Long rice noodles, made from mung beans, cooked vs. Bulgur, no added fat vs. Bulgur, NS as to fat
Side-by-side comparison of nutrient values per 100g edible portion, sourced directly from the U.S. Department of Agriculture's FoodData Central (FDC) - SR Legacy reference foods and FDC Foundation foods (April 2026 release). Each value reflects USDA's standardized laboratory analysis methodology under USDA data-documentation methodology.
Bulgur, no added fat has the most protein of the foods compared, at 3.1 g per 100g.
| Nutrient | Long rice noodles, made from mung… | Bulgur, no added fat | Bulgur, NS as to fat |
|---|---|---|---|
| Protein | 0.04 G | 3.1 G | 3.1 G |
| Total lipid (fat) | 0.01 G | 0.24 G | 0.24 G |
| Carbohydrate, by difference | 20.7 G | 18.5 G | 18.5 G |
| Energy | 84 KCAL | 83 KCAL | 83 KCAL |
| Total Sugars | 0 G | 0.1 G | 0.1 G |
| Fiber, total dietary | 0.1 G | 4.5 G | 4.5 G |
| Calcium, Ca | 7 MG | 10 MG | 10 MG |
| Iron, Fe | 0.44 MG | 0.96 MG | 0.96 MG |
| Potassium, K | 2 MG | 68 MG | 68 MG |
| Sodium, Na | 5 MG | 219 MG | 219 MG |
| Cholesterol | 0 MG | 0 MG | 0 MG |
| Fatty acids, total saturated | 0 G | 0.04 G | 0.04 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.