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Suggest a better descriptionCoat a medium saucepan with cooking spray; place over medium heat until hot. Add onion and carrot; saute?5 minutes or until tender. Add bulgur, currants, and salt; stir well. Add water; bring to a boil. Cover, reduce heat and simmer 10 minutes or until bulgur is tender and liquid is absorbed. Yield: 5 servings (serving size: 1 cup). Per serving: 228 Calories (kcal); 2g Total Fat; (8% calories from fat); 7g Protein; 48g Carbohydrate; 0mg Cholesterol; 226mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates Recipe by: Cooking Light, May 1994, page 82 Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (91g) | ||
Recipe Makes: 5 servings | ||
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Calories: 22 | ||
Calories from Fat: 2 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 3.2mg | 0 % | |
Potassium 85.5mg | 2 % | |
Total Carbohydrate 5g | 1 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 3.8g | ||
Protein 0.6g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 22
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