Bread, flat (pita or Lebanese), white

Double layered, Middle Eastern style flat bread made from white wheat flour with a small amount of crumb adhering to both crusts. May vary in diameter. Contains added folate, iodised salt and thiamin.

Moisture, fat, ash, carbohydrates, fatty acids and vitamins and minerals were derived from a composite sample of 3 individual loaves of Lebanese white bread purchased at bakeries located around Australia (1994 - AGAL - Bread Program). Proximates were derived from a composite sample of 4 brands of lebanese bread purchased in Sydney in the late 1970s. Vitamin C was imputed. Folic acid estimated using the approximate flour content of bread and the folic acid content of flour for bread making after taking into account baking losses (200 ug/100 g). Iodine is estimated using the salt content to first estimate the analysed sodium content of the bread, after adjusting for naturally occurring sodium and sodium from food additives (estimated at a total of 16 mg/100 g). The iodine contributed from this salt was then estimated assuming an iodine concentration in the salt of 45 mg per kilogram, assuming a 10% loss on baking. The iodine estimated from iodised salt (approximately 45 mcg/100 g) was then added to the naturally occurring iodine level previously measured in white bread (approximately 3 mcg/100 g) to determine the total iodine content after fortification. Cholesterol imputed zero.