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High-fiber, plant-protein-rich, spicy bulgur specialty
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Brown wheat çiğ köfte (150 g) has 270 calories. That works out to 180 calories per 100 g. It contains 51.2 g of carbs, 7.8 g of protein, 3.9 g of fat and 8.1 g of fiber. Its 2 mg of Manganese covers 87% of the Daily Value. Its glycemic index is 45 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 150 g
270
KCAL / 150G
Carbs
51.2g
· 19% DV
Protein
7.8g
· 16% DV
Fat
3.9g
· 5% DV
Fiber
8.1g
· 29% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 76% · Protein 12% · Fat 12%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 270 kcal | |
| Total fat | 3.9 g | 5% |
| Saturated fat | 0.54 g | 3% |
| Trans fat | 0 g | |
| Sodium | 765 mg | 33% |
| Total carbohydrate | 51.2 g | 19% |
| Fiber | 8.1 g | 29% |
| Protein | 7.8 g | 16% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 150 g | 270 kcal |
| 1 piece (mini) | 25 g | 45 kcal |
| 2 piece (small) | 50 g | 90 kcal |
| 100 g | 100 g | 180 kcal |
| 4 piece (medium) | 100 g | 180 kcal |
| 1 serving (large) | 200 g | 360 kcal |
| 1 pack (large) | 250 g | 450 kcal |
| 1 serving (jumbo) | 300 g | 540 kcal |
Calculated from 180 calories per 100 g.
Brown wheat çiğ köfte is a Turkish kneaded bulgur specialty made with fine brown wheat bulgur, pepper or tomato paste, onion, and spices. Parsley and other fresh herbs are often mixed in or served alongside it.
Usually, no: brown wheat çiğ köfte is the meatless bulgur version. Some traditional çiğ köfte recipes use raw meat, so the name alone does not guarantee that every product or recipe is meat-free.
To make brown wheat çiğ köfte, soften fine bulgur with water, then knead it thoroughly with paste, onion, and spices until it holds together. Mix in fresh herbs near the end and shape the mixture by hand.
Brown wheat çiğ köfte is commonly eaten wrapped in lettuce or rolled into flatbread. Add lemon and fresh herbs for a bright, crisp contrast; some people also serve it with pomegranate molasses.
No, brown wheat çiğ köfte is not cooked on a stove or in an oven. The fine bulgur is softened with water and kneaded until ready to eat, so “çiğ” refers to the uncooked preparation rather than necessarily meaning raw meat.
Brown wheat çiğ köfte is made with a darker variety of bulgur, which gives it a different color and texture. Recipes vary, so other differences—such as the herbs or amount of spice—depend on who makes it.
Brown wheat çiğ köfte is often spicy because recipes commonly use isot or chili pepper, but the heat level varies. If you are making it at home, reduce the pepper and taste the mixture as you season it.
Brown wheat çiğ köfte keeps in a sealed container in the refrigerator and is best eaten within two days. Avoid leaving it out for a long time, especially if it contains fresh herbs.
Yes, you can freeze brown wheat çiğ köfte, though the bulgur may become drier or crumbly after thawing. Freeze it in airtight portions and thaw it in the refrigerator before serving.
Brown wheat çiğ köfte can turn hard if the bulgur has not softened enough, or fall apart if the mixture has not been kneaded thoroughly. Add water gradually while softening the bulgur, then knead until the mixture holds its shape.
Vitamins
B3
3.45mg · 22% DV
B1
0.24mg · 20% DV
B6
0.29mg · 17% DV
B5
0.63mg · 13% DV
Minerals
Manganese
2.01mg · 87% DV
Selenium
23µg · 42% DV
Copper
0.33mg · 37% DV
Sodium
765mg · 33% DV
Potassium ⭐
405mg · 12% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 270 calories in 1 serving (medium) (150 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Brown wheat çiğ köfte is a Turkish specialty made by kneading finely cracked brown wheat bulgur with pepper or tomato paste, onion and spices. The mixture is shaped by hand; the familiar meat-free style is widely eaten today, with its heat and seasoning varying by recipe.
In Turkey, it is commonly served with lettuce, lemon, parsley and flatbread, either as small hand-formed pieces or rolled into a dürüm. Outside Turkey, it also makes an easy shareable snack or light meal. Bulgur gives it a filling, carbohydrate-rich base, along with plant protein and 5.4 g of fibre per 100 g. For a lighter plate, use lettuce leaves for wrapping and serve with extra fresh herbs.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
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.
Contains these allergens:
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
SATURATED
0.54g
MONOUNSATURATED
0.87g
POLYUNSATURATED
1.26g
Omega 6:3 ratio 9.3:1
Above the ideal 4:1 (9.3:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.