Short-Dated Bulgar Wheat (1kg)

Nutritional Value per 100g:

Calories: 76
Fiber: 4g
Protein: 3g
Sodium: 5 milligrams
Fat: 0g
Cholesterol: 0g
Carbohydrates: 17g
Sugar: 0g

Benefits:
Bulger Wheat is a high-fiber diet that is strongly linked to weight loss. Eating fiber increases feelings of fullness and nourishes your gut bacteria without you having to consume too many calories. High-fiber diets also help slow the absorption of fats and sugars in the small intestine, which helps your body manage blood sugar levels and increase metabolism. 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. Eating whole grains has been associated with healthier blood sugar levels and enhanced insulin sensitivity, which in turn helps with managing conditions such as diabetes. Reducing the risk of heart disease may reduce chronic disease risk, promote weight loss, and improve digestion and gut health. Plus, bulgur is easy to cook and can be added to many dishes, including salads, stews, and breads. Try eating it as part of a balanced diet to ensure you're getting all the nutrients your body needs.

How to prepare:
In water for 10-15 minheatproof bowl, cover with boiling water and leave to soak for 20-30 mins, until the water is absorbed and the grains are tender. Soaking the bulgur will give you a chewier texture, which is perfect for salads like tabbouleh.

Bulgar Wheat comes from a cracked whole-grain kernel of wheat that gets parboiled and dried before packaging. As a result, they cook much more quickly than other varieties of whole wheat, such as wheat berries, the raw version, and freekeh, cracked but uncooked kernels that come from young green wheat. You will feel fuller having eaten fewer calories when you eat bulgur wheat, and you will also be consuming valuable nutrients such as Iron, Folate, Vitamin B6, Niacin, Manganese and Magnesium.