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Warm tabbouleh-style salad with boiled bulgur
Warm tabbouleh-style salad with boiled bulgur.
Servings in this printout: 4
Ingredients
- 50 g dry bulgur
- 60 g fresh flat-leaf parsley
- 250 g tomato
- 30 g spring onion
- 15 g fresh mint
- 45 g lemon juice
- 54 g olive oil
- salt to taste
- 0.5 g ground black pepper
- 100 g water for the stated cooking method
Method
- For this warm version, boil 50 g dry bulgur in 100 g water for 15 min until absorbed. This is not a calculation for cold-soaked fine bulgur.
- Chop all weighed parsley, tomato, spring onion and mint. Mix in all lemon juice, olive oil and ground black pepper.
- Add the freshly cooked warm bulgur and serve immediately as four portions. Consume all vegetable juices and dressing; no cooling benefit is deducted.
Nutrition per serving
Nutrition values are approximate estimates, not laboratory analyses. Products and portion size affect the result.
- Net carbs
- 11.34 g
- Total carbohydrates (incl. fibre and polyols)
- 13.99 g
- Protein
- 2.54 g
- Fat
- 14.11 g
- Modeled GL estimate
- about 7 / serving
low GL
Confidence · Low Some values or assumptions in the calculation are uncertain.
The estimate combines ingredient carbohydrate and GI data with modeled assumptions. The calculation also uses comparison values from similar foods or food groups.
Estimate details and sources ↗
How was the estimate calculated?
The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.
- Comparison value
- Value used in the model
All available carbohydrate is included, with no small portions omitted. This is a modeled ingredient estimate, not a measured meal response. Biological uncertainty has not been quantified.
Research sources and technical details
Source names and technical notes appear in their original form.
Carbohydrate data sources
- Bulgur, uncooked · FSANZ AFCD Release3 CC BY-SA3.0 Australia
- Parsley, continental, fresh, raw · FSANZ AFCD Release3 CC BY-SA3.0 Australia
- TOMAATTI · THL Fineli Release20, CC BY4.0
- Onion, spring, fresh, raw · FSANZ AFCD Release3 CC BY-SA3.0 Australia
- Mint, fresh, raw · FSANZ AFCD Release3 CC BY-SA3.0 Australia
- Juice, lemon · FSANZ AFCD Release3 CC BY-SA3.0 Australia
- OLIIVIÖLJY · THL Fineli Release20, CC BY4.0
- Pepper, black, ground · FSANZ AFCD Release3 CC BY-SA3.0 Australia
- VESI, VESIJOHTOVESI · THL Fineli Release20, CC BY4.0
GI and calculation sources
- Bulgur groats boiled15min until water absorbed · GK80 HUMAN_GI: Named human food/preparation comparator applied as explicit LOW analogy. Not measured meal GI or a biological uncertainty bound; SEM/SD not a recipe range.. Recipe-specific applicability: Explicit BULGUR food ID A001929 in the named cooking version; named human food/preparation comparator used as LOW ingredient analogy; no measured meal response. (Low)ANALOG · HUMAN_GI · FOOD_ANALOGUE
- Published assignment for low-carbohydrate vegetables, not measured food GI · GK80 PUBLISHED_IMPUTATION: Coding estimate only. Application to named fresh herbs, sprouts and alliums is an explicit project interpretation. It does not establish a physiological maximum or a one-unit uncertainty bound. Not a default for seed spices, flour, sauces or stock.. Recipe-specific applicability: Explicit NONSTARCHY_VEGETABLE food ID A006321 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. ; Explicit NONSTARCHY_VEGETABLE food ID F352 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. ; Explicit NONSTARCHY_VEGETABLE food ID A006250 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. ; Explicit NONSTARCHY_VEGETABLE food ID A005700 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
- Named foods with <=5 g available CHO/100 g · GK80 PUBLISHED_IMPUTATION: Published low-carbohydrate default50, applied only to reviewed named compositions <=5 g available CHO/100g. This cutoff is a project rule, not a validated scientific threshold. Explicit AFCD commercial soy sauce and AFCD tahini plus complete Maille Dijon label are allowed, not all brands or pastes. No flour/sugar/honey/syrup or composition-unknown food.. Recipe-specific applicability: Explicit CITRUS_JUICE food ID A004726 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
- Fixed weighed culinary ground spice, seed or vanilla extract · GK80 PUBLISHED_IMPUTATION: Own project extension of coding default, not measured food GI or directly published Schakel scope. Full composition and consumed grams mandatory; <=0.5 g CHO each and <=1 g aggregate per serving. Includes named vanilla extract, dried herbs and whole seed garnish. Excludes flour, baking powder, bulk paste, sugar, unknown extraction and sticks/pods. No biological error bound. USDA total-carbohydrate minus fibre is a disclosed available-CHO proxy; endogenous polyols unquantified, not asserted zero. This additional proxy use awaits owner method approval.. Recipe-specific applicability: Explicit GROUND_SPICE food ID A006618 in the named cooking version; published GI coding/project scope extension, not measured ingredient GI. (Low)CALCULATION_POLICY · PUBLISHED_IMPUTATION · PUBLISHED_IMPUTATION
Notes
The GL is a modeled ingredient-sum estimate with low confidence, not a measured meal response. All available carbohydrate is included. No biological uncertainty interval is known. The photograph illustrates serving; unlisted side dishes are excluded from the nutrition and GL estimates. All listed edible ingredients, sauce and fat are consumed. Handle cooking water as instructed; no unmeasured cooking or leaching losses are deducted.
The boiled-bulgur GI analogy applies to this warm version only.