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 find a way to use wheat so as to obtain…

  1. maximum economy in processing
  2. minimum loss of nutrients
  3. highest palatability and digestibility for humans
  4. optimum keeping quality and
  5. the least requirements for elaborate processing (cooking) equipment, and storage facilities

…it is doubtful whether they could have been able to devise a more perfect method of wheat utilization than the ancient Jew had developed (in bulgur wheat).”

The nutritional significance of bulgur wheat was further recognized in 1964-1965 by becoming an integral part of the USDA’s emergency food contingency in their fallout shelter rations. Further, its complete nutritional profile becomes the catalyst for bulgur wheat exports into South and Central America, Africa, Indonesia and Southeast Asia under USDA’s relief programs and Title 1 of Public Law 480, the Food for Peace Program legislated by Hubert H. Humphrey in the 1960’s.

A few sources that list bulgur as a whole grain: