Bulgur is a kind of short grain brown rice, which can be used either as a dietary staple or for health benefits. It has very low calorie value but provides rich nutritional value and much needed energy. Bulgur has been considered a traditional food in both Central Asia and Middle East, where it is used both as a main dish or as a source of vital nutrients.
A typical meal in most parts of the world consists of meat such as beef, pork, lamb or chicken, accompanied with a vegetable or salad. But, people in the Western world have shifted to replacing meat with burgers and processed food for high cholesterol and fatty food value. This has lead to an increase in the intake of wheat products such as bulgur to replace red meat. Both the bulgur grain and quinoa have the same amount of calories, except for the wheat which provides twice as much.
A major problem that arises with wheat allergy is the fact that it cannot be digested by the small intestine. Thus, the food is completely wasted and does not provide any nutritional value to the food we eat. But, the fiber content present in the wheat is a great relief for such people. Bulgur can be used instead of wheat to provide our food with extra fiber and vitamin E and even potassium, B vitamins and calcium which are lacking in our daily diets. Moreover, the minerals and nutrients present in the mineralized form are very beneficial for the human body.