Structure Of Bulgur

 

Wheat, which is the main ingredient of bulgur; The extract consists of 3 parts as bran and endosperm, and most of the necessary nutrients are contained within the extract and bran section. Endosperm is the only energy-giving part of wheat and of course bulgur with starch and low protein content. The essence and bran of wheat in the structure of minerals such as zinc, magnesium, chromium, dietary fiber, some phenols, phytates and selenium; it also contains all vitamin B substances except B12.

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Characteristics of bulgur as food

  • Bulgur is a food rich in pulp / fiber which is known to lower the fat in the blood.
  • Carbohydrate value is high, protein value is low.
  • B1 vitamins in bulgur play an important role in nervous and digestive system.
  • Due to the folic acid it contains, it is a very important food for children and pregnant women
  • It has unsaturated fat and is a healthy nutrient because it has low total fat.
  • Does not contain cholesterol.
  • The major disadvantage of cereals, phytic acid, is not found in bulgur due to the cooking and drying processes of bulgur.
  • It accelerates nutrient absorption due to high mineral and cellulose, prevents constipation and prevents intestinal cancer.
  • When it is mixed with pulses, it becomes the most important food source in the world.
  • It does not absorb radiation and is resistant to radiation. For this reason, it is one of the products that are kept in stock for military and civilian purposes against nuclear wars in some countries.
  • During the cooking process, the nutrients contained in the germline part of the grain penetrate into the grain and the nutritional value is higher than other products (bread, pasta).
  • Due to cooking and drying processes, it is resistant to mold formation and its shelf life is longer than other products.
  • Contrary to popular belief, bulgur is more nutritious than rice and couscous.

Bulgur Types

Yellow bulgur and brown bulgur are divided into two main classes. Then, according to their size; bulgur pilaf bulgur, pilaf bulgur, another name for meatballs wedding / knurl bulgur, Midyat bulgur and raw bulgur bulgur are classified. Meatball bulgur is known as “simit” in Gaziantep region.

Bulgur takes its color from wheat. Bulgur consists only of water and wheat and its color is completely natural. Yellow bulgur; It consists of hard condition wheat of Anatolia. Therefore, the color is yellow. However, brown bulgur is composed of brown bezostiye wheat. Therefore, the color is brunette. In short, the color difference is due to the different color of the raw material. The colors of these products have different flavors.

 

Why should bulgur be consumed?

Our body needs certain grain, fiber and pulp. This need can provide bulgur in a very tasty way. Bulgur offers you a rich cuisine, both salads and hot and cold dishes. There are 112 dishes in this kitchen.