1 serving (50 grams) contains 125 calories, 4.0 grams of protein, 0.5 grams of fat, and 25.0 grams of carbohydrates.
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Nutrition Information
Calories |
592.4 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.4 g | 3% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 947.9 mg | 41% | |
| Total Carbohydrates | 118.5 g | 43% | |
| Dietary Fiber | 4.7 g | 16% | |
| Sugars | 4.7 g | ||
| protein | 19.0 g | 38% | |
| Vitamin D | 0 mcg | 0% | |
| Calcium | 47.4 mg | 3% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 189.6 mg | 4% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Food Attributes
Source of Calories
About Armenias lavash
Lavash is a traditional Armenian flatbread, widely cherished in Armenian cuisine and throughout the Caucasus region. Made with simple ingredients—flour, water, and salt—it is often leavened with a natural starter for added texture and flavor. Thinly rolled and baked in a hot clay oven called a tonir, lavash is soft, pliable, and perfect for wraps or pairing with cheeses and meats. It is low in fat and rich in carbohydrates, offering a satisfying energy source. Being free from artificial additives or excessive oils, it can be a healthier alternative to heavier breads. However, as lavash is mainly composed of refined flour, it may lack fiber and essential nutrients compared to whole-grain alternatives. Its versatility makes it an integral part of Armenian culinary traditions, used in dishes like khorovats wraps or layered with herbs and vegetables.
Data Sources & Scientific References
Our nutrition data comes from trusted, authoritative sources to ensure accuracy and reliability. Below are specific scientific references and authoritative sources for this food item.
Additional Authoritative Sources:
Daily value percentages based on FDA guidelines. Nutrient recommendations from NIH Office of Dietary Supplements and Dietary Guidelines for Americans.
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