Triticale

Triticosecale rimpaui

grain

Grains of a wheat and rye hybrid, grown since the 1960s, mostly for animal feed, sometimes as flour or flakes. It provides fibre and arabinoxylans.

Origin

Wheat × rye cross (Scotland, 1875)

Season (United States)

all year round

Preparation

Mostly eaten as flakes, at breakfast, or as flour mixed with wheat flour; as whole grains, it soaks overnight then cooks for about an hour. Soaking, sprouting or sourdough bring its phytates down — and release the zinc and iron they were holding.

Molecules

Resistant starch RS1 · Arabinoxylans · Insoluble fibersWhat slows things down Phytates

Did you know?

The first cross of wheat and rye dates from 1876, in Scotland, but it was sterile; the first fertile hybrids were reported in 1888.