Pitta Bread Nutrition Benefits and Facts

Nutritional summary

Pitta bread is a significant source of dietary salt, with some regional studies finding that bread consumption can contribute over 50% of the World Health Organization's recommended upper daily limit for sodium . White pitta typically contains higher sodium levels than bran-based varieties .
Wholemeal pitta is a recommended substitute for white bread to increase intake of whole grains, which are well-established as a tool for improving diet quality and reducing the risk of cardiovascular disease .
The dietary fiber content of pitta varies significantly by grain type; while standard white pitta is lower in fiber, versions made with whole wheat, bran, or alternative grains like quinoa and oat can provide substantially more fiber, with some reaching medians of 6.5g per 100g .
Choosing whole-grain pitta over refined versions may help with weight management, as the higher fiber content in whole grains is linked to increased satiety (feeling full longer) .

Interesting fact

The name 'pitta' likely derives from the Ancient Greek word 'pikte', meaning 'fermented pastry', and it is one of the oldest known bread styles in human history.

Standout nutrients

SUPER

SOURCE

Folate

ELITE

SOURCE

Thiamin (Vitamin B1)

ELITE

SOURCE

Iodine

GREAT

SOURCE

Sodium

255

kcal per 100g

Protein8.56g

Fat1.48g

Carbs50.3g

Fiber2.83g

Sugar1.98g

Fat breakdown

Polyunsat0.53g

Monounsat0.23g

Saturated0.26g

Seasonality

Not available

Diet

VeganVegetarianPescatarianDairy Free

Sustainability

Lighter footprint

Wheat production generally has a lower carbon footprint compared to animal products, though industrial processing adds to the total impact.

Confidencemedium

Storage

Airtight Container

3–5 days

Store in a cool, dry place to prevent mold.

Freeze

3–6 months

Best frozen when fresh; can be toasted directly from frozen.

Flavour

Data & Sources

Harmonized from 3 validated sources

French Food Database

2 contributing source foods

McCance & Widdowson

1 contributing source food

USDA

USDA FoodData Central

1 contributing source food

Claim citations

The compliance of nutrition claims on pita bread in Lebanon and risk on public health: a cross-sectional study - PMC

[1]pmc.ncbi.nlm.nih.gov

Determination of salt contents of bread types and estimation of salt intake from bread in Lebanon - PMC

[6]pmc.ncbi.nlm.nih.gov

Wholegrains

[8]www.bda.uk.combda.uk.com

Association between whole grain food intake in Canada and nutrient intake, food group intake and diet quality: Findings from the 2015 Canadian Community Health Survey - PMC

[9]pmc.ncbi.nlm.nih.gov

R3: Whole Grains | SNAP-Ed

[11]snaped.fns.usda.gov

Coverage

Nutrients

FoodCompass

2.5

Version

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