Bulghur
Bulgur is produced by steam cooking whole wheat kernels and then drying and cracking them. It is used in making pilaf and tabbouleh grain salads. For tabbouleh, just soak in 2 times as much hot water for about 20 to 30 minutes, then add additional ingredients.
| Nutrition Info |  | | | Serving Size: 1/3 cup dry (45g)
| | | Amount Per Serving | % Daily Value | | Calories | 150 | | | Calories from fat | 5 | | | Total fat | 0.5 G | 1 | | Sodium | 8 MG | 0 | | Total Carbohydrate | 34 G | 11 | | Dietary Fiber | 8 G | 32 | | Protein | 6 G | | | Niacin | ? | 10 | | Pyridoxine (B6) | ? | 8 | | Iron | ? | 6 | | Magnesium | ? | 20 | | Manganese | ? | 40 | | Zinc | ? | 6 | * Percent Daily Values are based on 2,000 calorie diet.
† Daily Value not established.
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Warning: None
Dosage: 1/3 cup dry (45g)
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