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Traditional thin bread, staple in many cuisines.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
265
KCAL / 100G
Carbs
54g
· 83%
Protein
8.5g
· 13%
Fat
1.2g
· 4%
Fiber
2.5g
Vitamins
B1
0.25mg · 21% DV
B3
2.1mg · 13% DV
B2
0.12mg · 9% DV
Folate
30µg · 8% DV
Minerals
Manganese
1mg · 43% DV
Selenium
13µg · 24% DV
Iron
3mg · 17% DV
Sodium
400mg · 17% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.2g
MONOUNSATURATED
0.2g
POLYUNSATURATED
0.4g
Omega 6:3 ratio 17.5:1
Above the ideal 4:1 (17.5:1).
Keep it well wrapped at room temperature for short-term use so it does not dry out quickly. For longer storage, freezing is usually better than refrigerating because the fridge can make it go stale faster.
Yes, flat bread freezes well. Separate pieces with baking paper or freeze in portions so you can thaw only what you need.
Toasting mainly changes texture and moisture, not the basic carbohydrate, protein, or fat content. Very heavy toasting can make it drier and less pleasant to eat.
It is often more useful before training as an easy carbohydrate source. After training, pairing it with a protein food such as eggs, yogurt, or a bean spread makes the meal more balanced.
Flat bread is more satisfying when combined with protein, fiber, and some fat. Good pairings include hummus, eggs, strained yogurt, cheese, beans, and plenty of vegetables.
Flat bread is usually thinner and easier to eat quickly, so portions can be less obvious. It works especially well for wraps and dipping, while loaf bread may be easier for some people to portion by slices.
Its thin shape gives it more surface area, so it loses moisture quickly. Brief reheating and keeping it wrapped in a clean cloth or sealed container can help soften it again.
It can fit into a regular diet, but because it is a processed grain product, it is better not to rely on it as your only starch source. Rotating with whole grains, legumes, and other minimally processed staples adds more variety.
Eating it at night does not automatically cause weight gain; overall intake and portion size matter more. A very large serving, especially with rich toppings, may simply be easier to overeat.
People with celiac disease or gluten-related disorders should avoid it because it contains gluten. People monitoring blood sugar may also want to pair it with protein or fiber-rich foods and watch portion size.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.