Table 5 Percentage and count of Lebanese pita bread meeting claim criteria for different nutrients

Sodium

  Free

0.005 g.100 g⁻¹

2

2 (100)

7

0

0.1 (0–0.3)

  Very Low

0.04 g.100 g⁻¹

1

1 (100)

1

0

0.1

  Low

0.12 g.100 g⁻¹

7

3 (42.9)

15

9 (60.0)

0.1 (0–0.5)

  No Added^b

n.d.^c

1

-

1

-

0.04

  Total

-

11

6 (54.5)

24

9 (37.5)

0.1 (0–0.5)

Fiber

  Source

3 g.100 g⁻¹

4

4 (100.0)

4

2 (50.0)

1.4 (0.8–1.8)

  Good source^c

n.d.^c

9

0

12

0

1.9 (0.5–3)

  High source

6 g.100 g⁻¹

9

6 (66.7)

15

3 (20.0)

1.8 (0.3–4.2)

  Total

-

22

10 (45.5)

31

5 (16.1)

1.8 (0.3–4.2)

Protein

  Source

3 g.100 g⁻¹

3

3 (100)

3

3 (100)

13.3 (12.7–13.6)

  High source

6 g.100 g⁻¹

4

4 (100)

4

4 (100)

17 (12.9–37.2)

  Total

-

7

7 (100)

7

7 (100)

13.3 (12.7–37.2)

Sugar

  Free

0.5 g.100 g⁻¹

12

11 (91.7)

26

16 (61.5)

0.5 (0.5–4.3)

  Low^c

n.d.^c

1

-

2

-

0.5

  Reduced^b

n.d.^c

1

-

1

-

2.6

  No added^b

n.d.^c

5

-

5

-

0.5 (3.4–0.5)

  Total

-

19

11 (32.4)

34

16 (47.0)

0.5 (0.5–4.3)