Bulgur (cracked durum wheat) is a nutritious and versatile ingredient, also known as „Turkish rice“. It is among the popular ingredients Turkish and Middle Eastern cuisine and thanks to its ease of preparation and nutritional value, it also finds a place in modern diets.
Composition: durum wheat.
Bulgur is made from unripe wheat, which is first parboiled in water or steam, then dried and crushed. Since whole grain is used, it retains the valuable nutrients contained in the bran and germ.
Nutritional values per 100g: Energy 1380 kJ / 330 kcal, fats 0.8 g, of which saturates 0.2 g, carbohydrates 75 g, of which sugars 2.0 g, proteins 10 g, salt 0 g.
Bulgur is naturally high in fibre, which supports digestion and can contribute to regulating blood sugar and cholesterol levels. It has low glycaemic index, which makes it a suitable choice for those watching their carbohydrate intake too. It also contains a significant amount of Iron and B vitamins, which support energy metabolism.
Application: It can be prepared in several ways. The simplest is to pour twice its volume of hot water over it, cover, and leave to stand for approximately 20 minutes. For a more intense flavour, you can first briefly fry it in oil and then pour boiling water over it and cook for approximately 12–15 minutes until tender. It is mainly used as side dish instead of rice or tarragon, but it also tastes great with vegetables, in salads or even sweet with fruit. It is also traditionally used as a base for pilaf.
Storage: keep in in a dry and cool place.
The product contains lepok And it is packaged in a factory where soy, celery, mustard, and sesame are also processed.
Country of origin: specified on the product packaging.
Warning: Despite our utmost efforts to ensure the accuracy of information, the composition and nutritional values may change. Always read the information provided directly on the product packaging.
Packaging: 500 g.
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