As the bulgur culture spreads in the world, the word bulgur is used everywhere from America to Europe, from the Middle East to Asia. In America, it is called “Bulgur Wheat” to emphasize the relationship between bulgur and wheat. It is called “Boulgour” in French. Although it is said in different tones according to the structure and accent of each language, what bulgur evokes is taste and health. Bulgur is defined as a wheat product that has been cleaned, cooked, dried, peeled and classified and is obtained using durum wheat (Triticum durum). Bulgur, which has an important place in terms of nutrition, is a healthy and delicious cereal alternative.
Durum wheat is a type of hard wheat with low carbohydrate content and high protein quality. This hard structure and high protein content make it suitable for special purposes other than wheat. It has larger grains than other types of wheat.
WHAT IS MARDIN BULGUR?
The main feature that distinguishes Mardin Bulgur made from 100% durum wheat, called the “Mesopotamian sun” of Mardin, the city of tolerance and civilization, is its amber yellow color. Amber yellow color is considered as an important quality criterion in bulgur. Mardin Bulgur takes this feature from the red soil it grows and the Mardin sun during the milking period of the wheat. The climate of the province of Mardin is a transitional climate between the continental climate and the Mediterranean climate. Summers are hot and winters are cold. The number of days with snow does not exceed 10 days and the number of days below 0°C does not exceed 60 days. Almost 100 days of the year are above 30°C. The annual precipitation average is 713 mm. These conditions give Mardin Bulgur its distinctive feature. The humidity (m/m) in Mardin Bulgur is at most 11.9%.
NUTRITIONAL VALUE OF BULGUR
| Nutritional Value | 100 grams |
| Calories | 350 kcal |
| Carbohydrate | 69.8 g |
| Oil | 1,5 g |
| Protein (min.) | 11 g |
| Sugars | 2.79 g |
| Potassium | 308.0 mg |
| Calcium | 35.9 mg |
| Iron | 4.6 mg |
