BULGUR

So is Bulgur

Bulgur is a cereal-based product originating in Turkey; more precisely, it is a derivative of the whole and sprouted seeds of a Grasses belonging to the Genus Triticum and to Species durum, or the durum wheat wheat.

The bulgur, if compared to any wheat flour (both wholemeal and not, both granulated and 00 flour), has a substantial difference: being precooked, it makes use of greater digestibility even WITHOUT the use of further processing processes On the contrary, simple flours contain some starches, called resistant, which CANNOT be digested by our intestinal enzymes, for this reason it is necessary to subject them to an adequate heat treatment (read the article: viscous fiber); ultimately, reasoning absurdly, eating dry bulgur would make it possible to get energy and other nutrients, while taking the starch portion of raw flours unavailable it could be excessive and trigger abdominal tension, bloating, bloating and diarrhea.

Bulgur VS couscous

Bulgur has many characteristics in common with wheat couscous; both undergo a process of steaming, drying and finally a coarse grinding. However, despite the similarity, bulgur and couscous differ in some details:

Bulgur is made from sprouted seeds, while couscous is made from non-sprouted seeds

The bulgur is ALWAYS made from whole seeds that preserve the bran, while (to date) the couscous is devoid of it

Bulgur is produced with a coarse crushing of the seed, while couscous is finely ground and sieved

Bulgur is a typical product of Turkey, while couscous is native to Africa.

Today, in Italy it is relatively easy to find bulgur; it is mainly sold in ethnic food shops and organic food shops, but less so in supermarkets. It is curious to note that, on the contrary, in many other countries of the European Community (EC) its presence in large-scale distribution seems to have been consolidated for several years now.