Bulgur wheat is an ancient grain that the Old Testament mentions bulgur, and the wheat was popular in the ancient Mediterranean region.
It is widely consumed by Middle East countries imparting status of national food. Nowadays, it has attained the status of international delicious wheat. Bulgur is widely accepted as a healthy commodity due to its nutrients such as B vitamins, dietary fiber, minerals, unsaturated fatty acids, and folate.
Moreover, high amounts of minerals (phosphorus, zinc, magnesium and selenium) and cellulose fiber in bulgur have been related to the protection against constipation and colon cancer.
Bulgur has a nutty flavour and can be served as a side dish, similar to rice or couscous, and is often used in salads, soups, baked goods, stuffing, casseroles, and meat substitutes in vegetarian recipes. Its popularity is growing in North America because it is usually utilized as a healthier, faster-cooking substitute for rice.
In general, bulgur is commercially manufactured by cooking wheat kernels in water, which is followed by a drying step either under sunlight or in high drying towers. These dried grains are partially dehulled and ground to various particle sizes.
Another name for bulgur is wheat groats. Groats is a general term for hulled grains, including oat, rye and barley as well as wheat. Durum wheat (Triticum durum) is the preferred raw material for making bulgur, due to its natural properties of yellow color, hardness, low-swelling (high-amylose) starch, and high protein content.
Bulgur wheat – ancient Mediterranean cracked wheat
