kg broken wheat
Rich in dietary fiber and B vitamins, particularly when made from whole grain varieties; provides a good source of plant-based protein and complex carbohydrates for sustained energy.
About
Broken wheat, also known as cracked wheat or bulgur wheat, consists of whole wheat grains that have been cracked or broken into coarse fragments. The grain is derived from durum wheat (Triticum turgidum subsp. durum) or common wheat (Triticum aestivum), and is typically produced by crushing dried wheat berries into irregular pieces ranging from coarse to fine grades. Unlike bulgur, which is parboiled before cracking, broken wheat is simply mechanically fractured whole grain, retaining the bran, germ, and endosperm. It has a nutty, slightly sweet flavor and a firmer texture than processed alternatives.
The grain exhibits a pale golden to tan color and absorbs liquids readily, making it versatile for both hot and cold preparations. Various grades of broken wheat are available based on particle size, from coarse fragments suitable for pilaf to finer grades used in porridges and baked goods.
Culinary Uses
Broken wheat is a staple ingredient across Indian, Middle Eastern, and North African cuisines. It is commonly prepared as a savory dish by toasting in ghee or oil, then cooking with broth and vegetables—a preparation similar to rice pilaf. In Indian cuisine, it features prominently in upma (a semolina or grain-based savory cake), porridges, and breakfast cereals. The grain also appears in soups, salads, and as a binding agent in meat preparations. Broken wheat cooks quickly (typically 10-15 minutes) due to its fractured state, making it convenient for weekday meals. It pairs well with aromatic spices such as cumin, turmeric, and asafoetida, as well as with vegetables like peas, carrots, and onions.