Triticale is a hybrid grain that combines the characteristics of wheat and rye. It was first developed in the late 19th century, with the goal of creating a grain that possessed the high yield and nutritional value of wheat while maintaining the hardiness and disease resistance of rye. Triticale was officially named and recognized as a separate grain species in the 1950s.
Whole grain triticale has several attributes that make it unique. It has a higher protein content compared to wheat, making it a valuable source of plant-based protein. Triticale also contains dietary fiber, vitamins (such as vitamin E), and minerals like iron and zinc. Organic whole grain Triticale is a Non-GMO grain meaning it has not been genetically modified.
Overall, whole grain triticale offers a unique combination of nutritional attributes and can be utilized in a range of culinary applications, making it a versatile grain choice.