Bulgur (also bulghur, burghul or bulgar) is a cereal food made from the groats of several different wheat species, most often from durum Wheat. It is most common in European, Middle Eastern and South Asian cuisine. The word bulgur is of Turkish origin. (From Wikipedia)
Burghul, is made by parboiling the wheat, drying it, then coarsely grinding it. At that point, the outer layers of the bran are removed — traditionally by hand — after which, the grains are cracked. It is generally available in three textures, fine, medium and coarse, and you can sometimes find organic burghul. After cracking, it is ready for steaming or boiling. The distinctive nutty taste, is the result of the inner layers of bran that are retained. ochef.
- Energy: 2003 kJ (479 kcal)
- Dietary fiber: 25.6 g
- Protein: 17.21 g
- Carbohydrate: 69 g whereof 0.8 g sugars
- Fat: 1.86 g whereof 0.2 g saturated fat
- Potassium: 574 mg
- Iron: 3.44 mg
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