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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.
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.
Use triticale flour in waffles for a pleasant flavor and scent. You can also sprout the berries, and add the nutritious sprouts to salads.
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.
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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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 July 2004.