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Chapatis, made without fat

Chapatis are wheat flour flatbreads; the figures here describe chapatis made without added fat. They mainly provide carbohydrate, with some protein and small amounts of fat. Per 100g, they contain 44g of carbohydrate, 7.3g of protein and 1g of fat, and provide 860 kJ of energy. They also contain minerals and B vitamins.

Carbohydrate is a source of energy for the body, while protein supports the maintenance and repair of tissues. Thiamin helps the body release energy from food. These figures apply to chapatis made without fat; adding oil, butter or ghee changes their energy and fat content. Full nutrient figures, including salt, sugars and saturated fat, are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energía

202 kcal

Energía

860 kJ

Grasa

1g

of which saturates

0.1g

Carbohydrate

44g

of which sugars

1.6g

Proteína

7.3g

Sal

0.3g

Alcohol

0g

Agua

46g

Colesterol

0mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

0µg

Vitamina D

0µg

Vitamina E

Trace

Vitamina C

0mg

Thiamin (B1)

0.23mg

Riboflavin (B2)

0.04mg

Niacin (B3)

1.5mg

Vitamin B6

0.18mg

Vitamina B12

0µg

Ácido fólico

14µg

Calcio

60mg

Hierro

2.1mg

Magnesio

37mg

Phosphorus

120mg

Potasio

150mg

Sodio

120mg

Zinc

1mg

Cobre

0.2mg

Selenio

4µg

Other types of chapatis

Alimentos

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Chapatis, made with fat, retail

328 kcal

8.1g

13g

–

About these figures

Values are per 100g of the food as described (Analysed and calculated values). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Lecturas adicionales y referencias

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Historial del artículo

La información en esta página está escrita y revisada por pares por clínicos calificados.
  • 3 Nov 2026 | Última versión
  • 3 Nov 2026 | Publicado originalmente