Super source
Energy
271 kcal · 14% DV target
Ciabatta is an Italian white bread known for its crisp, flour-dusted crust and open, chewy crumb.
Researchers keep choosing ciabatta as a test bed for fortified loaves, from goji berry puree to avocado waste powder, partly because it is so widely eaten.
In lab digestion models, one sourdough ciabatta enriched with powdered insects released markedly less glucose than comparison loaves, which suggests recipe changes can shift how bread digests. That finding applies to the enriched loaf, not standard ciabatta.
Protein sits on the higher side compared with similar breads.
Salt is part of the dough, so sodium is on the notable side. Worth a glance at the nutrient panel if you watch your intake.
Petal shape shows the nine FoodCompass domains, including nutrient density, processing, satiety, fats, and phytochemicals.
271 kcal · 14% DV target
10.2 g · 20% DV target
52.0 g · 19% DV target
3.30 g · 12% DV target
0.02 g · 2% DV target
Not a benefit — best kept low
0.24 mg · 20% DV target
No diet tags available.
Seasonality has not been estimated for this ingredient yet.
Best the day it's baked; the crust softens in plastic, so keep it in paper or a bread bin
Slice first, then refresh in a hot oven to bring back the crust
Italian researchers baked goji berry puree into ciabatta and found the loaf still retained good levels of bioactive compounds (plant compounds with potential biological effects) after baking.