EN on Foods
November 2011 Issue
Good Nutrition in Whole Grain Bulgur
Bulgur (Triticum spp.) is cracked wheat that has been parboiled, dried, and broken into granules of varying sizes. Some small Middle Eastern villages still retain the ancient preparation of boiling large pots of wheat for days, spreading it on rooftops to sun dry, and then cracking the kernels into coarse pieces before sieving them into different sizes for various uses. Though most often made from durum wheat, any wheat can be made into bulgur. Bulgur, a whole grain, has all the associated benefits, such as healthy weight and gastrointestinal health, due to its rich nutrient profile.
To continue reading this entire article you must be a paid subscriber.
Subscribe to Environmental Nutrition
Get the next year of Environmental Nutrition for just $20. And access all of our online content - how to fight heart disease, cancer, stroke, diabetes, osteoporosis, Alzheimer's, and dozens of other diseases - free of charge.
Already subscribe but haven't registered for all the benefits of the website? Click here.
Subscriber Log In
Forgot your password? Click Here.