Original Pita Bread

How it scored 65 / 100

Nutrition snapshot

Ingredients 22 listed

• 1 Water
  Water intended for human consumption; the most common ingredient in processed foods and beverages. Bottled water is regulated as a food unde…
  Safe
• 2 Fortified Wheat Flour
  Wheat flour to which specific micronutrients (typically iron, thiamin, riboflavin, niacin, and folic acid) have been added during milling to…
  Low
• 3 Wheat Gluten
  Protein component of wheat (gliadin and glutenin), separated from starch.
  Low
• 4 Oat Fibre
  Insoluble dietary fiber isolated from the oat hull (outer husk) of Avena sativa.
  Low
• 5 Potato Flour
  Flour made from cooked, dried, and ground whole potatoes.
  Safe
• 6 Yeast
  Single-celled fungus, primarily Saccharomyces cerevisiae, used in fermentation and baking. A whole-food microorganism with millennia of food…
  Safe
• 7 Soya Oil
  Vegetable oil extracted from soybeans (Glycine max), typically refined, bleached, and deodorized. High in polyunsaturated fats, particularly…
  Low
• 8 Grape Juice
  Juice obtained from pressing grapes (Vitis species). Sold as 100% juice or as a sweetener concentrate.
  Low
• 9 Rice Syrup
  A sweetener produced by enzymatically hydrolyzing cooked rice starch into shorter-chain sugars (mainly maltose, maltotriose, and glucose).
  Moderate
• 10 Carrot
  Edible taproot of the Daucus carota plant.
  Safe
• 11 Sugar
  Sucrose, a disaccharide of glucose and fructose, refined from sugarcane or sugar beets.
  Moderate
• 12 Salt
  Sodium chloride (NaCl), a crystalline mineral compound composed of roughly 40% sodium and 60% chloride by mass.
  Low
• 13 Calcium Propionate
  Calcium propionate, the calcium salt of propionic acid, used as a preservative against mold and certain bacteria.
  Low
• 14 Mono- And Diglycerides Of Vegetable Fatty Acids
  Mono- and diglycerides of fatty acids (E471), emulsifiers derived from glycerol and fatty acids of plant or animal origin.
  Moderate
• 15 Citric Acid
  Citric acid (E330), a weak organic acid naturally present in citrus fruit and produced commercially via Aspergillus niger fermentation.
  Low
• 16 Ascorbic Acid
  L-Ascorbic acid (vitamin C), a water-soluble vitamin and reducing agent.
  Low
• 17 Calcium Sulphate
  Calcium sulfate (CaSO4), a naturally occurring mineral (gypsum) used as a firming agent, dough conditioner, and calcium source in food.
  Low
• 18 Enzyme
  Industrial food enzyme — protein catalysts derived from plants, animals, or microorganisms (often via fermentation), added to food to perfor…
  Low
• 19 Xanthan Gum
  Xanthan gum is a high-molecular-weight polysaccharide produced by aerobic fermentation of glucose or sucrose by the bacterium Xanthomonas ca…
  Low
• 20 L-Cysteine
  L-Cysteine — a sulfur-containing amino acid, used in food typically as L-cysteine hydrochloride.
  Low
• 21 Corn Starch
  Starch isolated from the endosperm of corn kernels. Composed of amylose and amylopectin (glucose polymers).
  Low
• 22 Barley Malt Flour
  Flour milled from barley (Hordeum vulgare) that has been germinated (malted) and dried.
  Low