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Source of fiber, folate, and manganese
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
90
KCAL / 100G
Carbs
18.4g
· 81%
Protein
3.3g
· 14%
Fat
0.5g
· 5%
Fiber
4.1g
Vitamins
Vitamin K
105µg · 88% DV
Vitamin A
115µg · 13% DV
Vitamin C
8.5mg · 9% DV
B3
1.2mg · 8% DV
Minerals
Manganese
1mg · 43% DV
Phosphorus
75mg · 11% DV
Zinc
1mg · 9% DV
Magnesium
35mg · 8% 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
0.08g
MONOUNSATURATED
0.07g
POLYUNSATURATED
0.23g
Omega 6:3 ratio 3.6:1
Below the ideal 4:1 — a good omega balance.
Bulgur with leafy greens provides 90 calories per 100 g.
A 100 g serving contains 3.3 g of protein.
Bulgur with leafy greens has 18.4 g of carbohydrates per 100 g. Portion size may matter for people tracking carbohydrate intake.
It contains 4.1 g of fiber per 100 g. This can contribute to the fiber content of a meal.
The glycemic index of bulgur with leafy greens is 48. This figure can be useful for people considering glycemic impact.
Yes. It is compatible with vegan and vegetarian diets, as well as Mediterranean and flexitarian eating patterns.
No. Bulgur with leafy greens contains gluten, so it is not suitable for people who need to avoid gluten.
Yes. It contains 0.5 g of fat per 100 g, making it a low-fat grain-based option.
It can fit vegan, vegetarian, Mediterranean, and flexitarian dietary patterns when included in an appropriate portion. Per 100 g, it provides 90 calories, 4.1 g of fiber, and 3.3 g of protein.
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.