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My Recipe Book

The information in this page is mostly compiled from the tables on packets of food.

For fresh foods it has been extracted from various sources on the web.

 
Basic

Biscuits

Cakes

Cereals

Cheeses 1

Cheeses 2

Cooked

Dairy

Drinks

Dr fruit

Fruit (A)

Fruit (K)

Meats

Seeds

Spreads

Sweets

Veg (A)

Veg (P)

 
18: 18
5: 23
8: 31
6: 37
6: 43
5: 48
4: 52
4: 56
4: 60
4: 64
3: 67
5: 72
6: 78
22: 100

Sweets

Unit

Wt (gm)

Price

Yield

Engy

Prot

T_fat

S_fat

Carb

Sgr

Na

Cost

(All values: 100 g)

(Units)

Tot, Item

%

kJ

gm

gm

gm

gm

gm

mg

$/100g

(Carbs includes sugars)

Choc (Cherry ripe)

2000

4

25

20

55

50

36

Choc (Lindt)

2620

5

53

39

33

31

16

Choc (Old Gold)

2300

9

35

16

47

42

3

Choc (Jamaica)

2000

6

24

15

59

57

36

Choc (Plain)

2200

6.6

35

17

44

40

40

Choc sweets

2200

8.3

37

15

41

18

Fruit bar

2300

5

40

14

47

38

Fruit bar

1925

7

260

17

62

36

Nougat

1800

8

16

2.5

63

60

Nougat

1670

5

10

2

67

66

Wafers Balocco

2140

9

27

19

55

24

Wallaby Bites

pkt

150/14g

$5

1940

4.5

21

15

60

42

$3.33

 © Roger Riordan 2004-2018

Properties of common Foods