Create allergy card
← Browse ingredients

Bulgur

Bulgur is parboiled, dried, and cracked wheat used in pilafs, salads, soups, and stuffed dishes.

Bulgur — illustrative ingredient image

About Bulgur

Bulgur is wheat that has been parboiled or otherwise heat-treated, dried, and cracked into pieces of varying size. It is used in pilafs, grain salads, soups, stuffings, patties, and other savoury preparations.

The grains are usually tan to brown, with a mild toasted, nutty flavour and a firm, slightly chewy texture. Fine, medium, and coarse grades differ in particle size, hydration time, and final texture, and packaged products may vary in their degree of pre-cooking.

Bulgur may be soaked, simmered, or added directly to a dish with enough liquid to soften it. Fine grades soften more quickly, while coarse pieces generally need longer cooking. Hydration makes the grains tender without removing their characteristic chew.

Ingredient type
whole food

FOLLOW IT TO THE PLATE

Where will you meet it?

Explore the dishes that use this ingredient and their country and cuisine connections.

Explore linked dishes

ON A MENU OR LABEL

Find local names and written forms to help recognise this ingredient.

See local names

Where bulgur appears

25 linked foods

Find foods to recognise by country and type. Recipes and products vary; these are recorded ingredient connections.

Showing 13–24 of 25

Sides

Soups

Salads

Rice dishes

Breakfasts

Street food

Ingredient connections awaiting review · Coverage is still growing, including packaged snacks.

Name examples awaiting language review. Confirm the specific food or product.

Local names for bulgur

Names and romanised forms to recognise on menus and labels.

English

Bulgur

English

Bulgur, cooked

Search alias · Not a confirmed translation

English

Bulgur, dry

Search alias · Not a confirmed translation

English

Bulgur, dry, raw

Search alias · Not a confirmed translation

English

Bulgur, fat added

Search alias · Not a confirmed translation

English

Bulgur, no added fat

Search alias · Not a confirmed translation

English

Bulgur, NS as to fat

Search alias · Not a confirmed translation

English

Bulgur, soaked in water, no added fat or salt

Search alias · Not a confirmed translation

English

Bulgur, uncooked

Search alias · Not a confirmed translation

English

Wheat, bulgur, raw

Search alias · Not a confirmed translation

Available names only. Languages may be spoken in other countries; a name alone does not identify every ingredient in a dish.

Bulgur nutrition & diet

Bulgur nutritional value

Bulgur, dry

Per 100 g of the edible portion in the recorded food form.

Calories
342kcal
Protein
12.3g
Carbs
75.9g
Fat
1.3g

Reference values for the specific food form shown. Other varieties, brands and preparations can differ.

Portions & preparation

Use the parboiled, dried, cracked wheat in the form served, distinguishing dry measure from hydrated or cooked bulgur. Soaking, boiling, draining, oil, broth, vegetables, legumes, and dressings affect the finished portion, so plain grain should be separated from salads, pilafs, soups, and stuffings.

Compare the right form: Match references to parboiled cracked wheat as dry or cooked bulgur, specifying particle size, preparation method, and edible portion served.

Diet considerations

Bulgur is plant-derived wheat, and its cereal identity is central to dietary compatibility. Added meat, dairy, eggs, broth, sauces, or other cereals can change the dish. Cooked grain salads, pilafs, soups, and stuffed foods have different portion-dependent carbohydrate patterns from plain prepared bulgur.

AI-authored reading notes · Awaiting editorial review. Measured values, where available, have a separate source above.

Dietary compatibility

  • Vegan
    Typically compatible
  • Vegetarian
    Typically compatible
  • Pescatarian
    Typically compatible
  • Keto
    Depends on the version
  • Paleo
    Typically incompatible
  • Low-carb
    Depends on the version
  • Halal
    Not established
  • Kosher
    Not established
What these diet assessments mean
Vegan · Typically compatible
The plain ingredient profile is plant, fungal or mineral based. Added ingredients in a prepared product need a separate check.
Vegetarian · Typically compatible
The plain ingredient profile is plant, fungal or mineral based. Added ingredients in a prepared product need a separate check.
Pescatarian · Typically compatible
The plain ingredient profile is plant, fungal or mineral based. Added ingredients in a prepared product need a separate check.
Keto · Depends on the version
Compatibility depends on the portion and preparation. A sourced carbohydrate amount for a defined serving is not available.
Paleo · Typically incompatible
This profile falls outside the conventional paleo pattern used here (grains and pseudograins, legumes, dairy or refined sugar).
Low-carb · Depends on the version
Compatibility depends on the portion and preparation. A sourced carbohydrate amount for a defined serving is not available.
Halal · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish halal status.
Kosher · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish kosher status.

For the plain ingredient · Awaiting review. Diet compatibility is not allergy suitability or halal/kosher certification. Keto and low-carb depend on the portion.

Reviewed ingredient entryIngredient reference · Preparations vary

AI-generated illustration for visual context. It does not identify a particular product or establish allergen content.

Sources & review

Nutrition reference: USDA FoodData Central — Bulgur, dry ↗. Values are scaled from 100 g of the recorded edible form. Individual portions have no assumed fixed weight.

Expanded overview, name examples and nutrition notes are database drafts awaiting editorial review. Numeric nutrition values, where shown, have their own source and food-form reference.

The ingredient description and dish connections come from the draft catalogue and may change after review.

Last recorded verification: .