1 serving (100 grams) contains 130 calories, 2.7 grams of protein, 0.3 grams of fat, and 28.2 grams of carbohydrates.
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Nutrition Information
Calories |
260 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.6 g | 0% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2 mg | 0% | |
| Total Carbohydrates | 56.4 g | 20% | |
| Dietary Fiber | 0.8 g | 2% | |
| Sugars | 0.2 g | ||
| protein | 5.4 g | 10% | |
| Vitamin D | 0 mcg | 0% | |
| Calcium | 20 mg | 1% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 70 mg | 1% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Food Attributes
Source of Calories
About Rice and bulgur
Rice and bulgur are staple grains widely used in cuisines across the Middle East, Asia, and parts of Europe. Rice, available in varieties like white, brown, jasmine, and basmati, is a versatile grain that serves as a base for many dishes. Brown rice, in particular, is rich in fiber, magnesium, and B vitamins, supporting digestive health and energy. Bulgur, made from cracked wheat, is quick-cooking, fiber-rich, and has a nutty flavor. It is commonly used in dishes like tabbouleh or pilafs. Both grains provide a good source of carbohydrates, making them excellent for sustained energy. Brown rice and bulgur are considered healthier options due to their whole grain nature, offering more nutrients and lower glycemic indexes compared to white rice. However, individuals with gluten sensitivities should note that bulgur contains gluten, unlike rice, which is naturally gluten-free.
