Bulgar/Bulghur or Bulgur wheat is made from par-boiling and then baking whole grains of wheat (usually Durum Wheat). These are then cracked into roughly uniform fragments. The resulting kibble retains some of its natural bran in this process. 

Bulghur Wheat is a very palatable and useful component of soft food and soaking mixtures.

Typical nutrition for Bulghur Wheat is:

• Protein 11.3%
• Fat 1.72%
• Fibre 12.5%