Bulgur or Cracked Wheat
- A mildly nutty flavour.
- Medium coarse ground wheat.
- Add to soups, stews and bread.
- Used like cous cous in salads.
- Healthier alternative to white rice.
Bulgar/Bulghur or Bulgur wheat is made from par-boiling then baking whole grains of wheat (usually Durum Wheat) which are then cracked into roughly uniform fragments. The grain retains some of its natural bran in this process making bulgur wheat a nutritious choice for cooking.
This particular type of wheat product has been popular in the Middle East, North Africa, Turkey and the Mediterranean for centuries in dishes such as Tabbouleh (see recipe below), Kibbeh and Pilaf. Bulghur wheat can be used to add extra fibre and nutrients to bread and can be used instead of breadcrumbs in stuffing.
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How to use Bulgur Wheat...
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Ingredients:
Bulgur Wheat [
Triticum Wheat], extra cleaned at origin.
(Last Batch packed: produce of Turkey).
For more information on our ingredients policy please see here
Nutritional Information
| Typical Values | Per 100g |
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| Energy | 350kcal |
| Protein | 12g |
| Carbohydrates | 69.8g |
| Fat | 1.5g |
| Fibre | 4g |
| Sodium | 8.25mg |
Vegetarian, Vegan. Packed in a factory that also handles nuts, soya, sesame, eggs, milk, mustard and celery.
![Bulgur [Cracked] Wheat 1kg (Sussex Wholefoods)](/cached/1633003480/pics/550x733/HBUL1-bulgar-wheat-close-up.webp)
