Why Turkish Bulgur?
More Nutrition
Bulgur is rich in B vitamins, protein, fibre and minerals and is considered to be whole grain as a food source. Made from high-quality durum wheat and free of preservatives, Turkish Bulgur stands apart from other food sources, with more fibre and B vitamins and a lower glycemic index than rice and pasta.
Nutrients (100 g, raw) | Bulgur | Rice | Pasta |
---|---|---|---|
Energy (kcal) | 338 | 329 | 338 |
Carbohydrate | 70,2 | 74,0 | 71,4 |
Protein (g) | 12,2 | 6,7 | 10,0 |
Fat (g) | 0,86 | 0,70 | 1,40 |
Fiber (g) | 8,2 | 3,0 | 5,2 |
Potassium (mg) | 328,5 | 96,7 | 192,6 |
Calcium (mg) | 14,8 | 3,7 | 12,2 |
Phosphor (mg) | 226 | 99 | 121 |
Iron (mg) | 1,30 | 0,60 | 1,60 |
Vitamin B1 (mg) | 0,31 | 0,10 | 0,30 |
Vitamin B2 (mg) | 0,07 | 0,02 | 0,04 |
Vitamin B3 (mg) | 4,1 | 2,3 | 3,9 |
Glycemic Index | 48 | 98 | 60 |