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Coarse Bulgur

Krinos 1kg
For many millennia, bulgur has been a staple ingredient in Mediterranean and Middle Eastern cuisine – and for good reason! Bulgur is not only a wonderfully versatile culinary ingredient, but one of the healthiest grains one can consume. This popular “ancient grain” is made from Durum wheat that is parboiled in water, sun-dried and milled into distinct grain sizes. Of all of the yellow bulgur on the market, coarse bulgur is the most widely used in cuisine. Krinos Coarse Bulgur (#3 Pilavlik) is slightly coarser than fine bulgur and has a wonderfully light nutty flavor. For a delicious warm morning porridge, cook the bulgur in warm milk and serve with brown sugar, sliced bananas, raisins and a touch of salt. Or with raw almonds, diced apples and maple syrup. The easiest way to prepare this bulgur is boiled in your favorite cooking stock. To amplify the inherent nuttiness of bulgur, for a delicious hot side dish or one-pot meal, pan sauté the bulgur in olive oil or butter for 3 to 5 minutes and add your cooking stock and aromatics. KrinosCoarse Bulgur is a perfect ingredient for pilafs, salads, soups stuffed veggies and veggie burgers­ and a wonderful grain for homemade bread. Bulgur has a significantly lower glycemic index than pasta or rice, making it a great grain for diabetics. Rich in fiber, antioxidants and protein, bulgur also helps with satiety, heart health and anemia. This light and nutty grain also helps to balance the body’s pH and is a good source of manganese, b vitamins, folic acid, iron and magnesium. A wonderful grain for vegans, vegetarians and meat eaters, bulgur is not recommended for anyone with Celiac Disease or with a gluten intolerance.
Expires: 6/1/22
Vendor: Krinos
Availability: In stock
$5.99

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.

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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.

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