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Portions and preparation · USDA nutrition

Bulgur calories per cup cooked: 116–169 across all 2 named USDA examples

Across all 2 named USDA examples, a cup cooked contains 116–169 calories. Each included example lists 140 g for that measure. The same household label can carry a different gram weight elsewhere in USDA data.

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Preparation and portion

Named measures come from this exact source record.

Estimated for 1 cup, cooked · 140 g

169calories

Bulgur, fat added

Protein
4.1 g
Carbs
24.2 g
Fat
7.1 g

These values scale the selected reference food by weight. Ingredients, preparation, and portion size can change your meal’s estimate.

FoodData Central Survey Foods (FNDDS) · FDC 2708439 Full nutrition profile →

Compare all 2 food records, nutrition tables and USDA sources

The 2 exact records in this guide report 116–169 calories in the records' own listed source servings and 83–121 calories per 100 grams. Those are observations from named database records—not a universal range or an estimate of an unseen plate.

Match my meal

Start with the description closest to what you ate

For Bulgur, begin by separating “Bulgur, fat added” from “Bulgur, no added fat.” Choosing a card filters this source set; it does not infer the portion or fill in ingredients the chosen description does not name.

Showing all 2 linked records.

Equal-weight view

How bulgur records compare at 100 grams

All 2 cited records are shown at the same 100-gram weight. The source servings may differ.

  1. Bulgur, no added fat 83 kcal
    83 kcal
  2. Bulgur, fat added 121 kcal
    121 kcal

Shared basis: 100 g · kilocalories

What this page compares

Named source records, not one universal meal

This guide keeps 2 named USDA records in view: 2 direct matches. All sit within “Pasta, noodles, cooked grains.” The exact descriptions remain the unit of comparison; the familiar heading is only the doorway into the evidence.

Why these records appear together: The deterministic grouping rule “normalized first description segment” placed these 2 records together under the exact grouping key “bulgur.” That rule determines membership before any nutrition result is read.

For Bulgur, this page can compare 2 named records from FDC 2708439 through FDC 2708438. It cannot observe which preparation was eaten, recover unnamed additions, or supply the eaten grams.

Read the shared calculation, provenance, and uncertainty method →

Editor’s decision brief

The three facts to carry into the table

Carry the denominator, exact identity, and strongest observed contrast into every number below.

Portion

A shared 140 g comparison anchor

Equal source weights make the selected Bulgur serving totals easier to compare, but the eaten portion still has to be measured or estimated.

Composition

38 kcal separates the fixed-weight endpoints

The lower endpoint is “no added fat”; the higher is “fat added.” This isolates density, not ingredient causation.

Discriminator

24 mg sodium gap per 100 g

Of protein, fiber, and sodium, the strongest normalized contrast is between “no added fat” (219 mg) and “fat added” (243 mg).

Observed source examples

Both records, with their own serving weights intact

These 2 records each use a 140 g serving. Their serving calories compare equal weights within this set. They do not define a calorie range for every bulgur; match the preparation and adjust to your portion.

Important: “Lower” begins with Bulgur, no added fat; “higher” ends with Bulgur, fat added, using each record’s own source amount. Those labels order this selected set only—they are not endpoints for every bulgur meal.

Full comparison

Compare every selected FNDDS record

For Bulgur, serving columns preserve each record’s own listed amount, while calories per 100 g hold weight constant. A dash means the cited record does not supply that field; it does not mean the nutrient is absent.

On smaller screens, focus the table and scroll horizontally to read every column.

USDA records selected for the Bulgur nutrition guide
Exact source record Match Source amount Calories kcal / 100 g Protein Fiber Sodium USDA
Bulgur, fat added Direct name match 140 gUSDA reference amount 169 kcal 121 4.1 g 5.9 g 340 mg FDC 2708439 ↗
Bulgur, no added fat Direct name match 140 gUSDA reference amount 116 kcal 83 4.3 g 6.3 g 307 mg FDC 2708438 ↗

Portion analysis

Serving total and calorie density answer different questions

Every selected record uses a 140-gram source amount, so serving-weight differences do not explain the calorie spread inside this set. Their own source servings run from 116 calories for “no added fat” to 169 for “fat added.” At a fixed 100 grams, “no added fat” is 83 calories and “fat added” is 121—a fixed-weight separation of 38 calories. For Bulgur, the serving view answers “how much is in the database portion?”; the 100-gram view answers “how concentrated is the matched record?” Neither reveals how many grams were actually eaten.

The scaling rule: multiply a per-100-gram value by eaten grams ÷ 100. The arithmetic is exact; the result is only as defensible as the record match and portion estimate.

Preparation analysis

The long description carries the evidence

The published descriptions distinguish forms such as “fat added” and “no added fat”. Across the source formulations, the shared backbone includes bulgur, cooked and salt, table; differentiating rows include table fat, nfs. On this Bulgur page, those rows make the records inspectable, but they are not a controlled experiment: they cannot tell us that one named input, by itself, caused a nutrient difference.

Database precision is not meal certainty. Retain the exact description beside the number so later corrections remain possible.

What changes the comparison

Four drivers worth checking before choosing a record

The family label “Bulgur” cannot resolve the differences between Bulgur, fat added and Bulgur, no added fat. The four checks below identify the record wording, source weight, and formulation evidence that can.

  1. 01

    A shared source weight

    Every selected record uses 140 grams. Inside this set, serving-calorie differences therefore reflect the published composition rather than a change in source weight.

  2. 02

    The words that split the family

    Representative record-level distinctions include “fat added” and “no added fat”. Those phrases are evidence for choosing a record, not decorative subtitle text.

  3. 03

    Formulation evidence, with limits

    Shared source rows include bulgur, cooked and salt, table; rows that vary across the set include table fat, nfs. Presence is inspectable evidence, not proof of nutrient causation.

  4. 04

    The unresolved plate

    Even “Bulgur, fat added” leaves the eaten grams and unnamed oils, sauces, toppings, substitutions, or leftovers unresolved. Preserve those Bulgur unknowns for correction instead of converting them into false precision.

Record matching

Match identity first; scale quantity second

Read the source name as a sequence of decisions. First confirm that bulgur is the right meal family. Then resolve the phrases that actually separate this set—“fat added” and “no added fat”—before comparing gram weight. If a package, menu, or known recipe provides a closer first-party description, prefer it and keep this USDA record as a transparent fallback.

A practical matching checklist

  1. Read the complete Bulgur source description, including preparation and additions.
  2. Compare the listed source weight with the amount actually eaten.
  3. Prefer a current package or restaurant source when a specific branded item is known.
  4. Record toppings, sauces, cooking fat, sides, and substitutions that the selected description does not name.

Decision support from the exact records on this page

Turn source data into a better next decision

These conclusions and reading paths are computed from 2 exact records behind Bulgur source-record guide. Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.

Equal-weight result

Bulgur, fat added is higher in total fat per 100 g

Bulgur, fat added reports 5.1 g versus 0.2 g for Bulgur, no added fat: a 4.8 g difference when both are normalized to 100 g.

Inspect the underlying evidence

These listed servings have equal weights

2 listed servings each weigh 140 g

The 2 records with a listed serving weight on this page each use 140 g. Their serving totals therefore compare equal weights, even if the household labels differ. Match the preparation and adjust the weight to the amount you eat.

Choose the record before reading the number

Bulgur, fat added and Bulgur, no added fat are not interchangeable

The page keeps both records at the same 100 g denominator and makes Added-fat wording (added fat versus no added fat) the explicit record-description contrast. It does not show that the wording difference caused a nutrient difference. Pick the description that matches the food in front of you rather than averaging away the distinction.

Inspect the underlying evidence

Contextual knowledge graph

Follow the relationship that matches your question

For Bulgur source-record guide, each path states why the destination belongs here, so you can distinguish a true evidentiary connection from a merely similar label.

Compare two records on this page Bulgur, fat added vs Bulgur, no added fat

Both records appear in this page’s evidence set. The explicit record-description contrast is Added-fat wording: added fat versus no added fat; it is a selection cue, not evidence of cause.

Follow this evidence path A formulation detail that separates records Table fat, NFS

USDA input 81100000 appears in 1 of 2 context records; its summed listed input weight spans 9.3–9.3 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.

Follow this evidence path 2 context records in this source topic Pasta, noodles, cooked grains

Bulgur, fat added and Bulgur, no added fat belong to this USDA source-category collection. Its displayed ranges and complete exact-record catalog provide the peer set for a manual comparison; the destination does not preselect this page’s record.

Follow this evidence path A shared source-formulation input Salt, table

USDA input 2047 appears in 2 of 2 context records; its summed listed input weight spans 0.8–0.8 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.

Follow this evidence path Inspect an exact record Bulgur, fat added

Open the full nutrient table, household measures, formulation inputs, and FoodData Central 2708439 citation for this exact record—not a name-level average.

Follow this evidence path Check another exact record Bulgur, no added fat

Open the full nutrient table, household measures, formulation inputs, and FoodData Central 2708438 citation for this exact record—not a name-level average.

Follow this evidence path Put the observed spread in corpus context Calories: density and serving context

In this page’s records, calories runs from 83 kcal in Bulgur, no added fat to 121 kcal in Bulgur, fat added, all per 100 g.

Follow this evidence path