Bulgur, dry
| Nutrient | Quantity | Unit | Ref. | Description |
|---|---|---|---|---|
| Edible part | 100 | % | 0 | Estimated as 100 % edible (net weight) |
| Water | 9 | g | 464 | Møller A, Saxholt E. The Composition of Foods, 4th edition. Levnedsmiddelstyrelsen, Søborg, 1996. |
| Kilojoules | 1393 | kJ | 60a | Calculated energy value from the following factors for protein 17, fat 37, carbohydrate 17, dietary fibre 8 and alcohol 29 kJ/g, respectively. |
| Kilocalories | 329 | kcal | 60b | Calculated energy value from the following factors for protein 4, fat 9, carbohydrate 4, dietary fibre 2 and alcohol 7 kcal/g, respectively. |
| Fat | 2.3 | g | 464 | Møller A, Saxholt E. The Composition of Foods, 4th edition. Levnedsmiddelstyrelsen, Søborg, 1996. |
| Saturated fatty acids | 0.3 | g | 464 | Møller A, Saxholt E. The Composition of Foods, 4th edition. Levnedsmiddelstyrelsen, Søborg, 1996. |
| Transunsaturated fatty acids | 0 | g | 10 | Estimated as a naturally occurring zero value, not analysed. |
| Cis-mono unsaturated fatty acids | 0.2 | g | 464 | Møller A, Saxholt E. The Composition of Foods, 4th edition. Levnedsmiddelstyrelsen, Søborg, 1996. |
| Cis-poly unsaturated fatty acids | 1 | g | 464 | Møller A, Saxholt E. The Composition of Foods, 4th edition. Levnedsmiddelstyrelsen, Søborg, 1996. |
| Cholesterol | 0 | mg | 50 | Estimated value. |
| Carbohydrate, glycemic | 62.5 | g | 50 | Estimated value. |
| Starch | 61 | g | 464 | Møller A, Saxholt E. The Composition of Foods, 4th edition. Levnedsmiddelstyrelsen, Søborg, 1996. |
| Mono+Di saccharides | 1.5 | g | 464 | Møller A, Saxholt E. The Composition of Foods, 4th edition. Levnedsmiddelstyrelsen, Søborg, 1996. |
| Sugar, added | 0 | g | 10 | Estimated as a naturally occurring zero value, not analysed. |
| Dietary fibre | 7.7 | g | 464 | Møller A, Saxholt E. The Composition of Foods, 4th edition. Levnedsmiddelstyrelsen, Søborg, 1996. |
| Protein | 10.8 | g | 464 | Møller A, Saxholt E. The Composition of Foods, 4th edition. Levnedsmiddelstyrelsen, Søborg, 1996. |
| Alcohol | 0 | g | 10 | Estimated as a naturally occurring zero value, not analysed. |
| Vitamin A | 0 | RAE | 61 | Calculated as the sum of retinol + 1/12 beta-carotene. |
| Retinol | 0 | µg | 50 | Estimated value. |
| Beta-carotene | 0 | µg | 50 | Estimated value. |
| Vitamin D | 0 | µg | 50 | Estimated value. |
| Vitamin E | 1.4 | alfa-TE | 464 | Møller A, Saxholt E. The Composition of Foods, 4th edition. Levnedsmiddelstyrelsen, Søborg, 1996. |
| Thiamin | 0.23 | mg | 555 | US Department of Agriculture, Agricultural Research Service. USDA Nutrient Database for Standard Reference, Release 23, September 2010. Online edition, www.nal.usda.gov/fnic/foodcomp/search/ |
| Riboflavin | 0.12 | mg | 555 | US Department of Agriculture, Agricultural Research Service. USDA Nutrient Database for Standard Reference, Release 23, September 2010. Online edition, www.nal.usda.gov/fnic/foodcomp/search/ |
| Niacin | 5.1 | mg | 555 | US Department of Agriculture, Agricultural Research Service. USDA Nutrient Database for Standard Reference, Release 23, September 2010. Online edition, www.nal.usda.gov/fnic/foodcomp/search/ |
| Vitamin B6 | 0.34 | mg | 555 | US Department of Agriculture, Agricultural Research Service. USDA Nutrient Database for Standard Reference, Release 23, September 2010. Online edition, www.nal.usda.gov/fnic/foodcomp/search/ |
| Folate | 27 | µg | 555 | US Department of Agriculture, Agricultural Research Service. USDA Nutrient Database for Standard Reference, Release 23, September 2010. Online edition, www.nal.usda.gov/fnic/foodcomp/search/ |
| Vitamin B12 | 0 | µg | 10 | Estimated as a naturally occurring zero value, not analysed. |
| Vitamin C | 0 | mg | 10 | Estimated as a naturally occurring zero value, not analysed. |
| Calcium | 30 | mg | 464 | Møller A, Saxholt E. The Composition of Foods, 4th edition. Levnedsmiddelstyrelsen, Søborg, 1996. |
| Iron | 4.7 | mg | 464 | Møller A, Saxholt E. The Composition of Foods, 4th edition. Levnedsmiddelstyrelsen, Søborg, 1996. |
| Sodium | 4 | mg | 464 | Møller A, Saxholt E. The Composition of Foods, 4th edition. Levnedsmiddelstyrelsen, Søborg, 1996. |
| Potassium | 262 | mg | 464 | Møller A, Saxholt E. The Composition of Foods, 4th edition. Levnedsmiddelstyrelsen, Søborg, 1996. |
| Magnesium | 116 | mg | 464 | Møller A, Saxholt E. The Composition of Foods, 4th edition. Levnedsmiddelstyrelsen, Søborg, 1996. |
| Zinc | 2.8 | mg | 464 | Møller A, Saxholt E. The Composition of Foods, 4th edition. Levnedsmiddelstyrelsen, Søborg, 1996. |
| Selenium | 4 | µg | 464 | Møller A, Saxholt E. The Composition of Foods, 4th edition. Levnedsmiddelstyrelsen, Søborg, 1996. |
| Copper | 0.32 | mg | 464 | Møller A, Saxholt E. The Composition of Foods, 4th edition. Levnedsmiddelstyrelsen, Søborg, 1996. |
| Phosphorus | 319 | mg | 464 | Møller A, Saxholt E. The Composition of Foods, 4th edition. Levnedsmiddelstyrelsen, Søborg, 1996. |
Classifications
| LanguaL | Classification |
|---|---|
| A0125 | Grain or starch product (US CFR) |
| A0814 | Rice or other grain (EUROFIR) |
| B1312 | Wheat |
| C0133 | Seed, skin present, germ present |
| E0100 | Divided into pieces, thickness <0.3 cm. |
| F0018 | Partially heat-treated |
| G0003 | Cooking method not applicable |
| H0138 | Water removed |
| J0116 | Dehydrated or dried |
| K0003 | No packing medium used |
| M0001 | Container or wrapping not known |
| N0001 | Food contact surface not known |
| P0024 | Human consumer, no age specification |
Foods in Grain, rice, pasta, raw
- Barley, pearled
- Oats, rolled
- Millet, groats
- Wheat, groats
- Pasta, plain, dry (macaroni, spaghetti etc.)
- Rice, brown, long-grain, dry
- Rice, white, parboiled, long-grain, dry
- Rice, white, short-grain, for porridge, dry
- Rice, white, pre-boiled, dry
- Wheat grains, semolina
- Rice, white, long-grain, dry
- Noodles, without egg, dry
- Sorghum
- Couscous, dry
- Pasta, plain, fresh, raw
- Pasta, green, fresh, raw
- Buckwheat, groats
- Bulgur, dry
- Noodles, wheat, without egg, boiled
- Rice, white, pre-boiled with 1% salt, dry
- Rice, Basmati, dry
- Rice, Jasmine, dry
- Rice, white, for porridge, pre-boiled, dry
- Pasta, fresh, filled with meat, Tortellini, industry made, raw
- Pasta, fresh, filled with meat and cheese, Tortellini, industry made, raw
- Pasta, fresh, filled with cheese, no sauce, "Ravioli", industry made, raw
- Noodles, with egg, dry
- Noodles, from rice, dry
- Pasta, whole grain, dry
Food Groups
- Poultry and meat
- Egg
- Milk and milk products
- Sugar and sweet products
- Potatoes, vegetables, fruit and berries
- Cereals, seed and nuts
- Fish and shellfish
- Beverages
- Margarine, butter, oil etc
- Infant food
- Other dishes, products and ingredients
© Norwegian Food Composition Database 2012
Please use the table values, but make sure you publish the reference:Norwegian Food Composition Database 2012. Norwegian Food Safety Authority, The Norwegian Directorate of Health and University of Oslo.
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