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Source of fiber and plant protein
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
83
KCAL / 100G
Carbs
18.6g
· 84%
Protein
3.1g
· 14%
Fat
0.2g
· 2%
Fiber
4.5g
Vitamins
Folate
18µg · 5% DV
B1
0.05mg · 4% DV
B3
0.42mg · 3% DV
B5
0.09mg · 2% DV
Minerals
Zinc
1mg · 9% DV
Magnesium
32mg · 8% DV
Iron
1mg · 6% DV
Phosphorus
40mg · 6% 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
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.04g
MONOUNSATURATED
0.03g
POLYUNSATURATED
0.09g
Omega 6:3 ratio 8:1
Above the ideal 4:1 (8:1).
Cooked wheat bulgur pilaf provides 83 calories per 100 g.
There are 3.1 g of protein in 100 g of cooked wheat bulgur pilaf. It can contribute grain-based protein to plant-focused meals.
Cooked wheat bulgur pilaf contains 18.6 g of carbohydrates per 100 g. Portion size can be considered alongside individual carbohydrate goals.
Cooked wheat bulgur pilaf has a glycemic index of 46. This is a useful reference for people monitoring the glycemic impact of carbohydrate foods.
It contains 4.5 g of fiber per 100 g. Fiber adds to the nutritional value of the meal.
At 83 calories per 100 g, cooked wheat bulgur pilaf can fit into a diet when portioned according to your energy and carbohydrate targets.
Yes, it is listed as compatible with vegan and vegetarian diets. It is also compatible with Mediterranean, flexitarian, and Paleo eating patterns.
Yes, cooked wheat bulgur pilaf contains gluten. It is not suitable for people who need to avoid gluten.
Yes. It contains just 0.2 g of fat per 100 g, making it a low-fat grain option based on the provided nutrition information.
No, it is classified as minimally processed. This classification describes its level of processing.
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Nutrition data compiled from USDA FoodData Central and scientific sources.