Grain
Bulgur
Bulgur of Wheat is a distinct kitchen form used when recipes want this specific yield or texture rather than the whole ingredient. plant ingredient with cultivar-driven sweetness, acid or starch. Handle by the moisture and perishability of wheat: keep cold if fresh, dry if shelf-stable. Cook with methods that suit its size and texture. ripeness and cut size drive timing more than complex technique. Pairs with salt, fat, acid, herbs matched to the plant. Wipe pans of excess fat before deglazing if you want a bright sauce.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 2.64 g
- Saturated Fat 0.5 g
- Trans Fat 0 g
- Monounsaturated Fat 0.51 g
- Polyunsaturated Fat 1.17 g
- Cholesterol 0 mg
- Sodium 4.88 mg
- Salt 0.01 g
- Total Carbohydrate 73.3 g
- Dietary Fibre 5.66 g
- Total Sugars 1 g
- Complex / starch 62.7 g
- Protein 10.4 g
- Water 12.1 g
- Energy 353 kcal
- Water 12.1 g
- Carbohydrates 73.3 g
- Protein 10.4 g
- Fat 2.64 g
- Saturated Fat 0.5 g
- Monounsaturated Fat 0.51 g
- Polyunsaturated Fat 1.17 g
- Omega-3 0.12 g
- Vitamins 63.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.25 mg
- Vitamin B2 — Riboflavin 0.12 mg
- Vitamin B3 — Niacin 4.67 mg
- Vitamin B6 0.29 mg
- Vitamin B7 — Biotin 3.4 µg
- Vitamin B9 — Folate 33.9 µg
- Vitamin C 2 mg
- Vitamin E 0.89 mg
- Vitamin K 2.2 µg
- Minerals 408 mg
- Major Minerals 407 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.01 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.25 · vitamin-b2-riboflavin: 0.12 · vitamin-b3-niacin: 4.67 · vitamin-b5-pantothenic-acid: 0.7 · vitamin-b6: 0.29 · vitamin-b7-biotin: 3.4 · vitamin-b9-folate: 33.9 · vitamin-e: 0.89 · vitamin-k: 2.2 ·
Minerals
Bulgur of Wheat: composition reflects this culinary part relative to the whole ingredient.
History
Cold storage and transport made wheat a year-round kitchen staple in many regions, including named bulgur portions.
Cooks bought prepped forms of wheat for speed while markets still sold whole produce, including named bulgur portions.
Market gardeners and growers selected wheat for flavour, yield and keeping quality, including named bulgur portions.