Bulgur is produced from wheat grain. When the wheat grain begins to sprout, the grains are pre-cooked, dried, and cracked. Bulgur, being derived from sprouted wheat, is a source of fiber and protein, which contributes to the growth and maintenance of muscle mass, as well as the maintenance of normal bones. It has low fat content, particularly saturated fat, where low consumption contributes to maintaining normal levels of cholesterol in the blood. There is no added sugar or salt. It is important to maintain a varied and balanced diet and a healthy lifestyle.
Benefits:
- Low fat content
- Low saturated fat content - Reducing the consumption of saturated fats contributes to maintaining normal levels of cholesterol in the blood
- Low sugar content
- No added sugars
- Very low salt content - Reducing sodium intake contributes to maintaining normal blood pressure
- No added salt
- Source of fiber
- Source of protein - Proteins contribute to the growth and maintenance of muscle mass and normal bones.
Preparation method:
- Put two measures of water for one of Bulgur. When the water boils, add the Bulgur and season with salt.
- Let it boil for about 2-3 minutes.
- Cover and let it rest for 10 minutes.
Ingredients:
HARD WHEAT CONTAINS GLUTEN. MAY CONTAIN TRACES OF NUTS, SOY, AND SESAME SEEDS.