Ciabatta
An open-crumb Italian wheat bread; USDA Italian bread is the closest standardised loaf.
Nutrition per 100 g
Standardised to 100 g of ciabatta for fair comparison. Typical serving: 50 g — 130 kcal per 50 g serving.
| Nutrient | Per 100 g | Per serving (50 g) | Per 100 kcal |
|---|---|---|---|
| Energy | 260 kcal | 130 kcal | 100 kcal |
| Protein | 9.4 g | 4.7 g | 3.6 g |
| Carbohydrate | 48.2 g | 24.1 g | 18.5 g |
| Fat | 2.8 g | 1.4 g | 1.1 g |
| Fibre | 2.2 g | 1.1 g | 0.8 g |
Figures are typical values and vary with variety, preparation and brand.
Micronutrients
Vitamins and minerals per 100 g of ciabatta, with a typical serving and FDA Daily Value for adults.
| Nutrient | Per 100 g | Per serving (50 g) | % DV |
|---|---|---|---|
| Vitamins | |||
| Vitamin A | 0 µg | 0 µg | 0% |
| Vitamin C | 0 mg | 0 mg | 0% |
| Vitamin D | 0 µg | 0 µg | 0% |
| Vitamin E | 0.29 mg | 0.14 mg | 2% |
| Vitamin K | 3 µg | 1.5 µg | 3% |
| Thiamin | 0.58 mg | 0.29 mg | 48% |
| Riboflavin | 0.32 mg | 0.16 mg | 25% |
| Niacin | 4.5 mg | 2.3 mg | 28% |
| Vitamin B6 | 0.1 mg | 0.05 mg | 6% |
| Folate | 132 µg | 66 µg | 33% |
| Vitamin B12 | 0 µg | 0 µg | 0% |
| Pantothenic acid | 0.37 mg | 0.19 mg | 7% |
| Choline | 14.6 mg | 7.3 mg | 3% |
| Minerals | |||
| Calcium | 105 mg | 52.5 mg | 8% |
| Iron | 3.5 mg | 1.8 mg | 19% |
| Magnesium | 26 mg | 13 mg | 6% |
| Phosphorus | 95 mg | 47.5 mg | 8% |
| Potassium | 124 mg | 62 mg | 3% |
| Sodium | 618 mg | 309 mg | 27% |
| Zinc | 0.79 mg | 0.4 mg | 7% |
| Selenium | 17.2 µg | 8.6 µg | 31% |
| Copper | 0.12 mg | 0.06 mg | 13% |
| Manganese | 0.49 mg | 0.25 mg | 21% |
Source: USDA FoodData Central — Bread, Italian
% DV uses FDA Daily Values for adults. Nutrients that USDA does not report for this entry are omitted. Values vary with variety, preparation and brand.
Why eat ciabatta?
- A commonly eaten food that can sit in a balanced pattern when portions are honest.
- An open-crumb Italian wheat bread; USDA Italian bread is the closest standardised loaf.
How to include it
- Use in the usual way for this food, and keep an eye on the stated serving.
- Typical pairing ideas: Olive oil, Tomato, Mozzarella.
Things to consider
- Preparation and added fat, salt or sugar change the numbers more than the raw food does.
Educational content. This article is for general information and is not medical advice. Speak to a qualified health professional about your individual circumstances.
Related foods
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- kcal
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- protein
- 9.3 g
- fibre
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White Bread
Everyday refined-wheat loaf, usually fortified with iron and B vitamins.
- kcal
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- fibre
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Focaccia
A dimpled Italian flatbread enriched with oil, so calories sit higher than a lean loaf of the same weight.
- kcal
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