"You are what you eat," our ancestors said, emphasizing the importance of nutrition. For centuries, people have strived to monitor what appears on their tables, realizing that some foods can heal while others can harm. Grains were especially valued as they provided strength and helped survive in difficult conditions.
In ancient times, when medicine was at a primitive level, people found salvation in food. They realized that quality food could not only strengthen health but also cure diseases.
About four thousand years ago, a grain known as bulgur appeared in the diet of the inhabitants of Lebanon and Syria. In Turkish, it means “finely crushed wheat.” In Turkey, where bulgur is also considered a traditional product, it is served for breakfast, lunch, and dinner. In this country, it remains very popular to this day.
What Bulgur Is
Bulgur is indeed finely ground wheat that has undergone special processing. Previously, wheat grains were treated with boiling water, sun-dried, and then sifted through a sieve. The size of the holes affected the size of the grains in the final product, which received another name.
Today, the process of producing bulgur has become more complex, but its essence remains the same. Hard wheat grains are steamed, dried, hulled, and crushed, preserving all the beneficial substances laid down by nature.
IMPORTANT! During cooking, bulgur significantly increases in volume, making it an economical product.
Hard grains have a wonderful taste and aroma reminiscent of nuts. Numerous studies have shown that bulgur is much healthier than wheat. This grain contains such a quantity of valuable substances that scientists strongly recommend: if you want to be healthy — eat bulgur.
The Benefits of Bulgur
This grain, originating from the Middle East, is a true treasure trove of beneficial nutrients. Everything that nature has created can be found in its hard grains.
Bulgur is rich in B vitamins, which help normalize the functioning of the nervous system. It contains all types except B12, which is found in animal sources. It also contains vitamins E, K, PP, beta-carotene, choline, and many minerals, including:
iron;
calcium;
potassium;
sodium;
manganese;
copper;
phosphorus.
Bulgur is rich in fiber, which is necessary for the normal functioning of the body. It aids digestion and improves intestinal function. In 100 g of raw grain, there are 12.5 g of this valuable element. By this indicator, bulgur surpasses buckwheat almost twice and rice by 11 times.
Despite its high caloric content, the grain is not prohibited for people with diabetes, although it is recommended to consult an endocrinologist beforehand.
IMPORTANT! From a health perspective, bulgur is healthier than regular wheat grain.
Foreign experts studying this product have established that the glycemic index of bulgur is significantly lower than that of regular wheat grain. It is 48. Such products allow the body to feel full for a long time without worrying about snacks. Therefore, bulgur is recommended to be included in the diet of anyone aiming for weight loss.
In the winter period, when viruses are rampant, this grain will help maintain health without harming the figure and will saturate the body with vitamins and minerals.
Who Should Avoid Bulgur
Bulgur does not have many contraindications, but they do exist. It is generally recommended for everyone to consume it in moderation. However, people with stomach ulcers, reflux disease, or high acidity should be cautious, as the grains may cause harm.
Bulgur contains gluten, making it unacceptable for people with an allergy to this protein or with celiac disease (gluten intolerance).
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