Abstract
ABSTRACTTen types of popular variety breads, up to four brands of each, were obtained from four major U.S. cities. All brands of each product from Chicago were analyzed separately; those from each of the other cities were composited. Unlike other products, tortillas contained moisture well in excess of 40%. Insoluble dietary fiber (DF) in 100% wholewheat averaged 5.68%. Protein in tortillas averaged only about 50% of the amount in other products. Fat in oatmeal, raisin, and wholewheat breads averaged above 4%. In contrast to DF and fat values, intra‐ and inter‐city differences in moisture, ash, and, to a lesser extent, protein values were minimal. Energy values averaged between 213 (tortillas) and 272 Kcal/100g (raisin bread).
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