It is the product obtained by cleaning Triticum durum wheat, which is generally a hard wheat, in accordance with the technique, boiling, drying and breaking it when desired. Bulgur wheat; It is rich in B group vitamins, potassium, iron and phosphorus. Bulgur is a food with high fiber content. It does not cause fluctuations in blood sugar level too much, it has a protective effect on intestinal and cardiovascular health. Since the potassium content of bulgur is high; It should not be consumed when the potassium values in the blood of kidney patients increase. It is important for pregnant women to consume as it contains folic acid in its structure. Bulgur may have a yellow or a slightly darker shade of color. As the color becomes lighter, the nutritional value decreases as it undergoes more peeling processes. "Nutrition quality increases more when used with legumes."