Grain
Sheet
Sheet of Flatbread is a distinct kitchen form used when recipes want this specific yield or texture rather than the whole ingredient. plant ingredient with cultivar-driven sweetness, acid or starch. Handle by the moisture and perishability of flatbread: keep cold if fresh, dry if shelf-stable. Cook with methods that suit its size and texture. ripeness and cut size drive timing more than complex technique. Pairs with salt, fat, acid, herbs matched to the plant. Even thickness matters more than elaborate marinades for consistent doneness.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 2.41 g
- Saturated Fat 0.51 g
- Trans Fat 0 g
- Monounsaturated Fat 0.52 g
- Polyunsaturated Fat 1.16 g
- Cholesterol 0 mg
- Sodium 4.84 mg
- Salt 0.01 g
- Total Carbohydrate 71 g
- Dietary Fibre 5.65 g
- Total Sugars 0.99 g
- Complex / starch 62.9 g
- Protein 10.4 g
- Water 12.1 g
- Energy 354 kcal
- Water 12.1 g
- Carbohydrates 71 g
- Protein 10.4 g
- Fat 2.41 g
- Saturated Fat 0.51 g
- Monounsaturated Fat 0.52 g
- Polyunsaturated Fat 1.16 g
- Omega-3 0.12 g
- Vitamins 52 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.26 mg
- Vitamin B2 — Riboflavin 0.09 mg
- Vitamin B3 — Niacin 3.45 mg
- Vitamin B5 — Pantothenic Acid 0.51 mg
- Vitamin B6 0.21 mg
- Vitamin B7 — Biotin 2.5 µg
- Vitamin B9 — Folate 24.7 µg
- Vitamin C 2 mg
- Vitamin E 0.93 mg
- Vitamin K 2.3 µg
- Minerals 330 mg
- Major Minerals 329 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.01 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.26 · vitamin-b2-riboflavin: 0.09 · vitamin-b3-niacin: 3.45 · vitamin-b5-pantothenic-acid: 0.51 · vitamin-b6: 0.21 · vitamin-b7-biotin: 2.5 · vitamin-b9-folate: 24.7 · vitamin-e: 0.93 · vitamin-k: 2.3 ·
Minerals
Sheet of Flatbread: composition reflects this culinary part relative to the whole ingredient.
History
Market gardeners and growers selected flatbread for flavour, yield and keeping quality, including named sheet portions.
Cold storage and transport made flatbread a year-round kitchen staple in many regions, including named sheet portions.
Market gardeners and growers selected flatbread for flavour, yield and keeping quality, including named sheet portions.