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Bulgur Wheat

by Pierre S. Aoukar, MD and Hratch L. Karamanoukian, MD
Posted: March 2


A staple in the Middle East for thousands of years, bulgur is slowly finding its way into healthy American cuisine. Bulgur wheat is merely cracked wheat. It is made either from the whole wheat or shelled wheat grain (we prefer to eat the whole wheat) and has varying levels of coarseness. The Center for Science in the Public Interest listed bulgur wheat as the number one grain in terms of nutrition scoring (not far behind were wheat germ, pearled barley, brown rice) and number three in fiber content. Bulgur is rich in B-vitamins, iron, manganese and, of course, fiber. The best part is, you donít have to cook it. The fine grain just needs to be soaked in hot water or broth and covered, at which point itís ready to use in your favorite heart healthy recipes. As you will see by the end of this book, the key to eating a happy, healthy diet is diversity.

Reference:
Bulgur Wheat, Excerpt from the book: Everything Good For The Heart: The A to Z Guide, Aoukar PS and Karamanoukian HL. Magalhaes Scientific Press

 


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