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Traditional leavened bread from Indian cuisine, soft and slightly buttery.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
290
KCAL / 100G
Carbs
52g
· 71%
Protein
8.5g
· 12%
Fat
5.5g
· 17%
Fiber
2.4g
Vitamins
B1
0.18mg · 15% DV
B3
2.3mg · 14% DV
Biotin
2.5µg · 8% DV
Folate
30µg · 8% DV
Minerals
Selenium
13µg · 24% DV
Sodium
420mg · 18% DV
Iron
3mg · 17% DV
Phosphorus
110mg · 16% 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
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.8g
MONOUNSATURATED
2g
POLYUNSATURATED
1g
Omega 6:3 ratio 40:1
Above the ideal 4:1 (40:1).
Warm naan briefly in a skillet or oven, then wrap it in a clean kitchen towel to hold in steam. If using a microwave, a few drops of water can help prevent it from drying out.
Yes. Freeze fully cooled naan in an airtight bag, ideally with baking paper between pieces, then reheat it straight from frozen in a pan, toaster, or oven for the best texture.
Once opened, naan stays soft only briefly at room temperature when tightly sealed; refrigerate or freeze it for longer storage. Discard it if it develops mould, a sour smell, or an unusually sticky surface.
Naan loses moisture quickly when exposed to air, and overheating can dry it out further. Use high heat for a short time and cover it after warming to retain softness.
Naan is usually a leavened flatbread made with ingredients such as yogurt, milk, or butter, giving it a softer, richer texture. Pita is typically simpler and is known for forming a pocket during baking.
Its soft texture is useful for scooping up sauces, while its mild richness can soften the impact of spicy dishes. Pairing it with vegetables, lentils, chickpeas, or yogurt can make the meal more balanced.
Naan can fit into a pre-workout meal as a source of carbohydrate; keeping the meal lighter and not overly greasy may be more comfortable before exercise. After training, combine it with protein-rich foods such as yogurt, eggs, chicken, or legumes.
Eating naan at night does not automatically cause weight gain; overall intake and portion patterns matter more. People prone to reflux or indigestion may prefer a smaller serving and lighter toppings late in the evening.
Not necessarily: nigella seeds, sesame seeds, and dark blistered spots from cooking are common. Fuzzy mould, green or blue patches, unpleasant odour, or obvious stickiness indicate spoilage.
Traditional naan is made with wheat flour, so it is not suitable for people with coeliac disease or those who must avoid gluten medically. Choose a specifically gluten-free product prepared with controls against cross-contact.
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Nutrition data compiled from USDA FoodData Central and scientific sources.