived from the NUTTAB 2006 food record 05C10072 Mussel, Green, Steamed Or Boiled.
The majority of nutrient data are derived from the NUTTAB 2006 food record 05C10074 Oyster, Raw.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 05C10077 Scallop, Raw.
The majority of nutrient data are derived from the NUTTAB 2006 food record 05C10076 Scallop, Boiled In Unsalted Water.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 05C10070 Squid Or Calamari, Raw.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 05C10082 Squid Or Calamari, Fried In Peanut
Oil.
The majority of nutrient data are derived from the NUTTAB 2006 food record 05C10069 Calamari Or Squid, Poached.
The majority of nutrient data are derived from the NUTTAB 2006 food record 05D10205 Fish Roe (Caviar), Black.
The majority of nutrient data are derived from the NUTTAB 2006 food record 05A10263 Anchovy, Canned In Oil, Drained.
The majority of nutrient data are derived from the NUTTAB 2006 food record 05A10264 Salmon, Australian, Canned In Brine.
The majority of nutrient data are derived from the NUTTAB 2006 food record 05A10265 Salmon, Australian, Canned In Brine,
Drained.
The majority of nutrient data are derived from the NUTTAB 2006 food record 05A10268 Salmon, Pink, Canned In Brine.
The majority of nutrient data are derived from the NUTTAB 2006 food record 05A10269 Salmon, Pink, Canned In Brine,
Drained.
The majority of nutrient data are derived from the NUTTAB 2006 food record 05A10266 Salmon, Red, Canned In Brine.
The majority of nutrient data are derived from the NUTTAB 2006 food record 05A10267 Salmon, Red, Canned In Brine,
Drained.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 05A10319 Sardine, Canned In Tomato Sauce,
Undrained.
The majority of nutrient data are derived from the NUTTAB 2006 food record 05A10277 Tuna, Canned In Brine.
The majority of nutrient data are derived from the NUTTAB 2006 food record 05A10278 Tuna, Canned In Brine, Drained.
The majority of nutrient data are derived from the NUTTAB 2006 food record 05A10282 Tuna, Canned In Water, Drained.
The majority of nutrient data are derived from the NUTTAB 2006 food record 05A10279 Tuna, Canned In Vegetable Oil,
Undrained.
The majority of nutrient data are derived from the NUTTAB 2006 food record 05A10280 Tuna, Canned In Vegetable Oil,
Drained.
The majority of nutrient data are imputed from 05A10429 Tuna, canned in brine, drained.
The majority of nutrient data are derived from the NUTTAB 2006 food record 05A10324 Tuna, Flavoured, Canned In Oil,
Drained.
The majority of nutrient data are derived from the NUTTAB 2006 food record 05A10323 Tuna, Flavoured, Canned In Water,
Drained.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 05C10078 Crabmeat, Canned In Brine, Drained.
The majority of nutrient data are derived from the NUTTAB 2006 food record 05C10081 Crabmeat, Canned In Brine,
Undrained.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 05A10307 Bream, Flesh, Battered, Deep Fried
In Tallow Based Frying Fat.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 05A10295 Flathead, Flesh Only, Battered, Deep
Fried In Solid Frying Fat.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 05A10291 Mullet, Yelloweye, Battered, Deep
Fried.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 05A10293 Shark (Flake), Skinless Fillets,
Battered, Deep Fried In Solid Fat.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 05A10303 Snapper, Battered, Deep Fried In
Tallow Based Frying Fat.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 05D10289 Fish, Battered, Deep Fried,
Purchased Ready To Eat.
The majority of nutrient data are derived from the NUTTAB 2006 food record 05D10219 Fish, Cocktail Size, Battered, Deep
Fried.
The majority of nutrient data are derived from the NUTTAB 2006 food record 05D10220 Fish, Battered And Frozen, Then
Oven Baked.
The majority of nutrient data are derived from the NUTTAB 2006 food record 05D10221 Fish, Crumbed, Frozen, Baked.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 05C10085 Prawn, King, Battered, Deep Fried In
Canola Oil, Home Prepared.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 05C10083 Calamari, Crumbed, Fried, From
Restaurants & Takeaway Outlets.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 05D20064 Prawn, Crumbed, Fried, Chinese
Restaurant Style.
The majority of nutrient data are derived from the NUTTAB 2006 food record 05D10225 Fish Paste Or Spread.
The majority of nutrient data are derived from the NUTTAB 2006 food record 05D10224 Fish Ball, Asian Style, Cooked.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 05D10222 Fish Cake, Purchased Frozen,
Shallow Fried In Peanut Oil.
The majority of nutrient data are derived from the NUTTAB 2006 food record 05D10223 Fish Cake, Deep Fried, From
Takeaway Food Shop.
The majority of nutrient data are derived from the NUTTAB 2006 food record 05D10232 Fish Finger, Frozen, Uncooked.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 05D10229 Fish Finger, Grilled Or Baked.
The majority of nutrient data are derived from the NUTTAB 2006 food record 05D10227 Seafood Or Fish Stick Or Extender
(Surimi), Frozen, Uncooked.
The majority of nutrient data are derived from the NUTTAB 2006 food record 05D10226 Seafood Or Fish Stick (Surimi),
Frozen, Fried In Peanut Oil.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 05D20079 Marinara Mix, Contains Fish And
Shellfish, Fresh, Uncooked.
The majority of nutrient data are derived from the NUTTAB 2006 food record 05D20078 Marinara Mix, Contains Fish And
Shellfish, From Fresh, Poached Or Steamed.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 05D20080 Prawn, Garlic, King, Home Prepared.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 06D10228 Apple, Granny-Smith, Raw,
Unpeeled.
The majority of nutrient data are imputed from 06D10282 Apple, green skin, unpeeled, raw. Fibre and sugar values are
adjusted to reflect peel loss, taking into account data prepared for AUSNUT.
The majority of nutrient data are derived from the NUTTAB 2006 food record 06D10239 Apple, Green, Raw, Unpeeled.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are imputed from 06D10281 Apple, red skin, unpeeled, raw. Fibre and sugars adjusted to
account for removal of peel, assuming 10% reduction in total fibre content and comparable increase in total sugars.
The majority of nutrient data are derived from the NUTTAB 2006 food record 06D10238 Apple, Red, Raw, Unpeeled.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 06D10246 Pear, Brown, Raw.
The majority of nutrient data are based on the averaged weighted analytical results of Packhams Triumph, William Bartlett
and Brown pears.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 06D10250 Pear, Raw, Unpeeled.
The majority of nutrient data (proximates, vitamins and minerals) are imputed from 06D10371 Pear, nashi, peeled, raw.
The majority of nutrient data are derived from the NUTTAB 2006 food record 06D10269 Pear, Nashi, Unpeeled.
The majority of nutrient data are derived from the NUTTAB 2006 food record 06D10264 Pear, Canned In Pear Juice.
The majority of nutrient data are derived from the NUTTAB 2006 food record 06D10268 Pear, Canned In Pear Juice,
The majority of nutrient data are derived from the NUTTAB 2006 food record 06D10261 Pear, Canned In Light Syrup.
The majority of nutrient data are derived from the NUTTAB 2006 food record 06D10259 Pear, Canned In Light Syrup,
Drained.
The majority of nutrient data are derived from the NUTTAB 2006 food record 06D10258 Pear, Canned In Syrup.
The majority of nutrient data are derived from the NUTTAB 2006 food record 06D10251 Pear, Canned In Syrup, Drained.
The majority of nutrient data are derived from the NUTTAB 2006 food record 06D20013 Pear, Canned In Pear Juice, Juice
Only.
The majority of nutrient data are derived from the NUTTAB 2006 food record 06D20012 Pear, Canned In Light Syrup, Syrup
Only.
The majority of nutrient data are derived from the NUTTAB 2006 food record 06D20011 Pear, Canned In Sugar Syrup, Syrup
Only.
The majority of nutrient data are derived from the NUTTAB 2006 food record 06D10263 Pear, Canned In Intense Sweetened
Liquid.
The majority of nutrient data are derived from the NUTTAB 2006 food record 06D10262 Pear, Canned In Intense Sweetened
Liquid, Drained.
The majority of nutrient data are derived from the NUTTAB 2006 food record 06D20010 Pear, Canned In Intensely
Sweetened Liquid, Liquid Only.
The majority of nutrient data are derived from the NUTTAB 2006 food record 06A10059 Blackberry, Raw.
The majority of nutrient data are derived from the NUTTAB 2006 food record 06A10054 Blueberry, Raw.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are imputed from 06A10060 Blackberry, raw.
The majority of nutrient data are derived from the NUTTAB 2006 food record 06A10038 Mulberry, Raw.
The majority of nutrient data are derived from the NUTTAB 2006 food record 06A10058 Raspberry, Raw.
The majority of nutrient data are derived from the NUTTAB 2006 food record 06A10057 Raspberry, Frozen.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 06A10039 Strawberry, Raw.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 06A10044 Blueberry, Canned In Syrup,
The majority of nutrient data are derived from the NUTTAB 2006 food record 06A10041 Raspberry, Canned In Syrup.
The majority of nutrient data are derived from the NUTTAB 2006 food record 06A10040 Raspberry, Canned In Syrup,
Drained.
The majority of nutrient data are derived from the NUTTAB 2006 food record 06A20004 Raspberry, Canned In Syrup, Syrup
Only.
The majority of nutrient data are derived from the NUTTAB 2006 food record 06A10043 Strawberry, Canned In Syrup.
The majority of nutrient data are derived from the NUTTAB 2006 food record 06A10042 Strawberry, Canned In Syrup,
Drained.
The majority of nutrient data are derived from the NUTTAB 2006 food record 06A20005 Strawberry, Canned In Syrup, Syrup
Only.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 06B10041 Orange, Navel (All Varieties), Raw,
Peeled.
The majority of nutrient data are imputed from 06B10052 Orange, navel (all varieties), peeled, raw. Fat, fatty acids, fibre,
protein and moisture updated with data borrowed from USDA food record 9205 Oranges, raw, with peel, which notes that the
digestibility of peel is unknown. Vitamin E is an estimated value to account for the higher fat content of the unpeeled orange
and should not be relied upon as an accurate representation of the true vitamin E content.
The majority of nutrient data are derived from the NUTTAB 2006 food record 06B10035 Orange, Navel (Washington), Raw,
Peeled.
The majority of nutrient data are derived from the NUTTAB 2006 food record 06B10038 Orange, Valencia, Raw, Peeled.
The majority of nutrient data are derived from the NUTTAB 2006 food record 06B10030 Lemon, Raw, Peeled.
The majority of nutrient data are derived from the NUTTAB 2006 food record 06B10042 Lemon Peel, Raw.
The majority of nutrient data are derived from the NUTTAB 2006 food record 06B10034 Lime, Raw, Peeled.
The majority of nutrient data are derived from the NUTTAB 2006 food record 06B10029 Grapefruit, Raw, Peeled.
The majority of nutrient data are derived from the NUTTAB 2006 food record 06B10031 Mandarin (Imperial), Raw, Peeled.
The majority of nutrient data are derived from the NUTTAB 2006 food record 06B10032 Mandarin (Tangor), Ellendale, Raw,
Peeled.
The majority of nutrient data are derived from the NUTTAB 2006 food record 06B10033 Mandarin (Tangelo), Raw, Peeled.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 06B10039 Mandarin, Canned In Syrup, Drained.
The majority of nutrient data are derived from the NUTTAB 2006 food record 06C10122 Peach, Raw, Unpeeled.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 06C10130 Peach, Canned In Pear Juice.
The majority of nutrient data are derived from the NUTTAB 2006 food record 06C10129 Peach, Canned In Pear Juice,
Drained.
The majority of nutrient data are derived from the NUTTAB 2006 food record 06C10128 Peach, Canned In Light Syrup.
The majority of nutrient data are derived from the NUTTAB 2006 food record 06C10127 Peach, Canned In Light Syrup,
Drained.
The majority of nutrient data are derived from the NUTTAB 2006 food record 06C10126 Peach, Canned In Syrup.
The majority of nutrient data are derived from the NUTTAB 2006 food record 06C10125 Peach, Canned In Syrup, Drained.
The majority of nutrient data are derived from the NUTTAB 2006 food record 06C20018 Peach, Canned In Pear Juice, Juice
Only.
The majority of nutrient data are derived from the NUTTAB 2006 food record 06C20017 Peach, Canned In Light Syrup, Syrup
Only.
The majority of nutrient data are derived from the NUTTAB 2006 food record 06C20016 Peach, Canned In Syrup, Syrup
The majority of nutrient data are derived from the NUTTAB 2006 food record 06C10116 Peach, Canned In Artificially
Sweetened Liquid.
The majority of nutrient data are derived from the NUTTAB 2006 food record 06C10115 Peach, Canned In Artificially
Sweetened Liquid, Drained.
The majority of nutrient data are derived from the NUTTAB 2006 food record 06C20014 Peach, Canned In Artificially
Sweetened Liquid, Liquid Only.
The majority of nutrient data are derived from the NUTTAB 2006 food record 06C10105 Apricot, Raw.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 06C10104 Cherry, Raw.
The majority of nutrient data are derived from the NUTTAB 2006 food record 06C10117 Nectarine, Raw, Unpeeled.
The majority of nutrient data are derived from the NUTTAB 2006 food record 06C10159 Plum, Unspecified Type, Raw,
Unpeeled.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 06C10109 Apricot, Canned In Pear Juice.
The majority of nutrient data are derived from the NUTTAB 2006 food record 06C10108 Apricot, Canned In Pear Juice,
Drained.
The majority of nutrient data are derived from the NUTTAB 2006 food record 06C10113 Apricot, Canned In Light Syrup.
The majority of nutrient data are derived from the NUTTAB 2006 food record 06C10110 Apricot, Canned In Light Syrup,
Drained.
The majority of nutrient data are derived from the NUTTAB 2006 food record 06C10112 Apricot, Canned In Syrup.
The majority of nutrient data are derived from the NUTTAB 2006 food record 06C10111 Apricot, Canned In Syrup, Drained.
The majority of nutrient data are derived from the NUTTAB 2006 food record 06C20011 Apricot, Canned In Pear Juice, Juice
Only.
The majority of nutrient data are derived from the NUTTAB 2006 food record 06C20013 Apricot, Canned In Light Syrup,
Syrup Only.
The majority of nutrient data are derived from the NUTTAB 2006 food record 06C20012 Apricot, Canned In Syrup, Syrup
Only.
The majority of nutrient data are derived from the NUTTAB 2006 food record 06C10102 Cherry, Black, Canned In Syrup,
Drained.
The majority of nutrient data are derived from the NUTTAB 2006 food record 06C10124 Plum, Dark, Canned In Syrup.
The majority of nutrient data are derived from the NUTTAB 2006 food record 06C10123 Plum, Dark, Canned In Syrup,
Drained.
The majority of nutrient data are derived from the NUTTAB 2006 food record 06C20015 Plum, Dark, Canned In Syrup, Syrup
Only.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 06D10265 Banana, Cavendish, Raw, Peeled.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 06D10191 Pineapple (Cayenne), Raw, Peeled.
The majority of nutrient data are derived from the NUTTAB 2006 food record 06D10188 Pineapple, Canned In Pineapple
Juice.
The majority of nutrient data are derived from the NUTTAB 2006 food record 06D10187 Pineapple, Canned In Pineapple
Juice, Drained.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 06D10190 Pineapple, Canned In Heavy Syrup.
The majority of nutrient data are derived from the NUTTAB 2006 food record 06D10189 Pineapple, Canned In Heavy Syrup,
Drained.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 06D10211 Guava, Hawaiian, Raw.
The majority of nutrient data are derived from the NUTTAB 2006 food record 06D10201 Mango, Raw, Peeled.
The majority of nutrient data are derived from the NUTTAB 2006 food record 06D10203 Pawpaw (Papaya), Raw, Peeled.
The majority of nutrient data are derived from the NUTTAB 2006 food record 06D10207 Rambutan, Raw.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 06D10225 Passionfruit, Pulp, Canned.
The majority of nutrient data are borrowed from NZ tables, record L67, which is a composite record of four different varieties
of feijoa. Folate & vitamin D are imputed from Guava, raw (06D10311). Fatty acids are imputed assuming that linoleic and
oleic acids are the dominant acids present.
The majority of nutrient data are derived from the NUTTAB 2006 food record 06D10193 Fig, Raw, Unpeeled.
The majority of nutrient data are derived from the NUTTAB 2006 food record 06D10200 Grape, Red Globe, Raw.
The majority of nutrient data are derived from the NUTTAB 2006 food record 06D10199 Grape, Thompson Seedless Or
Sultana, Raw.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 06D10219 Kiwifruit, Hayward, Raw, Peeled.
The majority of nutrient data are prepared for AUSNUT 1999 and borrowed NZ analytical data.
The majority of nutrient data are derived from the NUTTAB 2006 food record 06D10206 Lychee, Raw, Peeled.
The majority of nutrient data are derived from the NUTTAB 2006 food record 06D10212 Melon, Honey Dew, White Skin,
Raw, Peeled.
The majority of nutrient data are derived from the NUTTAB 2006 food record 06D10221 Melon, Rockmelon (Canteloupe),
Raw, Peeled.
The majority of nutrient data are derived from the NUTTAB 2006 food record 06D10222 Melon, Watermelon, Raw, Peeled.
The majority of nutrient data are derived from the NUTTAB 2006 food record 06D10202 Passionfruit, Raw.
The majority of nutrient data are derived from the NUTTAB 2006 food record 06D10208 Persimmon, Raw, Peeled.
The majority of nutrient data are derived from the NUTTAB 2006 food record 06D10218 Pomegranate, Raw, Peeled.
The majority of nutrient data are derived from the NUTTAB 2006 food record 06D10272 Rhubarb, Stalk, Raw.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 06E10063 Fruit Salad, Fresh, Commercial, With
Melon.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 06E10059 Fruit Salad, Canned In Pear Juice.
The majority of nutrient data are derived from the NUTTAB 2006 food record 06E10058 Fruit Salad, Canned In Pear Juice,
Drained.
The majority of nutrient data are derived from the NUTTAB 2006 food record 06E10055 Fruit Salad, Canned In Heavy Syrup.
The majority of nutrient data are derived from the NUTTAB 2006 food record 06E10054 Fruit Salad, Canned In Heavy Syrup,
Drained.
The majority of nutrient data are derived from the NUTTAB 2006 food record 06E10057 Fruit Salad, Canned In Syrup.
The majority of nutrient data are derived from the NUTTAB 2006 food record 06E10056 Fruit Salad, Canned In Syrup,
Drained.
The majority of nutrient data are derived from the NUTTAB 2006 food record 06E20007 Fruit Salad, Canned In Pear Juice,
Juice Only.
The majority of nutrient data are derived from the NUTTAB 2006 food record 06E20006 Fruit Salad, Canned In Syrup, Syrup
Only.
The majority of nutrient data are derived from the NUTTAB 2006 food record 06E20005 Fruit Salad, Canned In Heavy Syrup,
Syrup Only.
The majority of nutrient data are derived from the NUTTAB 2006 food record 06D10223 Currant, Dried.
The majority of nutrient data are derived from the NUTTAB 2006 food record 06D10267 Sultana, Dried.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 06A10048 Cranberry, Dried, Sweetened.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 06C10114 Apricot, Dried.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 06C10120 Date, Dried.
The majority of nutrient data are derived from the NUTTAB 2006 food record 06C10119 Prune (Dried Plum).
The majority of nutrient data are derived from the NUTTAB 2006 food record 06D10224 Apple, Dried.
The majority of nutrient data borrowed from USDA food record 19400.
The majority of nutrient data are derived from the NUTTAB 2006 food record 06D10194 Fig, Dried.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 06E10073 Mixed Fruit, Dried.
The majority of nutrient data are derived from the NUTTAB 2006 food record 12C10201 Dried Fruit Mix (Raisin Or Sultana),
Chocolate-Coated, Confectionery.
The majority of nutrient data are derived from the NUTTAB 2006 food record 12B10046 Cherry, Glace Or Maraschino.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 03A10029 Egg, Chicken, Whole, Raw.
The majority of nutrient data are derived from the NUTTAB 2006 food record 03A10033 Egg, Chicken, Whole, Hard-Boiled.
The majority of nutrient data are derived from the NUTTAB 2006 food record 03A10034 Egg, Chicken, Whole, Poached.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 03A10035 Egg, Chicken, Whole, Fried In
Peanut Oil.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 03A10036 Egg, Chicken, White (Albumen) Only,
Raw.
The majority of nutrient data are derived from the NUTTAB 2006 food record 03A10037 Egg, Chicken, White (Albumen) Only,
Hard-Boiled.
The majority of nutrient data are derived from the NUTTAB 2006 food record 03A10038 Egg, Chicken, Yolk, Raw.
The majority of nutrient data are derived from the NUTTAB 2006 food record 03A10039 Egg, Chicken, Yolk, Hard-Boiled.
The majority of nutrient data are derived from the NUTTAB 2006 food record 03B10031 Egg, Chicken, Scrambled, Prepared
Without Added Fat.
The majority of nutrient data are derived from the NUTTAB 2006 food record 03B10030 Egg, Chicken, Scrambled, Made
With Milk And Butter.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 03B10034 Omelette, Chicken Egg, Butter
Added In Cooking.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 03B10029 Omelette, Prawn, Chinese Style,
From Restaurants.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A10302 Beef, Blade Steak, Raw, Lean.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A10306 Beef, Blade Steak, Grilled, Lean.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A10303 Beef, Blade Steak, Raw, Semi-
Trimmed.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A10307 Beef, Blade Steak, Grilled, Semi-
Trimmed.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A10304 Beef, Blade Steak, Raw, Untrimmed.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A10308 Beef, Blade Steak, Grilled,
Untrimmed.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A10310 Beef, Chuck Steak, Raw, Lean.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A10309 Beef, Chuck Steak, Raw, Separable
Lean.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A10313 Beef, Chuck Steak, Casseroled,
Lean.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A10311 Beef, Chuck Steak, Raw, Untrimmed.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A10314 Beef, Chuck Steak, Casseroled,
Untrimmed.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A10324 Beef, Fillet, Raw, Lean.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A10327 Beef, Fillet, Grilled, Lean.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A10328 Beef, Fillet, Grilled, Semi-Trimmed.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A10325 Beef, Fillet, Raw, Untrimmed.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A10329 Beef, Fillet, Grilled, Untrimmed.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A10351 Beef, Scotch Fillet, Raw, Lean.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A10355 Beef, Scotch Fillet, Grilled, Lean.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A10352 Beef, Scotch Fillet, Raw, Semi-
Trimmed.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A10356 Beef, Scotch Fillet, Grilled, Semi-
Trimmed.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A10353 Beef, Scotch Fillet, Raw, Untrimmed.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A10357 Beef, Scotch Fillet, Grilled,
Untrimmed.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A10406 Beef, Mince, Hamburger, Raw.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A10407 Beef, Mince, Hamburger, Dry Fried.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A10412 Beef, Mince, Regular Fat, Raw.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A10413 Beef, Mince, Regular, Dry Fried.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A10410 Beef, Mince, Premium Quality, Raw.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A10411 Beef, Mince, Premium Quality, Dry
Fried.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A10408 Beef, Mince, Low Fat, Raw.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A10409 Beef, Mince, Low Fat, Dry Fried.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A10333 Beef, Round Steak, Raw, Trimmed.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A10337 Beef, Round Steak, Grilled, Lean.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A10334 Beef, Round Steak, Raw, Semi-
Trimmed.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A10338 Beef, Round Steak, Grilled, Semi-
Trimmed.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A10343 Beef, Rump Steak, Raw, Lean.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A10347 Beef, Rump Steak, Grilled, Lean.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A10344 Beef, Rump Steak, Raw, Semi-
Trimmed.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A10348 Beef, Rump Steak, Grilled, Semi-
Trimmed.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A10345 Beef, Rump Steak, Raw, Untrimmed.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A10349 Beef, Rump Steak, Grilled,
Untrimmed.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
Majority of values are from analytical programs in the 1980s, with samples predominantly collected around Sydney. Lean and
fat portions analysed separately and data combined according to the proportions of each of these in the purchased product.
Iodine, vitamins D & E, caffeine, ethanol and fibre are imputed from 08A10559 Beef, Silverside, Corned, Boiled, 75%
Trimmed.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A10367 Beef, Silverside Roast, Roasted,
Untrimmed.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A10373 Beef, Sirloin Steak, Grilled, Lean.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A10370 Beef, Sirloin Steak, Raw, Semi-
Trimmed.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A10374 Beef, Sirloin Steak, Grilled, Semi-
Trimmed.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A10371 Beef, Sirloin Steak, Raw, Untrimmed.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A10375 Beef, Sirloin Steak, Grilled,
Untrimmed.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A10377 Beef, Stir-Fry Strips, Raw, Lean.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A10380 Beef, Strips, Stir-Fried, Lean.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A10378 Beef, Stir-Fry Strips, Raw,
Untrimmed.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A10381 Beef, Strips, Stir-Fried, Untrimmed.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A10383 Beef, T-Bone Steak, Raw, Lean.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A10387 Beef, T-Bone Steak, Grilled, Lean.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A10384 Beef, T-Bone Steak, Raw, Semi-
Trimmed.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A10388 Beef, T-Bone Steak, Grilled, Semi-
Trimmed.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A10385 Beef, T-Bone Steak, Raw,
Untrimmed.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A10389 Beef, T-Bone Steak, Grilled,
Untrimmed.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A10391 Beef, Topside Roast, Raw, Lean.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A10395 Beef, Topside Roast, Roasted, Lean.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A10396 Beef, Topside Roast, Roasted, Semi-
Trimmed.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A10397 Beef, Topside Roast, Roasted,
Untrimmed.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A10399 Beef, Topside Steak, Raw, Lean.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A10400 Beef, Topside Steak, Raw, Semi-
Trimmed.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A10401 Beef, Topside Steak, Raw,
Untrimmed.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A20200 Lamb, Chump Chop, Raw, Lean.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A20204 Lamb, Chump Chop, Grilled, Lean.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A20201 Lamb, Chump Chop, Raw, Semi-
Trimmed.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A20205 Lamb, Chump Chop, Grilled, Semi-
Trimmed.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A20202 Lamb, Chump Chop, Raw,
Untrimmed.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A20206 Lamb, Chump Chop, Grilled,
Untrimmed.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A20232 Lamb, Easy Carve Shoulder,
Roasted, Lean.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A20233 Lamb, Easy Carve Shoulder,
Roasted, Semi-Trimmed.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A20234 Lamb, Easy Carve Shoulder,
Roasted, Untrimmed.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A20238 Lamb, Forequarter Chop, Raw, Lean.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A20242 Lamb, Forequarter Chop, Grilled,
Separable Lean.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A20239 Lamb, Forequarter Chop, Raw,
Semi-Trimmed.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A20243 Lamb, Forequarter Chop, Grilled,
Semi-Trimmed.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A20240 Lamb, Forequarter Chop, Raw,
Untrimmed.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A20244 Lamb, Forequarter Chop, Grilled,
Untrimmed.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A20246 Lamb, Frenched Cutlets Or Rack,
Raw, Lean.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A20250 Lamb, Frenched Cutlets Or Rack,
Grilled, Lean.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A20247 Lamb, Frenched Cutlets Or Rack,
Raw, Semi-Trimmed.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A20251 Lamb, Frenched Cutlets Or Rack,
Grilled, Semi-Trimmed.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A20248 Lamb, Frenched Cutlets Or Rack,
Raw, Untrimmed.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A20252 Lamb, Frenched Cutlets Or Rack,
Grilled, Untrimmed.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A20258 Lamb, Leg Roast, Roasted, Lean.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A20255 Lamb, Leg Roast, Raw, Semi-
Trimmed.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A20259 Lamb, Leg Roast, Roasted, Semi-
Trimmed.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A20260 Lamb, Leg Roast, Roasted,
Untrimmed.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A20262 Lamb, Loin Chop, Raw, Lean.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A20266 Lamb, Loin Chop, Grilled, Lean.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A20263 Lamb, Loin Chop, Raw, Semi-
Trimmed.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A20267 Lamb, Loin Chop, Grilled, Semi-
Trimmed.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A20264 Lamb, Loin Chop, Raw, Untrimmed.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A20268 Lamb, Loin Chop, Grilled,
Untrimmed.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A20295 Lamb, Mince, Raw.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A20296 Lamb, Mince, Dry Fried.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A20278 Lamb, Trim Lamb Mini Roast,
Roasted, Lean.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A20279 Lamb, Trim Lamb Mini Roast,
Roasted, Semi-Trimmed.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A20280 Lamb, Trim Lamb Mini Roast,
Roasted, Untrimmed.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A20282 Lamb, Trim Lamb, Steaks, Raw,
Lean.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A20283 Lamb, Trim Lamb, Steaks, Raw,
Semi-Trimmed.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A20287 Lamb, Trim Lamb Steaks, Roasted,
Semi-Trimmed.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A20284 Lamb, Trim Lamb, Steaks, Raw,
Untrimmed.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A20288 Lamb, Trim Lamb Steaks, Roasted,
Untrimmed.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A20290 Lamb, Trim Lamb, Stir Fry Strips,
Raw, Lean.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A20293 Lamb, Trim Lamb Stir Fry Strips, Stir
Fried, Lean.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A20294 Lamb, Trim Lamb Stir Fry Strips, Stir
Fried, Untrimmed.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A30150 Pork, Butterfly Steak, Raw,
Separable Lean.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A30152 Pork, Butterfly Steak, Grilled,
Separable Lean.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A30154 Pork, Fillets, Raw, Separable Lean.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A30156 Pork, Fillets, Panfried, Separable
Lean.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A30155 Pork, Fillets, Raw, Trimmed, As
Purchased.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A30157 Pork, Fillets, Panfried, Trimmed, As
Purchased.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A30158 Pork, Forequarter Chop, Raw,
Separable Lean.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A30160 Pork, Forequarter Chop, Barbecued,
Separable Lean.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A30159 Pork, Forequarter Chop, Raw,
Untrimmed.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A30161 Pork, Forequarter Chop, Barbecued,
Untrimmed.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A30164 Pork, Forequarter Shoulder,
Roasted, Separable Lean.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A30206 Pork, Forequarter Shoulder,
Roasted, Trimmed Of Fat.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A30165 Pork, Forequarter Shoulder Roast,
Barbecued, Untrimmed.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A30194 Pork, Forequarter, Raw, Separable
Fat.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A30197 Pork, Forequarter, Cooked,
Separable Fat.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A30166 Pork, Leg, Diced, Raw, Separable
Lean.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A30168 Pork, Leg, Diced, Boiled Or
Simmered, Separable Lean.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A30167 Pork, Leg, Diced, Raw, Trimmed As
Purchased.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A30169 Pork, Leg, Diced, Boiled Or
Simmered, Trimmed.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A30170 Pork, Leg Roast, Raw, Separable
Lean.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A30172 Pork, Leg Roast, Roasted, Separable
Lean.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A30207 Pork, Leg Roast, Roasted, Trimmed
Of Fat.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A30173 Pork, Leg Roast, Roasted,
Untrimmed.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A30174 Pork, Leg Schnitzel, Panfried,
Separable Lean.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A30175 Pork, Leg Schnitzel, Panfried,
Trimmed.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A30176 Pork, Leg Steak, Raw, Separable
Lean.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A30177 Pork, Leg Steak, Raw, Trimmed.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A30180 Pork, Leg Strips, Stir-Fried,
Separable Lean.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A30181 Pork, Leg Strips, Stir-Fried, Trimmed.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A30195 Pork, Leg, Raw, Separable Fat.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A30198 Pork, Leg, Cooked, Separable Fat.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A30182 Pork, Loin Chop, Raw, Separable
Lean.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A30184 Pork, Loin Chop, Grilled, Separable
Lean.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A30208 Pork, Loin Chop, Grilled, Trimmed Of
Fat.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A30183 Pork, Loin Chop, Raw, Untrimmed.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A30185 Pork, Loin Chop, Grilled, Untrimmed.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A30196 Pork, Loin, Raw, Separable Fat.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A30199 Pork, Loin, Cooked, Separable Fat.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A30202 Pork, Medallion Steak, Raw,
Separable Lean.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A30203 Pork, Medallion Steak, Grilled,
Separable Lean.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A30200 Pork, Minced, Raw.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A30201 Pork, Mince, Stir-Fried.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A30210 Pork, Crackling, Roasted, Salted.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A40080 Veal, Leg Steak, Raw, Lean.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A40083 Veal, Leg Steak, Grilled, Lean.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A40081 Veal, Leg Steak, Raw, Untrimmed.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A40086 Veal, Loin Chop, Raw, Lean.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A40089 Veal, Loin Chop, Grilled, Lean.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A40087 Veal, Loin Chop, Raw, Untrimmed.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08A40096 Veal, Stir Fry Strips, Stir Fried,
Untrimmed.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are imputed from 08A10452Beef, round steak, lean, grilled.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08B10028 Kangaroo, Rump, Raw.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08B10029 Kangaroo, Rump, Baked.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08B10030 Kangaroo, Loin Fillet, Raw.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08B10031 Kangaroo, Loin Fillet, Grilled.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08C10165 Chicken, Breast, Raw, Lean.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08C10166 Chicken, Breast, Lean, Baked.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08C10177 Chicken, Breast, Lean, Casseroled.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08C10183 Chicken, Breast, Stir-Fried, Lean.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08C10202 Chicken Breast, Raw, Flesh, Skin
And Fat.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08C10203 Chicken Breast, Flesh, Skin And Fat,
Baked.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08C10199 Chicken, Breast, Lean, Skin And Fat,
Casseroled.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08C10171 Chicken, Drumstick, Lean, Raw.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08C10172 Chicken, Drumstick, Lean, Baked.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08C10180 Chicken, Drumstick, Lean,
Casseroled.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08C10210 Chicken Drumstick, Flesh, Skin And
Fat, Raw.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08C10211 Chicken Drumstick, Baked, Flesh,
Skin And Fat.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08C10212 Chicken Drumstick, Flesh, Skin And
Fat, Casseroled.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the AUSNUT 1999 which appears to have been based in some part on turkey
mince although no further information supplied. Additional nutrient components required imputed from the average of food
records 08C10219 Chicken, breast, lean, skin & fat, raw and 08C10236 Chicken, thigh fillets (flesh & some fat), raw. Fatty
acids are averaged from 2006 data for lean chicken breast stir fried, and baked chicken drumstick including skin.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08C10169 Chicken, Thigh, Lean, Raw.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08C10170 Chicken, Thigh, Lean, Baked.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08C10179 Chicken, Thigh, Lean, Casseroled.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08C10204 Chicken Thigh, Flesh, Skin And Fat,
Raw.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08C10205 Chicken Thigh, Baked, Flesh, Skin
And Fat.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08C10206 Chicken Thigh, Flesh, Skin And Fat,
Casseroled.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08C10215 Chicken, Thigh Fillets (Flesh And
Some Fat), Raw.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08C10167 Chicken , Wing, Lean, Raw.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08C10168 Chicken, Wing, Lean, Baked.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08C10178 Chicken, Wing, Lean, Casseroled.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08C10207 Chicken Wing, Flesh, Skin And Fat,
Raw.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08C10208 Chicken Wing, Flesh, Skin And Fat,
Baked.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08C10209 Chicken Wing, Flesh, Skin And Fat,
Casseroled.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08C10216 Chicken, Barbeque, With Skin.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08C10173 Chicken, Skin, Composite, Raw.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08C10174 Chicken, Skin, Composite, Baked.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08C10181 Chicken, Skin, Composite,
Casseroled.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08C10175 Chicken, Separable Fat, Composite,
Raw.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08C10176 Chicken, Fat, Baked.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08C10182 Chicken, Separable Fat, Composite,
Casseroled.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08C10194 Duck, Raw, Lean.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08C10201 Duck, Lean, Skin & Fat, Baked.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08C10189 Turkey, Breast, Raw, Lean.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08C10185 Turkey, Breast, Baked, Lean.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08C10190 Turkey, Breast, Baked, Lean, Fat
And Skin.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08C10192 Turkey, Hindquarter, Baked, Lean
Only.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08C10187 Turkey Hindquarter, Baked, Lean,
Fat And Skin.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08C20006 Quail, Flesh And Skin, Baked.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08D10096 Chicken, Liver, Cooked.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08D10086 Lamb, Liver, Fried.
Some nutrient data imputed from 08D10108 Chicken, liver, fried, butter. Other values borrowed from USDA food record
10107.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08D10069 Beef, Kidney, Simmered.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08D10071 Beef, Tail, Simmered.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08D10077 Lamb, Brain, Simmered.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08E40013 Liverwurst, Commercial.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08E40014 Pate De Foie.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08D10093 Black Pudding, Raw.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08E20063 Sausage, Beef, Raw.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08E20065 Sausage, Beef, Fried, Home
Prepared.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08E20064 Sausage, Beef, Grilled, Home
Prepared.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08E20066 Sausage, Pork, Raw.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08E20068 Sausage, Pork, Fried, Home
Prepared.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08E20067 Sausage, Pork, Grilled, Home
Prepared.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are borrowed from UK tables, 6th edition, record 566 White pudding. Other values (fatty acids,
iodine and vitamin D) are imputed from 08E30199 Salami, Hungarian.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08E20071 Frankfurt, Canned, Heated, Drained.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08E20060 Frankfurt, Simmered.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08E20061 Saveloy, Battered, Deep Fried.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08E30150 Bacon, Breakfast Rasher, Raw.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08E30149 Bacon, Breakfast Rasher, Fried.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08E30148 Bacon, Breakfast Rasher, Grilled.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08E30146 Bacon, Middle Rasher, Grilled, Lean
Only.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08E30140 Bacon, Middle Rasher, Raw, 75%
Trimmed.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08E30144 Bacon, Middle Rasher, Fried, 75%
Trimmed.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08E30142 Bacon, Middle Rasher, Grilled, 75%
Trimmed.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08E30147 Bacon, Middle Rasher, Raw, Lean
And Fat.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from nutrient analysis in the 1980s.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08E30145 Bacon, Middle Rasher, Grilled, Fat.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08E30153 Ham, Leg, Non-Canned, Lean Only.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08E30154 Ham, Leg, Non-Canned, Lean And
Fat.
The majority of nutrient data are imputed from 08E30169 Bacon, middle rasher, 75% trimmed, raw. Moisture, protein, fat and
sodium values are adjusted to reflect label data for parma ham available in 2007.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08E30156 Ham, Shoulder, Non-Canned, Lean
And Fat.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08E30151 Ham Steak, Raw.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08E30152 Ham Steak, Grilled.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are from analyses conducted in the 1990s. Fatty acids are imputed from semi-trimmed, cooked
roast silverside.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08E20062 Polish Sausage.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08E30159 Beef, Corned, Lean Only.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08E30164 Beef, Corned, 75% Trimmed.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08E30162 Beef, Corned, Lean And Fat.
The majority of nutrient values are derived from AUSNUT 1999. Sodium, fat and protein are based on label data for two
products available in 2006.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08E30137 Brawn.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08E30125 Devon Or Fritz.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08E30134 Ham And Chicken Roll.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08E30136 Kabana, Processed Meat.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08E30126 Mortadella.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08E30127 Salami, Danish.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08E30130 Salami, Hungarian.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08E30131 Salami, Mettwurst.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08E30132 Salami, Milano.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08E30122 Salami, Pepperoni.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08E30133 Salami, Unspecified Variety.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08E30160 Chicken, Processed Luncheon Meat,
Low Or Reduced Fat.
Majority of nutrients (proximates, vitamins, minerals and fatty acids) are derived from a composite sample (4 x 1 brand) of
chicken roll, purchased in Sydney in 1981/82. A composite sample of 6 products of chicken roll was also analysed by AGAL
in 1989. Brands analysed included 1 x Inghams, 1 x Chapmans, 1 x Castle, 1 x Steggles, 1 x Blue Ribbon, 1 x Deli sample.
Origin of fibre value is uncertain but was published in NUTTAB 95.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08E30120 Turkey, Ham-Style Processed Meat.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08E30121 Turkey, Delicatessen Style Roasted
Meat.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08E40015 Meat Paste.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08E30139 Beef, Corned, Canned.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08E30138 Camp Pie, Canned.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08E30155 Ham, Leg, Canned, Lean And Fat.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08E30157 Ham, Shoulder, Canned, Lean And
Fat.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08E30158 Spam, Canned.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08F10564 Beef, Coconut Cream Curry,
Vietnamese Restaurant Style.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08F10609 Beef Vindaloo, Indian Restaurant
Style.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08F10602 Lamb Khorma, Indian Restaurant
Style.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08F10547 Lamb, Moussaka, Greek Restaurant
Style.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08F10557 Lamb, Kafta (Kofta) (Lamb Sausage),
Lebanese Restaurant Style.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08F10577 Beef Chow Mein (Beef And Noodles),
Chinese Restaurant Style.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08F10596 Hamburger Patty, Frozen, Fried.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08F10595 Hamburger Patty, Frozen, Grilled.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08F10590 Pork, With Sweet And Sour Sauce,
Chinese Restaurant Style.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08F10600 Chicken, Butter, Indian Restaurant
Style.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08F10552 Chicken, Green Curry, Thai
Restaurant Style.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08F10603 Chicken Pieces, In Tandoori Sauce,
Indian Restaurant Style.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08F10599 Chicken Tikka, Indian Restaurant
Style.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08F10580 Chicken Chop Suey, Chinese
Restaurant Style.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08F10579 Chicken, With Almonds, Chinese
Restaurant Style.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08F10581 Chicken Chow Mein (Chicken And
Noodles), Chinese, Restaurant Style.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrients data are derived from a composite sample of 10 purchases of frozen chicken nuggets (3x
Homebrand, 1x Bilo, 1x Coles Farmland, 2x Steggles, 2x Inghams original and 1x Ingham Munchies) purchased nationally in
2006. Chicken nuggets were baked without oil/fat as per the label instructions (Key Foods Program).
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data were imputed from 08E10014 Chicken, nugget, frozen, baked without oil. Fat and sodium values
adjusted based on McDonalds label data.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data were imputed from 08E10014 Chicken, nugget, frozen, baked without oil. Some proximates,
including fat were adjusted based on label data.
The majority of nutrient data were imputed from 08E10017 Chicken, nugget, McDonalds, fried, canola oil. Fat and fatty acid
profile are from Dept of Health SA Trans Fatty Acid Survey (2006). Protein has been adjusted accordingly. Na is label data
from KFC Popcorn Chicken and Crispy Strips (2007).
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08E10010 Chicken, Unspecified Cut, Kentucky
Fried Chicken.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08F10583 Chicken, Battered, With Lemon
Sauce, Chinese Restaurant Style.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08F10589 Duck, With Sweet And Sour Sauce,
Chinese Restaurant Style.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
Fat, protein, sodium, sugars and calcium values are taken from label values for products available in 2006. Retinol and
cholesterol are adjusted from regular fat milk to account for the higher fat content of this product. Fatty acids analysed in one
sample of higher fat milk purchased in Sydney in 2005. Remaining values are taken from regular fat milk.
The majority of nutrient data are derived from the NUTTAB 2006 food record 09A10073 Milk, Regular, Full Fat
(Approximately 3.5%).
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are imputed from 09A10096 Milk, cow, regular fat (~3.5%). Fat, protein, sodium, sugars and
calcium values are taken from label values for products available in 2006.
The majority of nutrient data are derived from the NUTTAB 2006 food record 09A10088 Milk, Cow, Fluid, Regular Fat (Less
Than 4% Fat), Added Iron, Zinc And Vitamin D.
The majority of nutrient data are derived from the NUTTAB 2006 food record 09A10091 Milk, Cow, Reduced Fat
(Approximately 1%).
The majority of nutrient data are imputed from 09A10095 Milk, cow, fluid, reduced fat (~1%). Protein, fat and calcium values
were adjusted to reflect label values for Pura Skimmer milk available in 2007, after adjustment for density of the milk.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 09A10086 Milk, Cow, Fluid, Reduced Fat (2%),
Increased Calcium, Added Vitamins A And D.
The majority of nutrient data are derived from the NUTTAB 2006 food record 09A10085 Milk, Cow, Fluid, Reduced Fat
(Approximately 1.5%), Increased Calcium, Added Folic Acid And Vitamin D.
The majority of nutrient data are derived from the NUTTAB 2006 food record 09A10072 Milk, Fluid, Reduced Fat.
The majority of nutrient data are derived from the NUTTAB 2006 food record 09A10089 Milk, Cow, Fluid, Reduced Fat
(1.5%), Omega 3 Fat Fortified.
The majority of nutrient data values are imputed from 09A10101 Milk, cow, fluid, reduced fat (~1.5%), added omega 3. Fatty
acid values are estimated based on label data for two omega-3 fortified milks available in 2006 and should be regarded as
approximations only; individual products may vary considerably from this.
The majority of nutrient data are derived from the NUTTAB 2006 food record 09A10087 Milk, Cow, Fluid, Reduced Fat
(Approximately 1.5%), Added Calcium, Magnesium, Zinc And Vitamin D.
The majority of nutrient data are imputed from 09A10095 Milk, cow, fluid, reduced fat (~1%). Fibre, Na and Ca adjusted
based on Rev Healthplus + fibre fresh label data.
The majority of nutrient data are imputed from 09A10095 Milk, cow, fluid, reduced fat (~1%). Iron, calcium, vitamin D and
vitamin C are label values for products available in 2006.
The majority of nutrient data are derived from the NUTTAB 2006 food record 09A10077 Milk, Skim (Approximately 0.15%
Fat), Fluid.
The majority of nutrient data are derived from the NUTTAB 2006 food record 09A10090 Milk, Skim (Approximately 0.15%
Fat), With Added Milk Solids.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are imputed from 09A10095 Milk, cow, fluid, reduced fat (~1%). Fat content increased by 0.3
g/100 g to reflect the presence of this quantity of added phytosterols. Fat factor reduced proportional to phytosterol content as
these lipids do not contribute to fatty acid content.
The majority of nutrient data are derived from the NUTTAB 2006 food record 09A20015 Milk, Evaporated, Whole, Canned .
The majority of nutrient data are derived from the NUTTAB 2006 food record 09A20017 Milk, Evaporated, Skim (Less Than
0.5% Fat), Canned .
The majority of nutrient data are derived from the NUTTAB 2006 food record 09A20013 Milk, Sweetened, Condensed.
The majority of nutrient data are derived from the NUTTAB 2006 food record 09A20014 Milk, Sweetened Condensed, Skim.
The majority of nutrient data are derived from the NUTTAB 2006 food record 09A30008 Milk, Powder, Full Cream,
Commercial.
The majority of nutrient data are derived from the NUTTAB 2006 food record 09A30010 Milk, Powder, Goat, Whole.
The majority of nutrient data are derived from the NUTTAB 2006 food record 09A30009 Milk, Powder, Skim.
The majority of nutrient data are borrowed from USDA food record 01115 Whey, sweet, dried. Iodine and vitamin D are
averaged from full fat and skim milk powders (09A30011 & 09A30012). Caffeine and alcohol are imputed zero. All sugars are
assumed to be lactose.
The majority of nutrient data are derived from the NUTTAB 2006 food record 09A10075 Milk, Goat, Fluid, Full Fat,
Commercial.
The majority of nutrient data are imputed from 09A10092 Milk, cow, fluid, regular fat (~3.5%). Proximates, vitamins, minerals
adjusted based on data borrowed from the USDA food record 01109.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 09C10019 Yoghurt, Unflavoured (Natural).
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data were imputed from 09C10026 Yoghurt, natural, regular fat (~4%). Some proximates, including
fat were adjusted based on label data.
The majority of nutrient data are derived from the NUTTAB 2006 food record 09C20019 Yoghurt, Unflavoured (Natural), Low
Fat.
The majority of nutrient data are derived from the NUTTAB 2006 food record 09C10022 Yoghurt, Apricot, Full Fat.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 09C10023 Yoghurt, Strawberry, Full Fat.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 09C10024 Yoghurt, Vanilla Flavoured, Regular
Fat .
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are imputed from 09C10028 Yoghurt, regular fat (~3%), apricot/mango/peach/passionfruit pieces
or flavoured. Protein, fat, individual sugars, sodium and calcium adjusted based on Dairy Farmers 98% fat free and Attiki
reduced fat yoghurts.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are imputed from 09C10029 Yoghurt, regular fat (~3%), berry pieces or flavoured. Protein, fat,
individual sugars, sodium and calcium adjusted based on Dairy Farmers 98% fat free and Attiki reduced fat yoghurts.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are imputed from 09C10027 Yoghurt, regular fat (~3%), vanilla flavoured. Protein, fat, individual
sugars, sodium and calcium adjusted based on Dairy Farmers 98% fat free and Attiki reduced fat yoghurts.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are imputed from 09C10028 Yoghurt, regular fat (~3%), apricot/mango/peach/passionfruit pieces
or flavoured. Protein, fat, individual sugars, sodium and calcium and some vitamin sand minerals adjusted based Jalna
Vitalize label data.
The majority of nutrient data are imputed from 09C10028 Yoghurt, regular fat (~3%), apricot/mango/peach/passionfruit pieces
or flavoured. Protein, fat, individual sugars, starch, sodium and calcium adjusted based on the average of Ski DLite, Yoplait
Lite and Nestle All natural reduced fat yoghurt products.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are imputed from 09C10029 Yoghurt, regular fat (~3%), berry pieces or flavoured. Protein, fat,
individual sugars, starch, sodium and calcium adjusted based on the average of Ski DLite, Yoplait Lite and Nestle All natural
reduced fat yoghurt products.
The majority of nutrient data from 09C10036 Yoghurt, reduced fat (~1%), vanilla flavoured. Protein, fat, individual sugars,
starch, sodium and calcium adjusted based on the average of Ski DLite, Yoplait Lite and Nestle All natural reduced fat
yoghurt products.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
Majority of data from 09C10027 - Yoghurt, regular fat (~3), vanilla flavoured. Protein, fat, individual sugars, starch, sodium
and calcium adjusted based on the average of Ski DLite, Yoplait Lite and Nestle All natural reduced fat yoghurt products.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 09C20020 Yoghurt, Apricot, Low Fat.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 09C20021 Yoghurt, Strawberry, Low Fat
(Approximately 0.5% Fat).
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 09C20022 Yoghurt, Vanilla Flavoured, Low Fat
(Less Than 0.5%).
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 09C20023 Yoghurt, Low Fat, Intense
Sweetened, Added Fruit.
The majority of nutrient data are imputed from 09C20028 Yoghurt, low fat or no fat (<0.5%), vanilla flavoured. Protein,
sugars, fat, Na, Ca, starch imputed from Nestle Diet and Yoplait No fat yoghurt label data. Moisture value adjusted to account
for decrease in sugars.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 09A10084 Buttermilk, Cultured, 2% Fat.
Majority of nutrient data imputed from 09C10026 Yoghurt, natural, regular fat (~4%). Protein, fat, sugar, and Na adjusted
based on mean of Farmers Union Greek Style yoghurt and Vaalia Greek Style yoghurt label data. Moisture value adjusted to
account for increased fat content.
Majority of nutrient data imputed from 09C10026 Yoghurt, natural, regular fat (~4%). Protein, fat, sugar, and Na adjusted
based on mean of Mundella Greek Style yoghurt and Pauls Greek Style yoghurt label data. Moisture value adjusted to
account for increased fat content.
The majority of nutrient data were imputed from 09C10027 Yoghurt, regular fat (~3%), vanilla flavoured. Some proximates
including fat adjusted based on label information.
The majority of nutrient data were imputed from 09C10028 Yoghurt, regular fat (~3%), apricot/mango/peach/passionfruit
pieces or flavoured. Some proximates including fat adjusted based on label information.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data were imputed from 09C10029 Yoghurt, regular fat (~3%), berry pieces of flavoured. Some
proximates including fat adjusted based on label information.
The majority of nutrient data were imputed from 09C10027 Yoghurt, regular fat (~3%), vanilla flavoured. Some proximates
including fat adjusted based on label information.
The majority of nutrient data were imputed from 09C10059 Yoghurt, extra creamy (~4.5% fat),
apricot/mango/peach/passionfruit pieces or flavoured. Vitamin D based on label data.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data were imputed from 09C10058 Yoghurt, extra creamy (~4.5% fat), berry pieces or flavoured.
Vitamin D based on label data.
The majority of nutrient data were imputed from 09C10057 Yoghurt, extra creamy (~4.5% fat), vanilla flavoured. Vitamin D
based on label data.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 09A50001 Cream, Pure (35% Fat).
The majority of nutrient data are derived from the NUTTAB 2006 food record 09A50002 Cream, Thickened, 35% Fat.
The majority of nutrient data are derived from the NUTTAB 2006 food record 09A50003 Cream, Thickened, Ultra High
Temperature, 35% Fat.
The majority of nutrient data are derived from the NUTTAB 2006 food record 09A50010 Cream, Double Or Rich.
The majority of nutrient data are derived from the NUTTAB 2006 food record 09A50004 Cream, Whipped, Aerosol,
Commercial (Approximately 28% Fat).
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 09A50005 Cream, Sour, Full Fat, Commercial.
The majority of nutrient data are derived from the NUTTAB 2006 food record 09A50011 Cream, Imitation Or Mock (Non-
Dairy).
The majority of nutrient data are derived from the NUTTAB 2006 food record 09A50012 Cream, Thickened, Light (18% Fat).
The majority of nutrient data imputed from 09A50018 Cream, whipped, aerosol, regular fat (~28%). Fat content adjusted to
reflect reduced fat variety.
The majority of nutrient data are derived from the NUTTAB 2006 food record 09A50006 Cream, Sour, Light (Approximately
18% Fat).
The majority of nutrient data are derived from the NUTTAB 2006 food record 09A50007 Cream, Sour, Extra Light
(Approximately 12% Fat).
The majority of nutrient data are derived from the NUTTAB 2006 food record 09A50009 Dip, Sour Cream Based,
Commercial.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 09B10109 Cheese, Blended For Pizza Use.
The majority of nutrient data are derived from the NUTTAB 2006 food record 09B10090 Cheese, Blue Vein, Commercial.
The majority of nutrient data are derived from the NUTTAB 2006 food record 09B10098 Cheese, Cheddar (Mild, Tasty And
Vintage Styles).
The majority of nutrient data are derived from the NUTTAB 2006 food record 09B10103 Cheese, Colby Style.
The majority of nutrient data are derived from the NUTTAB 2006 food record 09B10087 Cheese, Edam, Full Fat,
Commercial.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 09B10085 Cheese, Feta (Fetta), Sheep And
Cows Milk.
The majority of nutrient data is borrowed from USDA. Vitamin D and iodine imputed from 09B10119 Cheese, Cream.
The majority of nutrient data are derived from the NUTTAB 2006 food record 09B10092 Cheese, Gouda.
The majority of nutrient data are derived from the NUTTAB 2006 food record 09B10105 Cheese, Haloumy.
The majority of nutrient data are derived from the NUTTAB 2006 food record 09B10106 Cheese, Havarti Style.
The majority of nutrient data are derived from the NUTTAB 2006 food record 09B10086 Cheese, Mozzarella.
The majority of nutrient data are derived from the NUTTAB 2006 food record 09B10089 Cheese, Parmesan, Finely Grated.
The majority of nutrient data are derived from the NUTTAB 2006 food record 09B10100 Cheese, Parmesan, Shaved.
The majority of nutrient data are derived from the NUTTAB 2006 food record 09B10107 Cheese, Pecorino Style.
The majority of nutrient data are derived from the NUTTAB 2006 food record 09B10108 Cheese, Provolone Style.
The majority of nutrient data are imputed from 09B20057 Cheese, ricotta, reduced fat. Fat adjusted based on label data.
The majority of nutrient data are derived from the NUTTAB 2006 food record 09B10110 Cheese, Romano Style.
The majority of nutrient data are derived from the NUTTAB 2006 food record 09B10099 Cheese, Swiss.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 09B20044 Cheese, Cheddar, Reduced Fat
(Approximately 25%).
The majority of nutrient data are derived from the NUTTAB 2006 food record 09B20048 Cheese, Cheddar, Reduced Fat
(Approximately 15%).
The majority of nutrient data are derived from the NUTTAB 2006 food record 09B20047 Cheese, Feta (Fetta), Cows Milk,
Reduced Fat.
The majority of nutrient data are derived from the NUTTAB 2006 food record 09B20042 Cheese, Ricotta, Reduced Fat.
The majority of nutrient data are derived from the NUTTAB 2006 food record 09B20043 Cheese, Creamed Cottage,
Unflavoured.
The majority of nutrient data are derived from the NUTTAB 2006 food record 09B10082 Cheese, Cream.
The majority of values are imputed from 09B10119 Cheese, cream. Fat content is estimated from products available in 2007
and moisture content is estimated by difference. Cholesterol, retinol and vitamins D and E are estimated from regular fat
cream cheese adjusted in proportion to respective fat contents.
The majority of values are imputed from 09B10119 Cheese, cream. Proximates are derived from label values for this
category of products available in 2007. Retinol, vitamin D, vitamin E & cholesterol are estimated from regular fat cream
cheese based on the ratio of fat contents in the respective products.
The majority of values are imputed from 09B10119 Cheese, cream. Vitamin A, and calcium updated to reflect label data from
Mainland Light Cream Cheese Spread. Vitamin D values are estimated from regular cream cheese adjusted in proportion to
fat content.
The majority of nutrient data are derived from the NUTTAB 2006 food record 09B30007 Cheese Spread, Cream Cheese.
The majority of nutrient data are derived from the NUTTAB 2006 food record 09B30009 Dip, Cream Cheese Based,
Flavoured (Gherkin, Herb/Garlic, Onion/Bacon).
The majority of nutrient data are derived from the NUTTAB 2006 food record 09B20095 Cheese, Cheddar, Processed.
The majority of nutrient data are imputed from 09B10134 Cheese, cheddar, processed. Protein, fat, calcium and sodium are
label values for Devondale Moo Zoo cheese.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are imputed from 09B10134 Cheese, cheddar, processed.
The majority of nutrient data are imputed from 09B10134 Cheese, cheddar, processed.
The majority of nutrient data are imputed from 09B10134 Cheese, cheddar, processed.
The majority of nutrient data are derived from the NUTTAB 2006 food record 09B30008 Cheese Spread, Cheddar.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 09B20049 Cheese, Cheddar, Processed,
Reduced Fat (Less Than 10% Fat).
The majority of nutrient data are derived from the NUTTAB 2006 food record 09B10095 Cheese, Cheddar, Processed.
Vitamin D adjusted based on label data.
The majority of nutrient data are derived from the NUTTAB 2006 food record 09B20049 Cheese, Cheddar, Processed,
Reduced Fat (Less Than 10% Fat). Vitamin D adjusted based on label data.
The majority of nutrient data are derived from the NUTTAB 2006 food record 09B10097 Cheese, Soft, White Mould Coated
(Including Brie And Camembert).
The majority of nutrient data are derived from the NUTTAB 2006 food record 09B10101 Cheese, Camembert.
The majority of nutrient data imputed from 09D10134 Ice cream, regular fat, vanilla flavour. Caffeine determined in a
composite sample of chocolate flavoured ice cream purchased in Melbourne in 2002.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data imputed from 09D10134 Ice cream, regular fat, vanilla flavour. Caffeine determined in a
composite sample of ice cream purchased in Melbourne in 2002.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 09D10119 Ice Cream, Vanilla Flavour.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are imputed 09D10135 Ice cream, reduced fat, vanilla. Caffeine imputed from Ice cream, regular
fat, chocolate flavour.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 09D10130 Ice Cream, Reduced Fat
(Approximately 3%), Vanilla.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
Protein, fat, sugars and sodium values are base on label data for products available in 2006. Most of the remaining values
are imputed from regular fat vanilla ice cream. Cholesterol was imputed from chocolate flavoured milk and retinol was
estimated from regular fat vanilla ice cream by adjustment for fat content differences. Oligosaccharides is an approximate
value to reflect their presence in these products. Carbohydrates are from label values (Peters Carb Smart).
Protein, fat, sugars and sodium values are based on label data for products available in 2007 (McDonalds Sundae without
topping). Moisture has been adjusted accordingly. Most of the remaining values are imputed from regular fat vanilla ice
cream. Cholesterol was imputed from chocolate flavoured milk and retinol was estimated from regular fat vanilla ice cream by
adjustment for fat content differences. Oligosaccharides is an approximate value to reflect their presence in these products.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from NUTTAB 2006 food record 09D10140 Ice cream, With Fruit Based Ice
Confection, Various Flavours.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from NUTTAB 2006 food record 09D10141 Ice cream, Waffle Cone With Vanilla Ice
Cream & Chocolate Pieces.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are imputed from 09D10143 Ice cream, vanilla, regular fat, with waffle cone, added chocolate
pieces. Fat and sugars have been adjusted in accordance with label values to reflect the reduced fat version.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are imputed from 09D10133 Ice confection, stick, milk-based, non-chocolate flavours.
The majority of nutrient data are derived from the NUTTAB 2006 food record 09D10127 Ice Confection, Milk, Various
Flavours, Stick.
Fat, sugars, Na and protein values are based on label data for nudie nice Orange, Mango & Pineapple. Dietary fibre is
imputed based on known composition. Fatty acids are from 3 separate milk analyses. Other values have been estimated
based on known composition.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 09D10121 Ice Cream, Stick, Chocolate And
Biscuit Crumb Coated.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 09D10125 Ice Cream, Stick, Vanilla Flavour,
Chocolate Coated.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 09D10122 Yoghurt, Frozen, Fruit, Full Fat.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are imputed from 09D20083 Custard, dairy, vanilla, regular fat, commercial.
The majority of nutrient data are derived from the NUTTAB 2006 food record 09D20061 Custard, Dairy, Vanilla, Full Fat,
Commercial.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are imputed from 09D20088 Custard, dairy, chocolate, regular fat, commercial. Fat adjusted
based on label data.
The majority of nutrient data are derived from the NUTTAB 2006 food record 09D20082 Custard, Dairy, Vanilla, Reduced Fat
(1%), Commercial.
The majority of nutrient data are derived from the NUTTAB 2006 food record 09C10025 Dairy Or Yoghurt Dessert,
Chocolate, Childs Product.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are imputed from 09D20103 Snack, dairy, regular, chocolate, commercial.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are imputed from 09D20083 Custard, dairy, vanilla, regular fat, commercial. Sodium is adjusted
to reflect label data for instant puddings.
The majority of nutrient data imputed from 09D20088 Custard, dairy, chocolate, commercial.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02E10319 Cake, cheesecake, chocolate
flavour, biscuit base, cream cheese topping.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02E10316 Cake, cheesecake, plain.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 09A10080 Milk, Flavoured, Strawberry, Regular
Fat.
The majority of nutrient data are imputed from 09A10109 Milk, cow, fluid, flavoured, strawberry, regular fat.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 09A10078 Milk, Flavoured, Chocolate, Regular
Fat.
The majority of nutrient data are derived from the NUTTAB 2006 food record 09A10082 Milk, Flavoured, Coffee, Regular Fat.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 09A10081 Milk, Flavoured, Strawberry,
Reduced Fat.
The majority of nutrient data are imputed from 09A10110 Milk, cow, fluid, flavoured, strawberry, reduced fat.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 09A10079 Milk, Flavoured, Chocolate, Reduced
Fat.
The majority of nutrient data are imputed from 09A10106 Milk, cow, fluid, flavoured, chocolate, reduced fat. Calcium value
imputed from 09A10100 Milk, cow, fluid, reduced fat (~1.5%), added vitamin D, & Ca, Mg & Zn.
The majority of nutrient data are derived from the NUTTAB 2006 food record 09A10083 Milk, Flavoured, Coffee, Reduced
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
Fat, sugars, Na and protein values are from Boost Juice label data for Boost King William Choc. Dietary fibre is imputed
based on known composition. Fatty acids are from 3 separate milk analyses. Other values have been estimated based on
known composition. Tryptophan is imputed from regular fat cows milk.
Fat, sugars, Na and protein values are from Boost Juice label data for Boost Mango Magic. Dietary fibre is imputed based on
known composition. Fatty acids are from 3 separate milk analyses. Other values have been estimated based on known
composition.
Fat, sugars, Na and protein values are from Boost Juice label data for Boost tropical Storm. Dietary fibre is imputed based on
known composition. Fatty acids are from 3 separate milk analyses. Other values have been estimated based on known
composition.
Fat, sugars, Na and protein values are from Boost Juice label data for Boost Mango Breakie with milk and Boost Mango
Breakie with soy. Dietary fibre is imputed based on known composition. Fatty acids are from 3 separate milk analyses. Other
values have been estimated based on known composition. Tryptophan is imputed from cows milk.
Fat, sugars, Na and protein values are from Boost Juice label data for Boost Passion Mango. Dietary fibre is imputed based
on known composition. Fatty acids are from 3 separate milk analyses. Other values have been estimated based on known
composition.
Fat, sugars, Na and protein values are from Boost Juice label data for Boost Energy Lift. Dietary fibre is imputed based on
known composition. Fatty acids are from 3 separate milk analyses. Other values have been estimated based on known
composition.
Fat, sugars, Na and protein values are from Boost Juice label data for Boost All Berry Bang. Dietary fibre is imputed based on
known composition. Fatty acids are from 3 separate milk analyses. Other values have been estimated based on known
composition.
Fat, sugars, Na and protein values are from Boost Juice label data for Boost Summer Crush Berry. Dietary fibre is imputed
based on known composition. Fatty acids are from 3 separate milk analyses. Other values have been estimated based on
known composition.
Fat, Na and protein values are from McDonalds label data for Real Fruit Smoothie. Dietary fibre is imputed based on known
composition. Fatty acids are from 3 separate milk analyses. Other values have been estimated based on known composition.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
Fat, sugars, Na and protein values are from Boost Juice label data for Boost Strawberry Squeeze. Dietary fibre is imputed
based on known composition. Fatty acids are from 3 separate milk analyses. Other values have been estimated based on
known composition.
Fat, sugars, Na and protein values are from Boost Juice label data for Boost Summer Crush Watermelon. Dietary fibre is
imputed based on known composition. Fatty acids are from 3 separate milk analyses. Other values have been estimated
based on known composition.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13B20065 Beverage Powder, Soy, Dry (Not
Infant Food).
The majority of nutrient data are derived from the NUTTAB 2006 food record 13B20066 Soy Beverage, Regular Fat Content
(Approximately 3%), Unfortified, Unflavoured.
The majority of nutrient data are imputed from 13B20120 Soy beverage, regular fat (~3%), unflavoured, added calcium.
Protein, fat, starch, sugars, Na, Ca and K adjusted based on Pure Harvest Aussie Soy label data.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13B20082 Soy Beverage, Regular Fat Content
(Approximately 3%), Calcium Fortified, Unflavoured.
The majority of nutrient data are imputed from 13B20120 Soy beverage, regular fat (~3%), unflavoured, added calcium.
Calcium value adjusted based on label data for Vitasoy Calci-Plus.
The majority of nutrient data are imputed from 13B20153 Soy beverage, regular fat (~3%), unflavoured, added calcium. Fe
value imputed from 13B20118 Soy beverage, reduced fat (~1.5%), unflavoured, added folate, calcium, & iron.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13B20083 Soy Beverage, Regular Fat Content
(Approximately 3%), Calcium And B Vitamin Fortified, Unflavoured.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data imputed from 13B10121Soy beverage, regular fat (~3%), unflavoured, unfortified. Proximates
adjusted to reflect label data.
The majority of nutrient data are imputed from 13B20120 Soy beverage, regular fat (~3%), unflavoured, added calcium. Fat
adjusted based on Pure Harvest Aussie Soy Lite label data.
The majority of nutrient data are imputed from 13B20121 Soy beverage, regular fat (~3%), unflavoured, unfortified. Protein,
fat, sugars, starch, Ca, Na, P, B2 adjusted based on Soy Life - Hi Calcium label data.
The majority of nutrient data are imputed from 13B20132 Soy beverage, regular fat (~3%), unflavoured, added calcium. Fibre
and calcium adjusted based on Vita-soy Plus, High Fibre and added Ca label data.
The majority of nutrient data are imputed from 13B20133 Soy beverage, reduced fat (~1.5%), unflavoured, added fibre &
calcium. Adjusted B2 based on vitasoy calci-plus light label information.
The majority of data are imputed from Soy beverage, reduced fat (~1.5%), unflavoured, added vitamins A & B & calcium.
Some data adjusted to reflect Sanitarium So Good, Active label data.
The majority of nutrient data imputed from 13B20121 Soy beverage, regular fat (~3%), unflavoured, unfortified. Protein, fat,
sugars, starch, Ca, Na, P, B2 adjusted based on Soy Life - Low Fat label data.
The majority of nutrient data imputed from 13B10117 Soy beverage, reduced fat (~1.5%), unflavoured, added vitamins A & B
& calcium. vitamins A, B1, B2, & Ca, K, & P adjusted to reflect label data.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are imputed from 13B20116 Soy beverage, low fat or no fat (<0.5%), unflavoured, added
vitamins A & B & calcium. Vitamins B1,B2, B12, A, & Ca, P, & K adjusted to reflect label data.
The majority of nutrient data are imputed from 13B20152 Soy beverage, reduced fat (~1.5%), unflavoured, added calcium.
Ca adjusted to reflect Soy Life Hi Calcium label data.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are imputed from 13B20113 Soy beverage, regular fat (3%), chocolate flavour, added vitamins
B, Ca. Vitamins B1, B12 & A & Ca, P, K, Mg adjusted to reflect label data.
The majority of nutrient data are imputed from 13B20131 Soy beverage, regular fat (~3%), vanilla flavour, added vitamins B1,
B12 & A & Ca, P, K, Mg. Some proximates and vitamins B1, B12 & A & Ca, P, K, Mg adjusted based on label data.
The majority of nutrient data are imputed from 13B20130 Soy beverage, regular fat (~3%), chocolate flavour, added vitamins
B1, B12 & A & Ca, P, K, Mg. Some proximates and added vitamins B1, B12 & A & Ca, P, K, Mg adjusted based on label
data.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are imputed from 13B20152 Soy beverage, reduced fat (~1.5%), unflavoured, added calcium.
Ca and Fe values adjusted based on Soy life - Fe+ label information.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13B20084 Soy Beverage, Reduced Fat
(Approximately 1.5% Fat), Calcium, Iron And Folate Fortified, Unflavoured.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13B20067 Soy Beverage, Reduced Fat
(Approximately 1.5% Fat), A And B Vitamins And Calcium Fortified, Unflavoured.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13B20085 Soy Beverage, Low Fat (Less Than
0.5% Fat), A And B Vitamins And Calcium Fortified, Unflavoured.
The majority of nutrient data are imputed from 13B20134 Soy Beverage, reduced fat (~1.5%), vanilla flavour, added calcium.
Na, and protein value adjusted based on Vitasoy Lush Chocolate soy milk label data. Caffeine value imputed from 13B20113
-Soy beverage, regular fat (3%), chocolate flavour, added vitamins B, Ca.
The majority of nutrient data are imputed from 13B20132 Soy beverage, regular fat (~3%), unflavoured, added calcium.
Some proximates and vitamins/minerals adjusted based on label data.
The majority of nutrient data were prepared for AUSNUT 1999. Fatty acids and iodine are imputed from soy beverage.
Caffeine, vitamin D and retinol are imputed zero.
The majority of nutrient data imputed from 09E10062 Ice confection, non-dairy (soy), regular fat, vanilla or strawberry
flavoured, added vitamins & minerals.
The majority of nutrient data are derived from NUTTAB 2008 food record 13B20083 Soy beverage, regular fat (~3), calcium
and B vitamin fortified, unflavoured. Sugars adjusted to reflect 2006 label information. Moisture, fat and protein data were
adjusted based on changes to sugar content. Caffeine content determined in a single sample purchased in Melbourne in
February 2002. Sugars, fibre, Na & K have been altered according to label data for So Good Creamy Vanilla dairy-free frozen
dessert.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13B20071 Soy Yoghurt, With Mango.
The majority of nutrient data are imputed from 13B20168 Soy yoghurt, low fat (<1%), berry pieces or flavoured. Fat imputed
from full fat dairy yoghurt.
The majority of nutrient data are imputed from 13B20169 Soy yoghurt, low fat (<1%), vanilla flavoured.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
Clone of 13B20123 Soy yoghurt, regular fat (~3%), mango/apricot/peach or passionfruit flavoured. Protein, fat, sugar, starch,
Na and Ca adjusted based on Soy Life boysenberry and blueberry yoghurt label data.
The majority of nutrient data imputed from 13B20123 Soy yoghurt, regular fat (~3%), mango/apricot/peach or passionfruit
flavoured. Some proximates, including fat adjusted based on label data.
The majority of nutrient data imputed from 13B20123 Soy yoghurt, regular fat (~3%), mango/apricot/peach or passionfruit
flavoured. Protein, fat, sugar, starch, Na and Ca adjusted based on Soy Life boysenberry and blueberry yoghurt label data.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10C10268 Soup, With Croutons, Instant,
Prepared With Water.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10C10281 Soup, Meat And Vegetable, Canned,
Heated, Ready To Eat.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10C10286 Soup, Minestrone, Home Made.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10C10285 Soup, Pea And Ham, Condensed,
Canned, Prepared With Water.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10C10269 Soup, Reduced Energy, Instant,
Prepared With Water.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10C10307 Soup, Chicken, Without Pasta Or
Croutons, Prepared From Simmer Dry Mix With Water.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10C10282 Soup, Chicken Noodle, Cup A Soup,
Instant Mix, Prepared With Water.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10C10304 Soup, Chicken And Noodle,
Prepared From Simmer Dry Mix With Water.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10C10266 Soup, Cream Of Chicken,
Condensed, Canned, Reconstituted.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10C10264 Soup, Cream Variety, Instant,
Prepared With Water.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10C10273 Soup, Cream Variety, Mixed, Instant
Dry Mix, Prepared With Water And Milk.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10C10265 Soup, Tomato, Condensed, Canned,
Prepared With Water And Milk.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10C10267 Soup, Cream Of Vegetables,
Condensed, Canned, Reconstituted.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10C10289 Soup, Vegetable, Instant Dry Mix
(Cup Style), Prepared With Water.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10C10306 Soup, Vegetable, Cream Style,
Without Pasta Or Croutons, Simmered Dry Mix With Water.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10C10284 Soup, Vegetable, Homemade.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10C10287 Soup, Pumpkin, Homemade.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10C10294 Soup, Asian Style Meat Or Seafood
And Vegetable With Noodles, Instant Dry Mix, Cup Style.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10C10293 Soup, Beef, Broth Style, Instant Dry
Mix, Cup Style.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10C10298 Soup, Chicken, Without Pasta Or
Crouton, Simmer Dry Mix.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10C10290 Soup, Chicken And Vegetable, Dry
Mix, Cup Style.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10C10299 Soup, Chicken And Vegetable With
Pasta Or Croutons, Simmer Dry Mix.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10C10302 Soup, Chicken And Vegetable With
Pasta Or Croutons, Instant Dry Mix, Prepared With Water.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10C10274 Soup, Chicken Noodle, Instant Dry
Mix.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10C10296 Soup, Chicken And Noodle, Simmer
Dry Mix.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10C10272 Soup, Cream Variety, Mixed, Instant
Dry Mix.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10C10292 Soup, Tomato And Noodle, Instant
Dry Mix, Cup Style.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10C10288 Soup, Vegetable, Instant Dry Mix,
Cup Style.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10C10301 Soup, Vegetable, Cream Style,
Without Pasta Or Croutons, Simmer Dry Mix.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10C10300 Soup, Vegetable And Noodle,
Simmer Dry Mix.
The majority of nutrient data are imputed from 10C10347 Soup, vegetable, cream style, dry mix. Carotenes estimated from
roast pumpkin assuming the soup contains 25% roast pumpkin when reconstituted, in addition to the carotenes present in
parent soup record reflecting presence of beta carotene colour. Sodium and potassium are estimated from label value for
prepared Continental Cup A Soup Creamy Pumpkin soup.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10C10261 Soup, Cream Of Chicken, Canned.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10C10260 Soup, Tomato, Canned.
The majority of nutrient data are imputed from 10C10341 Soup, cream of vegetables, condensed, canned. Tryptophan
imputed from regular fat cows milk.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10C10262 Soup, Cream Of Vegetables,
Canned.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are borrowed from USDA food record 12220 Seeds, flaxseed. Iodine imputed from sesame
seeds, and alcohol and caffeine (imputed zero).
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are from AUSNUT 1999. Remaining values are borrowed from the USDA food record 2033 or
imputed from other seeds.
The majority of nutrient data are borrowed from USDA food record 12014 Pumpkin & squash seed kernels dried, hulled.
The majority of nutrient data are derived from the NUTTAB 2006 food record 11A10015 Seed Sesame, White.
The majority of nutrient data are derived from the NUTTAB 2006 food record 11A10016 Seed Sunflower.
The majority of nutrient data are derived from the NUTTAB 2006 food record 11A10017 Tahini, Sesame Seed Pulp.
The majority of nutrient data are derived from the NUTTAB 2006 food record 11B10083 Peanut, Raw With Skin.
The majority of nutrient data are derived from the NUTTAB 2006 food record 11B10085 Peanut With Skin, Roasted, Salted.
The majority of nutrient data are derived from the NUTTAB 2006 food record 11B10109 Peanut, Roasted, Unsalted.
The majority of nutrient data are derived from the NUTTAB 2006 food record 11B10090 Peanut, Roasted, Salted.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 11B10138 Peanut Butter, Smooth & Crunchy,
Sweetened, Salted.
The majority of nutrient data are derived from the NUTTAB 2006 food record 11B10139 Peanut Butter, Smooth & Crunchy,
Sweetened, Unsalted.
The majority of nutrient data are imputed from 11B10141 Peanut butter, smooth & crunchy, sweetened, salted. Some
proximates adjusted based on label data.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 11B10105 Coconut Cream, Liquid.
The majority of nutrient data are derived from the NUTTAB 2006 food record 11B10099 Coconut, Fresh, Flesh Of Mature
Fruit.
The majority of nutrient data are derived from the NUTTAB 2006 food record 11B10101 Coconut, Fresh, Mature, Water Or
Juice.
The majority of nutrient data are derived from the NUTTAB 2006 food record 11B10104 Coconut, Grated And Desiccated.
The majority of nutrient data are derived from the NUTTAB 2006 food record 11B10106 Coconut Milk, Regular Fat, Canned.
The majority of nutrient data are derived from the NUTTAB 2006 food record 11B10107 Coconut Milk, Reduced Fat, Canned.
The majority of nutrient data are derived from the NUTTAB 2006 food record 11B10108 Coconut Milk Or Cream, Dried,
Powdered.
The majority of nutrient data are derived from the NUTTAB 2006 food record 11B10087 Almond, Blanched.
The majority of nutrient data are derived from the NUTTAB 2006 food record 11B10086 Almond, With Skin.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 11B10094 Brazil Nut, Raw Or Blanched.
The majority of nutrient data are derived from the NUTTAB 2006 food record 11B10088 Cashew, Raw.
The majority of nutrient data are derived from the NUTTAB 2006 food record 11B10089 Cashew, Roasted, Salted.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 11B10100 Chestnut, Australian, Roasted.
The majority of nutrient data are derived from the NUTTAB 2006 food record 11B10091 Hazelnut, Raw.
The majority of nutrient data are derived from the NUTTAB 2006 food record 11B10095 Macadamia Nut.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 11B10092 Pecan Nut, Unsalted.
The majority of nutrient data are derived from the NUTTAB 2006 food record 11B10096 Pine Nut, Raw.
The majority of nutrient data are derived from the NUTTAB 2006 food record 11B10093 Pistachio Nut, Unsalted.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 11B10084 Walnut, Baking Or Eating Styles,
Unroasted.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 11B10097 Marzipan, Almond Paste,
Sweetened.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10A10267 Gravy, Commercial, Prepared.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10A10268 Gravy Powder, Prepared With Water.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data imputed from 10A10289 Gravy powder, prepared with water.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10A10273 Gravy Powder, Dry Mix.
The majority of nutrient data are imputed from 10A10290 Gravy powder dry, mix. Sodium and starch values estimated from
label information for prepared gravy. Other proximates adjusted to accommodate these changes. Note the use of a range of
assumptions that limit the accuracy of these data.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10A10252 Sauce, Barbecue, Commercial.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10A10269 Sauce, Bearnaise, Home Made.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10A10243 Sauce, Black Bean, Asian,
Commercial.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10A10264 Sauce, Butter Chicken, Indian,
Commercial.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10A10272 Sauce, Cheese, Home Prepared.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10A10238 Sauce, Chilli (Chilli), Asian,
Commercial.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10A10260 Sauce, Curry, Asian, Commercial.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10A10246 Sauce, Fish, Asian, Commercial.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10A10240 Sauce, Hoi Sin, Asian, Commercial.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10A10241 Sauce, Oyster, Asian, Commercial.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10A10242 Sauce, Plum, Asian, Commercial.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10A10265 Sauce, Rogan Josh, Indian,
Commercial.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10A10276 Sauce, Salsa, Tomato-Based.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10A10245 Sauce, Satay, Asian, Commercial.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10A10253 Sauce, Soy, Commercial.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10A10256 Sauce, Soy, Reduced Salt.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10A10239 Sauce, Sweet And Sour, Asian,
Commercial.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10A10247 Sauce, Tabasco.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10A10261 Sauce, Taco Style.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10A10254 Sauce, Tomato, Commercial.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10A10255 Sauce, Tomato, No Added Salt.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10A10257 Sauce, White, Home Prepared.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10A10174 Sauce, White, Savoury, Made With
Full Fat Milk And Butter.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10A10249 Sauce, Worcestershire, Commercial.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10A10282 Casserole Base Dry Mix, Cream
Style.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10A10283 Casserole Base, Dry Mix.
The majority of nutrient data imputed from 10A10287 Casserole base, dry mix.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10A10274 Sauce, Pasta Style, Basil Pesto,
Commercial.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10A10259 Sauce, Pasta, Cream-Based,
Commercial, Heated.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10A10266 Sauce, Pasta Or Simmer, Low Fat,
Commercial.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10A10262 Sauce, Chicken Style.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10A10275 Sauce, Simmer, Indian Curry
Flavoured, Commercial.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10A10258 Sauce, Pasta, Tomato-Based,
Commercial, Heated.
The majority of nutrient data are imputed from 10A10311 Sauce, pasta, tomato-based, commercial, heated. Carbohydrates
and sodium are from label data for McDonalds Zoo Goo.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are imputed from 10A10315 Sauce, salsa, tomato-based. Proximate values and sodium are
label values for IXL Spreadables Smoky BBQ style vegetables.
The majority of nutrient data were prepared for AUSNUT 1999. Vitamin E, D, I, caffeine, linoleic and linolenic acids and
omega 3 fatty acids imputed from leafy vegetables.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10B10046 Chutney, Fruit, Commercial.
The majority of nutrient data are imputed from 10B10051 Chutney, fruit, commercial. Sugars content was reduced and
replaced with water. These values should therefore be interpreted with caution.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10B10050 Gherkin, Pickled, Drained,
Commercial.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10B10048 Olive, Green, Pimento Stuffed,
Drained.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10B10049 Olive, Green Or Black, Drained.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10B10045 Onion, Pickled, Commercial,
Drained.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10B10047 Pickles, Mustard, Sweet,
Commercial.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data were prepared for AUSNUT 1999. Fatty acids are imputed from canola oil. Folate, iodine and
alpha tocopherol are imputed from regular fat mayonnaise.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10F20060 Dressing, Coleslaw, Regular,
Commercial.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10F20053 Dressing, Thousand Island, Regular,
Commercial.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10F20062 Mayonnaise, Full Fat, Commercial.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10F20058 Dressing, French, Commercial.
The majority of nutrient data are imputed from 10F20066 Dressing, french, regular, commercial.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10F20056 Dressing, Italian, Commercial.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10F20059 Dressing, Coleslaw, Reduced Fat,
Commercial.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10F20054 Dressing, Thousand Island, Reduced
Fat, Commercial.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10F20061 Mayonnaise, Reduced Fat,
Commercial.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10F20057 Dressing, French, Reduced Fat,
Commercial.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10F20055 Dressing, Italian, Reduced Fat,
Commercial.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10F20051 Vinegar.
The majority of nutrient data are derived from the NUTTAB 2006 food record 02F40109 Stuffing, Bread-Based, Commercial.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10932 Potato, New, Peeled, Raw.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10941 Potato, Sebago, Unpeeled, Baked.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10654 Potato, Baked Without Fat,
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10954 Potato, Unspecified Variety, Pale
Skin, Peeled, Raw.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10963 Potato, unspecified variety, pale skin,
peeled, boiled.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10955 Potato, Unspecified Variety, Red
Skin, Peeled, Raw.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are imputed from 13A11252 Potato, peeled, boiled, drained.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10967 Chips, Regular, Deep Fried, Salted,
Commercial.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10968 Chips, Regular, Deep Fried,
Unsalted, Take-Away.
Proximates, minerals, vitamin C, B3, and B6 were derived from 10 individual KFC chips purchased nationally in 2006.
Sugars, ash, vitamins, fatty acids, organic acids, and tryptophan were derived from a composite sample of the above 10
purchases (Key Foods Program).
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10971 Potato Chips, Par-Fried In Canola
Oil, Frozen, Oven Fried.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10969 Fries, Deep Fried, Salted, Take-
Away.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10970 Potato, Fries, Deep Fried, Unsalted,
Take-Away.
Fibre, starch, moisture, fat, protein, minerals, vitamin C, B3, and B6 were derived from 10 individual McDonalds fries
purchased nationally in 2006. Sugars, ash, vitamins, fatty acids, organic acids, and tryptophan were derived from a
composite sample of the above 10 purchases (Key Foods Program).
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10961 Potato Gems Or Royals, Frozen,
Oven Fried.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13B10144 Potato, Hash Brown, McDonalds.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10965 Potato, Unspecified Variety, Pale
Skin, Peeled, Mashed.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10959 Potato, Mashed, Dried Powder.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10960 Potato, Mashed, Dried,
Reconstituted.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13B10146 Potato Scallop, Deep Fried.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10808 Broccoli, Raw.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10809 Broccoli, Boiled.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10810 Brussels Sprout, Raw.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10811 Brussels Sprout, Boiled.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10812 Cabbage, Bok Choy, Raw.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10813 Cabbage, Bok Choy, Stir-Fried.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10987 Cabbage, Red, Raw.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10988 Cabbage, Red, Boiled, Drained.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10990 Cabbage, Savoy, Raw.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10815 Cabbage, White, Raw.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10816 Cabbage, White, Boiled.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10830 Cauliflower, Raw.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10831 Cauliflower, Boiled.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are imputed from 13A11054 Cabbage, savoy, raw.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data were prepared from AUSNUT 1999 food record for sauerkraut. Fatty acids, caffeine and vitamins
D & E were imputed from 13A11057 Cabbage, white, boiled. Iodine was estimated assuming a 1.5% non-iodised salt content.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10792 Beetroot, Raw, Peeled.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10806 Beetroot, Peeled, Boiled.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10807 Beetroot, Canned, Drained.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10992 Carrot, Baby, Canned In Brine,
Heated, Drained.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10793 Carrot, Mature, Raw, Peeled.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10821 Carrot, Mature, Peeled, Boiled.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10824 Cassava, Yellow Flesh, Peeled, Raw.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10827 Cassava, Yellow Flesh, Peeled,
Boiled.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10826 Cassava, Unspecified, Peeled, Raw.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A11004 Celeriac, Peeled, Raw.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A11005 Celeriac, Peeled, Boiled, Drained.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10851 Ginger, Peeled, Raw.
The majority of nutrient data are prepared for AUSNUT 1999. Vitamins D & E, caffeine, long chain fatty acids are imputed
from white radish.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10883 Parsnip, Peeled, Raw.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10886 Parsnip, Peeled, Baked.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10884 Parsnip, Peeled, Boiled.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A11235 Radish, white skinned, peeled, raw.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10862 Swede, Raw, Peeled.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10863 Swede, Peeled, Boiled.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10864 Sweet Potato, Orange Flesh, Raw,
Peeled.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10866 Sweet Potato, Orange Flesh, Baked.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10865 Sweet Potato, Orange Flesh, Peeled,
Boiled.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are imputed from 13A11201 Sweet potato, orange flesh, peeled, raw.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10913 Taro, Raw, Peeled.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10915 Taro, Peeled, Boiled.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10919 Turnip, White, Raw, Peeled.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10922 Turnip, White, Peeled, Boiled.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10798 Asparagus, Raw.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10799 Asparagus, Boiled.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10973 Asparagus, Canned In Brine,
Drained.
The majority of nutrient data are derived from NUTTAB 2006 record 13A10974 Bamboo shoot, canned in water, heated,
drained.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10833 Celery, Raw.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10834 Celery, Stir-Fried.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A11006 Chicory, Raw.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A11007 Chicory, Boiled, Drained.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10993 Chives, Raw.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10860 Lettuce, Cos, Raw.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10857 Lettuce, Iceburg, Raw.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10861 Lettuce, Mignonette, Raw.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10926 Silverbeet, Raw.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10927 Silverbeet, Boiled.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10850 Spinach, English, Raw.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10859 Spinach, English, Boiled.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A11000 Spinach, Frozen, Boiled, Drained.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10852 Spinach, Water, Raw.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10653 Alfalfa, Sprout, Raw.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10975 Bean Sprouts, Raw.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10887 Pea, Green, Raw.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10889 Pea, Green, Boiled.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10997 Pea, Green, Canned In Brine,
Heated, Drained.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10890 Pea, Green, Frozen, Boiled.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10929 Snowpea, Raw.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10930 Snowpea, Stir-Fry.
The majority of nutrient data are imputed from 13A11385 Sprout, snow pea, raw.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10976 Bean, Broad, Fresh, Raw.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10977 Bean, Broad, Fresh, Boiled, Drained.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10978 Bean, Butter, Fresh, Raw.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10979 Bean, Butter, Fresh, Boiled, Drained.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10801 Bean, Green, Raw.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10804 Bean, Green, Boiled.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10805 Bean, Green, Frozen, Boiled.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10914 Tomato, Cherry, Raw.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10912 Tomato, Common, Raw.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10962 Tomato, Common, Cooked.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10920 Tomato, Sundried.
The majority of nutrient data are imputed from 13A11220 Tomato, sun-dried, in canola oil. Fat content was estimated by dry
matter adjustment from raw tomatoes and fatty acids are imputed from a general set of fatty acid values prepared for fruits for
the purposes of the Kids Eat Kids Play survey. Alpha tocopherol was adjusted to account for the loss of alpha tocopherol
from the removal of canola oil.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10924 Tomato, Whole, Canned In Tomato
Juice.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10921 Tomato, Whole, Canned In Tomato
Juice, Drained.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10925 Tomato, Whole, Canned In Tomato
Juice, Cooked.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10923 Tomato, Whole, Canned In Tomato
Juice, Heated, Drained.
The majority of nutrient data are imputed from 13A11325 Tomato puree, without added salt.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10918 Tomato Paste, With Added Salt.
The majority of nutrient data are imputed from 13A11215 Tomato paste, with added salt. Salt adjusted based on label data.
The majority of nutrient data are imputed from 13A11325 Tomato puree, without added salt. Salt adjusted based on label
data.
The majority of nutrient data are imputed from 13A11221 Tomato, whole, canned in tomato juice.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10899 Pumpkin, Butternut, Peeled, Raw.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10902 Pumpkin, Butternut, Peeled, Boiled.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10896 Pumpkin, Queensland Blue, Peeled,
Raw.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10897 Pumpkin, Queensland Blue, Peeled,
Boiled.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10909 Pumpkin, Unspecified Variety,
Peeled, Raw.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10911 Pumpkin, Unspecified Variety,
Peeled, Baked.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10910 Pumpkin, Unspecified Variety,
Peeled, Boiled.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10855 Squash, Button, Raw.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10858 Squash, Button, Boiled.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10998 Squash, Scallopini, Raw.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10901 Zucchini, Green Skin, Raw.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10904 Zucchini, Green Skin, Boiled.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10905 Zucchini, Green Skin, Stir-Fried.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10802 Avocado, Hass, Raw.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10800 Avocado, Raw.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10817 Capsicum, Green, Raw.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10818 Capsicum, Green, Stir-Fried.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10819 Capsicum, Red, Raw.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10820 Capsicum, Red, Stir-Fried.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10836 Chilli (Chili), Green, Raw.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10835 Chilli (Chili), Red, Raw.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10837 Chilli (Chili), Red, Stir-Fried.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A11008 Choko, Peeled, Raw.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A11009 Choko, Peeled, Boiled, Drained.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10839 Cucumber, Common, Peeled, Raw.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10840 Cucumber, Common, Unpeeled,
Raw.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10842 Cucumber, Lebanese, Unpeeled,
Raw.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10845 Eggplant, Raw.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10847 Eggplant, Baked.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10846 Eggplant, Boiled.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10848 Eggplant, Grilled.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A11014 Melon, Bitter, Raw.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are prepared for AUSNUT 1999 food record Okra, cooked without fat. Other values are imputed
zero (caffeine, vitamin D) or borrowed from USDA food record 11279 Okra, cooked, boiled, drained, without salt (tocopherols,
fatty acids, proximates).
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10790 Artichoke, Globe, Raw.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10796 Artichoke, Globe, Boiled.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10869 Mushroom, Common, Raw.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10871 Mushroom, Common, Stir-Fried.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10995 Mushroom, Golden, Asian, Canned
In Brine, Drained.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10996 Mushroom, Straw, Asian, Canned In
Brine, Drained.
The majority of nutrient data are borrowed from the USDA.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10868 Sweetcorn, Raw.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10870 Sweetcorn, Fresh On Cob, Boiled.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10876 Sweet Corn, Frozen, Uncooked.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10885 Sweetcorn, Frozen, Boiled.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10900 Sweetcorn, Baby, Canned In Brine,
Heated, Drained.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10891 Sweetcorn, Canned, Drained.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10893 Sweetcorn, Creamed, Canned,
Heated.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10753 Garlic, Peeled, Raw.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10849 Garlic, Peeled, Fried.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10854 Leek, Raw.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10794 Onion, Mature, White, Raw, Peeled.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10873 Onion, Mature, White Skinned,
Peeled, Raw.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10874 Onion, Mature, White Skinned,
Peeled, Stir-Fried.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10875 Onion, Spring, Raw.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10877 Onion, Spring, Stir-Fried.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10878 Shallot, Peeled, Raw.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are imputed from 13B10167 Onion ring, battered, fried in tallow.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13B10162 Onion Ring, Battered, Fried In Solid
Vegetable Oil.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10867 Mixed Vegetables, Frozen, Boiled Or
Microwaved.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10832 Cauliflower, Boiled, With Cheese
Sauce.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from a line prepared for AUSNUT. Sodium value imputed to reflect sodium levels in
products commercially available in 2004 and adjusted for moisture gain on simmering. Fatty acids averaged from white wheat
flour and carrots.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08F10613 Raita (Cucumber And Yoghurt Dip),
Indian Restaurant Style.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13B10148 Guacamole, Avocado Dip.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13B10159 Irish Stew, Canned, Heated.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13B10145 Coleslaw, Salad, Commercial.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13B10147 Salad, Potato, Commercial.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13B10143 Tabouleh, Lebanese, Restaurant.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08F10612 Samosa, Vegetable, Indian
Restaurant Style.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13B10151 Tomato, Stuffed, Greek, Restaurant.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13B10154 Vine Leaf, Stuffed With Rice And
Tomato, Lebanese Restaurant Style.
The majority of nutrient data are borrowed from USDA food record 16015 Beans, black, mature seeds, boiled without salt.
Iodine, vitamin D, vitamin E, caffeine and ethanol are imputed from canned mixed beans.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A20075 Bean, Cannellini, Canned, Drained.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A20067 Bean, Lima, Dried, Boiled, Cooked.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A20077 Beans, Mixed, Canned, Drained.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A20065 Bean, Red, Kidney, Canned,
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A20068 Bean, Soya, Dried, Uncooked.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A20069 Bean, Soya, Dried, Boiled, Cooked.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A20076 Chickpea, Canned, Drained.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A20073 Lentil, Dried, Uncooked.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A20074 Lentil, Dried, Boiled, Cooked.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A20071 Pea, Split, Dried, Uncooked.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A20072 Pea, Split, Dried, Boiled, Cooked.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13B10149 Salad, Bean, Commercial.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13B20097 Hommus, Lebanese, Dip.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13B20074 Lecithin, Soy, Granules.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13B20092 Miso, Soyabean Paste.
The majority of nutrient data were prepared for AUSNUT 1999. Proximate, vitamin D and fatty acid values updated from
USDA food record 42200 Papad. Iodine and vitamin D are imputed.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13B20095 Pappadam, Deep Fried.
The majority of nutrient data are imputed from 13B20100 Baked beans, canned in tomato sauce.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13B20090 Baked Beans, Canned In Tomato
Sauce.
The majority of nutrient data are imputed from 13B20100 Baked beans, canned in tomato sauce.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13B20093 Beans, Refried, Canned.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08F10606 Dhal (Legume Curry), Indian
Restaurant Style.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13B20098 Falafel, Chickpea Patty.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13B20059 Tofu (Soy Bean Curd), Firm, As
Purchased.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13B20058 Tofu (Soy Bean Curd), Silken Or
Soft, As Purchased.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 08G10019 Sausage, Vegetarian Style,
Uncooked.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13B20063 Tofu (Soy Bean Curd), Burger Pattie,
As Purchased.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10D10076 Potato Crisps Or Chips, Unflavoured,
Salted.
The majority of nutrient data are prepared for the AUSNUT 1999. Fibre is estimated by difference. Fat and fatty acids
determined in a sample purchased in Sydney in 2005. Vitamin D and caffeine are imputed.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10D10079 Potato Crisps Or Chips, Fried In
Monounsaturated Oil, Unflavoured, Salted.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10D10077 Potato Crisps, Flavoured.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10D10056 Potato Straws, Snack Food, Plain.
The majority of nutrient data are prepared for the AUSNUT 1999. Fibre is estimated by difference. Fat and fatty acids
determined in a sample purchased in Sydney in 2005. Vitamin D and caffeine are imputed.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10D10065 Corn Chips, Flavoured.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10D10078 Corn Chips, Flavoured, Fried In
Monounsaturated Oil.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10D10064 Corn Chips, Toasted, Unflavoured,
Salted.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10D10066 Corn Chip, Toasted, Unsalted.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10D10063 Popcorn, Regular, Commercial.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10D10072 Popcorn, Air-Popped, No Added Fat,
Unsalted.
The majority of nutrient data are imputed from 10D10086 Popcorn, regular, commercial.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10D10074 Extruded Snack, Cheese Flavoured.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10D10075 Extruded Snack, Non-Cheese
Flavoured.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10D10057 Pretzels.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10D10061 Chip Or Crisp, Soy.
The majority of nutrients data are imputed from 10D10099 Crisp or chip, vegetable, salted. Other values (fat, moisture,
starch) are imputed or estimated from the AUSNUT record 10D10045 Crisp, vegetable, tapioca-based. Fatty acids are for
sunflower oil as the most common brand of these products claims to be prepared with sunflower oil. Nutrient values
presented in this record should be regarded as estimates only.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10D10059 Prawn Cracker, Asian, Commercial.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 12A10038 Sugar, Brown.
The majority of nutrient data are imputed from regular white sugar. Also based on label data for this product available in 2007.
The majority of nutrient data are derived from the NUTTAB 2006 food record 12A10037 Sugar, Raw.
The majority of nutrient data are derived from the NUTTAB 2006 food record 12A10036 Sugar, White, Granulated Or Lump.
The majority of nutrient data are derived from the NUTTAB 2006 food record 12A10043 Sugar, White, Icing.
The majority of nutrient data are derived from the NUTTAB 2006 food record 12A10044 Sugar, White, Icing Mixture.
The majority of nutrient data are derived from the NUTTAB 2006 food record 12A10042 Glucose Liquid, Or Syrup.
The majority of nutrient data are derived from the NUTTAB 2006 food record 12A10039 Honey, Sugars.
Data assume 100% lactose with no other ingredients present.
The majority of nutrient data are derived from the NUTTAB 2006 food record 12A10040 Golden Syrup, Sugars.
The majority of nutrient data are derived from the NUTTAB 2006 food record 12A10041 Syrup, Maple (100% Maple).
The majority of nutrients data are borrowed from USDA food record 19304 Molasses. Iodine is imputed zero in line with other
sugar products. Note the low sum of proximates for this food, which is likely to contain components unable to be measured at
this time.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data imputed from 12B10057 Topping, chocolate, commercial.
The majority of nutrient data are derived from the NUTTAB 2006 food record 12B10041 Topping, Chocolate.
The majority of nutrient data are derived from the NUTTAB 2006 food record 12B10042 Topping, Fruit-Flavoured.
The majority of nutrient data are imputed from 12B10057 Topping, chocolate, commercial. Sugars, fibre and total
carbohydrate are estimated from from label data for products available in 2007 and do not necessarily reflect the true
composition of this food. Sodium is a label value for products available in 2007.
The majority of nutrient data are imputed from 12B10063 Topping, chocolate flavour, intense sweetened. Caffeine is imputed
zero due to absence of caffeine sources. All values are estimates and should be interpreted and used with caution.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10A10281 Sauce, Chocolate, Homemade.
The majority of nutrient data are derived from the NUTTAB 2006 food record 12B10040 Jam, Stone Fruit, Preserve.
The majority of nutrient data are derived from the NUTTAB 2006 food record 12B10037 Jam, Berry.
The majority of nutrient data are derived from the NUTTAB 2006 food record 12B10045 Jam, Plum, Preserve.
The majority of nutrient data are derived from the NUTTAB 2006 food record 12B10039 Marmalade, Orange.
The majority of nutrient data are imputed from 12B10052 Jam, berry, preserve. Sucrose value imputed zero and moisture
value increased to account for reduced sugar content. Fibre value increased slightly, assuming a higher proportion of fruit
and the use of added pectin; values should be interpreted with caution.
The majority of nutrient data are derived from the NUTTAB 2006 food record 12B10049 Jam, Intense Sweetened, All
Flavours.
The majority of nutrient data are derived from the NUTTAB 2006 food record 12B10048 Lemon Butter, Homemade.
The majority of nutrient data are derived from the NUTTAB 2006 food record 12B10044 Spread, Hazelnut And Chocolate-
Flavoured.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10A10250 Sauce, Cranberry, Commercial.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10A10271 Sauce, Lemon And Butter, Home
Prepared.
The majority of nutrient data are derived from the NUTTAB 2006 food record 12D10021 Jelly Crystals, Artificially Sweetened,
All Flavours.
The majority of nutrient data are derived from the NUTTAB 2006 food record 12D10022 Jelly, Made Up, Sugar Sweetened,
All Flavours.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 12D10023 Meringue, Commercial, All Flavours.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are imputed from 12D10026 Jelly crystals, all flavours, sugar sweetened. Proximate values are
borrowed from USDA food record 19175 Gelatin dessert with aspartame, dry mix. Other values are estimated from label data
or otherwise imputed and may not reflect actual composition.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 09D10126 Gelato, Various Flavour,
Commercial.
The majority of nutrient data are derived from the NUTTAB 2006 food record 12D10019 Ice Confection, Water, Flavoured,
Frozen, Stick-Style.
The majority of nutrient data are derived from the NUTTAB 2006 food record 12D10020 Ice Confection, Fruit Juice, Stick Or
Tube.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data imputed from 01B20260 Fruit drink, apple.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 12C10172 Chocolate, Compounded Cooking.
The majority of nutrient data are derived from the NUTTAB 2006 food record 12C10165 Chocolate, Dark (High Cocoa
Solids).
The majority of nutrient data are imputed 12C10231 Chocolate, milk.
The majority of nutrient data are derived from the NUTTAB 2006 food record 12C10166 Chocolate, Milk (With Added Milk
Solids).
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 12C10171 Chocolate, White.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 12C10164 Chocolate, Dark, Fondant Or Cream
Filled.
The majority of nutrient data are imputed from 12C10230 Chocolate, dark, fondant or creamed filled. Alcohol, sugars and
moisture content are taken from AUSNUT 1999 food record 12C10046 Chocolate, Liqueur filled.
The majority of nutrient data are derived from the NUTTAB 2006 food record 12C10168 Chocolate, Milk, Fondant Or Caramel
Filled.
The majority of nutrient data are derived from the NUTTAB 2006 food record 12C10170 Chocolate, Milk, With Dried Fruit And
Nut.
The majority of nutrient data are derived from the NUTTAB 2006 food record 12C10167 Chocolate, Milk With Nuts.
The majority of nutrient data are derived from the NUTTAB 2006 food record 12C10169 Chocolate, Milk, Sugar Coated.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 12C10207 Bar, Cherry And Coconut, Dark
Chocolate-Coated.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are borrowed from the USDA food record Candies, Masterfoods USA, Milky Way Bar. Some
proximates are adjusted based on Milky Way label data.
The majority of nutrient data are derived from the NUTTAB 2006 food record 12C10193 Bounty Bar, Chocolate And Coconut
Confectionery.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 12C10195 Violet Crumble, Chocolate And
Honeycomb Confectionery.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 12C10194 Mars Bar, Chocolate Confectionery.
The majority of nutrient data are imputed from 12C10251 Bar, nougat & caramel centre, milk chocolate-coated. Composition
adjusted to reflect label data for Mars Bar Lite.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are borrowed from the UK 6th edition record 1054. Retinol, iodine, fibre, caffeine and folate were
estimated based on the approximate composition of this product (70% milk chocolate and 30% wafer).
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are prepared for AUSNUT 1999.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 12C10197 Almond, Chocolate-Coated,
Confectionery.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 12C10200 Dried Fruit And Nut Mix, Chocolate-
Coated.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 12C10198 Licorice, Chocolate-Coated.
The majority of nutrient data are derived from the NUTTAB 2006 food record 12C10199 Macadamia Nut, Chocolate-Coated.
The majority of nutrient data are derived from the NUTTAB 2006 food record 12C10196 Peanut, Chocolate-Coated,
Confectionery.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are imputed from 12C10285 Bar, snack style, chocolate flavoured, confectionery space stick.
Proximate composition and sodium content are label values (or estimate from label values) for Bellis Fru Strings, available in
2007.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are either borrowed from USDA 16055 Carob flour. Iodine is imputed from 02A20061 Flour,
wheat, white, plain.
The majority of nutrient data are derived from the NUTTAB 2006 food record 12C10163 Carob Bar, Confectionery.
The majority of nutrient data are borrowed from USDA food record 19079, Candies, confectioners coating, yoghurt. Fatty
acids, caffeine, ethanol, iodine and vitamin D are imputed from 12C10226 Bar, carob, confectionery.
The majority of nutrient data are derived from the NUTTAB 2006 food record 12C10174 Muesli Bar, Plain Or With Dried Fruit.
The majority of nutrient data are derived from the NUTTAB 2006 food record 12C10175 Muesli Bar, With Yoghurt Coating.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 12C10173 Muesli Bar, With Chocolate Chips.
The majority of nutrient data are derived from the NUTTAB 2006 food record 12C10180 Muesli Bar, With Nuts.
The majority of nutrient data are derived from the NUTTAB 2006 food record 12C10178 Muesli Bar, Chocolate-Coated.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 12C10213 Bar, Baked, Fruit Filled, Breakfast Or
Snack Style.
The majority of nutrient data are derived from the NUTTAB 2006 food record 12C10191 Fruit-Nut-Seed Bar, Confectionery.
The majority of nutrient data are derived from the NUTTAB 2006 food record 12C10180 Muesli Bar, With Nuts.
The majority of nutrient data imputed from 12C10258 Bar, muesli, fruit, nuts & chocolate chips.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 12C10208 Fruit, Leather, Confectionery.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 12C10190 Halvah, Plain, Confectionery.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 12C10212 Muffin, Bar, Fruit Flavoured,
Breakfast Or Snack Style.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are imputed from 12C10220 Bar, breakfast or snack style, cereal & nut. Proximate, sodium and
potassium values adjusted to reflect label data for Kelloggs Crunchy Nut bars available in 2007. Some vitamin values were
adjusted assuming the bar contains 25% Crunchy Nut Cornflakes. Note that there is considerable uncertainty about the
composition of this product and the data should be interpreted and used with caution.
The majority of nutrient data are derived from the NUTTAB 2006 food record 12C10177 Muesli Bar, Plain Or With Dried Fruit,
Added B Vitamins.
The majority of nutrient data are derived from the NUTTAB 2006 food record 12C10179 Muesli Bar, Chocolate-Coated,
Added B Vitamins.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 12C10186 Caramels, Confectionery.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 12C10185 Honeycomb, Plain, Confectionery.
The majority of nutrient data are derived from the NUTTAB 2006 food record 12C10189 Hundreds And Thousands,
Confectionery.
The majority of nutrient data are derived from the NUTTAB 2006 food record 12C10204 Licorice, Allsorts, Confectionery.
The majority of nutrient data are derived from the NUTTAB 2006 food record 12C10192 Licorice, Confectionery.
The majority of nutrient data are derived from the NUTTAB 2006 food record 12C10182 Marshmallow, Plain Or Flavoured,
(No Chocolate).
The majority of nutrient data are derived from the NUTTAB 2006 food record 12C10203 Snowball, Marshmallow-Filled,
Chocolate And Coconut Coating.
The majority of nutrient data are derived from the NUTTAB 2006 food record 12C10181 Sherbet, Confectionery.
The majority of nutrient data are derived from the NUTTAB 2006 food record 12C10188 Boiled Sweets, Confectionery.
The majority of nutrient data are derived from the NUTTAB 2006 food record 12C10205 Boiled Lolly With Chocolate Filling.
The majority of nutrient data are prepared for AUSNUT 1999 food record Carbohydrate modified confectionery. Sodium
borrowed from USDA food record 43058 Candies, dietetic or low calorie (sorbitol). Iodine, caffeine, vitamin D, vitamin E are
imputed zero.
The majority of nutrient data are derived from the NUTTAB 2006 food record 12C10187 Sugar Confectionery, Hard Variety.
The majority of nutrient data are derived from the NUTTAB 2006 food record 12C10183 Sugar Confectionery, Jelly Variety.
The majority of nutrient data are derived from the NUTTAB 2006 food record 12C10206 Lolly, Mint, Confectionery.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are prepared for AUSNUT 1999. Fatty acids are assumed to be derived from a combination of
dairy fats and canola oil. Caffeine content is imputed from 12C10256 Bar, muesli, plain or dried fruit, chocolate coated. Alpha
tocopherol is estimated based on the assumption that the product contains 16% canola oil. Vitamin D is imputed zero.
Carbohydrate components are estimated and may not represent actual composition of such products.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data prepared for AUSNUT 1999. Fatty acids, iodine, vitamin D imputed as zero.
The majority of nutrient data are borrowed from USDA food record 43060. Fibre, fatty acids, iodine, vitamin D imputed as
zero.
The majority of nutrient data are derived from the NUTTAB 2006 food record 01A10029 Beer, Lager.
The majority of nutrient data are derived from the NUTTAB 2006 food record 01A10032 Beer, Reduced Alcohol Or Light
Beer.
The majority of nutrient data are imputed from 01A10058 Beer, Low Alcohol (Extra Light). Ethanol is imputed as zero and the
mass of ethanol present in the parent record is assumed to be present as sugars in this product.
The majority of nutrient data are derived from the NUTTAB 2006 food record 01A20035 Wine, Red. Ethanol content is an
average of red wine as a beverage, and red wine used in cooking; minor adjustments to moisture and protein contents have
been made to reflect the reduced alcohol content.
The majority of nutrient data are derived from the NUTTAB 2006 food record 01A20038 Wine, Red, Cooked.
The majority of nutrient data are derived from the NUTTAB 2006 food record 01A20036 Wine, Rose.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 01A20039 Wine, White, Dry Style (Sugars
Content Less Than 1%). Ethanol content is an average of red wine as a beverage, and red wine used in cooking; minor
adjustments to moisture and protein contents have been made to reflect the reduced alcohol content.
The majority of nutrient data are derived from the NUTTAB 2006 food record 01A20040 Wine, White, Medium Dry Style
(Approximately 1% Sugars). Ethanol content is an average of red wine as a beverage, and red wine used in cooking; minor
adjustments to moisture and protein contents have been made to reflect the reduced alcohol content.
The majority of nutrient data are derived from the NUTTAB 2006 food record 01A20041 Wine, White, Medium Sweet Style
(Approximately 2.5% Sugars).
The majority of nutrient data are derived from the NUTTAB 2006 food record 01A20043 Wine, White, Cooked.
The majority of nutrient data are derived from the NUTTAB 2006 food record 01A20049 Port (Fortified Wine).
The majority of nutrient data are derived from the NUTTAB 2006 food record 01A20047 Sherry (Fortified Wine), Dry Style
(Sugars Approximately 1%).
The majority of nutrient data are derived from the NUTTAB 2006 food record 01A20048 Sherry (Fortified Wine), Sweet Style
(Approximately 11% Sugars).
The majority of nutrient data are derived from the NUTTAB 2006 food record 01A30056 Brandy.
The majority of nutrient data are derived from the NUTTAB 2006 food record 01A30060 Rum, Dark And Light Coloured.
The majority of nutrient data are derived from the NUTTAB 2006 food record 01A30057 Whisky.
The majority of nutrient data are derived from the NUTTAB 2006 food record 01A30061 Vodka.
The majority of nutrient data are derived from the NUTTAB 2006 food record 01A30065 Liqueur, Cream-Based, Coffee
Flavour. Fatty acids are generic dairy fat values. Iodine and vitamin D are estimated assuming the product contains 40%
dairy cream.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are imputed from 01A30114 Vodka. Minerals and ethanol content are imputed from AUSNUT
1999 food record 01A30019 Rice Wine.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are imputed from 09A10102 Milk, cow, fluid, skim (~0.15% fat), added milk solids. Protein, fat,
sugar, starch, Na, K and Ca are adjusted based on Musashi chocolate protein drink and skim high protein drink label data.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 01B10104 Meal Replacement Powder,
Chocolate Flavour, Added Nutrients.
The majority of nutrient data were imputed from 01B10182 Beverage base, sports supplement powder, vanilla flavour,
fortified. Caffeine content estimated assuming 5% cocoa in product.
The majority of nutrient data are derived from the NUTTAB 2006 food record 01B10105 Sports Supplement Powder, Vanilla
Flavour, With 8 Added Nutrients. Fatty acids are imputed from canola oil.
The majority of nutrient data are based on label values for Sustagen Dutch Chocolate ready to drink product available in
2007. Fatty acids are imputed from canola oil. Some nutrients (e.g. folate, lactose, vitamin D, tryptophan and cholesterol) are
estimated from the label proportion of skim milk powder.
The majority of nutrient data are based on label values for Sustagen French Vanilla ready to drink product available in 2007.
Fatty acids are imputed from canola oil. Some nutrients (e.g. folate, lactose, vitamin D, tryptophan and cholesterol) are
estimated from the label proportion of skim milk powder.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are imputed from 01B10219 Beverage base, oral supplement powder, vanilla flavour, fortified.
Caffeine was imputed from 01B10187 Beverage base, chocolate flavour, unfortified (Nesquik brand).
The majority of nutrient data values are base on label information for Ensure Essential with Fibre. Fatty acids are imputed
from dairy products as milk powder appears to be the only fat source in this product. Caffeine and alcohol are imputed zero.
Iodine, cholesterol and natural folates are estimated assuming product contains 40% skim milk powder and 20% full fat milk
powder.
The majority of nutrient data are borrowed from UK 6th record 1234, which was itself compiled from literature sources. Fatty
acids are borrowed from USDA food record 18375 dried yeast.
The majority of nutrient data are imputed from 10F40010 Spread, yeast, marmite. Fatty acids are for beef flesh.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10F40007 Spread, Yeast, Marmite.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10F40008 Spread, Yeast, Vegemite.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 14A10021 Intense Sweetener Containing
Aspartame, Powdered Formulation.
The majority of nutrient data are derived from the NUTTAB 2006 food record 14A10020 Intense Sweetener Containing
Sucralose, Powdered Formulation.
The majority of nutrient data are derived from the NUTTAB 2006 food record 14A10022 Intense Sweetener Containing
Aspartame, Tablet Formulation.
The majority of nutrient data are derived from the NUTTAB 2006 food record 14A10023 Intense Sweetener, Containing
Aspartame/Acesulfame-Potassium, Tabletted.
The majority of nutrient data are derived from the NUTTAB 2006 food record 14A10024 Intense Sweetener Containing
Saccharin, Tablet.
The majority of nutrient data are derived from the NUTTAB 2006 food record 14A10025 Intense Sweetener Containing
Sucralose, Tablet.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10F60053 Salt, Cooking.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10F60050 Salt, Flavoured.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10F60047 Salt, Rock Salt.
The majority of nutrient data are imputed from 10F60063 Salt, flavoured, non-iodised.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10F60048 Salt, Sea Salt.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10F60041 Salt, Table, Not Iodised.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10F60046 Salt, Table, Iodised.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10A10263 Paste, Curry, Indian Style,
Commercial.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10E10057 Paste, Green Curry, Asian Style,
Commercial.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10E10056 Chillies (Chilies), Dried, Ground.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10E10046 Chilli (Chili) Powder.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10E10047 Cinnamon, Ground.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10E10055 Cloves, Ground.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10E10048 Coriander Seed, Ground.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10E10040 Cumin (Cummin) Seeds, Ground.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10E10043 Curry Powder, Condiment.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10E10049 Ginger, Dried, Ground.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10E10041 Mustard, Cream Style, Condiment.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10E10042 Mustard Powder, Dry.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10E10050 Nutmeg, Ground.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10E10054 Oregano, Dried.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10E10045 Pepper, Ground, Black Or White.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10E10051 Thyme, Dried.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10E10053 Turmeric, Ground.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10814 Basil, Green, Raw.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10841 Coriander, Fresh, Leaves And
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10994 Endive, Raw.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A11010 Fennel, Raw.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A11011 Fennel, Boiled, Drained.
The majority of nutrient data are borrowed from USDA food record 2020 Spices, garlic powder. Iodine estimated from fresh
garlic.
The majority of nutrient data are imputed from 13A11027 Basil, fresh, green, raw.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10881 Parsley, Continental, Raw.
The majority of nutrient data are derived from the NUTTAB 2006 food record 13A10880 Parsley, Curly, Raw.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10F60054 Seasoning Mix, Chilli-Based, For
Tacos.
The majority of nutrient data are imputed from 10F60069 Seasoning mix, chilli-based, for tacos. Salt content adjusted based
on label data.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10F60073 Stock, dry powder.
The majority of nutrient data are imputed from 10A10342 Stock, chicken, liquid, commercial. Iron and zinc are updated from
USDA food record 6170 Soup, stock, beef, home prepared. Sodium and protein values are based on label data for a range of
products available in 2007.
The majority of nutrient data are based on AUSNUT 1999 food record 10A10174, Concentrated commercial chicken stock,
liquid, prepared for the 1995 NNS. Some values are updated based on label data for a range of such products available in
2007, or are borrowed from USDA food record 6172, Stock Chicken home prepared.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10F60045 Vanilla Bean Extract, Alcohol Based.
The majority of nutrient data are borrowed from USDA food record 02053.
The majority of nutrient data are imputed from 14B10096 Baking soda, dry powder.
The majority of nutrient data are derived from the NUTTAB 2006 food record 14B10063 Baking Soda (Bicarbonate), Dry
Powder.
The majority of nutrient data are derived from the NUTTAB 2006 food record 10F60055 Gelatine, Powder, Unflavoured.
Values for citric acid are calculated based on molecular formula. Remaining values are imputed.
This nutrient value was developed for use in recipes, where products contain added calcium.
This nutrient value was developed for use in recipes, where products contain added dietary fibre.
This nutrient value was developed for use in recipes, where products contain added folic acid.
This nutrient value was developed for use in recipes, where products contain added vitamin A.
This nutrient value was developed for use in recipes, where products contain added vitamin C.
The majority of nutrient data are borrowed from USDA food record 1107.
Protein, CHO, sugars, vitamin A, C, E, D, B1, B2, B3, and folate, and minerals Ca, I, Fe, Mg, P, Zn, K and Na adjusted based
on Wyeth S-26 Toddler Gold and Nestle Nestlac Todder Gold Label data. Fatty acids imputed from label data. Values in this
record should be regarded as indicative only and do not necessarily reflect the actual composition of these types of products.
The majority of nutrient data are imputed from 09A10096 Milk, cow, fluid, skim (~0.15% fat). Protein, CHO, sugars, vitamin A,
C, E, D, B1, B2, B3, and folate, and minerals Ca, I, Fe, Mg, P, Zn, K and Na adjusted based on Wyeth S-26 Toddler Gold and
Nestle Nestlac Todder Gold Label data. Fatty acids imputed from Canola Oil.
Values are dry matter adjusted from prepared formula and should be interpreted with caution.
The majority of nutrient data are derived from the NUTTAB 2006 food record 07B10013 Infant Cereal, Mixed, Dry, Fortified.
The majority of nutrient data are derived from the NUTTAB 2006 food record 07B10019 Infant Cereal, High Protein, Fortified,
Dry.
The majority of nutrient data are derived from the NUTTAB 2006 food record 07B10015 Infant Cereal, Muesli, Dry, Fortified.
The majority of nutrient data are derived from the NUTTAB 2006 food record 07C10026 Infant Dinner, Alphabet Bolognese,
Toddler, Canned.
The majority of nutrient data are derived from the NUTTAB 2006 food record 07B20012 Infant Fruit Finger, Apricot.
The majority of nutrient data are derived from the NUTTAB 2006 food record 07B20015 Infant Fruit Finger, Cherry.
The majority of nutrient data are derived from the NUTTAB 2006 food record 07D10049 Infant Fruit, Apples, Canned.
The majority of nutrient data are derived from the NUTTAB 2006 food record 07D10050 Infant Fruit, Peach And Apple,
Canned.
The majority of nutrient data are derived from the NUTTAB 2006 food record 07C10042 Infant Dinner, Mixed Vegetables,
Strained, Canned.
The majority of nutrient data are derived from the NUTTAB 2006 food record 07C10040 Infant Dinner, Beef And Vegetable,
Canned.
The majority of nutrient data are derived from the NUTTAB 2006 food record 07D10041 Infant Custard, Banana, Strained.
The majority of nutrient data are derived from the NUTTAB 2006 food record 07D10036 Infant Custard, Egg, Junior Or
Toddler, Canned.
The majority of nutrient data are derived from the NUTTAB 2006 food record 07B20009 Infant Biscuit, Sweetened.
The majority of nutrient data are imputed from 12C10259 Bar, muesli, plain or with dried fruit, yoghurt-coated. Iron was
estimated based on the assumption that the product contains 20% infant muesli.
These nutrient data were derived using a recipe approach. For further information refer to individual ingredients.
The majority of nutrient data are derived from the NUTTAB 2006 food record 07E10008 Infant Juice, Apple & Blackcurrant.
Composite of 6 individual samples from 1 brand (Heinz) purchased in Adelaide in 1991. Saturated fat and fibre values were
imputed. Fibre is imputed zero. Sugar profile, Na and Vit C have been updated to reflect current label values from Golden
Circle Tropical infant drink. Moisture has been adjusted accordingly.