Bulgur Wheat

Bulgur Wheat

Bulgur wheat is a cereal grain made from the cracked parboiled groats of several different wheat species, most often from durum wheat. It is commonly used in Middle Eastern, Mediterranean, and Indian cuisine, and can be used in salads, stews, and pilafs. Bulgur is a good source of fiber, protein, and complex carbohydrates. 1 cup (182 g) of cooked bulgur provides about 8 g of protein, 8 g of fiber, and various vitamins and minerals such as B vitamins, magnesium, and iron. Bulgur is also a low-fat food, with only about 1 g of fat per cup.