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Bulgur
Bulgur is a type of cereal food made from groats of various wheats. It is common in European and Indian cuisines.Bulguar is commonly sold parboiled and dried.
Bulgur Properties:
| Food Property | Type | Description |
|---|---|---|
| Flavor Profile | Sweet | Bulgur has a slightly sweet flavor due to the natural sugars present in the wheat kernels. |
| Texture | Firmness | Bulgur has a firm texture after being cooked, with a slight chewiness. |
| Nutritional Value | Fiber | Bulgur is a good source of dietary fiber, which is important for digestive health and regulating blood sugar levels. |
| Macronutrients | Bulgur is a good source of carbohydrates and protein, making it a filling and nutritious food option. | |
| Micronutrients | Bulgur contains essential micronutrients such as iron, magnesium, and B vitamins. | |
| Cooking Behavior | Water Retention | Bulgur absorbs water well during cooking, resulting in a fluffy and tender texture. |
| Heat Conductivity | Bulgur cooks relatively quickly and evenly due to its small size and cracked grains. |
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