Buckwheat flour vs Triticale: Which Is Healthier?

Buckwheat flour and triticale belong to the grains food group, one of the staple food groups for people on a plant-based diet.

Grains and grain products are an affordable source of carbohydrates, as well as essential vitamins and minerals, including B vitamins (such as thiamin, riboflavin, and niacin), iron, and zinc, minerals that are usually harder to get on a plant-based diet.

They also provide a small amount of protein and healthy fats.

However, it is important to note that whole grains are generally a better source of these nutrients than refined grains.

This article will thoroughly compare buckwheat flour and triticale and help you learn more about their similarities and differences.

Buckwheat flour

Buckwheat flour (Fagopyrum esculentum) is made from ground buckwheat groats, which are the hulled seeds of the buckwheat plant. It has a nutty, earthy flavor and a dark color due to the presence of polyphenols.

Buckwheat flour is a good source of carbohydrates, dietary fibers, and small amounts of vitamins and minerals like magnesium, phosphorus, and B vitamins. It is also a good source of protein, antioxidants, and flavonoids, making it a valuable food for vegetarians and vegans.

Buckwheat flour is commonly used in baking, particularly in traditional dishes like soba noodles, crepes, and blinis. It is also gluten-free and easy to digest, making it a great option for people with gluten sensitivities or celiac disease.

Buckwheat flour is considered a functional food, as it has been shown to positively impact health when consumed regularly as part of a balanced diet. It is also a sustainable crop, as it can be grown in poor soil conditions and is resistant to pests and diseases.

Buckwheat flour is an excellent source of Vitamin B1 (Thiamine), Vitamin B3 (Niacin), and Vitamin B6 (Pyroxidine).

It also contains a good amount of Vitamin B2 (Riboflavin), and Vitamin B9 (Folate) and some Vitamin B5 (Pantothenic acid), and Vitamin K.

Triticale

Triticale (× Triticosecale) is a hybrid cereal grain that is a cross between wheat (Triticum) and rye (Secale).

It is a good source of carbohydrates, dietary fibers, and small amounts of vitamins and minerals like zinc, iron, and B-vitamins. It is also rich in antioxidants and protein, making it a valuable food for vegetarians and vegans.

Triticale is often used in baking and traditional dishes such as porridge and crisp bread. Its unique nutritional profile, which combines the best features of wheat and rye, makes it a good option for people looking for a healthier alternative to wheat or rye.

Triticale is gluten-rich. Thus it is not suitable for people with gluten sensitivities or celiac disease. It can be enjoyed as part of a balanced diet, combined with vegetables, lean protein sources, and healthy fats.

Triticale is an excellent source of Vitamin B1 (Thiamine), and Vitamin B5 (Pantothenic acid).

It also contains a good amount of Vitamin B2 (Riboflavin), and Vitamin B9 (Folate) and some Vitamin B3 (Niacin), Vitamin B6 (Pyroxidine), and Vitamin E.

Buckwheat flour vs Triticale Nutrition

Now that we’ve described the origin, taste, and usage of these foods, we can move to the most interesting part – comparing buckwheat flour vs triticale.

This comparison will start by comparing the caloric value of buckwheat flour and triticale and their macronutrients and then go more in-depth by analyzing their vitamin and mineral content.

Buckwheat flour vs Triticale Calories

Most calories in grains come from carbs.

Comparing buckwheat flour vs triticale for weight loss, buckwheat flour is slightly lower in calories, with 335 calories per 100 grams, compared to 336 calories per 100 grams of triticale.

However, both buckwheat flour and triticale can and should be a part of a healthy diet, and neither one shouldn’t be avoided if you’re looking to lose weight.

Buckwheat flour vs Triticale Protein

Grains and most grain products, including buckwheat flour and triticale, are important sources of plant-based protein.

However, it should be noted that most grains, with the exception of quinoa and buckwheat, for example, are low in lysine and methionine.

That said, you can combine grains with legumes to get a complete protein.

Triticale offers around 3% more protein than buckwheat flour.

Triticale has 13 grams of protein per 100 grams, while buckwheat flour has 12.6 grams of protein per 100 grams.

Buckwheat flour vs Triticale Carbs

Counting carbs can be important for some people for different reasons, including blood sugar control, weight management, or athletic performance.

It’s also important for people on a keto diet, so let’s compare the carbs content in buckwheat flour and triticale.

The total amount of carbohydrates is around 2% higher in triticale than in buckwheat flour. It has 72.1 grams per 100 grams, compared to 70.6 grams in buckwheat flour.

There’s less sugar in triticale than in buckwheat flour, 100% precisely.

That said, 100 grams of triticale contains 0 grams of sugar, while the same amount of buckwheat flour contains 2.6 grams.

Lastly, let’s take a look at the dietary fiber in buckwheat flour and triticale.

Dietary fiber keeps the digestive system healthy and helps with weight management by promoting a sense of fullness.

With 10 grams of fiber per 100 grams, buckwheat flour is a better source of fiber than triticale which buckwheat flour offers 3.4 grams per 100 gram portion.

Buckwheat flour vs Triticale Fats

Like most other grains, buckwheat flour and triticale are low in fat.

Fats in buckwheat flour and triticale are mostly healthy unsaturated fats. They are naturally cholesterol-free and trans-fat-free.

Total fat in buckwheat flour and triticale:

• Buckwheat flour: 3.1 grams per 100 grams
• Triticale: 2.1 per 100 grams

Speaking of saturated fats, triticale is 43% lower in saturated fats.

Triticale and buckwheat flour contain 0.4 grams and 0.7 grams of saturated fat per 100 grams, respectively.

Buckwheat flour vs Triticale Vitamins Content

This section will discuss the vitamin content of buckwheat flour and triticale.

Vitamins are micronutrients, meaning we need only a small amount. However, they are very important for many processes in our bodies.

Buckwheat flour has a higher amount of vitamin B5 (Pantothenic acid), vitamin B9 (Folate), and vitamin E.

However, triticale has a higher amount of vitamin B1 (Thiamine), vitamin B2 (Riboflavin), vitamin B3 (Niacin), vitamin B6 (Pyroxidine), and vitamin K.

Buckwheat flour and triticale contain the same amount of vitamin A, vitamin C, vitamin D, and vitamin B12 (Cobalamin).

The following table shows the exact amount of vitamins buckwheat flour and triticale contain side by side, so you can easily compare them.

Buckwheat flour vs Triticale Minerals Content

Minerals are important for our body to function properly. We need only a small amount of minerals, so they are called micronutrients.

Some minerals, like iron, calcium, zinc, or iodine, are relatively hard to get on a plant-based diet, so it’s important to choose your foods thoughtfully. This part of the buckwheat flour and triticale comparison focuses on their mineral content.

Buckwheat flour is a better source of manganese, phosphorus, and zinc than triticale.

On the other hand, triticale is a higher amount of calcium, copper, iron, magnesium, potassium, selenium, and sodium.

Buckwheat flour and triticale contain the same amount of fluoride.

Check out the table below to learn how buckwheat flour and triticale compare when it comes to mineral content.

The Final Word

This article highlighted the similarities and differences between buckwheat flour and triticale.

Grains, also known as cereal grains, are an important source of nutrition for many people around the world. They are a rich source of carbohydrates, which provide energy for the body.

Whole grains contain important vitamins and minerals, such as B vitamins and iron. Whole grains, in particular, are high in dietary fiber and can help with digestion and weight management.

They may also have other health benefits, such as reducing the risk of heart disease, diabetes, and certain types of cancer.

Grains are also a staple food and an important source of food security in many parts of the world.