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Source of fiber, plant protein, and omega-3
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
119
KCAL / 100G
Carbs
17.1g
· 55%
Protein
4.3g
· 14%
Fat
4.2g
· 31%
Fiber
4.1g
Vitamins
Vitamin K
42µg · 35% DV
Folate
56µg · 14% DV
Vitamin C
10.5mg · 12% DV
B1
0.11mg · 9% DV
Minerals
Phosphorus
101mg · 14% DV
Magnesium
36mg · 9% DV
Zinc
1mg · 9% DV
Potassium ⭐
277mg · 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
0.57g
MONOUNSATURATED
2.42g
POLYUNSATURATED
0.84g
Omega 6:3 ratio 5.7:1
Above the ideal 4:1 (5.7:1).
Purslane chickpea bulgur salad contains 119 calories per 100 g.
A 100 g serving provides 4.3 g of protein. Its protein contribution can be considered as part of the overall meal.
It contains 17.1 g of carbohydrates per 100 g. The carbohydrate content comes from ingredients such as bulgur and chickpeas.
It provides 4.1 g of fiber per 100 g. Fiber can help make a meal feel more satisfying.
Its glycemic index is 42. This falls within the low glycemic index range.
With 119 calories per 100 g, it can fit into a calorie-conscious eating plan when portioned appropriately. It also provides 4.1 g of fiber and 4.3 g of protein per 100 g.
Yes, it is compatible with vegan and vegetarian eating patterns. It also fits Mediterranean and flexitarian diets.
Yes, it contains gluten. It is not suitable for people who need to avoid gluten.
It contains 4.2 g of fat per 100 g. This fat content contributes to its total calorie value.
Yes, it is classified as minimally processed. It is a salad based on legumes, bulgur, and vegetables.
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Nutrition data compiled from USDA FoodData Central and scientific sources.