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Source of fiber and complex carbs, low fat, warm and filling
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
55
KCAL / 100G
Carbs
10.2g
· 78%
Protein
1.7g
· 13%
Fat
0.5g
· 9%
Fiber
2.1g
Vitamins
B3
0.6mg · 4% DV
B1
0.04mg · 3% DV
B5
0.13mg · 3% DV
Folate
10µg · 3% DV
Minerals
Sodium
180mg · 8% DV
Selenium
2µg · 4% DV
Phosphorus
30mg · 4% DV
Magnesium
13mg · 3% 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.
No known major 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
0.08g
MONOUNSATURATED
0.13g
POLYUNSATURATED
0.11g
Omega 6:3 ratio 9:1
Above the ideal 4:1 (9:1).
Bulgur soup contains 55 calories per 100 grams.
Bulgur soup provides 1.7 grams of protein per 100 grams.
Bulgur soup contains 10.2 grams of carbohydrates per 100 grams. Its carbohydrate intake depends on the portion size eaten.
Yes. Bulgur soup provides 2.1 grams of fiber per 100 grams.
Bulgur soup has a glycemic index of 55. This is considered a medium glycemic index value.
With 55 calories per 100 grams, bulgur soup can fit into a dietary eating plan when portion size is considered. Suitability depends on your overall calorie and carbohydrate goals.
Based on the provided dietary compatibility information, bulgur soup is suitable for vegan eating. It is also compatible with vegetarian, omnivore, Mediterranean, and flexitarian diets.
Yes. Bulgur soup contains 0.5 grams of fat per 100 grams, making it a low-fat option.
Bulgur soup contains 2.1 grams of fiber and 1.7 grams of protein per 100 grams. How filling it feels can vary with portion size and the rest of the meal.
Bulgur soup is classified as minimally processed. This indicates a low level of processing.
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Nutrition data compiled from USDA FoodData Central and scientific sources.