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Bulgur Wheat
Bulgur is a cereal food made from the groats of several different wheat species, most often from durum wheat. Burghul is a kind of dried cracked wheat. It is most common in European, Middle Eastern, and Indian cuisine.
Bulgur wheat Properties:
| Food Property | Type | Description |
|---|---|---|
| Texture | Firmness | Bulgur wheat has a firm texture. |
| Graininess | Bulgur wheat has a grainy texture. | |
| Nutritional Value | Fiber | Bulgur wheat is high in fiber. |
| Macronutrients | Bulgur wheat is a good source of carbohydrates and protein. | |
| Color | Natural Pigments | Bulgur wheat has a natural light brown color. |
| Aroma | Essential Oils | Bulgur wheat has a mild, nutty aroma. |
| Chemical Composition | Acidity/Alkalinity (pH) | Bulgur wheat is slightly acidic. |
| Cooking Behavior | Water Retention | Bulgur wheat has good water retention when cooked. |
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