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Fiber-rich vegetable dish with bulgur
In season: Autumn · Winter · Spring
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Spinach root with bulgur (180 g) has 140 calories. That works out to 78 calories per 100 g. It contains 21.2 g of carbs, 4.7 g of protein, 4.3 g of fat and 4.9 g of fiber. Its 261 µg of Vitamin K covers 217% of the Daily Value. Its glycemic index is 42 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 180 g
140
KCAL / 180G
Carbs
21.2g
· 8% DV
Protein
4.7g
· 9% DV
Fat
4.3g
· 6% DV
Fiber
4.9g
· 18% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 60% · Protein 13% · Fat 27%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 140 kcal | |
| Total fat | 4.3 g | 6% |
| Saturated fat | 0.63 g | 3% |
| Trans fat | 0 g | |
| Sodium | 324 mg | 14% |
| Total carbohydrate | 21.2 g | 8% |
| Fiber | 4.9 g | 18% |
| Protein | 4.7 g | 9% |
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 | 140 kcal |
| 1 tablespoon (mini) | 18 g | 14 kcal |
| 4 tablespoon (small) | 72 g | 56 kcal |
| 1 piece (small) | 90 g | 70 kcal |
| 100 g | 100 g | 78 kcal |
| 1 cup (medium) | 160 g | 125 kcal |
| 2 piece (double) | 180 g | 140 kcal |
| 1 serving (large) | 250 g | 195 kcal |
Calculated from 78 calories per 100 g.
To make spinach root with bulgur, sauté chopped onion and cleaned spinach roots, then add bulgur, water, and seasoning and simmer until tender. Tomato paste and olive oil are common additions in Turkish home-style versions.
Spinach root with bulgur is a savory home-style dish made by cooking spinach roots with bulgur, usually with onion and seasonings. It makes use of the often-discarded root ends and can be served as a main or side dish.
Separate the roots from the leaves and rinse them thoroughly to remove grit and soil. Trim away tough or damaged ends, then chop the roots; change the water and rinse again if any dirt remains around the root crowns.
Coarse or pilaf-style bulgur works well in spinach root with bulgur because it keeps some texture as it cooks. Fine bulgur softens faster, so add less liquid and check it sooner to keep the dish from becoming mushy.
Yes, spinach leaves can go into spinach root with bulgur. Add them near the end of cooking, since they wilt much faster than the roots; this lets them soften without disappearing into the bulgur.
Yes, spinach root with bulgur can be made without tomato paste. The dish will have a milder, less tomato-rich flavor; onion, olive oil, black pepper, or a little lemon can still give it plenty of character.
Spinach root with bulgur is usually served warm or hot as a cooked meal. You can also eat leftovers cold or at room temperature, though reheating brings back the soft, savory texture of the freshly cooked dish.
Spinach root with bulgur pairs well with plain yogurt, a cucumber-yogurt dip, or a fresh salad. Pickled vegetables are another good match, and the dish can also be served on its own as a simple meat-free meal.
Spinach root with bulgur keeps for about 3 days in a covered container in the refrigerator. Refrigerate it once it has cooled, and reheat only the portion you plan to eat until it is hot throughout.
Yes, you can freeze spinach root with bulgur in individual portions, although the bulgur may turn softer after thawing. Thaw it in the refrigerator and reheat it thoroughly; adding a small splash of water can loosen it if needed.
Vitamins
Vitamin K
261µg · 217% DV
Vitamin A
333µg · 37% DV
Folate
86.4µg · 22% DV
Vitamin C
12.96mg · 14% DV
Minerals
Manganese
0.76mg · 33% DV
Iron
3.42mg · 19% DV
Magnesium
76mg · 18% DV
Copper
0.16mg · 18% DV
Potassium ⭐
522mg · 15% DV
Sodium
324mg · 14% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 140 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.
Spinach root with bulgur is a Turkish home-style vegetable dish made by cooking spinach roots with bulgur. Onion and tomato paste are common additions, while the bulgur softens in the cooking liquid and gives the dish a hearty texture. It’s also a practical way to use the tender roots that are often trimmed from fresh spinach.
Serve it warm as a simple main or alongside other dishes; a spoonful of yogurt or a squeeze of lemon works well. The vegetables and bulgur make it a fibre-containing, satisfying choice without feeling especially heavy: it provides 2.7 g of fibre per 100 g. Use a modest amount of oil if you’d like a lighter dish.
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
0.63g
MONOUNSATURATED
1.4g
POLYUNSATURATED
0.9g
Omega 6:3 ratio 5.4:1
Above the ideal 4:1 (5.4:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.