Nutrient analysis of pasta and pasta sauces

Thursday 9 September 2004

Food Survey Information Sheet 65/04

The Food Standards Agency has recently carried out a survey to determine the nutrient composition of a wide range of pasta and pasta sauces. The survey forms part of the Agency's rolling programme of nutrient analysis that provides reliable information on the nutrient content of foods. These data are incorporated into the Agency's nutrient databanks, which support our national dietary surveys.

Thirty-six composite samples of pasta and pasta sauces were analysed for energy and a range of nutrients including fat, protein, carbohydrate, fibre and a full range of vitamins and minerals. Comparison with previous data where available, showed that levels of most nutrients were, in general, very similar to those measured previously.

The results of this survey are being incorporated into the Agency's nutrient databanks used in dietary surveys to monitor the nation's diet and future publications of McCance and Widdowson's The Composition of Foods series.