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Description

It is a product obtained by cleaning durum wheat Triticu. It is rich in B vitamins, potassium, iron and phosphorus. Bulgur is a high-fibre food. It does not cause large fluctuations in blood sugar levels, has a protective effect on the health of the intestines and cardiovascular system. Since the potassium content of bulgur is high, it should not be consumed when the blood potassium levels of kidney patients are elevated. It is important to be consumed by pregnant women as it contains folic acid in its composition. Bulgur may have a yellow or slightly darker shade of colour. As the colour becomes lighter, the nutritional value decreases as it undergoes more peeling processes. "The nutritional quality increases more when used with legumes."