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Source of fiber and plant protein
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
145
KCAL / 100G
Carbs
24.5g
· 65%
Protein
5.6g
· 15%
Fat
3.4g
· 20%
Fiber
5.4g
Vitamins
Folate
52µg · 13% DV
B6
0.18mg · 11% DV
B1
0.12mg · 10% DV
B3
1.35mg · 8% DV
Minerals
Manganese
1mg · 43% DV
Phosphorus
118mg · 17% DV
Iron
2mg · 11% DV
Magnesium
39mg · 9% 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
✓ 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
0.42g
MONOUNSATURATED
1.45g
POLYUNSATURATED
0.87g
Omega 6:3 ratio 16.4:1
Above the ideal 4:1 (16.4:1).
It contains 145 calories per 100g. The total calories increase as the portion gets larger.
It provides 5.6g protein per 100g. Bulgur and green lentils both contribute to its protein content.
Yes, it has 5.4g fiber per 100g. That fiber content can make it a more filling grain-based meal option.
It contains 24.5g carbohydrates per 100g. It is a carb-containing dish based on grains and legumes.
Per 100g, it has 145 calories, 5.6g protein, and 5.4g fiber. It can fit many eating plans when portion size is considered.
No, its glycemic index is 45. That is generally considered a low-to-moderate GI value.
Yes, it is suitable for both vegan and vegetarian diets. It also fits omnivore, Mediterranean, and flexitarian eating patterns.
Yes, gluten is listed as an allergen. It is not suitable for people avoiding gluten.
It contains 3.4g fat per 100g. That indicates a relatively modest fat content.
Yes, it is classified as minimally processed. This means it is not a heavily processed food.
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Nutrition data compiled from USDA FoodData Central and scientific sources.