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Boiled ancient bulgur Calories

High in fiber and minerals, low fat, ancient Anatolian grain

CALORIES

110kcal

GI

48medium

POTASSIUM

85mg

FIBER

4.5g

Boiled ancient bulgur Nutrition Facts

Selected: 100 g

110

KCAL / 100G

Carbs

23.5g

· 83%

Protein

3.6g

· 13%

Fat

0.5g

· 4%

Fiber

4.5g

Boiled ancient bulgur Vitamins & Minerals

Vitamins

B3

1.1mg · 7% DV

B1

0.07mg · 6% DV

B5

0.3mg · 6% DV

B6

0.08mg · 5% DV

Minerals

Manganese

1mg · 43% DV

Phosphorus

85mg · 12% DV

Zinc

1mg · 9% DV

Magnesium

32mg · 8% DV

Boiled ancient bulgur Glycemic Index

GLYCEMIC INDEX

48
Medium
0 Low5570100

GLYCEMIC LOAD

11
Medium

Accounts for portion size — a more realistic measure than GI alone.

Is Boiled ancient bulgur Processed?

NOVA 2

Minimally Processed

1. Unprocessed

2. Minimally Processed

3. Processed

4. Ultra-Processed

NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.

Does Boiled ancient bulgur Contain Allergens?

Contains these allergens:

Gluten yes
Dairy free
Eggs free
Peanuts free
Tree nuts free
Fish free
Soy free
Sesame free

Which Diets Is Boiled ancient bulgur Good For?

Vegan

✓ Suitable

Vegetarian

✓ Suitable

Gluten-Free

— Not suitable

Dairy-Free

— Not suitable

Mediterranean

✓ Suitable

Paleo

— Not suitable

Whole30

— Not suitable

DASH

— Not suitable

Keto

— Not suitable

Low FODMAP

— Not suitable

Boiled ancient bulgur Fat Profile

SATURATED

0.1g

MONOUNSATURATED

0.07g

POLYUNSATURATED

0.22g

⚖️

Omega 6:3 ratio 9:1

Above the ideal 4:1 (9:1).

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Boiled ancient bulgur — Frequently Asked Questions

How many calories are in boiled ancient bulgur?

Boiled ancient bulgur contains 110 calories per 100 g. The same serving provides 23.5 g of carbohydrates, 3.6 g of protein, and 4.5 g of fiber.

Is boiled ancient bulgur low glycemic?

Boiled ancient bulgur has a glycemic index of 48. It contains gluten, so it is not suitable for people with gluten allergy or sensitivity.

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Nutrition data compiled from USDA FoodData Central and scientific sources.