Compared to refined carbohydrate foods, bulgur is a much better source of vitamins, minerals, fiber, antioxidants, and phytonutrients. Epidemiological studies have found that whole grain consumption has a protective effect against diseases such as cancer, heart disease, digestive disorders, diabetes, and obesity. Whole grains contain plant-based phytonutrients that reduce inflammation and prevent free radical damage. These include compounds such as phytoestrogens, lignans, plant stanols.
A staple in Indian, Turkish and Middle Eastern cuisines for centuries, bulgur is well known in the West as a staple in tabouleh salad. However, bulgur can be used in the same way, for example, in soups or in the preparation of whole grain bread. The difference between bulgur and other types of wheat is that, that is, it does not have bran and germ, which store many nutrients. Usually, bulgur is boiled in water, which means that the bran is partially removed, however, it is still considered a whole grain. In fact, refined cereals lose half of the available vitamins, such as niacin, vitamin E, phosphorus, iron, folate, thiamine.
One glass of bulgur contains:
It is also worth noting that bulgur. Thus, individuals with gluten intolerance are advised to avoid this cereal.
Bulgur contains a good amount of fiber, which is needed daily for regular bowel movements and detoxification. The fiber in bulgur promotes healthy blood sugar balance, which in turn keeps our appetite and weight stable.
Bulgur is rich. These micronutrients are often deficient in those whose diet consists mainly of refined carbohydrates and few whole grains. For example, iron-rich foods act as a natural remedy for anemia. Magnesium is essential for heart health, blood pressure, digestion, sleep problems.