Bulgur is considered a whole grain, meaning that the entire wheat kernel — including the germ, endosperm and bran — is eaten. Bulgur is a particularly good source of manganese, magnesium and iron and also slightly lower in calories than other comparable whole grains, such as brown rice or quinoa.
Bulgur originated in the Mediterranean and can be traced back thousands of years. To this day, it’s a staple ingredient in many Middle Eastern and Mediterranean dishes, most famously tabouleh.
Can be a meat substitute as it has a great texture. I found this vegan meatloaf dish that looks super easy and very comforting, see pic above.