Bulgur is a cereal food made from the groats of several different wheat species, most often from durum wheat. Bulgur is a kind of dried cracked wheat.
Bulgur wheat is a staple of Middle Eastern cuisine, traditionally used to make tabbouleh and pilafs. Its satisfying, chewy texture and mild, nutty taste have made it popular throughout the world. Whole wheats, like bulgur, are richer in nutrients and vitamins than refined, processed wheat, which has been stripped of many beneficial ingredients. Low in fat, high in fibre and rich in minerals, bulgur wheat is a healthy dietary choice.
Eating bulgur wheat may help to alleviate chronic inflammation, thereby protecting against some diseases. In a clinical study published in the February 2008 issue of the “American Journal of Clinical Nutrition,” researchers found that people who consumed higher amounts of betaine, a metabolite found in whole wheat, had lower concentrations of homocysteine, a marker of chronic inflammation that has been linked to heart disease, osteoporosis, Alzheimer’s disease and type 2 diabetes.
Bulgur wheat may help reduce your risk of developing gallstones. Insoluble fibre in whole wheat helps food move more rapidly through the intestines, reduces the secretion of bile, helps your body use insulin more effectively and lowers triglycerides, or unhealthy fats found in the blood. In addition to providing these beneficial effects, which may help guard against gallstones, the fibre in bulgur wheat may alleviate symptoms of diverticular disease.