Bulgur

We have the following types:

• Fine bulgur
• Coarse bulgur

Extracted from bulgur wheat groats boiled.

And it used all types of abundance in the Levant in the work of many delicious cuisines, which remind them tabbouleh and a kippah, which uses fine bulgur while using coarse bulgur wheat groats in the work of tomatoes and Almagdrh and there are many other uses.

Nutritional information

Every 100 grams of cooked bulgur non containing almost

energy 350 Calories energy 350 Calories Protein 12,5 Jam Potassium 318 Mg Carbohydrates 72,5Jam Calcium 348 Mg Fat 1,5 Jam Phosphorus 310 Mg Fiber 1,7 Mg Iron 3,4 Jam Fattaminac B1,B2,E

Bulgur is preferred as a basic material for the following reasons:

• cheapen
• Ease and speed of preparation.
• High nutritional value.
• It could easily be stored for a long time.