Bulgur

What 100 g is made of

• Protein 11.8 g
• Fat 2.4 g
• Carbohydrate 75.9 g
• Water and other 9.9 g

“Water and other” is what is left of 100 g after protein, fat and carbohydrate (mostly water, plus ash).

Vitamins and minerals in 100 g

Bars show the share of the US adult daily value. The rank compares 260 ingredients.

• Sodium2.2 mg · <1% · #203 of 258
• Potassium358 mg · 8% · #82 of 256
• Calcium34.1 mg · 3% · #129 of 258
• Iron2.6 mg · 15% · #72 of 259
• Magnesium119 mg · 28% · #45 of 256
• Zinc2.1 mg · 20% · #66 of 256

Where it comes from

1. about 4000 BCEBulgur originated in the ancient Middle East around 4000 BCE.
2. 1900sArmenian, Syrian and Jewish immigrants brought bulgur to North America in the 20th century.Americas

Used in GlobeCooks dishes from: Asia (1)

Native range and history are drawn from Wikipedia and Wikidata by GlobeCooks.

More grains, flours & pasta

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• Wheat
• Wheat flour