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Whole wheat lebanese pita bread

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Common questions

Is Whole wheat lebanese pita bread healthy?

Whole wheat lebanese pita bread scores 65/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This whole wheat Lebanese pita bread is made with enriched whole wheat flour and contains a preservative, calcium propionate, which is used to extend shelf life but can cause digestive issues in some individuals.

How processed is Whole wheat lebanese pita bread?

Whole wheat lebanese pita bread is NOVA Group 3: Processed Foods.

Which ingredients drive Whole wheat lebanese pita bread's score?

In Scout's ingredient-by-ingredient analysis, Calcium Propionate is flagged as an ingredient of concern. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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Whole wheat lebanese pita bread

Cedar Bakery
65 Fair

Analysis updated September 2026 · How Scout scores

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At a glance

Beneficial ingredients 0
Harmful ingredients 1
Category Bread
Summary

This whole wheat Lebanese pita bread is made with enriched whole wheat flour and contains a preservative, calcium propionate, which is used to extend shelf life but can cause digestive issues in some individuals. The bread is moderately processed, which limits its score, but it benefits from a relatively simple ingredient list without seed oils or artificial additives.

Key ingredients 5

Unbleached Enriched Whole Wheat Flour
Neutral

Whole wheat flour is a source of fiber and nutrients, but the enrichment process can strip some natural nutrients. The unbleached aspect indicates less processing compared to bleached flour. It provides a good source of carbohydrates and some protein.

Risks

May contain gluten, which can be a concern for individuals with celiac disease or gluten sensitivity.

Benefits

Provides dietary fiber and essential nutrients like B vitamins and iron, supporting digestive health and energy production.

Filtered Water
Neutral

Filtered water is used to hydrate and bind ingredients without adding any calories or nutrients. It is a basic and essential component in bread making. The filtration process ensures the removal of impurities and contaminants.

See more about Filtered Water →
Fresh Yeast
Neutral

Fresh yeast is a natural leavening agent that helps bread rise and develop flavor. It is a living organism that ferments sugars, producing carbon dioxide and alcohol. The use of fresh yeast can enhance the texture and taste of bread.

Benefits

Contributes to the leavening process, improving the texture and flavor of the bread.

See more about Fresh Yeast →
Salt
Neutral

Salt is used to enhance flavor and control yeast activity in bread making. It is a common ingredient that also helps strengthen gluten structure. The use of regular salt does not provide additional trace minerals compared to unrefined salts.

Risks

Excessive consumption of salt can lead to high blood pressure and other cardiovascular issues.

Benefits

Enhances flavor and contributes to the structural integrity of the bread.

See more about Salt →
Calcium Propionate
Bad

Calcium propionate is a preservative used to extend the shelf life of bread by inhibiting mold growth. It is a synthetic additive that can cause digestive issues in sensitive individuals. Its use is common in commercial bread products to prevent spoilage.

Risks

May cause digestive discomfort or allergic reactions in some individuals.

Benefits

Helps prevent mold growth, extending the shelf life of the product.

See more about Calcium Propionate →

Processing

Group 3 · Processed

Processed Foods

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