Meat and Bulgur Dolma: Zucchini and Aubergine Calories

Stuffed Bulgur with Meat

100 g

Calculation basis: This is Diyetkolik’s zucchini-and-aubergine dolma filled with beef mince and bulgur. A 292 g cooked portion contains 220.97 kcal; the values include the vegetables, not just the filling.

Calculated from the 100 g values. — means unknown, not zero. ~ indicates an estimated serving weight.

76kcal

Carbohydrate7.4 g 39%

Protein3.8 g 20%

Fat3.3 g 39%

Stuffed Bulgur with Meat Nutrition Values

Nutrients	100 g	1 100 g
Calories(kcal)	76	76
Carbohydrate (g)	7.43	7.43
Protein (g)	3.76	3.76
Fat (g)	3.31	3.31
Fiber (g)	2.27	2.27
Cholesterol (mg)	7.43	7.43
Sodium (mg)	29.8	29.8
Potassium (mg)	239.78	239.78
Calcium (mg)	21.73	21.73
Iron (mg)	1.21	1.21
Vitamin C (mg)	11.62	11.62

Values are calculated from a 100 g basis. The product, recipe and serving amount can change the result. See the food-specific notes below for the reference used.

Dietitian's Tips for Consuming Stuffed Bulgur with Meat

This meat-and-bulgur dolma uses hollowed zucchini and aubergines. The vegetables hold a filling of beef mince, bulgur, onion, parsley and tomato and pepper pastes, with tomato slices as lids. The dish’s weight includes much more than the bulgur filling.

Measuring a cooked portion

The 292 g reference portion provides about 221 kcal, 10.97 g protein and 6.62 g fibre. A 200 g serving of the same mixture provides about 151 kcal. Zucchini and aubergines differ in size and filling capacity, so there is no fixed number of dolma in every portion. Weigh the cooked vegetables together with their filling.

What is in the bulgur filling?

The recipe uses four zucchini, four aubergines, 250 g beef mince and one cup of bulgur, with olive oil and butter. A rice-filled dolma cannot simply supply the values for this recipe: the vegetable and fat proportions matter too. Bulgur is wheat, so this dish is not gluten-free.

Serving with yogurt

Yogurt spooned over the dolma or served alongside is additional to these figures. If you use the scooped-out vegetable flesh in another dish, calculate that dish separately rather than adding ingredients you do not eat in the dolma to its portion weight.

Source note

Values come from Diyetkolik’s zucchini-and-aubergine recipe. Its heading and method give different cooking times, so no exact duration is promised here. Final yield, total sugars and saturated fat are unverified; vitamin A in IU was not converted to RAE.