Document ID: chunk:federal_register_of_legislation:F2015L01931:body:0:p5
Version: federal_register_of_legislation:F2015L01931
Segment Type: other
Provision Reference: 
Character Range: 12057–14861

2.4.2                     Saturated fatty acids, trans fatty acids, *polyunsaturated fatty acids and monounsaturated fatty acids content per serving of the food
Polyunsaturated fatty acids or monounsaturated fatty acids in a food that is not a food standardised in Standard 2.4.1 or 2.4.2  Average quantity of saturated fatty acids, trans fatty acids, *polyunsaturated fatty acids and monounsaturated fatty acids content per serving of the food
Cholesterol, saturated fatty acids, trans fatty acids, omega-6 or omega-9 fatty acids                                            Average quantity of saturated fatty acids, trans fatty acids, *polyunsaturated fatty acids and monounsaturated fatty acids content per serving of the food
Dietary fibre, sugars or any other *carbohydrate                                                                                 Average energy content per serving of the food and average quantity of carbohydrate, sugars and dietary (calculated in accordance with section S11—4) present per serving of the food
Energy                                                                                                                           Average energy content per serving of the food
Fat-free                                                                                                                         Average energy content per serving of the food
Omega-3 fatty acids                                                                                                                (a)  Average quantity of *saturated fatty acids, *trans fatty acids, *polyunsaturated fatty acids and *monounsaturated fatty acids content per serving of the food; and
                                                                                                                                   (b) Average quantity of each type of omega-3 fatty acids per serving of the food (that is, alpha‑linolenic acid, docosahexaenoic acid, eicosapentaenoic acid or a combination of these); and
                                                                                                                                   (c)  Average quantity of the total of omega-3 fatty acids per serving of the food
Lactose                                                                                                                          Average quantity of galactose content per serving of the food
Potassium                                                                                                                        Average quantity of sodium content per serving of the food
Sodium or salt                                                                                                                   Average quantity of sodium and potassium content per serving of the food