Protein, fiber and macronutrients
Carbohydrate sources and preparation differences
Carbohydrate records for bulgur, pasta, bread, oats, chickpeas and banana. Separate dry packages from cooked plates.
How to use this guide
What carbohydrate total is recorded?
The table uses the source’s total or by-difference carbohydrate record. Fiber and sugar are separate measurements; do not derive net carbohydrate without knowing the source method.
Dry packages and cooked plates
Oats are dry while bulgur and pasta are cooked. 100 g on a package and 100 g on a plate may represent different states. Select the record matching the weighing stage.
All meal components
Carbohydrate is not limited to side dishes; legumes, fruit and bread also affect the total. Add each ingredient with its weight in the meal builder.
Recorded values of selected foods
Check preparation in each food name and provenance in the last column.
| Food record | Carbohydrate (g) | Energy (kcal) | Source |
|---|---|---|---|
| Cooked bulgur | 18.58 g | 83 kcal | USDA (12/2025) |
| Cooked pasta | 30.68 g | 157 kcal | USDA (12/2025) |
| Whole-wheat bread | 43.1 g | 254 kcal | USDA (12/2025) |
| Raw oats | 67.7 g | 379 kcal | USDA (12/2025) |
Calculate your own serving
Enter edible grams. Calculations use the selected record’s per-100 g measurements.
Carbohydrate
18.58 g
Energy
83 kcal
Measurement × grams / 100. Missing data is not zero; this is not a recommended intake.
Questions about this guide
The table uses the source’s total or by-difference carbohydrate record. Fiber and sugar are separate measurements; do not derive net carbohydrate without knowing the source method.
Oats are dry while bulgur and pasta are cooked. 100 g on a package and 100 g on a plate may represent different states. Select the record matching the weighing stage.
Carbohydrate is not limited to side dishes; legumes, fruit and bread also affect the total. Add each ingredient with its weight in the meal builder.