The same bulgur, ground finer. It softens quickly with a little water and takes on a dough-like consistency, which makes it the base ingredient for kneaded recipes such as içli köfte, lentil köfte and kısır.
Nutrition Facts (per 100 g dry bulgur)
| Nutrient | Amount |
|---|
| Energy | 342 kcal |
| Carbohydrate | 75.9 g |
| Protein | 12.3 g |
| Fat | 1.3 g |
| Fibre | 18.3 g |
| Sugar | 0.4 g |
| Sodium | 17 mg |
| Potassium | 410 mg |
| Calcium | 35 mg |
| Iron | 2.5 mg |
| Magnesium | 164 mg |
| Phosphorus | 300 mg |
| Zinc | 1.9 mg |
| Folate | 27 µg |
Product Benefits
| Benefit | Description |
|---|
| Keeps you full for longer | Far higher in fibre than rice; it delays hunger. |
| Provides plant protein | About 12 grams of protein per 100 grams. |
| Releases energy gradually | Digested slowly, so fullness comes steadily rather than all at once. |
| Rich in minerals | High in magnesium, phosphorus and iron. |
| Practical | No soaking needed; it cooks quickly. |
