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History of Bulgur Wheat

Bulgur Wheat is a 4,000-year old process! Making wheat into bulgur is an ancient process that originated in the Mediterranean region and has been an integral part of Middle Eastern cuisine for thousands of years. [...]

An Ancient Whole Grain

Bulgur is a Whole Grain In a 1954 study, the world renowned nutritionist, Dr. Francis Joseph Weiss, first postulated the key role bulgur (parboiled) wheat played in sustaining health, “If food technologists had set out deliberately to [...]

Sunnyland Mills Ownership History

Harry Perch immigrated to the United States in his twenties from Turkey, leaving his wife and three children in his homeland for seven years until he could bring them to America. Upon arrival, Harry founded [...]

Nutritional Articles

Eat Great, Lose Weight, By Sharon Liao. FitnesssMagazine.com, November/December, 2013. Nutrition Advice – Choose My Plate, USDA Center for Nutrition Policy and Promotion. Eating More Fiber Could Mean Longer Life.By Carla K. Johnson, AP Medical [...]

Specialty, Diet & Nutrition Cookbooks

Cookbooks that Mention Bulgur Wheat as a Whole Grain Specialty Cookbooks: Whole Grains Every Day, Every Way by Lorna Sass, Clarkson Potter/Publishers, 2006. Mediterranean Grains and Greens by Paula Wolfert, HarperCollins Publishers, winner of the James Beard [...]

Bulgur vs Brown Rice

Bulgur’s Nutritional Edge over Brown Rice Cooking Light magazine published a comparison between bulgur and brown rice, showing that a cup of bulgur has fewer calories and less fat. In terms of nutrition, bulgur holds its [...]

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