Bulgur
I am a nutritious and versatile grain known as bulgur. My small, cracked kernels and nutty flavor make me a popular choice for those who value healthy eating. I am made by partially cooking, drying, and then cracking whole wheat kernels, which allows me to retain most of the nutrients and fiber found in the whole grain. My origins lie in the rich culinary traditions of the Middle East, where I am often used in flavorful and nutritious dishes.
Did you know that my nutritional value and versatility make me ideal for use as a side dish, in salads or as a base for a hearty main course? Discover my rich flavor and many uses — will you try me?
Nutritional values Per 100g
KCAL 319
Fat | Fats and Grains and Fat and Vegetables 1.2 g
Saturated fat | Saturated fat | Saturated grass materials | Saturated fat | For reference 0 g
Trans fats | Trans fats | Graisses trans | Transfette | دهون متحولة -
Cholesterol | Cholesterol | Cholesterol | Cholesterin | كولسترول -
Sodium | Sodium | Sodium | Sodium | صوديوم 0.08 g
Carbohydrates | Carbohydrates | Glucides | Kohlhydrate | كربوهيدرات 73 g
Dietary fiber | Dietary fiber | Food fibers | Ballast substances | Natural ingredients 8.5 g
Sugars | Sugars | Sucres | Zucker | Google 0.6 g
Added sugars | Added sugars | Sucres ajoutés | Zugesetzter Zucker | سكر مضاف -
Protein | Proteins | Proteins | Egg whites | بروتين 12.5 g
Calcium | Calcium | Calcium | Kalzium | كالسيوم -
Iron | Iron | Fer | Iron | Iron -
Potassium | Potassium | Potassium | Potassium | بوتاسيوم -
Ingredients: Bulgur
Ingredients: Bulgur
Ingredients: Boulgour
Add: Bulgur
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