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chels kaitl

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chels kaitl

The name bulgur may sound quite alien, but it is actually a cereal made from the hulled grains of different types of wheat. More commonly, durum wheat or macaroni wheat is used for making this cereal, which is a staple in Middle Eastern cuisines like pilafs, kibbeh, and tabbouleh. To make bulgur, the whole-wheat kernels are first parboiled, and then dried and crushed. This causes the removal of only a small portion of the wheat bran. Bulgur is also known as bulghur, burghul or bulgar. In India, it is commonly known as dalia, and is quite popular throughout the country. Bulgur has been recognized as a whole grain by the Whole Grains Council, and also by the USDA. (United States Department of Agriculture). Nutritional Profile of Bulgur About 100 g of cooked bulgur contains Nutrients Amount Carbohydrates 18.6 gm Protein 3.1 gm Total Fat 0.04 gm Dietary Fiber 4.5 gm Vitamin B6 0.08 mg Folate 18 mcg Pantothenic Acid 0.34 mg Calcium 10 mg Iron 0.96 mg Magnesium 32 mg Potassium 68 mg Phosphorus 40 mg Sodium 5 mg Manganese 0.61 mg Zinc 0.57 mg Bulgur Health Benefits Bulgur has a light nutty flavor, and is known to be extremely nutritious.

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1st August, 2016 @ 9:39 AM CEST

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