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Soy Fortified Bulgur Nutritive Value

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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