1 serving (100 grams) contains 342 calories, 12.3 grams of protein, 1.3 grams of fat, and 76.0 grams of carbohydrates.
Calories |
684 | ||
---|---|---|---|
% Daily Value* |
|||
Total Fat | 2.6 g | 3% | |
Saturated Fat | 0.4 g | 2% | |
Polyunsaturated Fat | 0 g | ||
Cholesterol | 0 mg | 0% | |
Sodium | 34 mg | 1% | |
Total Carbohydrates | 152 g | 55% | |
Dietary Fiber | 36.6 g | 130% | |
Sugars | 0.8 g | ||
protein | 24.6 g | 49% | |
Vitamin D | 0 mcg | 0% | |
Calcium | 70 mg | 5% | |
Iron | 5 mg | 27% | |
Potassium | 820 mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Bulgur and quinoa are nutrient-packed grains celebrated for their versatility and health benefits. Bulgur, a staple in Middle Eastern cuisine, is made from cracked and parboiled wheat, offering a mild, nutty flavor. Quinoa, originating from South America, is a seed often categorized as a whole grain, prized for its slightly earthy and fluffy texture when cooked. Both are high in dietary fiber, promoting digestion and sustained energy. Quinoa stands out with its complete protein profile, providing all nine essential amino acids, making it ideal for vegetarians and vegans. Bulgur is lower in fat and an excellent source of manganese and magnesium. Notably, quinoa is naturally gluten-free, while bulgur contains gluten due to its wheat base. Both options are low in sodium and contribute to heart-healthy diets. Easy to prepare and versatile in dishes, they are popular choices for salads, bowls, and side dishes.