Bulgur, dry

479 calories in 1 cup

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Total Calories:479 calories in 1 cup
Serving Weight:1 cup = 140g ≈ 0.309lb ≈ 4.94oz
Caloric Density:3.42 calories / gram
Weight Watchers Counter:9 Weight Watchers points
 
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Calorie Sources:84% carbohydrates; 13% proteins; 3% fats
Fats:1.86 g (16 calories, 1% by weight)
Carbohydrates:106.22 g (402 calories, 76% by weight)
Proteins:17.21 g (62 calories, 12% by weight)
Alcohol:~
Water:12.60 g (9% by weight)
Fat Composition:57% polyunsaturated; 24% saturated; 18% monounsaturated
Trans Fat :~
Dietary Fiber:25.62 g (18% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 cup
Food Group:Cereal Grains and Pasta
USDA #:20012
Related Foods: Calories in Dry Desert Wine
Vitamin A:13 IU
Retinol:~
Retinol Activity Equivalent:~
α-Carotene:~
β-Carotene:7 mcg
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:308 mcg
Vitamin B-1:322 mcg
Vitamin B-2:154 mcg
Vitamin B-3:7.15 mg
Vitamin B-5:1.46 mg
Vitamin B-6:476 mcg
Vitamin B-9:37.80 mcg
Food folate:37.80 mcg
Dietary Folate Equivalent:37.80 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:39.34 mg
Vitamin C:~
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:84 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:2.66 mcg
Calcium (Ca):49 mg
Copper (Cu):462 mcg
Fluoride (F):~
Iron (Fe):3.44 mg
Magnesium (Mg):0.23 g
Manganese (Mn):4.26 mg
Phosphorus (P):0.42 g
Potassium (K):0.57 g
Selenium (Se):3.22 mcg
Sodium (Na):23.80 mg
Zinc (Zn):2.70 mg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:106.22 g
Dietary Fiber:25.62 g
Sugars Total:0.57 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:17.21 g
Essential amino acids
Phenylalanine:0.81 g
Leucine:1.16 g
Methionine:0.27 g
Lysine:0.46 g
Isoleucine:0.63 g
Valine:0.77 g
Threonine:0.49 g
Tryptophan:0.27 g
Histidine:0.39 g
Arginine:0.80 g
Non-essential amino acids
Alanine:0.60 g
Aspartic acid:0.88 g
Betaine:~
Cystine:0.39 g
Glutamic acid:5.42 g
Glycine:0.69 g
Hydroxyproline:~
Proline:1.78 g
Serine:0.81 g
Tyrosine:0.49 g
Fats Total:1.86 g
Saturated fatty acids:0.32 g
Monounsaturated fatty acids:0.24 g
Polyunsaturated fatty acids:0.76 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:14.00 mg
Decanoic/Capric [10:0]:~
Dodecanoic/Lauric [12:0]:~
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:1.40 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.28 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:14.00 mg
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:9.80 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:0.22 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:~
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.71 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:28.00 mg
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:~
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:2.11 g
Caffeine:~
Theobromine:~
Product Type:Bulgur
Weight Watchers Points:9 point(s)
Atkins Diet (Induction) Rating:1 / 10
Atkins Diet (Maintanence) Rating:2 / 10
Zone Diet Rating:1 / 10
Shorter URL for this page:http://calobonga.com/_21M
Did you know?...Ultraviolet light from sunlight is responsible for the production of Vitamin D in the human body. Many anthropologists theorize that this fact accounts for the differences in skin color between different races of people. The theory suggests that as early humans migrated north from Africa into areas with decreased amounts of sunlight, skin tones lightened to increase Vitamin D absorption.
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Bulgur, cooked
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