Baked Goods

CSID Food Composition Tables		Baked Goods Use this information only with approval of your dietician and physician. For the Physician and Dietician: This table is based on gram weight of 100 grams. Foods with naturally occurring sucrose of less than 2 grams per 100 grams of food are generally tolerated without the use of Sucraid or other enzyme replacement for sucrose. Some children shows signs of greater intolerance to sucrose and require Sucraid for foods containing more than 1 gram per 100 grams of food. Some children may have results which differ from our results, please report them to us if significant. Children in phenotype A may be able to ingest very small amounts of starch if the physician or dietician determines some tolerance for starch after testing, we have not included starch in this table for phrnotype A. A dietician or physician will have to determine after testing the level of starch tolerated for children in Phenotype B. Only children in group C can ingest starch at 40-to 50 grams per serving twice to three times per day based on surveying parents with children in phrnotype C. Starch ingestion only improves in children in phenotype C until age 3-1/2. We are currently only providing starch information for phenotypes B (1 to 10 grams of starch) and phenotype C which can tolerate normal starch servings of 40 - 50 grams at least two meals per day after the age of 3-1/2. This table does not identify other allergies or intolerances children may have due to other medical conditions.
Food Item	Key
	A (Phenotype A may use) B (Phenotype B may use) C (Phenotype C may use) D (Phenotype D may use) E (Carriers of CSID may use) F (Phenotype F may use) SR (Sucraid required) MRS (may require Sucraid) T (Trace) N (Nutrient is present but there is no reliable information on the amount)
		Fructose	Sucrose	Lactose	Maltose	Starch
Bagels, plain	C	T	0.67	0	T	46.4
Bread, pita	C	T	0.8	0	0.1	40.6
Bread, pumpernickel	C, MRS	0	3.3	0	0	28.8
Bread, white, sliced, no sucrose	C	0	0.3	0	1.5	41.6
Bread, roll, white, no sucrose	C	0.33	0	0	1.7	50.4
Cake, chocolate, iced	C, SR	0.8	20.4	1.69	0	15.9
Cake, wedding, iced	C, SR	2	45.5	0	0	13.5
Cake, sponge, plain	C, SR	T	30.5	0.7	T	25
Cinnamon Raisin Bread Mix, Gluten Free, Bob's Red Mill²¹	C, MRS	1.0	1.85	0	N	82.85
Crackers	C	1.4	1	0	0.4	54.7
Crackers, cream	C	T	T	T	T	68.3
Crispbread, rye	C	0.9	1.2	0	0.5	61.3
Croissants	C	2.28	T	1.03	2.0	32.2
Doughnut, ring	C, SR	2.7	8.7	0.1	1.0	29.0
Matzos²	C	0	0	0	4.2	82.4
Muffin, English, toasted, plain	C	0.4	0.2	0.9	T	38.8
Naan²	C, SR	0.3	2.1	2.8	T	44.6
Tortilla, flour	C	T	0.2	0	0.2	49.2
Tortilla, corn	C	0	1.0	0	0	37.7

2. Holland, B., Unwin, I.D., and Buss, D.H.. (1988). Cereals and Cereal Products: Third Supplement to McCance and Widdowson's The Food Composition of Foods. The Royal Soiety of Chemistry and Ministry of Agriculture, Fisheries and Food. Nottingham, England.

19. USDA National Nutrient Database for Standard Reference 26 Software v. 1.3. Report Run: 5 Nov 2013: 12:03pm.

21. Bob's Red Mill Natural Foods, Inc., 13521 S.E. Pheasant Court, Milwaukie, Oregon 97222

See also: McCance and Widdowson's The Composition of Foods. (2013). 7th Edition. The Royal Society of Chemistry and Ministry of Agriculture, Fisheries and Food. Nottingham, England.