Assist. Prof. Dr. Saad Ibrahim YOUSIF 

main and daily dish in many Middle Eastern countries (Turkey, Syria, Jordan, Palestine, Lebanon, Iraq and Egypt) due to its ease producing , availability of raw materials, long shelf life and resistance to molds and insects. Bulgur is Durum Wheat that has been cleaned, cooked, milled, dried, polished, screened and stored. It classified by American Science Center as one of most nutritious food sources.

bulgur has a very high nutritional importance, despite recent reluctance of Iraqis to eat bulgur and replace it with rice (as some believe to improve living situation), but some peoples still use it in daily dishes, and some countries consider it main dish in their daily diet, as it contains many Minerals such as (iron, zinc, manganese, potassium..... etc.) It also contains vitamin (B) important for pregnant women. Because of people’s movement from Middle East countries, the consumption of bulgur has moved to United States and Europe, and there it classified as a useful food.

Amount provided by 100 grams of bulgur is 150 calories and a high amount of dietary fiber, vitamins and minerals. The consumption of bulgur often compared to the consumption of rice in our Arab countries. Here we mention that some as most delicious taste may consider rice, but from a scientific point of view, amount of beneficial substances for body contained in bulgur is twice what found in rice. When a comparison is made between ratios (bulgur: rice), we find that The ratio of fiber is (13:1), beneficial oils (3:1), protein (1.5:1), folic acid (7:1), and bulgur is richer than rice in calcium, iodine, zinc, iron and selenium. On the other hand, rice sugars are quickly absorbed by  intestines, which increases blood sugar very quickly, which creates pressure on pancreas gland and forces it to secrete large amounts of insulin, and this is one of things that increases the risk of diabetes.

Recently in many countries, bulgur introduced into food formulas for prevention of colon diseases, diabetes, cardiovascular diseases and lowering cholesterol levels, which indicates its potential therapeutic value for humans. In addition, bulgur is an essential material for modern food industry in production of functional food ingredients.

Despite great benefits mentioned to bulgur, there are some disadvantages that must be mentioned, most important of which is allergy, as science has discovered that 2% of globe population  suffers from gluten allergy (wheat allergy), as consumption of bulgur for people with this disease leads to problems in system digestive system.