Wheat (Dincer)
Bulgur is a traditional anatolian food made from buckwheat and is counted from the grain group and is located at the bottom of the pyramid. Bulgur is an important and economical source of carbohydrates.
Wheat, which is the main ingredient of the bulgur; essence, bran, and endosperm, and many of the essential nutrients are contained in the essence and dandruff sections. The endosperm contains starch and little proteins, and wheat, and of course only the energy is the part that gives energy. Minerals like wheat bran, zinc, magnesium, chromium, dietary fiber, some phenols, phytates and selenium; as well as all B vitamins outside B12.
Characteristics of bulgur as food;
Bulgur is a very rich food in terms of pulp / fiber, which is known to degrade the oil in the side.
Carbohydrate value is high, protein value is low.
Vitamin B1 in bulgur plays an important role in the nervous and digestive system.
Due to the folic acid it contains, it is a very important food for children and pregnant women
It is a healthy nutrient because it has unsaturated fat and the total fat is low.
It does not contain cholesterol.
Phytic acid, which is the biggest disadvantage of cereal crops, is not found in bulbules because of the cooking and drying processes that the bulgur has.
Accelerates nutrient absorption due to high mineral and cellulose, prevents constipation and intestinal cancer.
When mixed with pulses, it is the most important food source in the world.
It does not absorb radiation and is radiation resistant. For this reason, some countries are stalking against nuclear battles, military and civilian purposes.
During the cooking process, the nutrients contained in the rinse section of the grain penetrate into the grain, so the nutritional value is higher than other products (bread, pasta).
Due to cooking and drying processes, it is resistant to mold formation and its shelf life is longer than other products.
Bulgur Beneficiaries A very high amount of fiber content has brought bulgur to an important position from the intestinal tract. The fibers also have an important role in the detection of bulgur in weight control as they have a strong holding power. World Health Organization stated that 25-30 gr. We need fiber around. You can comfortably meet this need with 1 plate of bulgur. Vitamin B1 in the structure; nerves and digestive system play an important role in the strengthening. In addition, this vitamin should be consumed regularly in the prevention of beriberi disease. Bulgur is also necessary to promote the intelligence level of the babies of pregnant mothers thanks to the folic acid it contains in its structure. Due to the low glycemic index of bulgur, bulgur is a product that can be used on diets in which it accumulates for a long time and slowly mixes with the blood. It is also recommended for diabetics. In addition, it is a product that offers a wide variety in salads because it is a material used in hot and cold dishes.
Energy and Nutritional Values of 100 Grams Renewable Nutrition Items Rice Bulgur
Energy (kal) 354
Carbohydrate (g) 78,2
Protein (g) 11,8
Fat (g) 1,3
The pulp (fiber) (g) 1,3
Potassium (mg) 315
Calcium (mg) 36
Phosphorus (mg) 310
Iron (mg) 4,5
B1 Vitamin (mg) 0.2
B2 Vitamin (mg) 0.1
Niasin (mg) 5
Cholesterol (mg) 0
ISO 22000:2005
in 500gr, 1kg, 2.5 kg, 5kg, 10kg, 20kg
Exist also in brown