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Source of fiber and plant protein
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
125
KCAL / 100G
Carbs
21.1g
· 65%
Protein
3.2g
· 10%
Fat
3.7g
· 25%
Fiber
4.1g
Vitamins
B1
0.1mg · 8% DV
B3
1.35mg · 8% DV
B6
0.13mg · 8% DV
Vitamin C
7.2mg · 8% DV
Minerals
Manganese
1mg · 43% DV
Phosphorus
82mg · 12% DV
Zinc
1mg · 9% DV
Magnesium
34mg · 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
0.52g
MONOUNSATURATED
2.05g
POLYUNSATURATED
0.74g
Omega 6:3 ratio 17:1
Above the ideal 4:1 (17:1).
Tomato-paste bulgur pilaf with zucchini and vegetables provides 125 calories per 100 g.
A 100 g serving contains 3.2 g of protein.
It contains 21.1 g of carbohydrates per 100 g. As a grain-based dish, carbohydrates make up a notable part of its nutrition profile.
It provides 4.1 g of fiber per 100 g. Fiber can help make a meal more filling.
Its glycemic index is 46. This falls within the low glycemic index range.
With 125 calories per 100 g, it can fit into a diet depending on portion size and overall meal planning. It also supplies 4.1 g of fiber per 100 g.
Yes, it is compatible with a vegan diet. It is also suitable for vegetarian, flexitarian, Mediterranean, and omnivore eating patterns.
Yes, it contains gluten. People with gluten allergies or sensitivities should avoid it or use caution.
It contains 3.7 g of fat per 100 g. The dish provides 125 calories per 100 g overall.
No, it is classified as minimally processed. It is a grain and vegetable-based meal or side dish option.
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Nutrition data compiled from USDA FoodData Central and scientific sources.