Description

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

• Bulgur is a food rich in fiber/pulp, which is known to reduce blood fat.
• Its carbohydrate value is high and its protein value is low.
• The B1 vitamins found in bulgur play an important role in the nervous and digestive systems.
• It is a very important food for children and pregnant women due to the folic acid it contains.
• It has unsaturated fat and is a healthy food since its total fat content is low.
• 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 it undergoes.
• It accelerates nutrient absorption, prevents constipation and prevents bowel cancer due to its high mineral and cellulose content.
• 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 in some countries against nuclear wars and for military and civilian purposes.
• 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 its shelf life is longer than other products.