Nutritive value of selected variety breads and pastas
1984
Ranhotra, Gur S. | Gelroth, Janette A. | Novak, Frances A. | Bock, Ann M. | Winterringer, Gay L. | Matthews, Ruth H.
Extract: Data on proximate components and 12 minerals and vitamins in nine types of commercially produced variety breads, plain bagels, corn tortillas, and three types of pasta products are presented. These products were obtained from four major U.S. cities. Although for some nutrients, city-to-city, and presumably regional, differences are significant, the average values quoted for various nutrients in the test products should provide valuable information for the benefit of consumers and educators alike. (Author)
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