What is the bulgur: the composition and caloric content of the cereals, especially the use, benefits and harms

Unlike our country in East Asia, the Mediterranean, India and Armenia, this barley is not uncommon. There bulghur is preparing a delicious side dish served with meat, fish and vegetable dishes.

Often it is used in various baking when I received this cereal as toppings. Due to the unique properties this product is a great alternative to couscous, rice and barley. Regardless of the duration of the heat treatment the grain turns into mush.

Groats bulgur: what is it

Bulgur — it is nothing, known to all as wheat, which is prepared somewhat unusual way. In cooking, use milk wheat, which is followed by a set of special actions.

First, they are steamed, then allowed to dry in the sun, and in the end separated from the bran and thoroughly crushed.

It is customary to distinguish several varieties bulgur, depending on the degree of granularity:

  1. Large bulgur — pravnik. It is mainly used for cooking pilaf.
  2. Fine bulgur — cofalik. It is usually used for making meatballs and salads.

People unfamiliar with bulgur, often take this culture for cereal shredded wheat — Accu or chaff. But if you compare these cereals on the beneficial properties, it is the bulgur will win this competition.

The reason for this lies in the nature of the feedstock. Bulgur is a grain exclusively milk ripeness, which contain a large number of important components, minerals and vitamins.

The composition of grains

The inclusion in the diet of dishes made with bulgur, is of great benefit to health. This is due to the unique composition of cereals, which includes the following substances:

  • B vitamins (thiamine, choline, Riboflavin, choline, pyridoxine, folic acid), vitamin K (phylloquinone), E (alpha-tocopherol), beta-carotene.
  • Trace elements (potassium, phosphorus, magnesium, calcium, sodium, iron).
  • The saturated fatty acids.
  • Mono — and disaccharides.
  • Fiber.
  • Ash.

The caloric value of cereals bulgur

The benefit and the harm of any product. Therefore, to bulguru should be treated with caution. This cereal is quite nutritious and contains approximately 300-365 kcal per 100 g of dry product.

However, in each case, its caloric value can be different that has impact used wheat variety and method of drying. Because of this features companies can not be considered a dietary product, but refuse it not worth it.

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There is a way to reduce its calorie content: it is necessary to boil groats in lots of water and eating small meals. Then even people who continuously struggle with excess weight, the employment will not cause much harm.

Bulgur contains high amounts of fiber. When eating dishes from cereals quickly comes a feeling of saturation, and in addition to this a mess of it perfectly cleanses the intestines of toxins and normalizes the digestive system.

The caloric content, this grain is not much superior to the usual buckwheat or rice. However, you will not make mistake if you include the menus and meals of this product.

Eating it boiled, you will provide your body with all the useful elements without significant loss. Thus, your table will be another source of your body needs nutrients, if you regularly eat bulgur.

Useful properties

People who try to eat only healthy foods, are probably familiar with this product and will not miss the opportunity to include it in your diet.

The benefit he brings a lot, because not only digest quickly, but also has a positive effect on metabolism, and accelerates cleansing the body of accumulated toxins.

This high-calorie product is often used and the people that support the lifestyle sport but also those who have the debt of their work to perform physical activities. This is due to the presence in the composition of the cereals «correct» complex carbohydrates.

Another reason why you should eat bulgur, is its positive effect on the nervous system. This product contains lots of B vitamins except B12, and they especially need the Central nervous system to function without failure.

In the end, regularly eating meals of this cereal, people will be able to get rid of insomnia, reduce nervous tension, reduce stress levels and heightened irritability.

On the basis of the cereals and olive oil you can prepare an effective remedy that can be rubbed into problem areas. Knowing this recipe at your disposal will always be a tool that will replace the purchase of mask for Mature skin.

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Comments positively on the bulgur Ayurveda in which this product is called «winter» food. This cereal has a warming effect and allows to quickly satisfy the appetite. If we turn to the experience of consuming this product by the Indians, that they called «fiery» wheat. Appear quite different dishes of cereals, when it is cooking add the spices.

Use features

Experts recommend to eat the wheat is crushed because she is the best absorbed. As such, the bulgur can be consumed even for those people who suffer from diseases of the gastrointestinal tract.

To include it in your diet makes sense for the reason that it is extremely slow transformered into glucose, and at the same time perfectly breaks down fat stores and restores to optimum blood sugar. Due to these properties, the product can be used by people suffering with diabetes.

Bulgur is rich in natural phosphorus, and this macronutrient is contained in the rump in much greater numbers than in other crops. Also grain contains lysine, which is valuable because of its antibacterial properties.

Harm and contraindications

Even with all its beneficial properties and wonderful taste, not all people will feel the benefits in the use of this product.

  • Especially careful with this cereal should be the people who are watching their figure. Bulgur is high in calories, so if you constantly eat them, you have simultaneously, often to play sports and perform physical activities.
  • It is good to consider including in your menu meals of bulgur and people who have digestive disorders, gastritis and other inflammatory processes of the gastrointestinal tract. Do not be too often to give the bulgur and children, as their young organism it can become a serious burden.
  • Bulgur contains a special ingredient — gluten, known pronounced allergenic properties. So those people who have individual intolerance of this vegetable protein, will have to abandon the use of this cereal.

If you ignore this recommendation, you will be faced with the extremely unpleasant sensations caused by bouts of bloating, dyspepsia, weakness and drowsiness after eating dishes from the cereals.

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In recent years, many people in our country had come to love this Oriental herb with a pleasant nutty flavor. After all, it is not only low cost, but also can perfectly replace traditional dishes such as potatoes, pasta, beans etc.

This cereal can be served as a garnish to any dish, including meat, fish, seafood, vegetables. So you can use it in various combinations, creating new dishes with the original taste.

With regard to our country, bulgur can be considered a relatively new product, although it is not. In fact, it is well-known wheat, which is prepared in a different way.

However, not only that it is different from other traditional cereals, which use domestic Housewives. Bulgur is a very healthy product, which contains a lot of useful minerals and substances. However, it does have one serious drawback — it is very caloric, so too often and in large quantities to use it should not.