Bulgur, cooked

Cooked bulgur is tender with a nutty aroma and quick cooking time.

Use in tabbouleh, grain salads, pilafs, or as a quick side dish.

Quick convert

  • US cup = 236.588 mL
  • 1 tbsp = 14.787 mL
  • 1 tsp = 4.929 mL
Density source:USDA SR Legacy

Bulgur, cooked — Cup → g

Cupsg
1/8 cup23
1/4 cup45
1/3 cup61
1/2 cup91
2/3 cup121
3/4 cup136
1 cup182
1 1/2 cups273
2 cups364

Bulgur, cooked — Tbsp → g

Tbspg
111
223
334
446
557
668
780
891
9102
10114
11125
12137
13148
14159
15171
20228
25284
30341

Bulgur, cooked — g → Cups

gCups
500.3
1000.5
1500.8
2001.1
2501.4
3001.6
3501.9
4002.2
4502.5
5002.7
6003.3
7003.8
8004.4
9004.9
10005.5

Bulgur, cooked — mL → g

mLg
108
2519
5038
7558
10077
12596
150115
200154
250192
500385
750577
1000769

Bulgur, cooked — Tsp → g

Tspg
14
28
311
415
519
623
727
830
934
1038
1142
1246
1349
1453
1557
2076
2595
30114

Bulgur, cooked — oz → g

ozg
128
257
385
4113
5142
8227
10283
12340
15425
20567
25709
30850
401134
501417

Cups-to-Grams Printable Chart

100+ ingredients with exact gram weights per cup, tbsp and tsp. The reference card every cook needs.

Grains

Rice, oats, quinoa, couscous and similar grains hydrate based on precise ratios. Volume is skewed by kernel size and air gaps. Weighing both dry and cooked grains keeps texture predictable.

Why weigh dry grains?Cup measures change with grain size and packing. Weight guarantees the right water ratio for fluffy, non-gummy results.

Storage & tools

  • Store in a cool, dry pantry (under 21 °C / 70 °F) away from direct sunlight.
  • Use airtight containers to keep humidity out — dry ingredients gain 1–2 % mass in humid air.
  • Rotate stock: first in, first out, even when the product looks unchanged.
  • Check best-by dates; potency can fade before the product looks old.

Chill cooked bulgur and use within 4–5 days; fluff with a fork before serving.

Sources: CDC · FDA

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