Soy Fortified Bulgur
A NEW FOOD BLENDED TO HIGH NUTRITION
AND QUALITY TASTE - EASY TO PREPARE - PROTEIN ENRICHED - NATURAL - WHOLESOME
- HIGH ENERGY - SOY-FORTIFIED - A NATURAL SOURCE OF VITAMINS AND MINERALS
SERVE AS:
| Hot Cereal | Soups | Casseroles |
| Pancakes | Salads | Meat Extender |
| Muffins | Bread | Poultry and Game Stuffing |
CONTENTS:
85.0% Bulgur Wheat
15.0% Soy grits: defatted, toasted, or expeller processed
NUTRITIVE VALUE
Nutrient: SFB (100 grams)
Food energy (kilocalories) . . . . . . . 339.8
Protein-grams . . . . . . . . . . . . . . . . . . 18.2
Carbohydrate-grams . . . . . . . . . . . . .69.6
Fat-grams . . . . . . . . . . . . . . . . -
Water-grams . . . . . . . . . . . . . . . . . . . . 8.7
Total lipid-grams . . . . . . . . . . . . . . . . .1.3
Fiber, total dietary-grams . . . . . . . . 18.18
Vitamins:
Vitamin A-I.U . . . . . . . . . . . . . . . .2205.0
Vitamin D-I.U . . . . . . . . . . . . . . . .0.0
Vitamin E-mg-ATE . . . . . . . . . . . . . .0.1
Thiamin-mg . . . . . . . . . . . . . . . . . . . .0.44
Riboflavin-mg . . . . . . . . . . . . . . . . . ..0.26
Niacin-mg . . . . . . . . . . . . . . . . . . . . . 3.53
Vitamin B6-mg . . . . . . . . . . . . . . . . ..0.4
Vitamin B12-mcg . . . . . . . . . . . . . . . 0.0
Vitamin C-mg . . . . . . . . . . . . . . . . 0.0
Pantothenic Acid-mg . . . . . . . . . . . .1.2
Folate-mcg . . . . . . . . . . . . . . . . . . 150
Minerals:
Calcium-mg . . . . . . . . . . . . . . . .110
Phosphorus-mg . . . . . . . . . . . . .356
Magnesium-mg . . . . . . . . . . . . .182.90
Iron-mg . . . . . . . . . . . . . . . . . . . . . . 2.90
Zinc-mg . . . . . . . . . . . . . . . . . . . . . .2.0
Sodium-mg . . . . . . . . . . . . . . . . . .17.5
Potassium-mg . . . . . . . . . . . . . . 706
Iodine-mcg . . . . . . . . . . . . . . . . . . . .0.0
Ash-grams . . . . . . . . . . . . . . . . . . . .2.2
Copper-mg . . . . . . . . . . . . . . . . . . . .0.9
Manganese-mg . . . . . . . . . . . . . . . . 3
Selenium-mcg . . . . . . . . . . . . . . . . . .2
Protein Evaluation
PER ( Protein Efficiency Ratio)
| SFB | Milk (Casein) |
| 2.3 | 2.5 |
Essential Amino Acid Evaluation*
| SFB | FAO/WHO Suggested Level** |
||
| Isoleucine | . . . . . . . . . . | 40 | 40 |
| Leucine | . . . . . . . . . . | 71 | 70 |
| Lysine | . . . . . . . . . . | 37 | 55 |
| Methionine + Cystine | . . . . . . . . . . | 30 | 35 |
| Phenylalanine + Tyrosine | . . . . . . . . . . | 84 | 60 |
| Threonine | . . . . . . . . . . | 34 | 40 |
| Tryptophan | . . . . . . . . . . | 12 | 10 |
| Valine | . . . . . . . . . . | 46 | 50 |
| . . . . . . . . . . |
* Expressed as milligrams of amino acid per gram of protein
** From: "Energy and Protein Requirements:
Report of a Joint FAO/
WHO Ad Hoc Expert Committee."
Rome, 1973.
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