Grains · Nutrition Facts
Cracked Wheat Nutrition Facts
Cracked wheat, also known as bulgur, is a partially processed form of wheat that retains its bran and germ, providing a nutritious and versatile ingredient in many cuisines.
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336kcal
Calories
13.2g
Protein
69.2g
Carbs
3.5g
Fat
Where the calories come from
Full nutrition breakdown
Nutrition Facts
Per 100g · Per serving (1/2 cup cooked, 80g)
| Nutrient | Per 100g | Per serving |
|---|---|---|
| Calories | 336kcal | 268.8kcal |
| Protein | 13.2g | 10.6g |
| Total Carbohydrates | 69.2g | 55.4g |
| Dietary Fiber | 10.8g | 8.6g |
| Sugars | 1.2g | 1g |
| Total Fat | 3.5g | 2.8g |
| Saturated Fat | 0.5g | 0.4g |
| Sodium | 20mg | 16mg |
| Water | 10.1g | 8.1g |
Adjust the serving size
Estimate nutrients in a portion of Cracked Wheat. The calculation scales the values shown per 100 g; it is not a measurement of a specific food or product.
Listed serving: 1/2 cup cooked (80 g). Enter 1–5000 g.
- Calories
- 268.8 kcal
- Protein
- 10.56 g
- Carbohydrates
- 55.36 g
- Fiber
- 8.64 g
- Sugars
- 0.96 g
- Fat
- 2.8 g
- Sodium
- 16 mg
Estimate only. Food varieties, brands, preparation, and actual portion weights can change the values. Use product packaging for packaged foods.
Key vitamins & minerals
70% Daily Value
13% Daily Value
32% Daily Value
31% Daily Value
16% Daily Value
Serving ideas
- Use in salads for a nutritious and satisfying meal.
- Add to soups for thickness and flavor.
- Mix with vegetables for a healthy side dish.
Storage
Storage tip: Store in an airtight container in a cool, dry place to maintain freshness.
Record status
This page presents a record from our public dataset. It has not been independently verified by a nutrition professional.
Source context
No exact USDA record match has been verified for this food. Search results may include candidates that do not match the exact record or values shown. Read our methodology.
Correction status
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Frequently asked questions
Is cracked wheat high in calories?
Does cracked wheat contain gluten?
Can cracked wheat be used as a grain substitute?
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