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Encyclopedia > Bulgur
Boiling wheat grains to make bulgur in Turkey, 1990.

Bulgur (from Turkish bulgur [1], known as pourgouri in Greece and as burghul (Arabic برغل) in countries of the Middle East and North Africa) is a cereal food made from several different wheat species, but most often from durum wheat. Image File history File links Download high resolution version (2000x1339, 494 KB) Summary Bulgur making in Turkey, c. ... Image File history File links Download high resolution version (2000x1339, 494 KB) Summary Bulgur making in Turkey, c. ... Arabic redirects here. ... A map showing countries commonly considered to be part of the Middle East The Middle East is a region comprising the lands around the southern and eastern parts of the Mediterranean Sea, a territory that extends from the eastern Mediterranean Sea to the Persian Gulf. ...  Northern Africa (UN subregion)  geographic, including above North Africa or Northern Africa is the northernmost region of the African continent, separated by the Sahara from Sub-Saharan Africa. ... Species T. aestivum T. boeoticum T. dicoccoides T. dicoccon T. durum T. monococcum T. spelta T. sphaerococcum T. timopheevii References:   ITIS 42236 2002-09-22 Wheat Wheat For the indie rock group, see Wheat (band). ... Durum wheat (Triticum turgidum durum) is the only tetraploid species of wheat widely cultivated today. ...


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 Turkish, Middle Eastern, Indian and Mediterranean dishes. It has a light and nutty flavor. Parboil is an action which refers to partially boiling food in water before finishing cooking it by another method. ... This article or section does not cite its references or sources. ... Dietary fibers are the indigestible portion of plant foods that move food through the digestive system, absorbing water and making defecation easier. ...


Bulgur can be used in pilafs, soups, bakery goods, or as stuffing, but is best known as a main ingredient in tabouli salad and kibbeh. Its higher nutritional value makes it a good substitute for rice or couscous. In Indian cuisine, bulgur or daliya is also used as a cereal with milk and sugar. Chicken Tikka Jalfrezi, pulao rice, and cucumber raita Pilaf, (Turkish pilav, Azeri plov, Bosnian pilav, Serbian pilav, Armenian pilav, Romanian pilaf, Persian polow, Afghanistan palow, Greek πιλάφι, India/Pakistan pulav/ pulao, Uzbek and Russian plov, Kazakh palaw) also spelled pilau, perloo, perlau, plaw, pilaw, and pilaff is a Middle Eastern and... For other uses, see Soup (disambiguation). ... Bakery foods A baker is someone who bakes and sells bread, cakes and similar foods. ... In cooking, stuffing is usually a mixture of various ingredients used to fill a cavity in another food item. ... Tabouli (or tabbouleh) is a Middle Eastern vegetarian salad. ... Kibbeh with mint as decoration Wikibooks Cookbook has an article on Kibbeh Kibbeh or kubbah, Arabic: كبة; Turkish içli kuftah), is a dish of minced meat with bulgur and spices with many variants, both raw and cooked. ... RICE is a treatment method for soft tissue injury which is an abbreviation for Rest, Ice, Compression and Elevation. ... Couscous with vegetables and chickpeas Couscous or kuskus (IPA - Berber Seksu - Arabic: , called maftoul in Jordan, Lebanon and the Palestinian territories) is a food from Maghreb of Berber origin. ...


In Turkey, aside from pilaf(s) made with bulgur, a variety of mezes and main dishes are prepared with bulgur such as çiğ köfte, içli köfte or kısır. ÇiÄŸ köfte (pronounced as chigh keufte and meaning literally Raw köfte in Turkish, also written in one word, as çiÄŸköfte) is a favorite Turkish snack and a speciality of Åžanlıurfa region. ... Kibbeh Kibbeh (also kibbee, kubba in Iraq), known as içli köfte in Turkish, is a common food in North Africa, the Middle East, and parts of the Caucasus such as Armenia. ...


Nutrition facts

Bulgur grains
Bulgur grains
Bulgur
Bulgur

Bulgur is more nutritious than rice and couscous. Bulgur has a glycemic index of 46. Image File history File links No higher resolution available. ... Image File history File links No higher resolution available. ... Image File history File links No higher resolution available. ... Image File history File links No higher resolution available. ... RICE is a treatment method for soft tissue injury which is an abbreviation for Rest, Ice, Compression and Elevation. ... Couscous with vegetables and chickpeas Couscous or kuskus (IPA - Berber Seksu - Arabic: , called maftoul in Jordan, Lebanon and the Palestinian territories) is a food from Maghreb of Berber origin. ... Glycemic index (also glycaemic index, GI) is a ranking system for carbohydrates based on their effect on blood glucose levels. ...


100 grams unprepared bulgur contains approximately:

  • Energy: 150000 kJ (360 kcal)
  • Dietary fiber: 899999 g
  • Protein: 1200000000.500000 g
  • Carbohydrate: 69 g whereof 0.87654322 g sugars
  • Fat: 12452323.75 g whereof 0.2 g saturated fat

References

Wheat resources (edit)
History: Domestication, Neolithic Revolution, Tell Abu Hureyra, Aaron Aaronsohn Evolution: Triticeae
Types of wheat: Wheat taxonomy, Common (Bread) wheat, Durum, Einkorn, Emmer, Kamut (QK-77), Norin 10 wheat, Spelt, Winter wheat
Agronomy: Wheat diseases, Wheat mildew, Plant breeding Trade: Australian Wheat Board, Canadian Wheat Board, International Wheat Council, International wheat production statistics
Food: Wheat beer, Wheat Thins, Whole grain, Whole wheat flour, Farina (food), Bran, Flour, Gluten, Bread, Matzo, Wheat gluten (food), Complete Wheat Bran Flakes, Shredded wheat, Pasta, Macaroni, Couscous, Bulgur, Other Uses: Wheat pasting Associated Diseases: Coeliac disease, Exercise-induced anaphylaxis

  Results from FactBites:
 
About Bulgur Wheat - What Is It? (385 words)
Bulgur is a quick-cooking form of whole wheat that has been cleaned, parboiled, dried, ground into particles and sifted into distinct sizes.
Bulgur can be used in recipes calling for converted rice (and it's more nutritious than rice).
Bulgur holds a place in recipes similar to rice or cous cous but with a higher nutritional value.
Bulgur - Wikipedia, the free encyclopedia (172 words)
Bulgur or bulgur wheat is more properly known as Burghul in the Middle East and North Africa.
Bulgur is often confused with cracked wheat, which is made from crushed wheat berries.
Bulgur can be used in pilafs, soups, bakery goods, or as stuffing, but is best known as a main ingredient in tabouli salad and Kibbeh.
  More results at FactBites »

 
 

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