Triticale flour, whole-grain
* 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 | 32% | |
| Riboflavin | 0.1 MG | 10% | |
| Niacin | 2.9 MG | 18% | |
| Pantothenic acid | 2.2 MG | 43% | |
| Vitamin B-6 | 0.4 MG | 24% | |
| Folate, total | 74 UG | 19% | |
| 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 | 35 MG | 3% | |
| Iron, Fe | 2.6 MG | 14% | |
| Magnesium, Mg | 153 MG | 36% | |
| Phosphorus, P | 321 MG | 26% | |
| Potassium, K | 466 MG | 10% | |
| Sodium, Na | 2 MG | 0% | |
| Zinc, Zn | 2.7 MG | 24% | |
| Copper, Cu | 0.6 MG | 62% | |
| Manganese, Mn | 4.2 MG | 182% |
Nutrition Highlights
- Good source of protein with 13.2g per 100g.
- Very low in fat (1.8g per 100g).
- High in dietary fiber (14.6g per 100g), supporting digestive health.
- Good source of Magnesium, Mg (36% DV).
- Good source of Phosphorus, P (26% DV).
- Good source of Zinc, Zn (24% DV).
About Triticale flour, whole-grain
This whole-grain flour is a hybrid of wheat and rye, combining the best traits of both grains. It has a hearty, nutty flavor and a dense texture that makes it popular among those seeking alternative flours. The high fiber content supports digestive health and helps maintain steady blood sugar levels, while the substantial protein content makes it a good option for vegetarian and vegan diets. It's also rich in essential minerals like magnesium, iron, and zinc, which contribute to various bodily functions including energy metabolism and immune health.
In the kitchen, this flour works well in rustic breads, hearty pancakes, and dense baked goods. Its strong flavor pairs nicely with robust ingredients like nuts, seeds, and dried fruits. Many bakers blend it with other flours since it can produce a heavier texture than all-purpose wheat flour. It's also commonly used in breakfast cereals, granola bars, and as a thickener for soups and stews. For those with gluten sensitivities, it's important to note that this flour does contain gluten, though some find it slightly easier to digest than pure wheat products.
Compare Triticale flour, whole-grain
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