Bulgur is made by parboiling, drying and coarsely grinding or cracking wheat berries. Don't confuse bulgur with cracked wheat, which is simply that--cracked wheat. Since the parboiling step is skipped, cracked wheat must be cooked for up to an hour whereas bulgur simply needs a quick soak in hot water for most uses. Look for it in the natural-foods section of large supermarkets, near other grains, or online at kalustyans.com, buylebanese.com.
272 calories; protein 8.4g; carbohydrates 49.5g; dietary fiber 5.9g; sugars 13.3g; fat 6.5g; saturated fat 0.6g; vitamin a iu 392.4IU; vitamin c 8.7mg; folate 46.5mcg; calcium 44.2mg; iron 1.9mg; magnesium 76.9mg; potassium 497mg; sodium 377.9mg; thiamin 0.2mg.