Bulghur
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 342 kcal (1,430 kJ) |
|
75.87 g
|
|
| Sugars | 0.41 g |
| Dietary fiber | 18.3 g |
|
1.33 g
|
|
|
12.29 g
|
|
| Vitamins | |
| Vitamin A equiv. |
(0%)
0.0 μg |
| Vitamin A | 9 IU |
| Thiamine (B1) |
(20%)
0.232 mg |
| Riboflavin (B2) |
(10%)
0.115 mg |
| Niacin (B3) |
(34%)
5.114 mg |
| Vitamin B6 |
(26%)
0.342 mg |
| Folate (B9) |
(7%)
27 μg |
| Vitamin C |
(0%)
0.0 mg |
| Vitamin E |
(0%)
0.06 mg |
| Minerals | |
| Calcium |
(4%)
35 mg |
| Iron |
(19%)
2.46 mg |
| Magnesium |
(46%)
164 mg |
| Phosphorus |
(43%)
300 mg |
| Potassium |
(9%)
410 mg |
| Sodium |
(1%)
17 mg |
| Zinc |
(20%)
1.93 mg |
| Other constituents | |
| Water | 9 g |
|
|
|
|
|
| Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database |
|
Bulgur (from Turkish: bulgur; also burghul, from Arabic: برغلgroats) is a cereal food made from the groats of several different wheat species, most often from durum wheat. Bulgur is a kind of dried cracked wheat. It is most common in European, Middle Eastern, and Indian cuisine.
Bulgur for Armenian consumption is usually sold parboiled and dried, with only a very small amount of the bran partially removed. Bulgur is recognized as a whole grain by the U.S.D.A. and the Whole Grains Council. Bulgur is sometimes confused with cracked wheat, which is crushed wheat grain that has not been parboiled. Whole-grain, high-fiber bulgur and cracked wheat can be found in natural food stores, Middle Eastern specialty grocers, and some traditional grocery stores. Bulgur is a common ingredient in Armenian, Iraqi, Assyrian, Kurdish, Syrian, Israeli, Jordanian, Palestinian, Lebanese, Turkish, Middle Eastern, and Mediterranean dishes. It has a light, nutty flavor. In Turkey, a distinction is made between fine-ground bulgur, called köftelik bulgur, and a coarser grind, called pilavlık bulgur. In the United States, bulgur is produced from white wheat in four distinct grinds or sizes (#1 Fine, #2 Medium, #3 Coarse and #4 Extra Coarse). The highest quality bulgur has particle sizes that are uniform thus allowing a more consistent cooking time and result.
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Wikipedia