Pronounce trit-uh-KAY-lee.
It is a modern man-made hybrid of both rye and wheat. It combines rye abilities to survive cold temperatures with the disease resistance of wheat.
It is a good source of some B vitamins. It has more thiamin and folic acid than both wheat and rye.
Its nutty flavor is richer than that of wheat, but not as assertive as that of rye.
It is high in protein with impressive amounts of lysine. It has more protein and less gluten than wheat alone. It has enough gluten, unlike rye, to be used alone as a bread flour.

Forms of Triticale

  • Triticale berries
  • Cracked triticale
  • Triticale flakes
  • Flour
Basic Cooking Instruction
Triticale can be substituted for wheat berries or bulghur in any recipes.
They need to be soaked overnight before cooking
You can make tabouleh with cracked triticale and eat the flakes for breakfast.
It can be added to soups. You can fry them before cooking.


100 g of triticale flour apportent
Proteins 13 g
Fats 1.5 g
Carbohydrates 73 g
Fats 14.5 g
Main Nutrients
Calcium 35 mg
Iron 2.6 mg
Potassium 465 mg
Phosphorus 320 mg
Thiamine 0.4 mg
Riboflavin 0.1 mg
Niacin 3 mg


Triticale tabouleh salad
100 g coarsely cracked triticale
3 tomatoes
half a cucumber
4 onions finely chopped
1 punch a fresh parsley chopped
2 tablespoons chopped fresh mint
2 tablespoons lemon juice
1 tablespoon salt
1 pinch pepper
Cover triticale with boiling water and let soak while preparing vegetables.
Drain thoroughly, toss all ingredients together, and chill for several hours.
When ready to serve, drain again and serve on a bed of finely chopped crisp romain lettuce.

Realized by Laurence LIVERNAIS-SAETTEL, dietitian
© Copyright L. Livernais-Saettel 2002
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