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| UPC | 617724920653 |
|---|---|
| Size | 32 Ounce (Pack of 1) |
| Price | — no data |
| Cuisine | Middle Eastern cuisine |
| Set Name | Coarse Grain |
| Item Form | grain |
| Specialty | GMO Free |
| Unit Count | 32 Ounce |
| Low Fat Diet | ✓ |
| Manufacturer | Zaiqa Exquisite Taste |
| Product Type | Bulgur Wheat |
| Serving Range | 7.5-10.5 servings |
| Coin Variety 1 | Bulgur Wheat |
| Container Type | Jar |
| Nutrient Dense | ✓ |
| Number Of Items | 1 |
| Number of Items | 1 |
| Commonly Used For | Kibbe, Tabbouleh, Vegetable Burgers, Cereal |
| Package Size Name | 2LB |
| Glycemic Index (GI | Low |
| Item Package Weight | 0.92 kg |
| Minimally Processed | ✓ |
| Item Package Quantity | 1 |
| 100% Whole Durum Wheat | ✓ |
| Whole-Food Plant-Based Diet | ✓ |
Zaiqa Bulgur is derived from a kind of Wheat known as Durum Wheat. The raw form of Bulgur is commonly known as Cracked Wheat. As soon as Cracked Wheat is parboiled, it is called Bulgur; making it a hardier grain that can be stored for a significantly longer time and cooks much faster than its raw counterpart. Not all Bulgurs found in supermarkets or natural food stores will taste the same or cook within the same time. This variation is due to several factors such as soil health, altitude, grain breed, etc.
Compared to refined carbohydrate foods made with enriched or refined wheat, Bulgur Wheat is a much better source of vitamins, minerals, fiber, antioxidants, and phytonutrients. When compared with other whole grains, such as brown rice or quinoa, bulgur delivers a lower calorie count without sacrificing essential nutrients & minerals such as Manganese, Magnesium, and Iron.
In a fast-moving world, where saving on cooking time matters, Bulgur cooks quick. Finer grains may take as little as 5 minutes to soften while coarser grains can take up to 20 minutes. In the end, you can expect to taste an earthy flavor and a little bit of a bite on the coarser grains.
Bulgur varies in how finely it has been ground and comes in four grades:
Bulgur is hulled wheat berries that are parboiled, dried, ground, and sifted. When soaked, it has an earthy, nutty flavor and tender, fluffy texture. Bulgar is best for making tabbouleh salad, fried kibbeh, kisir (Turkish salad). Also used for breakfast cereals, baking goods, or dessert pudding.
Bulgur is a whole grain made from cracked wheat. It’s packed with vitamins, minerals, and fiber. Fiber-rich foods like bulgur may reduce chronic disease risk, promote weight loss and improve digestion and gut health.
Bulgur wheat provides various nutrients and is an especially good source of manganese, magnesium, iron, and fiber. Routine consumption of fiber-rich whole grains, such as bulgur, is associated with multiple health benefits.
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