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PROPERTIES

• It is important to know that bulgur is not a plant, but rather a different way of processing wheat.
• It is obtained after processing dried, husked hard wheat grains. In fact, one of its properties is that it contains a significant amount of gluten, making it unsuitable for people with some degree of gluten intolerance.
• It is considered a food with good nutritional properties. Its main advantage is that it has a medium glycemic index.
• If consumed with liquids such as soups or broths, it helps create a feeling of satiety. The fiber swells and the person feels 'full' sooner, so they tend to eat less.
• Organic bulgur contains 35 mg of calcium, a nutrient necessary for good bone and teeth health. It also provides vitamin A, as well as magnesium and up to 2.5 mg of iron.

PREPARATION

• Its dynamic and adaptable flavor makes it a useful food for a variety of uses in the kitchen.
• One of the benefits of preparing dishes with bulgur is that, even if cooked for too long, the grains do not open or lose their shape.
• Cooking organic bulgur is simple and does not require long cooking times: simply pour the dry cereal into boiling water for a time of 8 minutes.
• The best result is achieved when the water is completely absorbed. For this, the proportions should be: 1 part of cereal to 2 parts of water.

NUTRITIONAL INFORMATION (100g)

• Energy: 1474KJ/349Kcal, Protein: 11.9g, Fat: 1.8g. of which saturated: 0.3g. Carbohydrates: 65g. of which sugars: 2.4g. Fiber: 12.5g. Salt: 0.04g. Contains gluten. May contain traces of sesame, soy, and nuts.

INTERESTING INFORMATION

• ORGANIC FOOD. Non-GMO. Not irradiated. Suitable for vegetarians and vegans.
• ORIGIN: EU