Greek style flatbread
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 316 kcal | 16% |
| Fat | 9.0 g | 13% |
| of which saturates | 1.0 g | 5% |
| Carbohydrate | 48.9 g | 19% |
| of which sugars | 3.1 g | 3% |
| Fibre | 2.2 g | — |
| Protein | 8.8 g | 18% |
| Salt | 0.94 g | 16% |
Open Food Facts, ODbL, record updated 4 June 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Wheatflour contains Gluten (with Wheatflour, Calcium Carbonate, Iron, Niacin, Thiamin). Water Rapeseed Oil - Extra Virgin Olive Oil Yeast Vinegar Wheat Gluten Dried Fermented Wheatflour (contains Cluten) Raising Agent: E450, Sodium Bicarbonate, Calcium Phosphates Stabiliser: E466 Salt - Acidity Regulator, Citric Acid Inactive Yeast Wheat Starch (contains Gluten),
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E466Sodium carboxy methyl celluloseEmulsifier · Humectant · Stabiliser · Thickener
- E500Sodium carbonatesStabiliser · Thickener
- E500iiSodium hydrogen carbonateStabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
In its category
62% of products in the category contain less sugar than this one. The thin line marks the category median.
See all products in “Flatbreads” →
Shelfpedia calculation from Open Food Facts (ODbL), products in the same category sold in the United Kingdom, values per 100 g.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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