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With thanks to bobsredmill.com (your BEST source for whole grain foods)

Nutrient Facts

Serving Size: 1/4 cup(40g)

Amount Per Serving% Daily

ValueCalories140Calories from Fat5Total Fat0.50 g1 %Saturated Fat0.00 g0 %Trans Fat0.00 g0 %Cholesterol0.00 mg0 %Sodium5.00 mg0 %Total Carbohydrate30.00 g10 %Dietary Fiber7.00 g28 %Sugars0.00 g0 %Protein5.00 g10 %Vitamin A0.00 %Vitamin C0.00 %Calcium2.00 %Iron6.00 %

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Related Questions

What is bulgar wheat in Tamil?

bulgar wheat


Why is bulgar wheat a healthy substitute for potatoes?

Bulgar wheat is a healthy substitute for potatoes for several different reasons. One reason bulgar wheat is healthier is because it is a whole wheat. Another reason is that bulgar wheat is low in saturated fat.


What is the cereal food bulgur made of?

Bulgar, also known as bulgar is a cereal food. The cereal is made out of the groats of several different wheat species, with durum wheat being the most common one.


What kind of product contains Bulgar's?

Bulgar is a common name for cracked wheat. It is commonly used in middle eastern cooking. For example, tabbouleh is a salad made out of bulgar and parsley, among other things.


Is bulgar wheat and couscous interchangeable?

Bulgar wheat and couscous are not directly interchangeable, as they have different textures and flavors. Bulgar is made from cracked wheat and has a nutty taste, while couscous is made from semolina flour and has a lighter, fluffier texture. However, they can be used in similar dishes, such as salads or grain bowls, with adjustments to cooking times and methods. Substituting one for the other may alter the final dish's taste and consistency.


How many calories does 1 cup of Bulgar wheat contain?

A 1-cup serving of cooked bulgur wheat contains 151.1 calories.


Is Bulgar a grain?

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What is the Nutritional information of whole wheat flour?

Tell me now what the Nutritional Info about Whole-Wheat Flour is! Irrid naf ISSA!


Is Bulgar wheat higher hypoglycemic than rice?

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Same as rice. 1 part bulgar wheat to 1.5 parts water. Put in pan, cover, bring to boil, lower heat to simmer. Stir once or twice to make sure it does not stick to the pan. Wait for water to be absorbed. Done.


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It allows DNA to extract from the wheat germ.