File:Assyrian_woman_pounding_Burghul.jpg · Wikimedia Commons · See Wikimedia Commons
Nutrition · Open Food Facts
Typical values per 100 g · averaged across 14 products
aNutri-Score
1NOVA · Unprocessed / minimally processed
- Energy
- 289 kcal
- Fat
- 2.2 g
- — of which saturates
- 0.4 g
- Carbohydrates
- 54.4 g
- — of which sugars
- 1.2 g
- Fibre
- 3.5 g
- Protein
- 9.9 g
- Salt
- 0.26 g
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Wikidata facts
- Subclass of
- seed
- Part of
- Saudi Arabian cuisine
- Image
- Bulgur on plate.jpg
Show 4 more facts
- different from
- cracked wheat
- Commons category
- Bulgur
- food energy
- 342
- native label
- πουρκούρι
Sources (2)
via Wikidata · CC0
~4 min read
Encyclopedic overview
10 sectionsContents
- Characteristics
- Composition and nutrition
- Etymology
- History
- Culinary uses
- Production and consumption
- See also
- Notes
- References
- External links
thumb|Coarse bulgur
Bulgur or borghol is a cracked wheat foodstuff found in Middle Eastern and South Asian cuisines, among others. It is a cereal food made from the groats of several different wheat species.
Excerpted from Wikipedia’s “bulgur” article, available under the CC BY-SA 4.0 licence.