Food comparison

Buckwheat vs Bulgur

Compared on one consistent basis: per 100 g, from USDA data behind each food page.

Buckwheat vs Bulgur: nutrition per 100 g

Per 100 gBuckwheatBulgur
Calories356 kcal372 kcal
Protein11.1 g11.8 g
Carbohydrate71.1 g75.9 g
Fat3 g2.4 g
Fibre4 g11.7 g
AllergensNone listedWheat
Vitamins and minerals per 100 g
NutrientBuckwheatBulgur
Calcium, Ca13.64 mg34.11 mg
Copper, Cu0.48 mg0.38 mg
Folate, DFE30 ug27 ug
Folate, food30 ug27 ug
Folate, total30 ug27 ug
Iron, Fe2.44 mg2.63 mg
Magnesium, Mg203 mg118.9 mg
Manganese, Mn1.23 mg2.64 mg
Niacin5.37 mg5.18 mg
Pantothenic acid1.23 mg1.05 mg
Phosphorus, P373.7 mg312.1 mg
Potassium, K414.5 mg358.3 mg
Riboflavin0.18 mg0.12 mg
Selenium, Se13.6 ug2.3 ug
Sodium, Na0 mg2.18 mg
Thiamin0.54 mg0.23 mg
Vitamin A, IU0 iu9 iu
Vitamin B-60.28 mg0.22 mg
Zinc, Zn2.24 mg2.15 mg
How they differ

Bulgur is higher in fibre. Reach for Bulgur when you want more fibre for fullness and digestion.

Bottom line

Per 100 g, Buckwheat provides 356 kcal, 11.1 g protein, 71.1 g carbohydrate, 3 g fat and 4 g fiber; Bulgur provides 372 kcal, 11.8 g protein, 75.9 g carbohydrate, 2.4 g fat and 11.7 g fiber.

Looking beyond the macronutrients, Buckwheat is the better source of selenium, magnesium (see the vitamins and minerals table below).

Bulgur is cracked whole wheat, so it contains gluten and a lot of fiber; buckwheat is gluten-free and much higher in magnesium.

In short: for fiber and digestion, Bulgur. If none of those goals applies, pick by taste, price and what the recipe needs.

Want a different pair? Use the food comparison tool to compare any two foods from the same category.

Values are per 100 g from the USDA FoodData Central records behind each food page and are rounded; brands and preparation change the numbers. This comparison is educational, not medical advice.