Pita bread portion
- Vegetarian
Derived from ingredients – check the package label.
Separate side for four servings.
4 servingsFinal yield 300 g
Ingredients
- 300 gBread, pita, white, unenriched
Method
- Remove the bread from its packaging.
- Optionally warm it dry in a pan or oven.
- Divide into four equal portions.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 825 kcal
- Protein
- 27.3 g
- Fat
- 3.6 g
- Total carbohydrate (by difference)
- 167.1 g
- Total dietary fibre (USDA)
- 6.6 g
- Saturated fatty acids
- 0.5 g
- Sodium
- 1,608 mg
- Salt (sodium × 2.5)
- 4 g
Per serving
- Energy
- 206.3 kcal
- Protein
- 6.8 g
- Fat
- 0.9 g
- Total carbohydrate (by difference)
- 41.8 g
- Total dietary fibre (USDA)
- 1.7 g
- Saturated fatty acids
- 0.12 g
- Sodium
- 402 mg
- Salt (sodium × 2.5)
- 1 g
Per 100 g of finished food
- Energy
- 275 kcal
- Protein
- 9.1 g
- Fat
- 1.2 g
- Total carbohydrate (by difference)
- 55.7 g
- Total dietary fibre (USDA)
- 2.2 g
- Saturated fatty acids
- 0.17 g
- Sodium
- 536 mg
- Salt (sodium × 2.5)
- 1.3 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains: Gluten
May contain: Egg, Milk
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal