Bio Spajz - Organic bulgur

1 customer review

Price range: 295.00 RSD through 595.00 RSD

Organic bulgur, rich in fiber, vitamins and minerals. Easy to prepare, great for salads, side dishes and vegetable stuffing. Due to the high fiber content, it gives a feeling of satiety and enables normal bowel function.

Pour a cup of bulgur into two cups of boiling water and cook on low heat for 15 minutes. Add vegetables and parsley as a side dish.

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Description

Bio Spajz organic bulgur is rich in fiber and protein. Ideal for salads, side dishes and as a substitute for rice. Certified organic, easily digestible and nutritionally rich.

Nutritional values per 100g:

Energy value – 1490KJ/350kCal
Fat – 1.8 g
- of which saturated fatty acids 0.2g
Carbohydrates – 60 g
– of which sugars 1.8 g
Protein – 12.3 g
Fiber – 10g
Salt – 0.04

Bulgur with vegetables:

1 cup of bulgur, 2 cups of water or soup, 1 onion, 1 zucchini, 1 carrot, 1 red pepper, 1 clove of garlic, 1 broccoli flower, olive oil, salt, pepper, parsley leaf

Wash the vegetables and cut them into cubes. Add bulgur to a pot of hot water or soup, stir, cover and let stand for 20 minutes. Fry the onion, garlic and carrot in a little oil for 10 minutes. Add zucchini, pepper, broccoli and fry for another 5 minutes. Add bulgut to the prepared vegetables, gently mix all the ingredients with the addition of salt and other spices. Serve warm.

Additional information

Weight -
Brand

Bio Pantry

Size

200g, 450g

Brand

Bio Pantry

The Bio Spajz brand offers a wide selection of organic products, gluten-free products, as well as many other products necessary for a healthy diet. View our range and order online quickly and easily in just a few steps.
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5.00
Based on 1 review
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  1. Vukasin

    Organic bulgur from Bio Spajz is a great addition to my kitchen. It is quick to prepare and is perfect for salads, pilafs and side dishes. Its mild, nutty taste is very pleasant, and I love that it is healthy and nutritious. I recommend it to everyone who is looking for quality and tasty bulgur.

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