A hybrid grain that combines the qualities of wheat and rye, triticale offers a nutty flavor and chewy texture, with a hint of sweetness. Its versatility makes it a sought-after ingredient in both baked goods and savory dishes.
Where it comes from
Developed in the 20th century, triticale originated from agricultural research aimed at creating a high-yield, resilient crop that thrives in diverse conditions.
In the kitchen
Used in breads, cereals, and pasta, it provides a unique flavor and nutritional boost, enhancing both health and taste.
Nutrition (per 100g)
340kcalCal
14.0gProtein
2.0gFat
70.0gCarbs
10.0gFiber
Values are AI-estimated, not from a laboratory database
