Bulgur: "Whole" Wheat By Any Other Name

Broihier, Kitty
January 2007
Environmental Nutrition;Jan2007, Vol. 30 Issue 1, p8
The article offers information on bulgur, a staple food in the Middle East. It is considered as a whole-grain food because it retains 95% of the bran and germ of the wheat kernel. It has similar nutrition merits with whole wheat and is also a good source of carbohydrates and fiber. Moreover, research shows that whole grains provide disease-fighting antioxidants that are identical to fruits and vegetables.


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