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Bulgur, cooked

Food composition table - list of nutrients in chosen food items
Nutrient Quantity Unit Ref. Description
Edible part 100 % 0 Estimated as 100 % edible (net weight).
Water 63 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Kilojoules 555 kJ 61a Calculated value from the following factors for protein 17, fat 37, carbohydrate 17, dietary fibre 8 and alcohol 29 kJ/g, respectively.
Kilocalories 131 kcal 61b Calculated value from the following factors for protein 4, fat 9, carbohydrate 4, dietary fibre 2 and alcohol 7 kcal/g, respectively.
Fat 0.9 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Saturated fatty acids 0.1 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C12:0 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C14:0 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C16:0 0.13 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:0 0.01 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Transunsaturated fatty acids 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-mono unsaturated fatty acids 0.1 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C16:1 sum 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:1 sum 0.1 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids 0.4 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
C18:2n-6 0.33 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C18:3n-3 0.01 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:3n-3 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:3n-6 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:4n-3 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:4n-6 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C20:5n-3 (EPA) 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C22:5n-3 (DPA) 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
C22:6n-3 (DHA) 0 g 136 Calculated value from in-house recipe (to the Food Composition Table 2016).
Cis-poly unsaturated fatty acids, n-3 0.02 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cis-poly unsaturated fatty acids, n-6 0.33 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Cholesterol 0 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Carbohydrate, glycemic 24.9 g 80 Calculated from the sum of mono-/disaccharides and starch.
Starch 24.3 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Mono+Di saccharides 0.6 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sugar, added 0 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Dietary fibre 3.1 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Protein 4.3 g 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Salt 0.5 g 83 Calculated as the content of sodium x 2,5 /1000.
Alcohol 0 g 50 Estimated as a naturally occurring zero value, not analysed.
Vitamin A 0 RAE 85 Calculated as the sum of retinol + 1/12 beta-carotene.
Retinol 0 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Beta-carotene 0 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin D 0 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin E 0.6 alfa-TE 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Thiamin 0.09 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Riboflavin 0.05 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Niacin 2 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B6 0.14 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Folate 11 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin B12 0 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Vitamin C 0 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Calcium 12 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iron 1.9 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Sodium 197 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Potassium 105 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Magnesium 46 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Zinc 1.1 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Selenium 2 µg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Copper 0.13 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Phosphorus 127 mg 135 Calculated value from in-house recipe (to the Food Composition Table 2015).
Iodine 1.2 µg 325 University of Oslo (2018). Iodine project 2017-2018.

Classifications

LanguaL coding of the food
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.
F0014 Fully heat-treated
G0014 Boiled
H0259 Rehydrated
J0001 Preservation method not known
K0003 No packing medium used
M0001 Container or wrapping not known
N0001 Food contact surface not known
P0024 Human consumer, no age specification

Food Groups