Super source
Energy
258 kcal · 13% DV target
A versatile Middle Eastern flatbread characterized by its steam-puffed internal pocket, providing a dense yet soft grain base that serves as a primary source of complex carbohydrates.
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 .61
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 .89
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 .1
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) .11
Petal shape shows the nine FoodCompass domains, including nutrient density, processing, satiety, fats, and phytochemicals.
258 kcal · 13% DV target
8.56 g · 17% DV target
51.1 g · 19% DV target
2.80 g · 10% DV target
0.48 g · Top 24% of grains & starches
0.34 mg · 28% DV target
Seasonality has not been estimated for this ingredient yet.
Store in a cool, dry place to prevent mold.
Best frozen when fresh; can be toasted directly from frozen.
Wheat production generally has a lower carbon footprint compared to animal products, though industrial processing adds to the total impact.
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.