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Source of protein and fiber
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
179
KCAL / 100G
Carbs
19.4g
· 43%
Protein
10.8g
· 24%
Fat
6.5g
· 33%
Fiber
3.6g
Vitamins
B12
1.05µg · 44% DV
B3
3.9mg · 24% DV
B6
0.28mg · 16% DV
B1
0.16mg · 13% DV
Minerals
Manganese
1mg · 43% DV
Zinc
3mg · 27% DV
Sodium
610mg · 27% DV
Selenium
14.2µg · 26% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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
— Not suitable
Vegetarian
— Not 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
2.35g
MONOUNSATURATED
2.72g
POLYUNSATURATED
0.62g
Omega 6:3 ratio 9.6:1
Above the ideal 4:1 (9.6:1).
Bulgur and beef çiğ köfte contains 179 calories per 100 g.
A 100 g serving of bulgur and beef çiğ köfte provides 10.8 g of protein. It can contribute protein to a meal.
It contains 19.4 g of carbohydrates per 100 g. It also provides 3.6 g of fiber per 100 g.
Bulgur and beef çiğ köfte has a glycemic index of 46. This is considered a low glycemic index value.
With a glycemic index of 46, its carbohydrates are expected to have a slower blood sugar effect than high-GI foods. Portion size still affects total carbohydrate intake.
It provides 3.6 g of fiber per 100 g. Fiber may help make a meal more filling.
It can fit into a calorie-conscious eating plan when portions are considered, with 179 calories per 100 g. Its protein, carbohydrate, fat, and fiber content should be matched to daily goals.
Yes. It is listed as compatible with Mediterranean eating, as well as omnivore and flexitarian diets.
Yes, bulgur and beef çiğ köfte contains gluten. It is not suitable for people who need to avoid gluten.
No. It is classified as minimally processed, rather than highly processed.
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Nutrition data compiled from USDA FoodData Central and scientific sources.