Pulses and Grains
Herbs and Spices
Soups and Boullions
Sun Dried Veggies
Pulses and Grains
It is a very valuable and nutritious semi-finished foodstuff that only composes of water and wheat and that is obtained by cleaning, boiling, drying the wheat and grinding it in different kinds of mills after removing its peel and classifying it according to grain sizes.
Grain group is an important and economical carbohydrate source that is located at the bottom of the nutrition pyramid. Cracked wheat is a valuable foodstuff that belongs to the grain group. In order to understand the cracked wheat well, its main raw material wheat should firstly be understood.
Wheat composes of 3 sections, which are core, bran and endosperm. Most of the nutritional components are found in the core and bran sections. Endosperm is the section that gives energy with its starch and small amount of protein.
The core and bran of the wheat contain minerals such as zinc, magnesium and chrome; diet sediment, some phenols, phytates and selenium as well as all B vitamins except B12.
THE DIFFERENCE OF BULGUR
Generally in products made of wheat, micronutrients in core and bran sections are separated during wheat processing and the only section that reaches to us is the one that gives energy just like white bread.
However, bulgur can exactly be defined as full grain because wheat is not grinded during the bulgur production and a product, in which protein, vitamin, mineral, and diet sediment amount is higher, is obtained. Furthermore, bulgur can be considered as healthier among similar foodstuff, as its glycemic index is lower than macaroni and rice.
Briefly, bulgur is a very valuable foodstuff that is rich in terms of sediment and fibers, has low carbohydrate values and high protein values.
BENEFITS OF BULGUR
Containing very high amount of fibers, bulgur is very important for intestinal activities. Furthermore, cracked wheat has a significant role in weight control, as it has a filling feature. According to World Health Organization, our daily fiber need is around 25-30 gr. We can easily cover this need by having one serving of bulgur.
B1 vitamins it contains play a significant role in strengthening our nervous and digestive systems. Moreover, this vitamin should regularly be consumed in order to prevent beriberi disease.
Additionally, bulgur is extremely necessary to improve the intelligence level of the babies of pregnant women, as it also contains folic acid.
Bulgur makes you feel full for a long time and is a product that can be used in diets for its glycemic index is low and it slowly flows into blood. It is also recommended for diabetic patients.
Moreover, it offers a variety, as it can be used in many meals such as salads, hot and cold meals.
for 100 g Uncooked Coarse Bulgur
Energy (Calorie) 354 kcal
Potassium (K) 308 mg
Carbohydrate 78,6 g
Calcium (Ca) 35,9 mg
Protein 10,9 g
Phosphorus (P) 307,5 mg
Fat 1,42 g
Iron (Fe) 4,62 mg
Conditions of Use
© 1999 - 2011, Best Food of Mediterranean.