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Source of fiber and plant protein
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
132
KCAL / 100G
Carbs
23.8g
· 71%
Protein
4.1g
· 12%
Fat
2.5g
· 17%
Fiber
4.6g
Vitamins
Vitamin C
14.2mg · 16% DV
B3
1.35mg · 8% DV
B1
0.08mg · 7% DV
B6
0.12mg · 7% DV
Minerals
Manganese
1mg · 43% DV
Phosphorus
108mg · 15% DV
Magnesium
45mg · 11% DV
Selenium
5.6µg · 10% 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
0.32g
MONOUNSATURATED
1.12g
POLYUNSATURATED
0.68g
Omega 6:3 ratio 20.7:1
Above the ideal 4:1 (20.7:1).
Toasted bulgur with buckwheat and peppers provides 132 calories per 100 g.
A 100 g serving contains 4.1 g of protein. It can contribute protein to a grain-based meal.
It contains 23.8 g of carbohydrates per 100 g. This amount is useful to consider when tracking carbohydrate intake.
It provides 4.6 g of fiber per 100 g. Its fiber content may support a more filling meal.
Its glycemic index is 46. This falls within the low glycemic index range.
It has 132 calories, 4.6 g of fiber, and 4.1 g of protein per 100 g. Whether it fits a weight-loss plan depends on your overall calorie needs and portion size.
Yes, it is compatible with vegan and vegetarian diets. It also fits omnivore, Mediterranean, flexitarian, and sattvik eating patterns.
No, it contains gluten. It is not suitable for people avoiding gluten due to an allergy or restriction.
It contains 2.5 g of fat per 100 g. Its fat content is lower than its 23.8 g carbohydrate content per 100 g.
No, it is classified as minimally processed. It belongs to the grains category.
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Nutrition data compiled from USDA FoodData Central and scientific sources.