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TRITICALE
Triticale is a hybrid grain that takes its name from the botanical names for wheat (triticum) and rye (secale). In the late 1800s, researchers experimenting with natural rye and wheat hybrids developed this seed-bearing strain. The new grain was hailed as a breakthrough because of its higher protein content; it is now grown throughout the United States, primarily in the Midwest.
Varieties
Triticale is found in cereals and in baked goods, such as crackers, cookies, and breads. It is also available in flake form, or as a whole grain or flour.
Preparation, uses, and tips
Use triticale flour in waffles for a pleasant flavor and scent. You can also sprout the berries, and add the nutritious sprouts to salads.
Nutritional Highlights
Triticale, 100g
Calories: 336
Protein: 13g
Carbohydrate: 72.13g
Total Fat: 2.09g
*Excellent source of: Thiamine (0.416mg), and
Magnesium (130mg)
*Good source of: Folate (73mcg)
*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value, based upon United States Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value. Nutritional information and daily nutritional guidelines may vary in different countries. Please consult the appropriate organization in your country for specific nutritional values and the recommended daily guidelines.
Health benefits and concerns
Health benefits and
concerns for grains
Many health benefits and concerns associated with this food are applicable to other grains.
Read about health benefits and concerns for
grains for a full description.
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