Turkish Bulgur: Healthy, nutritious and versatile
Bulgur, which is obtained by means of boiling and drying the durum wheat, separating it from its shell and crushing it, contains more fibre and nutrients because it undergoes less process compared to most grains.
With its abundant nutritious quality, ease of cooking, versatility of use and unique flavour, you can use Turkish Bulgur in all sorts of dishes ranging from soup to pilaf, main course to salad. Even in sushi...
Bulgur is rich in B vitamins, minerals and fibre and a source of vegetable protein, making it a great alternative for vegetarians.
Bulgur is known to be a much healthier option than pasta and rice and is considered a beneficial food for heart and intestinal health and for controlling blood sugar.
For a healthy and balanced diet, always ensure that you have Turkish Bulgur in your meals, whether you are having meat or herbs.
Nutrition Facts
1 portion (182 g, cooked)
* Turkish Bulgur contains many compounds necessary for human health. The table above shows only widely known and prominent content.
...taste inside!
Kısır (Bulgur Salad)
A practical Kısır (Bulgur Salad) recipe for delicious tables.
Look how it’s made...
Browse the other recipes
Click to see the delicious recipes made with Turkish Bulgur.
Turkish Bulgur at a Glance
Variety of Menu
Turkish Bulgur is harmonious with almost all ingredients and can be used with both vegetables and meat varieties.
Vegan Friendly
As a good source of vegetable protein, Turkish Bulgur is one of the best alternatives for vegan cuisine.
Ease of Cooking
The boiling process during production makes Turkish Bulgur one of the fastest-cooking whole grains.
