Know what’s on your plate
Ciabatta bread
Calories & nutrition facts
Nutrition facts
Per 100 g% DV- Calories 271 kcal —
- Protein 10 g 20%
- Carbohydrate 52 g 19%
- Fat 3.9 g 5%
- Saturated fat 0.6 g 3%
- Fibre 3.3 g 12%
- Sugars 3.1 g —
- Sodium 350 mg 15%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 0 mg 0%
- Vitamin D 0 µg 0%
- Vitamin E 0.47 mg 3%
- Thiamin (B1) 0.24 mg 20%
- Riboflavin (B2) 0.06 mg 5%
- Niacin (B3) 2 mg 13%
- Pantothenic acid (B5) 0.4 mg 8%
- Vitamin B6 0.07 mg 4%
- Biotin (B7) 1 µg 3%
- Folate (B9) 21 µg 5%
- Vitamin B12 0 µg 0%
Minerals
- Calcium 121 mg 9%
- Iron 1.4 mg 8%
- Magnesium 22 mg 5%
- Phosphorus 100 mg 8%
- Potassium 152 mg 3%
- Zinc 0.7 mg 6%
- Copper 0.09 mg 10%
- Manganese 0.6 mg 26%
- Selenium 19 µg 35%
- Iodine 10 µg 7%
Similar foods
- White wheat ciabattawhite, no filling255 kcal / 100 g
- Ciabatta white wheat flour bread255 kcal / 100 g
- Chapatti flat bread229 kcal / 100 g
- Italian bread259 kcal / 100 g
- Gluten-free ciabattaSchär286 kcal / 100 g
- Focaccia bread311 kcal / 100 g
- White breadsliced219 kcal / 100 g
- Chapatismade with fat, retail328 kcal / 100 g
- Focaccia266 kcal / 100 g
- Wheatgerm bread220 kcal / 100 g
Questions about Ciabatta bread
How do you get ciabatta’s crust crisp again?
Heat the oven to 200°C, flick a little water over the loaf and bake it directly on the rack for 5–8 minutes. Eat it soon after warming; the crust softens as it cools.
Can you toast ciabatta straight from the freezer?
Yes. Slice it before freezing, then toast the slices from frozen until crisp, or thaw them first and toast as usual. For a whole loaf, thaw it and use the oven rather than a toaster.
How should you store ciabatta so it does not go stale?
Keep it in a paper bag or wrapped in a clean tea towel at room temperature, and eat it within a day or two. Avoid the fridge, which makes bread stale faster; freeze what you will not use promptly.
What can you make with leftover ciabatta?
Cut it into cubes for panzanella, the Tuscan bread-and-tomato salad, or dry the cubes for croutons. Stale slices also work well in bread pudding or as the base for bruschetta.
What fillings go well in a ciabatta sandwich?
Its open, chewy crumb holds juicy fillings such as mozzarella, tomato and basil, or roasted aubergine and peppers. For a hot sandwich, add cooked chicken, pesto and cheese, then press it in a sandwich grill until the bread is crisp.
What is the difference between ciabatta and focaccia?
Ciabatta is a lean, chewy loaf with a crisp crust and airy holes; focaccia is usually flatter, softer and brushed generously with olive oil. Focaccia bread has 311 kcal and 12.2 g fat per 100 g, compared with 271 kcal and 3.9 g fat in ciabatta.
Can you make ciabatta at home, and why is the dough so wet?
Yes: the dough is deliberately sticky and high in water, which helps create its irregular holes and moist crumb. Use a scraper and folded dough rather than kneading in lots of extra flour, then bake on a thoroughly heated tray or baking stone.
Is ciabatta a source of protein or fibre?
A 100 g portion provides 10 g of protein and 3.3 g of fibre. It is also high in selenium, providing 19 µg per 100 g.
Source: CoFID (UK) 11-969 · per 100 g · carbohydrate per EU label, fibre excluded
