Lets compare vitamin content per 14 ounces of Boiled Bulgur vs Buckwheat Flour:
Whole-groat Buckwheat Flour contains 7.3 times more Vitamin B1, 6.8 times more Vitamin B2, 6.2 times more Vitamin B3, 1.3 times more Vitamin B5, 7 times more Vitamin B6, 3 times more Vitamin B9, 32 times more Vitamin E and 14 times more Vitamin K than Cooked Bulgur.
Both Cooked Bulgur as well as Whole-groat Buckwheat Flour have insufficient amounts of Vitamin A, Vitamin B12, Vitamin C and Vitamin D in 14 oz.
Comparing minerals per 14 ounces for Boiled Bulgur vs Buckwheat Flour:
Cooked Bulgur has 7 times more Water than Whole-groat Buckwheat Flour.
While Whole-groat Buckwheat Flour contains 4.1 times more Calcium, 6.9 times more Copper, 4.2 times more Iron, 7.8 times more Magnesium, 3.3 times more Manganese, 8.4 times more Phosphorus, 8.5 times more Potassium, 9.5 times more Selenium and 5.5 times more Zinc than Cooked Bulgur.
Comparison of macro-nutrients per 14 ounces:
Whole-groat Buckwheat Flour contains 4 times more Energy, 12.9 times more Fat, 16.1 times more Saturated Fat, 17.8 times more Omega 3, 9.3 times more Omega 6, 3.8 times more Carbohydrate, 26 times more Sugars, 2.2 times more Fiber and 4.1 times more Protein than Cooked Bulgur.
Both Cooked Bulgur as well as Whole-groat Buckwheat Flour have insufficient amounts of Cholesterol, Glucose and Sucrose in 14 oz.