Triticale
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0% | |
| Thiamin | 0.4 MG | 35% | |
| Riboflavin | 0.1 MG | 10% | |
| Niacin | 1.4 MG | 9% | |
| Pantothenic acid | 1.3 MG | 26% | |
| Vitamin B-6 | 0.1 MG | 8% | |
| Folate, total | 73 UG | 18% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin E (alpha-tocopherol) | 0.9 MG | 6% | |
| Vitamin D (D2 + D3) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 37 MG | 3% | |
| Iron, Fe | 2.6 MG | 14% | |
| Magnesium, Mg | 130 MG | 31% | |
| Phosphorus, P | 358 MG | 29% | |
| Potassium, K | 332 MG | 7% | |
| Sodium, Na | 5 MG | 0% | |
| Zinc, Zn | 3.5 MG | 31% | |
| Copper, Cu | 0.5 MG | 51% | |
| Manganese, Mn | 3.2 MG | 140% |
Nutrition Highlights
- Good source of protein with 13.1g per 100g.
- Very low in fat (2.1g per 100g).
- Good source of Magnesium, Mg (31% DV).
- Good source of Phosphorus, P (29% DV).
- Good source of Zinc, Zn (31% DV).
- Rich source of Copper, Cu (51% of Daily Value per 100g).
About Triticale
Triticale is a hybrid grain created by crossing wheat and rye, combining the best traits of both parent grains. It was developed to produce a crop with higher yield potential and better disease resistance than wheat, while maintaining a similar nutritional profile. The grain has a slightly nutty flavor and a texture that falls between wheat and rye when cooked.
Nutritionally, triticale offers a good balance of macronutrients. It provides a substantial amount of protein at 13.1g per 100g serving, making it a valuable plant-based protein source. The carbohydrate content of 72.1g per 100g is primarily complex carbohydrates, which provide sustained energy. With only 2.1g of fat per 100g, it's a low-fat grain option. However, the fiber content is not specified in the provided data, which is worth noting as fiber is an important component of whole grains for digestive health and satiety.
In culinary applications, triticale can be used similarly to wheat or rye in various dishes. It can be ground into flour for baking breads, muffins, and other baked goods, imparting a hearty flavor and texture. Whole triticale berries can be cooked and used in salads, soups, or as a side dish like rice or quinoa. Some people also use triticale flakes as a hot cereal or in granola mixes. Its versatility makes it a good option for those looking to diversify their grain intake or incorporate more whole grains into their diet.
Compare Triticale
See how Triticale compares to other foods:
- Triticale vs Cornmeal, yellow, self-rising, bolted, with wheat flour added, enriched
- Triticale vs Cornmeal, yellow, self-rising, degermed, enriched
- Triticale vs Millet, cooked
- Triticale vs Oat bran, raw
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