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Wheat kernels that have been steamed, dried and crushed. The outer layers of the bran are removed, and the grains are cracked. It is generally available in coarse, medium and fine grinds; and has a nutty taste. When rehydrated it has a tender, chewy texture. Bulgur wheat is often confused with cracked wheat, but it's not exactly the same.
Ethnicity: Middle Eastern Ingredient
Season: available year-round
How to prepare: Used in salads such as tabbouleh and wheat pilafs.
Matches well with: lemon, mint, olive oil, onions, parsley
Substitutions: bulgur wheat = cracked wheat
|Calculated for 1 cup|
|Amount Per Serving||%DV|
|Calories from Fat 16||(3%)|
|Total Fat 1.9g||2%|
|Saturated Fat 0.3g||1%|
|Monounsaturated Fat 0.0g|
|Polyunsaturated Fat 0.8g|
|Trans Fat 0.0g|
|Total Carbohydrate 106.2g||35%|
|Dietary Fiber 25.6g||102%|