Pita Bread
Bread, pita, whole-wheat
266 kcal
Energy
2.6 g
Fat
0.4 g
Saturates
0.8 g
Sugar
1.3 g
Salt
Caloric Ratio
Nutrition
| Calories % Daily Value | ||
|---|---|---|
| Total Calories | 266 (1113 kJ) | |
| from Carbohydrate | 220 (921 kJ) | |
| from Fat | 23 (98 kJ) | |
| from Protein | 39 (164 kJ) | |
| from Alcohol | 0 (0 kJ) | |
| Carbohydrates % Daily Value | ||
|---|---|---|
| Total Carbohydrates | 55.0 g | |
| Dietary Fiber | 7.4 g | |
| Starch | ~ | |
| Sugars | 0.8 g | |
| Sucrose | ~ | |
| Glucose | ~ | |
| Fructose | ~ | |
| Lactose | ~ | |
| Maltose | ~ | |
| Galactose | ~ | |
| Fats & Fatty Acids % Daily Value | ||
|---|---|---|
| Total Fat | 2.6 g | |
| Saturated Fat | 0.4 g | |
| Butyric Acid | 0.0 mg | |
| Caproic Acid | 0.0 mg | |
| Caprylic Acid | 0.0 mg | |
| Capric Acid | 0.0 mg | |
| Lauric Acid | 1.0 mg | |
| Tridecylic Acid | ~ | |
| Myristic Acid | 4.0 mg | |
| Pentadecanoic Acid | ~ | |
| Palmitic Acid | 373.0 mg | |
| Margaric Acid | ~ | |
| Stearic Acid | 22.0 mg | |
| Arachidic Acid | ~ | |
| Behenic Acid | ~ | |
| Lignoceric Acid | ~ | |
| Monounsaturated Fat | 0.3 g | |
| Myristoleic Acid | ~ | |
| 15:1 | ~ | |
| Palmitoleic Acid | 37.0 mg | |
| 16:1 c | ~ | |
| 16:1 t | ~ | |
| 17:1 | ~ | |
| Oleic Acid | 312.0 mg | |
| 18:1 c | ~ | |
| 18:1 t | ~ | |
| Gadoleic Acid | 0.0 mg | |
| Erucic Acid | 0.0 mg | |
| 22:1 c | ~ | |
| 22:1 t | ~ | |
| Nervonic Acid | ~ | |
| Polyunsaturated Fat | 1.1 g | |
| Linoleic Acid | 1,001.0 mg | |
| 18:2 CLAs | ~ | |
| 18:2 n-6 c,c | ~ | |
| 18:2 t,t | ~ | |
| 18:2 i | ~ | |
| 18:2 t | ~ | |
| Linolenic Acid | 52.0 mg | |
| alpha-Linolenic Acid | ~ | |
| gamma-Linolenic acid | ~ | |
| Parinaric Acid | 0.0 mg | |
| Eicosadienoic Acid | ~ | |
| Eicosatrienoic Acid | ~ | |
| 20:3 n-3 | ~ | |
| Dihomo-gamma-linolenic acid | ~ | |
| Arachidonic Acid | 3.0 mg | |
| 20:4 n-6 | ~ | |
| Timnodonic Acid | 0.0 mg | |
| Clupanodonic Acid | 0.0 mg | |
| Docosahexaenoic Acid | 0.0 mg | |
| Trans Fat | ~ | |
| Omega-3 Fatty Acids | 52.0 mg | |
| Omega-6 Fatty Acids | 1,001.0 mg | |
| Sterols % Daily Value | ||
|---|---|---|
| Cholesterol | 0.0 mg | |
| Phytosterols | ~ | |
| Campesterol | ~ | |
| Stigmasterol | ~ | |
| Beta-sitosterol | ~ | |
| Protein & Amino Acids % Daily Value | ||
|---|---|---|
| Protein | 9.8 g | |
| Essential Aminos | ||
| Histidine | 226.0 mg | |
| Isoleucine | 367.0 mg | |
| Leucine | 671.0 mg | |
| Lysine | 265.0 mg | |
| Methionine | 153.0 mg | |
| Phenylalanine | 470.0 mg | |
| Threonine | 282.0 mg | |
| Tryptophan | 149.0 mg | |
| Valine | 441.0 mg | |
| Non-essential Aminos | ||
| Alanine | 343.0 mg | |
| Arginine | 455.0 mg | |
| Aspartic Acid | 494.0 mg | |
| Cystine | 228.0 mg | |
| Glutamic Acid | 3,153.0 mg | |
| Glycine | 394.0 mg | |
| Proline | 1,046.0 mg | |
| Serine | 469.0 mg | |
| Tyrosine | 292.0 mg | |
| Other Nutrients % Daily Value | |
|---|---|
| Alcohol | 0.0 g |
| Water | 30.6 g |
| Ash | 2.0 g |
| Caffiene | 0.0 mg |
| Theobromine | 0.0 mg |
| Vitamins % Daily Value | ||
|---|---|---|
| Betaine | ~ | |
| Choline | 26.5 mg | |
| Vitamin A | 0 IU | |
| Vitamin B1 (thiamine) | 0.3 mg | |
| Vitamin B2 (riboflavin) | 0.1 mg | |
| Vitamin B3 (niacin) | 2.8 mg | |
| Vitamin B5 (pantothenic acid) | 0.8 mg | |
| Vitamin B6 (pyridoxine) | 0.3 mg | |
| Vitamin B9 (folate) | 35 mcg | |
| Vitamin B12 (cobalamin) | 0 mcg | |
| Vitamin C | 0.0 mg | |
| Vitamin D | 0 IU | |
| Vitamin E | 1 IU | |
| Vitamin K | 1 mcg | |
| Minerals % Daily Value | ||
|---|---|---|
| Calcium | 15.0 mg | |
| Copper | 0.3 mg | |
| Fluoride | ~ | |
| Iron | 3.1 mg | |
| Magnesium | 69.0 mg | |
| Manganese | 1.7 mg | |
| Phosphorus | 180.0 mg | |
| Potassium | 170.0 mg | |
| Sodium | 532.0 mg | |
| Zinc | 1.5 mg | |
About Pita Bread
Pita or pitta is a round pocket bread widely consumed in many Middle Eastern, Mediterranean, and Balkan cuisines. It is prevalent in Greece, the Balkans the Levant, the Arabian Peninsula and Turkey. The "pocket" in pita bread is created by steam, which puffs up the dough. As the bread cools and flattens, a pocket is left in the middle. Pita is used to scoop sauces or dips such as hummus and to wrap kebabs, gyros or falafel in the manner of sandwiches. Read More
Pita or pitta is a round pocket bread widely consumed in many Middle Eastern, Mediterranean, and Balkan cuisines. It is prevalent in Greece, the Balkans the Levant, the Arabian Peninsula and Turkey. The "pocket" in pita bread is created by steam, which puffs up the dough. As the bread cools and flattens, a pocket is left in the middle. Pita is used to scoop sauces or dips such as hummus and to wrap kebabs, gyros or falafel in the manner of sandwiches. Much of pita's popularity in the Western world since the 1970s is due to expanded use of the pocket for a type of sandwich. Instead of using pita to scoop foods, people fill the pocket with various ingredients to form a sandwich.