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Bulgur is made by treating durum wheat grains - cleaning, steaming, drying and grinding in special stone mills. During this treatment the bulgur does not lose the vitamins present in the grain.
Bulgura grits are among the healthiest as they contain the most fiber, vitamin B and potassium. Bulgur has a low glycemic index, which provides a long feeling of satiety. After a meal containing bulgur, a person has a good working capacity, and this product is very suitable for those who follow a diet, nutritionists emphasize. One serving, or 25 grams of unripe bulgur, can provide 20% of your daily fiber intake. It is known that fiber is necessary for the promotion of intestinal motility, elimination of toxic substances, protection against gallstones, heart disease, diabetes and even malignancy.
Bulgur is a versatile product that is versatile in a variety of vegetarian, meat and dessert recipes. A properly cooked burgundy has a nutty smell, taste and light consistency. It can also be baked in butter, then the flavor will be more pronounced.
Preparation: Before cooking, the bulgur should preferably be soaked in cold water to shorten the cooking time and not to turn into porridge. Cook on low heat for 15 minutes, then leave to simmer for another 15 minutes.