Beef and Bulgur Wheat Cheeseburger (Kibe X-Tudo) (2024)

FAQs

What is the difference between bulgur wheat and cracked bulgur wheat? ›

One main difference is that bulgur has already been partially cooked by parboiling, whilst cracked wheat has not. As cracked wheat is in its raw state, it will take a little longer to prepare and cook compared to bulgur, as well as having a shorter shelf life.

Bulgur is another good example of a minimally processed grain with very close the equal in nutrition to raw, unprocessed whole wheat, bulgur's source. Bulgur (sometimes spelled bulghur) is a form of whole wheat that has been cracked, cleaned, parboiled (or steamed), dried and then ground into various sizes.

People with gluten intolerance should not eat bulgur. A large amount of fiber in this cereal can harm gastritis or colitis. It is also advised to exclude it from the diet in the case of acute pancreatitis or cholecystitis.

In terms of nutrition, bulgur holds its own when compared to fiber-rich brown rice – with more than twice the fiber and four times as much folate! Bulgur can be used in recipes calling for converted rice, and has been found to be more nutritious than rice.

Bulgur can be a valuable addition to a weight loss plan due to its numerous benefits for promoting satiety and supporting healthy eating habits. It contains a substantial amount of dietary fiber, approximately 3.1 grams per 100g serving.

In comparison, refined wheat products are lower in nutritional value since the nutrient-rich germ and bran are removed, leaving behind only the carb-heavy endosperm. Bulgur contains a variety of vitamins and minerals, as well as a good amount of protein and fiber.

Bulgur is a healthy whole-grain option for people with diabetes. Bulgur is best known for its starring role in tabbouleh. But this classic Middle Eastern salad is also a healthful and delicious pick for the millions of people who live with diabetes or are at risk for developing the disease.

Best for: Cracked wheat is a great substitute for bulgur due to its similar texture and nutty flavor and is perfect for tabbouleh salad, offering the same delightful chew and taste.

Fine bulgur wheat works best for dishes that require a delicate texture. For recipes that call for a firmer, heartier texture, like pilafs or grain salads, medium bulgur wheat is your go-to choice. Coarse bulgur wheat is perfect for dishes that benefit from a chewy, robust texture.

As a high-fiber food, bulgur wheat makes an excellent addition to a fiber-rich, low-fat diet and can help anyone manage their weight. Numerous studies over the last decade have shown that eating more whole grains leads to lower rates of type II diabetes.

What is another name for bulgur wheat? ›

By Any Other Name, It's Still Bulgur

Bulgur has been called by many names. The Roman word for it was cerealis; Israelites called it dagan; whereas other Middle Easterners called it arisah, which is how it was referred to in the Bible.