BULGUR

n. dried crushed wheat

Bulgur (from Turkish bulgur , known as pourgouri in Greece and as burghul (Arabic برغل) in countries of the Middle East and North Africa) is a cereal food made from several different wheat species, but most often from durum wheat. The key attributes of traditional bulgur production are that the grain is parboiled, dried (usually by spreading in the sun) and then de-branned. Bulgur is often confused with cracked wheat, which is made from crushed wheat grains which have not been parboiled. Although traditionally de-branned, bulgur and cracked wheat products available in shops may or may not have had their bran removed. Thus there are whole-grain, high-fiber versions of each. Bulgur is most often found in Turkish, Middle Eastern, Indian and Mediterranean dishes. It has a light and nutty flavor.
See more at Wikipedia.org...

Noun
1. parched crushed wheat
(synonym) bulghur, bulgur wheat
(hypernym) wheat, wheat berry
(part-holonym) tabbouleh, tabooli
(classification) Turkey, Republic of Turkey

Whole wheat which has been boiled until tender and the husk is about to crack open, then dried. It is a common ingredient in Arabic (burghul), Turkish (bulgur), and Cypriot (pourgouri) cooking. You can buy it coarse or fine ground in most middle-eastern grocery stores.

Amount per 100g:
• Calories.......................83
• Total Fat......................0 g
• Saturated Fat.................0 g
• Cholesterol..................0 mg
• Sodium........................5 mg
• Total Carbohydrate......19 g
• Dietary Fiber...................5 g
• Protein.........................3 g Vitamin A  0 IU   Vitamin C  0 mg
 Calcium    10 mg    Iron         1 mg