Bulgur wheat groats contain a complex of useful substances, including vitamins, fiber and mineral salts. You can make porridge, soup, salad from it. It can replace rice in pilaf and stuffed peppers.
Bulgur groats are made from wheat grains, which are steamed with boiling water. Then they are dried, shelled and crushed. Dishes made from this cereal have a nutty flavor, they are nutritious, healthy and tasty. Oriental cuisine has known about the benefits and taste of dishes made from this cereal for several thousand years. It is used in Armenian and Mediterranean cuisine.
In China, it was considered a sacred culture, in Greece there is a tradition of preparing wedding pilaf, and in Turkey they cook bulgur and lentil soup for weddings.
Beneficial features
The most valuable is considered to be bulgur groats, which have a brown color. It contains the upper shell of grains, which contains many trace elements, including calcium, phosphorus, copper, potassium, iron, manganese, selenium, zinc.
Wheat grains contain beta-carotene, vitamins E, K and group B. In cereals there is fiber, unsaturated fatty acids, ash substances and saccharides. Carbohydrates in cereals are complex, they are absorbed slowly. Bulgur can be used for diabetes mellitus as it helps to lower sugar levels and break down fats.
Thanks to B vitamins, eating bulgur foods has a positive effect on the functioning of the nervous system. The diverse composition of mineral elements is able to support metabolic processes, improve the condition of the skin and hair. Due to the content of iron and potassium, bulgur is useful for strengthening blood vessels and heart muscles.
Bulgur dishes are especially useful for athletes and people leading an active life or experiencing heavy physical exertion.
Regular use of bulgur cereals will allow you to replenish the body's needs for the substances it needs. A natural complex of vitamins and minerals is a guarantee of health and well-being. Healthy eating is impossible without the inclusion of porridge in the diet, and bulgur is great for cooking it.
Cooking bulgur
In appearance, bulgur is similar to corn grits, when boiled, its volume increases 3 times. Bulgur is used for cooking porridge, pilaf or soup. As a side dish, it is suitable for meat and fish dishes; it can be added to salads. Finely ground groats are added to cutlets, used for making flat cakes. It can be used instead of rice in stuffed cabbage rolls. Bulgur does not need to be washed; the cereals are fried in oil before use. Cooking time - 20 minutes.
To make the porridge crumbly, the bulgur is pre-soaked for a short time. This reduces the cooking time.
Bulgur improves digestion
The fiber contained in bulgur dishes enhances intestinal motility, contributing to its cleansing and normalization of digestion. Groats are easily digestible foods that are well digested, after eating them, there is no feeling of heaviness.
Harmful properties
The calorie content of wheat is higher than that of other cereals. 100 grams of bulgur cereals contain 342 calories. In order not to harm the figure, it is better to cook it in plenty of water and eat it in small portions.
The vegetable protein (gluten) contained in bulgur can cause allergies. It manifests itself in the form of a digestive disorder or deterioration in well-being. In this case, bulgur should be excluded from the diet.
With gastritis or exacerbation of chronic diseases of the digestive system, you should not get carried away with bulgur dishes.
