Pita Bread

How it scored 75 / 100

Nutrition snapshot

Ingredients 27 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 Wholemeal Flour
  Flour milled from the entire wheat kernel including bran, germ, and endosperm.
  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 Corn Starch
  Starch isolated from the endosperm of corn kernels. Composed of amylose and amylopectin (glucose polymers).
  Low
• 6 Soya Flour
  Flour milled from soybeans.
  Low
• 7 Soy Protein Isolate
  Refined protein extracted from defatted soybean flakes, typically ≥90% protein content.
  Low
• 8 Fortified Wheat Flour
  Wheat flour to which specific micronutrients (typically iron, thiamin, riboflavin, niacin, and folic acid) have been added during milling to…
  Low
• 9 Golden Flax Seeds
  Seeds from Linum usitatissimum (golden variety), a whole-food source of omega-3 alpha-linolenic acid, fiber and lignans.
  Safe
• 10 Yeast
  Single-celled fungus, primarily Saccharomyces cerevisiae, used in fermentation and baking. A whole-food microorganism with millennia of food…
  Safe
• 11 Oat Bran
  Outer layer of the oat groat, rich in beta-glucan soluble fiber.
  Safe
• 12 Salt
  Sodium chloride (NaCl), a crystalline mineral compound composed of roughly 40% sodium and 60% chloride by mass.
  Low
• 13 Calcium Sulphate
  Calcium sulfate (CaSO4), a naturally occurring mineral (gypsum) used as a firming agent, dough conditioner, and calcium source in food.
  Low
• 14 Dextrose
  D-glucose, a simple sugar (monosaccharide). Produced commercially by complete enzymatic or acid hydrolysis of corn starch.
  Moderate
• 15 Potassium Sorbate
  Potassium salt of sorbic acid, a short-chain unsaturated fatty acid.
  Low
• 16 Fumaric Acid
  Naturally occurring organic acid (HOOCCH=CHCOOH) found in fumitory, mushrooms, and lichens; produced industrially from maleic anhydride.
  Low
• 17 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
• 18 Calcium Propionate
  Calcium propionate, the calcium salt of propionic acid, used as a preservative against mold and certain bacteria.
  Low
• 19 L-Cysteine
  L-Cysteine — a sulfur-containing amino acid, used in food typically as L-cysteine hydrochloride.
  Low
• 20 Enzyme
  Industrial food enzyme — protein catalysts derived from plants, animals, or microorganisms (often via fermentation), added to food to perfor…
  Low
• 21 Wheat Flour
  Powder ground from wheat grain (Triticum aestivum). Contains starch, gluten-forming proteins (gliadin, glutenin), bran, and germ depending o…
  Low
• 22 Nicotinic Acid
  Nicotinic acid (niacin or vitamin B3, pyridine-3-carboxylic acid). E375 is the EU additive code for its use as a vitamin/nutrient added to f…
  Low
• 23 Reduced Iron
  Elemental iron powder (Fe) produced by reducing iron oxide with hydrogen or carbon monoxide; used as a food fortificant.
  Low
• 24 Thiamin Mononitrate
  Synthetic, stable form of vitamin B1 (thiamine). The nitrate salt is preferred for fortification because it tolerates heat and humidity bett…
  Low
• 25 Riboflavin
  Riboflavin (vitamin B2), a water-soluble B vitamin. Used as a yellow-orange food color (E101) and as a vitamin fortificant.
  Low
• 26 Folic Acid
  Synthetic form of folate (vitamin B9). Pteroylmonoglutamic acid, a water-soluble B vitamin essential for DNA synthesis and red blood cell fo…
  Low
• 27 Microcrystalline Cellulose
  Microcrystalline cellulose (MCC), a purified, partially depolymerized cellulose obtained from plant fiber.
  Low