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Meatless bulgur-based spiced white çiğköfte; moderate in carbohydrates and fiber.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of White çiğköfte (150 g) has 278 calories. That works out to 185 calories per 100 g. It contains 46.8 g of carbs, 7.2 g of protein, 6.9 g of fat and 7.7 g of fiber. Its 1.3 mg of Manganese covers 55% of the Daily Value. Its glycemic index is 48 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 150 g
278
KCAL / 150G
Carbs
46.8g
· 17% DV
Protein
7.2g
· 14% DV
Fat
6.9g
· 9% DV
Fiber
7.7g
· 28% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 67% · Protein 10% · Fat 23%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 278 kcal | |
| Total fat | 6.9 g | 9% |
| Saturated fat | 1.05 g | 5% |
| Trans fat | 0 g | |
| Sodium | 630 mg | 27% |
| Total carbohydrate | 46.8 g | 17% |
| Fiber | 7.7 g | 28% |
| Protein | 7.2 g | 14% |
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) | 150 g | 278 kcal |
| 1 piece (small) | 25 g | 46 kcal |
| ½ cup (shredded) | 70 g | 130 kcal |
| 100 g | 100 g | 185 kcal |
| 4 piece (medium) | 100 g | 185 kcal |
| 1 cup (shredded) | 140 g | 259 kcal |
| 6 piece (large) | 150 g | 278 kcal |
| 1 serving (large) | 220 g | 407 kcal |
Calculated from 185 calories per 100 g.
White çiğköfte is a meatless Turkish bulgur dish kneaded with seasonings and shaped into small portions. It is classed as a processed food, but that does not mean it is ultra-processed; recipes and ready-made versions can differ.
White çiğköfte is a variation of çiğköfte, a dish associated with southeastern Turkey. The white version is made in different ways, so there is no single recipe or well-established origin that applies to every version.
White çiğköfte is typically made without the red pepper or tomato paste that gives many familiar çiğköfte recipes their red color. Both are kneaded bulgur dishes, but their seasonings and flavor can vary by recipe.
No. White çiğköfte is meatless and based on bulgur, unlike some traditional çiğköfte preparations made with raw meat. Keep it chilled after purchase or preparation, and avoid eating it if it has been left out for a long time.
Fine bulgur and seasonings form the base of white çiğköfte. Recipes may also use ingredients such as onion, oil, or herbs, but the exact combination varies; the pale color usually comes from leaving out red coloring ingredients such as tomato paste.
It can be, but white çiğköfte is not always hot. The spice level depends on the seasonings in the recipe, so ask about the pepper used when buying it or adjust the amount to your taste when making it at home.
White çiğköfte is commonly served with lettuce, lemon, and fresh herbs, and can be wrapped in flatbread. Add lemon just before eating to brighten its savory, spiced flavor without making the bulgur soggy.
White çiğköfte can crumble if the bulgur has not absorbed enough liquid or the mixture has not been kneaded until cohesive. Add liquid gradually, allow the bulgur to soften, and shape the mixture only once it holds together.
Yes, but freezing may soften the bulgur and change the texture after thawing. Freeze it in airtight portions, thaw it in the refrigerator, and do not refreeze a portion once it has thawed.
Store white çiğköfte in a sealed container in the refrigerator and eat it promptly. Do not rely on refrigeration to make food safe after it has sat at room temperature for a long time; follow the package directions for store-bought versions.
Vitamins
B1
0.18mg · 15% DV
B3
2.4mg · 15% DV
B6
0.21mg · 12% DV
Vitamin K
13.5µg · 11% DV
Minerals
Manganese
1.27mg · 55% DV
Sodium
630mg · 27% DV
Copper
0.24mg · 27% DV
Phosphorus
144mg · 21% DV
Potassium ⭐
315mg · 9% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 278 calories in 1 serving (medium) (150 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.
White çiğköfte is a meatless Turkish variation of çiğköfte, made chiefly from fine bulgur and spices, kneaded into a soft mixture and shaped for serving. Its pale appearance sets it apart from the familiar red version, while bulgur gives it a gently grainy, substantial texture.
It is typically eaten with lettuce leaves, lemon and sometimes flatbread, either as a small plate to share or a casual meal. The bulgur makes it mainly a source of carbohydrates, with some fibre: a 100 g portion has 5.1 g. For a lighter serving, pair it with plenty of fresh greens and use less bread; it also fits a plant-based meal.
Medium
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 3
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
1.05g
MONOUNSATURATED
2.25g
POLYUNSATURATED
2.25g
Omega 6:3 ratio 16.9:1
Above the ideal 4:1 (16.9:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.