Triticale

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.

Composition

**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

Recipe

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.