Groats Bulgur: benefit and harm

On the shelves of supermarkets not so long ago appeared an unusual product - bulgur. Behind this strange name lies one of the most popular in the Middle Eastern kitchen porridge. So, let's talk about bulgur. The benefit and harm of this dish for the body - this is what our article is devoted to.

What is this cereal and what is it so valuable? Bulgur is essentially crushed wheat. In Russia, such cereals are sometimes sold under the name "sechka". But not everything is so simple. First, for a proper bulgur, wheat should be so called milk ripeness. Secondly, it requires a specific treatment: first the grains are treated with water, then dried in the sun and then crushed. This is how the correct bulgur turns out. The benefits and harms of it will be described in detail in the article. As a result, the croup obtained is much more necessary to the body than the usual cut. What are the useful properties of this porridge?

Benefit

This is a very valuable product due to the large number of vitamins and minerals. Bulgur contains folic acid in the amount needed for daily consumption, as well as other B vitamins: riboflavin, pantothenic acid, pyridoxine. Also among the useful substances in it are iron, zinc, magnesium, sodium, phosphorus, selenium and manganese. In addition, bulgur is rich in vitamins PP, K, E. All these substances contribute to the enhancement of human health. Well, what else is noteworthy bulgur? The properties of this cereal in terms of dietetics put it above rice and pasta. In the composition of bulgur contains only 56-60 grams of carbohydrates per 100 grams, but it is "right", that is, complex, carbohydrates. And the nutritional value of such a porridge is less than that of rice, about 360 kilocalories. It is also a natural source of fiber, which helps digestion and normal functioning of the gastrointestinal tract.

Harm

However, do not be too happy to take this product. There are also disadvantages to bulgur. In particular, it contains gluten - a protein of wheat. This substance is a very strong allergen, and therefore the first time it should be tried with caution. If after using such symptoms as diarrhea, weakness, flatulence, you need to contact an allergist - perhaps this is your case. It is also not recommended to use this cereal for people suffering from gastritis with high acidity, and also for those who have problems with the gastrointestinal mucosa. So it's not so simple bulgur. Benefits and harms from the use of this porridge are approximately equivalent, and therefore it is necessary to focus exclusively on the individual reaction of the body - it will suit someone and become a favorite dish, but someone may not.

Preparation

In addition to finding out what is so good about this product, it will be superfluous to learn how to cook it. Bulgur is a self-sufficient garnish for fish and meat. Its peculiarity is that you do not need to boil the rump. It's enough just to pour bulgur with hot water or milk and let it stand. After 10 minutes, the croup will swell and be ready for use. Well, those who want to learn how to cook bulgur not only for breakfast, you can advise the recipe for a salad "Tabule". This dish is very fond of the Israelis, as well as the inhabitants of the Maghreb countries. To make it, you need a bulgur, a bunch of parsley and cilantro, fresh mint, garlic, lemon juice, a couple of large tomatoes and olive oil. Greens should be finely chopped, add crushed garlic. Bulgur steamed, and then mixed with herbs. Slice tomatoes, put in a salad, pour lemon juice, butter, salt to taste. The peculiarity of the Tabula salad is that the greens should be larger than the cereals. This dish is not only delicious, but also very useful.

He is such an unusual eastern bulgur. Benefits and harm from its use are described above, and proceeding from them, everyone can decide for themselves whether this dish will suit him. But try it definitely worth it.