Table of content A-Z




Botanical name: x Triticosecale



Origin, areas of cultivation

Triticale is a cross between wheat (Triticum aestivum) and rye (Secale cereale) which succeeded only about 100 years ago. However, it was not until the 1970s that the first varieties appeared on the market in Europe.

Triticale was bred in order to obtain a robust variety of grain with high quality. Rye is undemanding of external conditions, and wheat is of high quality. These two characteristics were combined in the cultivation of triticale. Accordingly, triticale can be grown in many different locations; however, it requires a better soil than rye does.

Triticale is grown mainly in Poland, Germany, France, the region of the former Soviet Union, Australia, Portugal, the USA and Brazil. Even in North Africa, Kenya and India, triticale has a higher yield today than indigenous grains under certain growing conditions. Although its cultivation is increasing worldwide, triticale is used predominantly as animal fodder and not for baking bread.


Triticale exists as a winter and a summer crop in numerous varieties.

Appearance, taste, characteristics

The appearance is not uniform: some varieties resemble wheat, others more rye. The taste is also difficult to classify, being somewhere between that of wheat and that of rye.

The advantages of triticale are its minimal demands regarding soil and water and its good tolerance for cold. A disadvantage is its tendency to germinate or sprout during the harvest, which has a negative influence on its baking quality.


Just as the various types of triticale differ in appearance, the content of their ingredients also differs. It is between those of wheat and rye. However, at approximately 13%, triticale contains somewhat more protein than either rye or wheat. In addition, the proportions of vitamin B1 and magnesium are considerable.

The content of the essential amino acid lysine is higher than that in wheat and lower than that in rye. The concentrations of all other amino acids are identical to those in wheat.

100 g contain:

Energy (kcal)
Water (g)
Protein (g)
Fat (g)
Carbohydrates (g)
Fibre (g)
Vitamin B1 (mg)
Vitamin B2 (mg)
Niacin (mg)
Pantothenic acid (µg)
Folic acid (µg)
Potassium (mg)
Magnesium (mg)
Manganese (mg)
Iron (mg)
Zinc (mg)
Phosphorus (mg)

Form of consumption, use, processing, practical tips for preparation

Triticale is used predominantly for fodder, but also in part to produce foods. Thus it is a raw material for baked goods, beer and porridges, although the amounts used here are relatively negligible.





  This article was written by




  With the website the Fritz Terfloth Foundation of Münster offers consumers independent and competent information about plant foods and their health effects. All texts are subject to German copyright law. Information about the conditions for use of the texts by third parties can be found here.