Triticale, a combination of wheat and rye, is often added to cereals and
breads.
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.
Buying and storing tips
Purchase triticale prepackaged on the shelves of most natural food stores or groceries, or
in the bulk section for maximum savings. Store triticale in a cool, dry area in a sealed glass
or plastic container, because air, moisture, and sunlight can cause the oils to go rancid.
Availability
Triticale is available year-round.
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. Foods that are a “good
source” of a particular nutrient provide between 10 and 20% of the Recommended Daily
Value.
Copyright © 2004 Healthnotes, Inc. All rights reserved.
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Foodnotes.
The information presented in Foodnotes is for informational
purposes only and was created by a team of U.S. registered dietitians and food experts.
Consult your doctor, practitioner, and/or pharmacist for any health problem and before using
any supplements, making dietary changes, or before making any changes in prescribed
medications. Information expires March 2005.
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