Skip Navigation LinksMain Page > Our Products > Bulgur Wheat
BULGUR WHEAT
 
History     

    Bulgur is a quick-cooking form of whole wheat that has been cleaned, parboiled, dried, ground into particles and sifted into distinct sizes. Arbel Bulgur, with three distinct grind sizes as well as whole kernel, provide different textures and cooking properties for a variety of food applications. The result is a nutritious, versatile wheat product with a pleasant, nut-like flavor and an extended shelf-life that allows it to be stored for long periods. Often confused with cracked wheat, bulgur differs from it, because it has been pre-cooked.

    The steps involved in making bulgur wheat, in contrast to cracked wheat, makes bulgur ready to eat with minimum cooking. It can, after soaking in water, be mixed with other ingredients without further cooking. Bulgur can be used in recipes calling for converted rice. Bulgur is used in recipes in a fashion similar to rice or couscous but with a higher nutritional value. Best known as an ingredient in tabouli salad, bulgur is also a tasty, low-fat ingredient in pilaf, soup, bakery goods, stuffing or casseroles. It is an ideal food in a vegetarian diet because of its nutritional value and versatility. It is excellent as a meat extender or meat substitute in vegetarian dishes, and is a component of many varieties of meatless burgers found on supermarket shelves everywhere.

Nutrition Facts

    Bulgur is more nutritious than white rice, because it contains more fiber and more vitamins and minerals and has a lower glycemic index than white rice. Bulgur has a glycemic index of 46.
 
1 cup of unprepared bulgur contains approximately
Energy: 1500 kj (360 kcal)
Dietary fiber : 8 g
Protein : 12.5 g
Carbohydrate : 69 g whereof 0.8 g sugars
Fat : 1.75 g whereof 0.2 g saturated fat
Potassium : 410 mg
 

HyperLink                        HyperLink                        HyperLink                        HyperLink                        HyperLink
    Arbel S.A. © 2010   |   About Us   |   Contact Us   |  Site Map   |  Main Page