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Bulgur Nutritive Value

A NATURAL WHOLE WHEAT FOOD – A GOURMET FOOD – A PILAF – A FOOD FROM THE OLD TESTAMENT – NUTRITIOUS – WHOLESOME – PRECOOKED WHOLE WHEAT – HIGH ENERGY – A NATURAL SOURCE OF VITAMINS AND MINERALS.

SERVE AS:

Hot Cereal Soups Casseroles
Pancakes Salads Meat Extender
Muffins Bread Poultry and Game Stuffing

 

CONTENTS:
100% Whole Wheat, cooked

NUTRITIVE VALUE

Nutrient: Bulgur (100 grams)
Food energy (kilocalories). . . . . . . . . . . . . 342.0
Protein-grams. . . . . . . . . . . . . . . . . . . . . . . 12.3
Carbohydrate-grams . . . . . . . . . . . . . . . . . .75.9
Fat-grams. . . . . . . . . . . . . . . . . . . . . . . . . . . 1.5
Water-grams . . . . . . . . . . . . . . . . . . . . . . . . .9.0
Total lipid-grams . . . . . . . . . . . . . . . . . . . . .. 1.3
Fiber, total dietary-grams. . . . . . . . . . . . . .. 18.3

Vitamins:
Vitamin A-I.U . . . . . . . . . . . . . . . . . . . . . . . 225
Vitamin D-I.U . . . . . . . . . . . . . . . . . . . .. . . .n/a
Vitamin E-mg-ATE . . . . . . . . . . . . . . . . . . . .0.2
Thiamin-mg . . . . . . . . . . . . . . . . . . . .. . . . . . 0.44
Riboflavin-mg . . . . . . . . . . . . . . . . . . . .. . . . .0.26
Niacin-mg . . . . . . . . . . . . . . . . . . . .. .. . .. . . .3.53
Vitamin B6-mg . . . . . . . . . . . . . . . . . . . .. . . .0.3
Vitamin B12-mcg . . . . . . . . . . . . . . . . . . . .. 0.0
Vitamin C-mg . . . . . . . . . . . . . . . . . . . .. . . . 0.0
Pantothenic Acid-mg . . . . . . . . . . . . . . . . . 1.0
Folate-mcg . . . . . . . . . . . . . . . . . . . .. . . .150

Minerals:
Calcium-mg . . . . . . . . . . . . . . . . . . . .. . . .110
Phosphorus-mg . . . . . . . . . . . . . . . . . . . . 300
Magnesium-mg . . . . . . . . . . . . . . . . . . . . 164
Iron-mg . . . . . . . . . . . . . . . . . . . .. .. . .. . . . . .2.90
Zinc-mg . . . . . . . . . . . . . . . . . . . .. . . . . . . . . 1.9
Sodium-mg . . . . . . . . . . . . . . . . . . . .. . . . . 17.0
Potassium-mg . . . . . . . . . . . . . . . . . . . .. .410
Iodine-mcg . . . . . . . . . . . . . . . . . . . .. . . . n/a
Ash-grams . . . . . . . . . . . . . . . . . . . .. . . . . . 1.5
Copper-mg . . . . . . . . . . . . . . . . . . . .. . . . . .0.3
Manganese-mg . . . . . . . . . . . . . . . . . . . . . .3.0
Selenium-mcg . . . . . . . . . . . . . . . . . . . . . . .2
Pyridoxine HCL-mg . . . . . . . . . . . . . . . .n/a


Protein Evaluation
PER ( Protein Efficiency Ratio)
Bulgur Milk (Casein)
1.0 2.5

Essential Amino Acid Evaluation*


Essential Amino Acid Evaluation*

Bulgur FAO/WHO
Suggested Level**
Isoleucine. . . . . . . . . . . . 36 40
Leucine . . . . . . . . . . . . . . 67 70
Lysine . . . . . . . . . . . . . 27 55
Methionine + Cystine. . . 30 35
Phenylalanine + Tyrosine. . 78 60
Threonine. . . . . . . . . . . . . 30 40
Tryptophan . . . . . . . . . . . 12 10
Valine. . . . . . . . . . . . . . . . 44 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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