ABOUT BULGUR

Bulgur is made of wheat. Wheat is cleaned, boiled, dried. The capsules are removed and the wheat is grinded in mills. Various mills are used for different sizes. Bulgur consists of water and wheat only. It is very nutritious.

Cereals are at the bottom of the food pyramid. They are important and economical source for carbohydrate.

Bulgur is a member of cereals as it is made of wheat. To understand the properties of bulgur, we need to know wheat very well.

Wheat consists of 3 parts: germ, bran and endosperm. Bran and germ are rich in nutritional values. Endosperm is a source of energy as it contains starch and proteins.

The germ and the bran contains minerals like zinc, magnesium, chromium. They also include diet pulps, some phenols, selenium and vitamin B types, excluding vitamin B12. 

Quality in Production and Wheat Selection
Great attention is paid to food safety, quality and health during our production. Our raw material, which is durum wheat, is acquired from Karaman region diligently. Products out of our standards are omitted. We conduct quality control in various stages of our production. Quality controls are conducted in our laboratories; physical, chemical and microbiological analysis are conducted. We encourage farmers to grow high-quality products and we are always willing to pay more for quality products.
 

Benefits of Bulgur
Thanks to its fiber structure, bulgur is beneficial for gastrointestinal movement. The fibers are also helpful for keeping people full and this makes it also useful for weight control. According to World Health Organization (WHO) explanations, people need 25-30 g bulgur per day. This is equal to one dish of bulgur.

Vitamin B1 in bulgur is useful for strengthening our neural and digestion system. Vitamin B1 is advised to fight against beriberi disease.

Bulgur also contains folic acid. Folic acid is needed for mental development of babies so pregnant women are advised to consume bulgur. 

Glycemic index of bulgur is low so it makes you feel full for longer times. This is the reason bulgur is preferred in diets.

Bulgur is recommended for diabetic patients. It is also used in salads, hot and cold meals.

Nutritional Value for 100 g edible Bulgur 

• Energy (cal): 354
• Carbohydrate (g): 78,2
• Protein (g): 11,8
• Fat (g): 1,3
• Pulp (Fibre) (g): 1,3
• Potassium (mg): 315
• Calcium (mg): 36
• Phosphorus (mg): 310
• Iron (mg): 4,5
• Vitamin B1 (mg): 0,2
• Vitamin B2 (mg): 0,1
• Niacin (mg): 5
• Cholestrol (mg) 0