Bulgur is a food with great nutritional value. It is a cereal food and not a type of pasta, as many would think and it is made from many parboiled varieties of wheat, but mostly from durum wheat. Bulgur is derived from the core of the wheat, is parboiled, dried and shattered. Bulgur is mainly used in cuisines of many middle eastern, European, Indian countries and the Mediterranean basin.
Bulgur is rich in protein, fiber, and complex carbohydrates. It has a low glycemic index, which means that once consumed, it doesn’t cause a big rise of the glucose curve and it is very satiating in comparison to other carbohydrates like rice and potatoes.
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