Bulgur or cracked wheat?
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| Thu, 12-14-2006 - 8:54pm |
I wonder which one would be a more preferred grain on SBD? I found plenty of info on bulgur, but not as much as cracked wheat (in terms of calories, fiber, content, etc). Please let me know if you know. THanks!
The key attributes of traditional bulgur production are that the grain is parboiled, dried (usually by spreading in the sun) and then de-branned. Bulgur is often confused with cracked wheat, which is made from crushed wheat grains which have not been parboiled. Although traditionally de-branned, bulgur and cracked wheat products available in shops may or may not have had their bran removed. Thus there are whole-grain, high-fiber versions of each. Bulgur is most often found in Middle Eastern, Indian and Mediterranean dishes. It has a light and nutty flavor.
Bulgur has a glycemic index of 46.
100 grams unprepared bulgur contains circa:
* Energy 1500kJ/360 kcal
* Dietary fiber 8 g
* Protein 12,5 g
* Carbohydrate 69 g whereof 0,8 g sugars.
* Fat 1,75 g whereof 0,2g saturated fat.
| Thu, 12-14-2006 - 10:55pm |
