Note: 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.
233 calories; protein 8.7g; carbohydrates 39.7g; dietary fiber 7g; sugars 14.1g; fat 6g; saturated fat 0.8g; cholesterol 0.8mg; vitamin a iu 629.1IU; vitamin c 91.5mg; folate 29.3mcg; calcium 129.9mg; iron 2mg; magnesium 73.7mg; potassium 528.2mg; sodium 355.9mg; thiamin 0.2mg.