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Regional herb and bulgur salad
In season: Spring · Summer
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Devlule salad (180 g) has 212 calories. That works out to 118 calories per 100 g. It contains 25.6 g of carbs, 5.6 g of protein, 10.1 g of fat and 6.1 g of fiber. Its 172.8 µg of Vitamin K covers 144% of the Daily Value. Its glycemic index is 46 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 180 g
212
KCAL / 180G
Carbs
25.6g
· 9% DV
Protein
5.6g
· 11% DV
Fat
10.1g
· 13% DV
Fiber
6.1g
· 22% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 47% · Protein 10% · Fat 43%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 212 kcal | |
| Total fat | 10.1 g | 13% |
| Saturated fat | 1.4 g | 7% |
| Trans fat | 0 g | |
| Sodium | 378 mg | 16% |
| Total carbohydrate | 25.6 g | 9% |
| Fiber | 6.1 g | 22% |
| Protein | 5.6 g | 11% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 180 g | 212 kcal |
| 1 tablespoon (mini) | 18 g | 21 kcal |
| 1 piece (quarter) | 45 g | 53 kcal |
| 1 cup (small) | 90 g | 106 kcal |
| 1 piece (half) | 90 g | 106 kcal |
| 100 g | 100 g | 118 kcal |
| 1.5 cup (large) | 200 g | 236 kcal |
| 2 cup (extra large) | 260 g | 307 kcal |
Calculated from 118 calories per 100 g.
Devlule salad is a regional herb-and-bulgur salad. Recipes can differ from one local version or household to another, so the herbs, dressing and extra ingredients are not fixed everywhere.
Soften the bulgur, let it cool, then mix it with finely chopped herbs and the dressing used in your recipe. Add the fresh herbs close to serving so they keep their color and texture.
Bulgur and regional herbs are the defining ingredients in Devlule salad. Some versions include additional vegetables or a more tangy dressing, but those additions vary rather than forming one universal recipe.
Devlule salad belongs to regional Turkish cooking and is known as an herb-and-bulgur dish. Recipes are local and can vary, so it is safer to describe it as regional rather than assign every version to one town.
Devlule salad is centered on bulgur and local herbs, while tabbouleh is usually associated with parsley, mint, tomato and a lemon-forward dressing. The exact comparison depends on the Devlule recipe, since its ingredients vary by region.
Devlule salad is generally served cold or at room temperature, not as a hot bulgur dish. Let the prepared bulgur cool before mixing in the herbs, especially if you want them to stay fresh and crisp.
There is no single herb list for Devlule salad; the greens depend on the local recipe and what is available. Wash and dry the herbs well, then chop them finely so they mix evenly with the bulgur.
Serve Devlule salad alongside grilled vegetables or other savory dishes, or offer it as a light meal on its own. Its bulgur base makes it more substantial than a leafy side salad.
You can prepare and cool the bulgur ahead, but add the fresh herbs nearer to serving for better texture. Refrigerate leftovers promptly in a covered container; the herbs may soften as the salad sits.
Use only enough water to soften the bulgur, drain any excess, and cool it before mixing. Adding the herbs and dressing gradually also helps keep Devlule salad from becoming wet or losing its texture.
Vitamins
Vitamin K
172.8µg · 144% DV
Vitamin A
333µg · 37% DV
Vitamin C
25.56mg · 28% DV
Vitamin E
2.88mg · 19% DV
Minerals
Manganese
1.04mg · 45% DV
Copper
0.22mg · 24% DV
Phosphorus
122mg · 17% DV
Sodium
378mg · 16% DV
Potassium ⭐
522mg · 15% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 212 calories in 1 serving (medium) (180 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Devlule salad is a regional herb-and-bulgur salad, bringing fresh local greens together with bulgur for a dish that is both fragrant and substantial. The herbs give it a lively, distinctive aroma, while the bulgur adds a pleasantly chewy texture; the particular greens and seasonings can vary from one local version to another.
It works well as a side or part of a shared meal, especially alongside grilled vegetables, pulses or other savoury dishes. Its character comes from the contrast between fresh herbs and filling grain, and it provides 3.4 g of fibre per 100 g. For a lighter serving, keep the dressing modest and let the herbs and any citrus in the recipe come through.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
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
1.4g
MONOUNSATURATED
5.22g
POLYUNSATURATED
2.88g
Omega 6:3 ratio 11.9:1
Above the ideal 4:1 (11.9:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.