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Table 2 Median and range of nutrients according to the nutrition facts panel of pita bread (n = 35)

From: The compliance of nutrition claims on pita bread in Lebanon and risk on public health: a cross-sectional study

  

Median (Range)

Bread type

n

Fiber (g.100 g−1)

Sugar (g.100 g−1)

Sodium (mg.100 g−1)

Protein (g.100 g−1)

Cholesterol (mg.100 g−1)

White

6

2.5 (1.9–4)c

3.2 (1.7–4.4)c

263.8 (40.0–440.0)

8.5 (6.7–10.0)e

0

Whole wheat

9

4.6 (2.4–10.3)

0.3 (0–3.3)d

233.0 (0–464.3)

8.4 (6.7–10.0)c

0

Brown

5

6.2 (2.5–8.3)d

1.6 (0–3.3)

254.4 (80.0–314.2)

8.8 (6.7–10.0)

0

Bran

6

6.1 (2–13.9)d

0.1 (0–2)d

119.0 (0–479.4)

10.0 (8.5–23.8)d

0

Othera

9

6.5 (3.1–10.9)d

0.7 (0–10.3)

243.9 (47–300.0)

10.3 (7.8–16.7)d,f

0

Total

35

4.8 (1.9–13.9)

1 (0–10.31)

249.2 (0–479.4)

9 (6.7–23.8)

0

p-valueb

 

0.037

0.035

0.908

0.028

0.284

  1. a Other include breads labeled as quinoa, oat, multi-cereal, protein and almond
  2. b Kruskal–Wallis H test (p < 0.05)
  3. Non-identical superscripts (c-d/e–f) indicate significantly different bread types
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