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Plate
Bulgur, cooked
Bulgur, cooked3
VS
Oats, dry Leader
Oats, dry6

Oats, dry leads 6–3 · 9 categories decided · 1 tie

Each value is per 100 g edible portion.

The verdict

Oats, dry comes out ahead, winning 6 of 9 nutrient match-ups.

Pick Bulgur, cooked for less sugar, less saturated fat and less sodium.

Pick Oats, dry for more protein, more fiber, more potassium, more calcium, more iron and more magnesium.

Evenly matched on vitamin C.

Equal weight (per 100 g)Common servingEqual calories

Head-to-head

  • Energy
    83 kcal
    379 kcal
  • Proteinmore is better
    3.08 g
    13.15 gWIN
  • Carbohydrate
    18.58 g
    67.7 g
  • Fibermore is better
    4.5 g
    10.1 gWIN
  • Total sugarsless is better
    WIN0.1 g
    0.99 g
  • Total fat
    0.24 g
    6.52 g
  • Saturated fatless is better
    WIN0.04 g
    1.11 g
  • Sodiumless is better
    WIN5 mg
    6 mg
  • Potassiummore is better
    68 mg
    362 mgWIN
  • Calciummore is better
    10 mg
    52 mgWIN
  • Ironmore is better
    0.96 mg
    4.25 mgWIN
  • Magnesiummore is better
    32 mg
    138 mgWIN
  • Vitamin Cmore is better
    0 mg
    0 mg
  • Vitamin Dmore is better
    —
    —

Winners are decided by deterministic per-metric rules on the stated basis; ties and missing data don’t score (missing ≠ zero). Educational information only — not medical advice.

Bulgur, cooked vs Oats, dry · Foodatron