Nutri Courses

Advisory

Bulgur

Bulgur is parboiled cracked whole grain wheat that is used in the kitchen as a side dish. It is a whole grain cereal, thus it is rich in fiber, slow-release carbohydrates, and B vitamins. It is a source of gluten, making it unsuitable for individuals with celiac disease.

Hello, could you please explain what bulgur is? It is reportedly coarsely ground whole wheat. But then I don't understand why coarse bulgur (it has a light color) and whole grain coarse bulgur (it has a dark color) are sold (e.g., by the company ARAX). Thank you for the explanation.

Bulgur refers to cracked wheat grains that are pre-cooked. Therefore, it is an ingredient that is easy to process in the kitchen. The difference in the color of the products is due to the fiber content, which is much higher in the whole grain variant (in whole-grain bulgur, not as much fiber is removed during grain processing as in coarse bulgur).

Questions answered by

Mgr. Martin Jelinek
Lecturer and author of the educational system

Mgr. Martin Jelínek has been systematically involved in nutrition education since 1999. He is the founder of ATAC, the educational company behind NutriCourses, and the author of an educational system focused on nutrition, healthy lifestyle, and the practical application of nutrition knowledge.

He graduated from the Faculty of Science at Masaryk University in Brno. Throughout his professional career, he has combined nutrition, education, and the practical application of acquired knowledge. His educational system also includes the ZOF (Zone of Optimal Functioning) learning application, where students turn theory into practical work with meal plans.

In 2007, he launched the first intake of a six-month course focused on the education of nutrition advisors. Over time, this course became the foundation for the further development of the educational system and a range of specialised courses.

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