BULGUR WHEAT organic
Bulgur is a healthy grain made from the cracked parboiled groats of variable wheat species, usually from durum wheat. It originates in Middle Eastern cuisine and most commonly used in Lebanese tabbouleh and Turkish dishes. Bulgur has a fluffy texture and makes a good rice alternative.
The presence of the husk helps keep it high in fiber or coarse fiber. This is an invaluable aid in losing weight and cleansing the body. Fiber can swell in the intestines and flush out all stagnant substances, toxins, and disease-causing bacteria. In addition, fiber makes you feel full for a long time.
COUNTRY OF ORIGIN: Turkey
INGREDIENTS: Durum wheat 100%
Packed on premises that handles nuts (including peanuts), sesame, products containing dairy, soya and products containing gluten.
STORAGE: Cool, dry place away from direct sunlight
Energy (kcal) 362
Protein (g) 12
Fat (g) 2
Saturates (g) <0.5
Carbs (g) 71
Sugars (g) 1.1
Fibre (g) 6.7
Salt (g) 0
HOW TO ENJOY
Traditional ways of eating bulgur are making fluffy porridge or pilaf. Soaked grains can also be used in salads combined with vegetables, parsley and mint, as well as a side dish for red meat, and also added to minced meat for meatballs or pepper filling. Bulgur is not recommended for soups as it becomes very sticky when it stays in liquid for a long time. Bulgur flatbreads can replace whole grain breads.
Often this cereal is substituted for rice, for example, when stuffing peppers, cooking cabbage rolls, dolma and even risotto.