Bulgar wheat is most commonly made from Durum wheat which belongs to a family of wheat thought to be much older than modern commercial wheat. They are all descended from a wheat known as 'Emmer' a wheat called 'Khorason' was probably the next to be cultivated. Most whole grain or wholemeal grains are good for you.
I wonder if you mean rice flour? Rice flour is gluten free, but other than that there are few differences to any ceral. It is high in calories and unless you get brown-rice-flour which contains the whole grain, again not much. More of a fad than a real advantage, whatever certain companies may claim.