Bulgur
Bulgur
Bulgur (pronounced: /ˈbʊlɡər/), also known as bulgar wheat, is a whole grain that has been cracked and partially pre-cooked. It is a staple in Middle Eastern cuisine and is often used in dishes like tabbouleh and pilaf.
Etymology
The term "bulgur" comes from the Turkish word "bulgur" which means "bruised grain". It is believed to have been used for thousands of years in the Middle East and Mediterranean regions.
Related Terms
- Whole grain: A grain of any cereal and pseudocereal that contains the endosperm, germ, and bran, in contrast to refined grains, which retain only the endosperm.
- Cracked wheat: Wheat that has been crushed or cut into small pieces. It is similar to bulgur, but bulgur is pre-cooked.
- Tabbouleh: A Levantine vegetarian salad made mostly of finely chopped parsley, with tomatoes, mint, onion, bulgur, and seasoned with olive oil, lemon juice, salt and pepper.
- Pilaf: A dish in which rice is cooked in a seasoned broth. In some cases, the rice may also attain its brown or golden color by first being sautéed lightly in oil before the addition of broth.
Usage
Bulgur is used in a variety of dishes, from salads to soups to desserts. It is a versatile grain that can be used in both sweet and savory dishes. It is often used as a healthier alternative to rice or pasta due to its high fiber content and low glycemic index.
Health Benefits
Bulgur is a nutritious grain, rich in fiber and protein. It is also a good source of minerals like magnesium and iron. The high fiber content in bulgur aids in digestion and helps to prevent constipation. It is also beneficial for heart health and can help to control blood sugar levels.
External links
- Medical encyclopedia article on Bulgur
- Wikipedia's article - Bulgur
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