Sausage (thick or thin) commonly containing minced beef, wheat flour, salt, rice flour, mineral salts, preservative, spices, and water, with added flavours. Sausages pricked and placed in a non-stick fry pan and fried gently, turning frequently for 14 minutes. Sausages drained on absorbent paper after cooking.
Japanese style pouch of sushi rice, wrapped in fried tofu.
Commercially prepared bread made from grains other than wheat such as buckwheat groats, cornmeal, rice and quinoa with added grains. May contain added folic acid and iodised salt. Cooked by toasting after purchase.
A mixture of rice, wheat, instant and vermicelli noodles, and white, wholemeal, egg and corn pasta, and couscous, weighted to represent the proportions of these flour-based identified in mixed dishes reported in the Australian Health Survey.
A noodle soup made with a coconut milk broth commonly containing wheat and rice noodles, bean sprouts, tofu and prawns or seafood.
Sausage (thick or thin) commonly containing minced beef, wheat flour, salt, rice flour, mineral salts, preservative, spices, and water. Sausages pricked and grilled under hot grill or BBQ’d, turning frequently for 12 minutes.
Japanese style roll made of sushi rice and un-identified fish.
Commercially prepared bread made from grains other than wheat such as buckwheat groats, cornmeal, rice and quinoa with added grains. May contain added folic acid and iodised salt. Ready to eat.
All varieties of noodles cooked by steaming, boiling or microwaving, without salt or added fat and then drained. Includes all cooked wheat noodles and rice noodles either regular fat or reduced fat, weighted according to consumption patterns observed during the Australian Health survey.
A noodle soup made with a coconut milk broth commonly containing wheat and rice noodles, bean sprouts, tofu and beef, chicken or pork.
