Bulgur Structure

Bulgur wheat is the main ingredient is made; essence, consists of 3 sections, bran and endosperm many of the nutritional components in the core and bran takes part. Wheat starch and less protein contained in wheat endosperm and of course part of that is just energy. [Citation needed]

Wheat bran extract and in the structure, zinc, magnesium, chromium, such as minerals, diet pulp, some phenols, phytates and selenium; B vitamins also contain all of the material other than the B12.

As the findings of the Food and Features

Findings are known to be the direction of lowering blood fats pulp / is a food rich in fiber.
Carbohydrates with high value, protein value is low.
Bulgur in vitamin B1, plays an important role in the nervous and digestive systems.
Because of it contains folic acid, is a very important food for children and pregnant women
It has total fat and saturated fat is a healthy food because it is low.
It does not contain cholesterol.
The biggest disadvantage of phytic acid in cereals, bulgur because of cooking and drying process, are not found in wheat.
It accelerates the absorption of nutrients due to the high mineral and cellulose, prevents constipation and prevent colon cancer.
When mixed with legumes it comes to the world's most important food source status.
It does not absorb radiation and is resistant to radiation. Therefore, against nuclear war in some countries, the products held in stock for military and civilian purposes.
During the cooking process the nutrients contained in the germ portion of the grain particle penetrates into the nutritional value of other products (bread, pasta) are higher.
Because of the cooking and drying, is resistant to mildew and shelf life is longer than other products.
Benefits include bulgur wheat rather high amount of fiber in the intestine work has brought an important position. Also have a full-retaining properties of the fibers has an important role in load bulgur weight control. 25-30 grams per day, as specified by the World Health Organisation. There are around our fiber needs.

Vitamin B1 in the building; It plays an important role in strengthening our nervous and digestive system. Moreover, this vitamin is necessary to regularly consumed in preventing the disease beriberi. Findings will advance the level of intelligence of infants and pregnant mother of folic acid contained in the structure except through them all, which is very necessary.

Due to the low glycemic index, bulgur, wheat long full amount in the blood is a product that can be used in slow-mixed diet. It is also recommended to the diabetics. Also the salads, a product that offers a highly variable due to the materials used in hot and cold food.

Wheat Types

Yellow wheat and is divided into two main classes, including the brown signs. Then these groups according to size; coarse bulgur, rice, bulgur, fine cracked another name with Duke / düğürcük findings Midyat are classified as raw fine cracked wheat and bulgur. Fine bulgur in the Gaziantep region "wheel" name known.

Bulgur is wheat color. Bulgur wheat and only consists of water and the color is completely natural. Yellow wheat; Anatolia is composed of hard durum wheat. Therefore, the color is yellow. But brown bulgur, consists of dark bezosti wheat. Therefore, darker color. In short, the color difference is caused by raw materials. Colors are also different flavors of these products is different.

Bulgur Nutritional Value

Energy 350 kJ (80 kcal)
Carbohydrates = 73.8 kg
Oil = 1.5 g
Protein = 11 g