Ciabatta's open crumb structure makes it lighter per slice than it looks. With 560 mg sodium per 100 g, it ranks among the saltier breads despite its mild flavour. The airy interior creates irregular slices — two pieces from the same loaf can differ by 30 g. Weigh your portion rather than counting slices.
How should I track Ciabatta?
Ciabatta is a good source of iron. Bakery products like Ciabatta vary more than you would expect — even pieces from the same batch can differ by 25–50 g. Research on portion estimation (Almiron-Roig et al., Appetite 2013) shows that people are particularly bad at estimating baked goods because size, density, and moisture all vary. The simplest fix: weigh a few pieces with a kitchen scale and you will quickly learn what your usual portion actually weighs. This one-time calibration makes all future logging faster and more reliable.
