The Bulgur, also called Bulgur, Burgur, Burghul or Burgogol, is whole wheat that has been cleaned, steamed or with boiling water, drying and then ground in grains of various sizes. The burgur can be made with any type of wheat, but the most common is the Durum.
It requires minimal preparation before consuming it, and is ready to eat after only 10 minutes of boiling. The cereal is used in cuisine, dietary and cosmetology. This article analyzes what the Bulgur is, its benefits and damages, and how it should be properly prepared.
What is Bulgur?
Bulgur is a cereal grain that is used as a basic food. It is used to control blood sugar levels. Nutritionists value bulgur very positively (caloric value 346 kcal). This wheat product is rich in protein, iron, magnesium and fiber, so it is included in the menus of the daily diet.
Bulgur is usually available in four grain sizes: fine, medium, thick and integral. The different sizes of this cereal are used for specific purposes. The fine ground bulgur is used to prepare hot cereals for breakfast or add to desserts.
The median is preferred for salads, stews, baked products and vegetarian hamburgers. Thick chopped varieties can be used for pilef, stews, fillings and salads. Whole grains are added to baked products or to soups and stews.
Bulgur contained and calories per 100 grams
The cereal is based on vitamins. Among them, the following should be highlighted:
- B9 (folic acid) – 27. 0 mg;
- B4 (hill) – 28. 1 mg;
- B3, pp (nicotinic acid) – 5. 1 mg;
- B6 (pyridoxin) – 0. 3 mg;
- B1 (thiamine) – 0. 2 mg;
- B2 (riboflavin) – 0. 1 mg;
- B5 (Pantotenic acid) – 0. 1 mg;
- K-1. 9 µg;
- E – 0. 1 µg.
100 g of bulgur contain the following minerals and trace elements
- Potassium (410 mg)
- copper (335 mg)
- Phosphorus (300 mg)
- Magnesium (164 mg)
- Calcium (35 mg)
- sodium (17 mg);
- iron (2. 46 mg).
Composition and caloric content of the dry and boiled bulgur in water with and without oil per 100 g:
| Raw product | Boiled product | Boiled product | |
| Proteins | 12. 7 г | 2. 14 г | 2. 7 г |
| Fats | 1. 5 г | 0. 2 г | 3. 2 г |
| Carbohydrates | 70. 6 г | 15 г | 12. 7 г |
| Calories | 339-364 Kcal | 83 kcal | 101. 9 kcal |
Bulgur properties
Bulgur: benefits and harms to the bodyIt is rich in slow-digesting complex carbohydrates. It is rich in protein and low in fat. Potassium is a mineral that promotes heart function, strengthens bones and helps muscle contraction. A cup of cereal contains 124 mlg of potassium.
Zinc is an important mineral that contributes to protein synthesis, immunity, and cell division. A cup of cereal contains just over 1 mlg of zinc. Vitamin B3, found in eggplant, helps break down protein and fat for energy.
The benefits of
Effects of burdock on the body:
- It has an anti-inflammatory effect.
- Reduces the chances of developing metabolic syndrome (obesity, arterial hypertension).
- Daily consumption of bulgur reduces the risk of developing type 2 diabetes.
- Relieves constipation and cleanses the digestive tract.
- It is used to prevent cholelithiasis, myocardial infarction, stroke, and heart and kidney failure.
- Reduces the risk of cancer. The insoluble fiber in bulgur helps protect against breast cancer, so it is advisable to include this product in the diet of women during menopause.
- It helps the formation of connective tissues and the correct coagulation of blood.
- Regulates blood pressure.
- Fight overweight.
- It protects children from the development of diseases such as asthma.
In diabetics.
It is recommended to take cereals as a main dish or add them to salads. It must be boiled in water (1×3 ratio) and lightly salted. The porridge should be crumbly. It can be used for meatballs and meatballs, as well as an ingredient of first courses.
It is not advisable to abuse this product in case of type 2 diabetes and it is better to exclude it from the diet.
pancreatitis
Bulgur should not be consumed in an acute phase of the disease. This is explained by the fact that the dietary fibers contained in this semolina irritate the mucosa of the digestive organs, which leads to increased inflammation, spasms occur in the pancreatic ducts. Irritated intestines cause gas, cramps, and nausea.
Doctors recommend eating bulgur 7 days after irritable bowel symptoms have resolved, if you have a chronic condition. The daily ration is 150-200 g cooked. It is allowed to eat this semolina only in boiled form (with water or vegetable broth) 2 times a week.
for gastritis
If a person suffers from acute gastritis, Bulgur is also contraindicated. In any other phase of the disease, the consumption of this cereal is allowed.
When gastritis occurs in combination with hyperacidity, the semolina must be cooked only with water and consume viscous (using a strainer or a blender) 3-4 times a week.
In cholelitiasis
Bulgur is allowed in this disease in the form of vegetable or porridge soup. Doctors recommend eating small portions frequently and not using fats (butter, butter and vegetable oil) when cooking this semolina, as well as not abusing spices.
Possible damages and contraindications
Bulgur has many positive properties, but can also cause damage to the body. It contains gluten (which is an allergen), which not all people can process and, therefore, is contraindicated.
During the diet you cannot eat this cereal more than 3 times a day in small portions. If a person begins to suffer flatulence, diarrhea, weakness and other unusual symptoms, he must immediately give up the bulgur. It can be an allergic reaction to gluten.
The consumption of this cereal is contraindicated during the exacerbations of pancreatitis or gastritis and other inflammatory stomach conditions, as well as in type 2 diabetes.
Proportions and cooking
Bulgur is usually cooked as rice or other cereals, but can also be roasted or baked with vegetables. As it is partially cooked, it requires less cooking time than other integral cereals and has a longer useful life. It is also possible not to rinse cereals before cooking them, unless indicated in the container.
When cooking the granons, the proportion of 1 to 2 is respected and they are thrown into boiling water, leaving them boil for 15 minutes. Then the fire goes out and the pot is covered with a hot towel or blanket. There is another way: first the granons are fried in boiling oil and then boil. This adds a nu t-flavor to the plate.
Bulgur can be combined with stewed meat, vegetables (carrots, cucumbers, radishes, peppers, onions), sultane raisins, tomatoes, beans, nuts and spinach.
Delicious and healthy recipes
- 150 gr of semolina
- 300 ml of milk;
- 200 ml of water;
- 180 g of apples;
- 45 g of apricot;
- 55 g of butter;
- salt and sugar (to taste)
- With butter, draw a line in the middle of the multicooker bowl. This is the edge for milk.
- Put the rest of the butter on the bottom.
- Put the multicooker in “fry” or “bake” mode.
- Pour the bulgur into a bowl and fry it for 3 minutes.
- Mix milk and water (it must be boiled) and pour over the semolina. Season with salt and sugar. Select the cereal program. The cooking time is 20 minutes.
- While the porridge are cooked, pour hot water on the apricot for 10 minutes. Squeeze them and chop them with a knife.
- Wash the apple, clean it with a napkin, peel it and remove your heart, grate it with a fine grater.
- The dried fruits and the apple prepared are put on the multicooker and mix.
- Put in “heat” mode for 25-30 minutes.
Children eat these porridge with pleasure.
Aromatic Bulgur Garnish
- Bulgur – 150 gr;
- Water – 0. 5 L;
- tomato paste – 2 tablespoons (without the hill);
- Dry vegetables – 50 gr;
- Dry mint – 1 teaspoon
- Dry basil – 1 teaspoon;
- paprika – 2 tablespoons;
- herbs.
- Pour the bulgur into a bowl, salt and cook for 20 minutes.
- Add the spices: tomato paste, dried vegetables, mint, basil.
- Serve hot or tempered with finely chopped herbs.
Vegetarian pilaf with eggplants
- Bulgur – 1. 5 cup;
- Onion – 2-3 UDS;
- Carrot: 2-3 units
- Berenjena – 2-3 UDS;
- Sweet pepper – 3 units.
- Garlic – 4 teeth;
- fresh herbs;
- salt, pepper (to taste).
- Fry the chopped onion over low heat in little oil.
- Chop the carrots in a simple way and fry them with the onion.
- Put the onions and carrots in the cauldron.
- Cut the eggplant into dice, finely chop the peppers and fry over high heat. Add to the cauldron.
- Save the vegetables in olive oil with spices for 3-5 minutes.
- Add the bulgur to the cauldron and remove well.
- Pour 2 cups of hot water on the cauldron and cover.
- Put the cauldron in the preheated oven (180 °) for 15 minutes.
- Serve hot with finely chopped vegetables.
Bulgur salad: easy and tasty recipe
- Cucumber – 2 pieces
- tomato – 3 units;
- Onion – 1-1. 5 UDS;
- cooked chickpeas – 1/2 cup;
- Bulgur – 1/2 cup.
- Lemon juice – 2 tablespoons;
- fresh herbs;
- salt pepper.
- Pour the granons into a glass container and pour 2-2. 5 cups of boiling water, put a lid and let steamed for 30 minutes. Let cool.
- Chop all vegetables, put them in a bowl with chickpeas, season with lemon juice and mix well.
- Incorporate the bulgur and add it to the vegetable mixture and remove.
- Season with salt and pepper, add the herbs and remove to mix.
Bulgur soup and lentils
- Bulgur – 100 gr;
- Lentils – 100 gr;
- tomatoes – 200 gr;
- Vegetable oil – 1 tablespoon;
- Spices.
- Rinse the lentils with water well. Soak them in cold water for 3-5 hours. If the lentils are hard, let them soak 10 hours.
- Put the cooked lentils in a saucepan, add water and bring to a boil.
- Fry the bulgur in vegetable oil for 2-3 minutes. Add chopped tomatoes, salt and pepper covered for 5 minutes.
- Put all the ingredients of the pan in a saucepan and add the water. As soon as it breaks to boil, remove from heat.
- Serve hot with vegetables. You can add sour cream.
Quail soup
- quail – 1 piece
- Onion – 2 units;
- Carrots – 2 UDS;
- potatoes – 6 units;
- Bulgur – 200 gr;
- Quail eggs – 12 units;
- bay leaf – 2 units;
- salt, pepper, herbs, spices.
- Prepare the quail broth, add the bay leaf, salt and pepper.
- Chop the potatoes and throw them in the broth.
- After 15 minutes, add the bulgur.
- Boil the eggs.
- Serve the soup with vegetables and 2 quail eggs cut in half.
Pumpkin soup and prawns with bulgur
- Pumpkin – 1/2 part;
- fresh thyme – 2 bunches
- Carrot: 2-3 units
- Onion – 2-3 UDS;
- Bulgur – 3 tablespoons;
- 20% cream – 0. 5 cup;
- coconut milk – 2. 5 tablespoons;
- Chicken broth – 2 L;
- White wine – 5 tablespoons;
- GAMBAS – 2 UDS;
- Garlic – 2-3 teeth;
- Honey – 1-1. 5 tablespoons
- Chilli – half;
- salt, pepper, spices (to taste).
- Peel the pumpkin, cut it into slices of 5×5. Place in a saucepan, sprinkle with sugar and pour the wine. Add 2 shine sprigs, spices, garlic and honey. Cover with aluminum foil and introduce in the preheated oven at 150 ° and bake for 40 minutes.
- Cut carrots and onion with the straws and fry them in a pan until they are golden.
- Remove the pumpkin cooked from the oven, add the roast, pour the broth prepared beforehand. When it breaks to boil, add the cream.
- Cook the bulgur over low heat for 20 minutes.(Bulgur proportion by liquid: 1×2).
- When the broth breaks to boil, remove the pot from the heat and beat with a blender.
- Stop the prawns in half, fry them in hot olive oil and add the chilli.
- Serve hot soup with prawns and vegetables.
Use of bulgur in cosmetics
This product is also used in cosmetology. It is used in masks and exfoliants. The masks have a rejuvenating effect and help eliminate the first wrinkles. Exfoliants are used to combat cellulite. For face skin, bulgur is only used boiled.
Ant i-cellulite exfoliant
Mix 100 g of fine or median semolina with 50 ml of olive oil. Apply on the thighs. Leave act 5 minutes. Massage for 10 minutes and clarify with running water. Apply 10 to 15 times a day.
Face mask
Bulgur boil in milk (100-150 ml), cool. Add 1 egg yolk and 1 teaspoon of honey. Mix the ingredients until you get a homogeneous mixture, apply on the face and neckline for 20 minutes, wash with running water. Apply the mask daily for 12 days. After a month pause, repeat the treatment. The same mask can be applied in the hands.
Cereal conservation
Cereals are usually sold in a special container, and their useful life in a closed state is 1 year. Once the container is opened, the bulgur must be poured into a sealed glass container and placed in a dark and dry place. A maximum of 4 months is preserved in this way.
The Bulgur safely satisfies the majority of the basic needs of the organism thanks to its rich chemical composition. It is a good substitute for rice in the Pilaf, an ingredient of salads and first dishes. It can also be used instead of breadcrumbs for meatballs. Wheat in this way combines well with vegetables, fresh herbs and chopped dry, olive oil and lemon juice. Cereals give health to the skin.
The benefits and damages of Bulgur in the body are demonstrated. The inclusion of this cereal in the diet must be correct and gradual. Children can be given from two years, when their digestive system is mature to process gluten. People with gastrointestinal diseases should use bulgur with caution and consult their doctor before consuming it.
