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Toufayan Bakery, PITA CHIPS, CINNAMON & SUGAR
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Your nutrition snapshot
Buy on AmazonMacronutrient proportions by weight
Values for 100 g. Change the serving to recalculate.
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Vitamins
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0% | |
| Thiamin | 1 MG | 83% | |
| Riboflavin | 0.5 MG | 37% | |
| Niacin | 7.1 MG | 45% | |
| Folate, total | 143 UG | 36% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 0 MG | 0% | |
| Iron, Fe | 3.9 MG | 21% | |
| Sodium, Na | 536 MG | 23% |
Nutrition Highlights
- Good source of protein with 14.3g per 100g.
- Good source of dietary fiber (3.6g per 100g).
- Good source of Iron, Fe (21% DV).
- Good source of Sodium, Na (23% DV).
- Rich source of Thiamin (83% of Daily Value per 100g).
- Good source of Riboflavin (37% DV).
About PITA CHIPS, CINNAMON & SUGAR
Toufayan Bakeries Cinnamon Sugar Pita Chips offer a sweet take on the classic snack, with 429 calories, 14g of protein, and 71g of carbs per 28g serving. Oat fiber adds a modest 3.6g of dietary fiber to each portion.
Ingredients
ENRICHED WHEAT FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, IRON, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), SUNFLOWER OIL, WATER, SUGAR, YEAST, WHEAT GLUTEN, CONTAINS 2% OR LESS OF THE FOLLOWING: CINNAMON, NATURAL FLAVORS, SPICE EXTRACTIVES, OAT FIBER, SALT.
Dietary Information
Notable micronutrients in PITA CHIPS, CINNAMON & SUGAR include Thiamin (83% DV) , Niacin (45% DV) , Riboflavin (37% DV) , Folate, total (36% DV) , and Sodium, Na (23% DV). These nutrients play important roles in maintaining overall health and supporting essential bodily functions.
Calorie Breakdown
At 429 calories per 100 grams, PITA CHIPS, CINNAMON & SUGAR gets 13% of its calories from protein, 67% from carbohydrates, and 26% from fat. This is energy-dense, similar to nuts, oils, and concentrated foods.
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