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Source of fiber and plant protein
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
129
KCAL / 100G
Carbs
23.8g
· 73%
Protein
5.1g
· 16%
Fat
1.6g
· 11%
Fiber
5.2g
Vitamins
Folate
54µg · 14% DV
B6
0.16mg · 9% DV
B1
0.1mg · 8% DV
B3
1.25mg · 8% DV
Minerals
Manganese
1mg · 43% DV
Phosphorus
106mg · 15% DV
Magnesium
42mg · 10% DV
Zinc
1mg · 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
0.2g
MONOUNSATURATED
0.56g
POLYUNSATURATED
0.5g
Omega 6:3 ratio 15.3:1
Above the ideal 4:1 (15.3:1).
It contains 129 calories per 100g. The calorie total increases as the portion gets larger.
It provides 5.1g protein per 100g. The bulgur and green lentils both contribute to the protein content.
There are 23.8g of carbohydrates per 100g. If you are tracking carbs, portion size matters.
Yes, it contains 5.2g fiber per 100g. That fiber content can help support fullness.
Yes, it has 1.6g fat per 100g. That makes it a relatively low-fat grain-based dish.
Its glycemic index is 46. This is generally considered a low to moderate GI value.
With 129 calories and 5.2g fiber per 100g, it can fit into a balanced diet when portioned appropriately. Suitability depends on your overall daily intake and goals.
Yes, it is suitable for 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 who need to avoid gluten.
It is classified as minimally processed. That means it stays relatively close to its original food form.
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Nutrition data compiled from USDA FoodData Central and scientific sources.