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THE PERFECT WHOLE GRAIN FOR A HEALTHY BODY Bulgur Wheat is a natural whole grain food in that no chemicals or additives are used in processing the product. Many of the wheat's naturally occurring vitamins and minerals permeate the kernel during cooking thus maintaining more nutritive content than other forms of processed wheat products. High in fiber and
carbohydrate and low in fat, bulgur is listed as a
suggested daily food item on the Mediterranean Diet
Pyramid published in 1994 by Oldways
Preservation Trust,
the Harvard School of Public Health and the World
Health Organization.  (click for a larger view) A staple of the traditional Mediterranean diet for thousands of years, bulgur wheat is becoming increasingly popular in modern health food and vegetarian diets. Rich in "B" vitamins, iron, phosphorous and manganese, it complements the protein profile of legumes such as pinto beans and its "B" vitamins complement the folate in vegetables such as spinach, asparagus, broccoli or brussels sprouts. A per serving nutrition analysis of Sunnyland Mills' bulgur wheat can be found on our Nutrition Analysis pages.
HIGH NUTRITIONAL SCORING The Center for Science in the Public Interest (CSPI) published two posters in 1992 describing the nutritional characteristics of bulgur wheat. The first, titled "Nutrition Scoreboard" listed bulgur wheat as the number one grain in terms of nutrition scoring. Bulgur (69 points) outpaced wheat germ (61 points), pearled barley (60 points), brown rice (45 points) and pasta (45 points). It beat oatmeal and the highly touted Wheaties cereal (both 38 points) by 31 points! The second poster from CSPI titled "Rough It Up" listed bulgur wheat as the third highest grain item in the Grains and Pasta category in terms of fiber content. In this category bulgur wheat beat out whole-wheat spaghetti, buckwheat pancakes, and had more than double the fiber of cous cous. The Food Research & Innovation Enterprises says "cereal foods like bulgur should be the cornerstone of our daily diet." Cooking Light magazine published (June 2004) this excellent comparison between bulgur and brown rice, showing that a cup of bulgur has fewer calories, less fat, and more than twice the fiber of rice! 
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