Triticale flour
Category: Cereal Grains & Pasta Characteristics: Whole Grain
Nutrition Highlights
Serving Size
Calories
438
Nutrient
% Daily Value*
*Daily Values are based on the reference caloric intake of 2,000 calories for adults and children aged 4+ years. Source: Food & Drug Administration
Calorie Sources
| Nutrient | Calories kcal (%) |
|---|---|
| Carbohydrate | 380 (86.8%) |
| Protein | 69 (15.7%) |
| Fat | 21 (4.8%) |
| Total | 438 (100%) |
Serving: 1 cup [130g]
Composition
| Nutrient | Weight g (%) |
|---|---|
| Carbohydrate | 95 (73.1%) |
| Protein | 17 (13.2%) |
| Water | 13 (10.0%) |
| Ash | 2.4 (1.9%) |
| Fat | 2.4 (1.8%) |
| Total | 130 (100%) |
Serving: 1 cup [130g]
Benefits
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High in fiber, contains both soluble and insoluble fiber which aids digestion and helps you feel full for longer
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Rich in vitamins and minerals, especially B vitamins like niacin, thiamine and riboflavin as well as minerals like iron, magnesium and phosphorus
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Gluten-free, unlike wheat it does not contain gluten which makes it a good alternative for people with celiac disease or gluten sensitivity
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High in protein, provides plant-based protein to support muscle growth and repair
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May help manage blood sugar, the fiber in triticale flour helps slow digestion and the release of glucose into the bloodstream
Risks
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Triticale flour is high in protein but also contains gluten which can cause digestive issues for people with celiac disease or gluten sensitivity
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Whole grains like triticale provide fiber but can cause gas and bloating if consumed in large amounts by those unaccustomed to high-fiber diets
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The high protein content requires more water to digest and can cause dehydration if adequate fluids are not consumed
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Triticale flour is high in phytic acid which can inhibit absorption of minerals like iron and zinc if the flour is not properly prepared or cooked
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Whole grains provide many nutrients but are also higher in calories than refined flours so large servings could negatively impact weight control goals if not accounted for in total daily calorie intake
Additional Information
Triticale flour, whole-grain, is a versatile and nutritious food product that offers several health benefits. Triticale is a hybrid grain produced by crossing wheat and rye, combining the desirable characteristics of both grains. When this hybrid grain is ground into flour, it becomes a valuable ingredient with unique nutritional properties.
One primary attribute of triticale flour is its whole-grain nature. Whole-grain products retain all parts of the grain, including the bran, germ, and endosperm, which provides a range of essential nutrients. Triticale flour, being whole-grain, is a good source of dietary fiber. Fiber plays a crucial role in maintaining digestive health, preventing constipation, and promoting regular bowel movements. Additionally, a high-fiber diet has been associated with a reduced risk of heart disease, stroke, and certain types of cancer.
Another important attribute of triticale flour is its protein content. It contains a moderate amount of protein, making it a suitable choice for individuals following a vegetarian or vegan diet. Protein is essential for building and repairing tissues, supporting immune function, and producing enzymes and hormones. Including triticale flour in your diet can contribute to meeting your daily protein needs.
Triticale flour is also a rich source of vitamins and minerals. It contains various B-vitamins, including thiamin, riboflavin, niacin, and folate. These vitamins play vital roles in energy metabolism, brain function, and red blood cell production. Additionally, triticale flour provides minerals such as iron, magnesium, and selenium. Iron is important for transporting oxygen throughout the body, while magnesium and selenium are involved in numerous physiological processes, including bone health and antioxidant defense.
However, it is essential to note some potential risks associated with triticale flour. Firstly, triticale contains gluten, a protein that can trigger adverse reactions in individuals with celiac disease or gluten sensitivity. For these individuals, consuming triticale flour can lead to digestive issues, nutrient deficiencies, and other health problems. Therefore, it is crucial for people with gluten-related disorders to avoid triticale flour and opt for gluten-free alternatives.
Furthermore, triticale flour, like other whole-grain flours, has a higher fat content compared to refined flours. While the fat content is generally minimal, individuals on a low-fat diet or with specific dietary restrictions should consider this aspect. However, it is important to note that the fat in whole-grain flours is primarily unsaturated fats, which are considered heart-healthy fats.
In conclusion, triticale flour, whole-grain, offers numerous nutritional benefits. Its whole-grain nature provides dietary fiber, protein, vitamins, and minerals, contributing to a well-rounded diet. However, individuals with celiac disease or gluten sensitivity should avoid triticale flour due to its gluten content. Additionally, those on a low-fat diet should consider the slightly higher fat content in whole-grain flours. Overall, triticale flour can be a valuable addition to a balanced and varied diet, providing both taste and nutrition.