Description

Bulgur is a traditional Anatolian food made from wheat and is considered to belong to the cereal group and is at the base of the nutritional pyramid. Bulgur is an important and economical source of carbohydrates.

• Bulgur is a food rich in pula/fiber, which is known to lower blood fats.
• It has high carbohydrate value and low protein value.
• B1 vitamins in bulgur play an important role in the nervous and digestive system.
• Due to the folic acid it contains, it is a very important food for children and pregnant women.
• It has unsaturated fat and is a healthy nutrient because it is low in total fat.
• It does not contain cholesterol.
• Phytic acid, which is the biggest disadvantage of cereal products, is not found in bulgur due to the cooking and drying processes of bulgur.
• Due to its high mineral and cellulose content, it accelerates nutrient absorption, prevents constipation and prevents intestinal cancer.
• When mixed with legumes, it becomes the most important food source in the world.
• It does not absorb radiation and is resistant to radiation. For this reason, it is one of the products kept in stock for military and civilian purposes against nuclear wars in some countries.
• Since the nutrients in the germ part of the grain penetrate into the grain during the cooking process, its nutritional value is higher than other products (bread, pasta).
• Due to the cooking and drying processes, it is resistant to mold formation and has a longer shelf life than other products.