Triticale vs Broad (Fava) Beans: Which Is Better?

Although triticale and broad (fava) beans belong to different food groups, while triticale belong is a grain, and broad (fava) beans belong to legumes food group, and it’s not that common to compare foods from different groups, people are often interested in these comparisons as well.

That’s why we decided to create an in-depth article that compares triticale and broad (fava) beans, their nutritional values, similarities, differences, macronutrients, and micronutrients – vitamins and minerals.

Generally speaking, foods from grains and legume food groups are both high in carbs and protein and valuable addition to a plant-based diet.

Now, let’s see how triticale and broad (fava) beans compare specifically.

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.

Broad (Fava) Beans

Broad beans, also known as fava beans or faba beans (Vicia faba), are a type of legume native to North Africa and the Middle East.

They are a popular ingredient in many vegan and vegetarian dishes due to their high protein and fiber content, as well as their mild, slightly sweet flavor.

Broad beans are also a good source of several important nutrients, including potassium, iron, and B vitamins.

They can be enjoyed in a variety of dishes, such as broad bean soup, dips such as Bigilla, and salads.

In addition to being a nutritious food, broad beans have been shown to have a number of potential health benefits.

They have been linked to lower cholesterol levels and improved blood sugar control, and may also help to reduce the risk of certain types of cancer.

Broad (Fava) Beans are an excellent source of Vitamin B1 (Thiamine), Vitamin B2 (Riboflavin), and Vitamin B9 (Folate).

They also contain a good amount of Vitamin B3 (Niacin), Vitamin B5 (Pantothenic acid), and Vitamin B6 (Pyroxidine) and some Vitamin K.

Triticale vs Broad (Fava) Beans Nutrition

Now that we’ve described the origin, taste, and usage of these foods, we can move to the most interesting part – comparing triticale vs broad (fava) beans.

This comparison will start by comparing the caloric value of triticale and broad (fava) beans and their macronutrients and then go more in-depth by analyzing their vitamin and mineral content.

Triticale vs Broad (Fava) Beans Calories

Most calories in raw grains and legumes come from carbs. Peanuts are an exception here, but they are often considered a nut instead of a legume because of their nutritional profile.

Comparing triticale vs broad (fava) beans for weight loss, triticale is slightly lower in calories, with 336 calories per 100 grams, compared to 341 calories per 100 grams of broad (fava) beans.

However, both triticale and broad (fava) beans can and should be a part of a healthy diet, and neither one shouldn’t be avoided if you’re looking to lose weight.

Triticale vs Broad (Fava) Beans Protein

Legumes and most legume products, including triticale and broad (fava) beans, are important sources of plant-based protein.

Broad (Fava) Beans offer around 50% more protein than triticale.

Broad (Fava) Beans have 26.1 grams of protein per 100 grams, while triticale has 13 grams of protein per 100 grams.

Triticale vs Broad (Fava) Beans 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 triticale and broad (fava) beans.

The total amount of carbohydrates is around 19% higher in triticale than in broad (fava) beans. It have 72.1 grams per 100 grams, compared to 58.3 grams in broad (fava) beans.

There’s less sugar in triticale than in broad (fava) beans, 100% precisely.

One handful of triticale (28 grams) contains 0 grams of sugar, while the same amount of broad (fava) beans contains 1.6 grams.

Lastly, let’s take a look at the dietary fiber in triticale and broad (fava) beans.

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

With 7 grams of fiber per portion, broad (fava) beans are a better source of fiber than triticale which offer 1 grams per portion.

Triticale vs Broad (Fava) Beans Fats

Like most other grains and legumes, with the exception of lupins and peanuts, triticale and broad (fava) beans are low in fat.

Fats in triticale and broad (fava) beans are mostly healthy unsaturated fats. They are naturally cholesterol-free and trans-fat-free.

Total fat in triticale and broad (fava) beans:

• Triticale: 2.1 grams per 100 grams
• Broad (Fava) Beans: 1.5 per 100 grams

Speaking of saturated fats, broad (fava) beans are 25% lower in saturated fats.

Broad (Fava) Beans and triticale contain 0.3 grams and 0.4 grams of saturated fat per 100 grams, respectively.

Triticale vs Broad (Fava) Beans Vitamins Content

This section will discuss the vitamin content of triticale and broad (fava) beans.

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

Triticale has a higher amount of vitamin A, vitamin C, vitamin B1 (Thiamine), vitamin B2 (Riboflavin), vitamin B3 (Niacin), vitamin B6 (Pyroxidine), vitamin B9 (Folate), and vitamin K.

However, broad (fava) beans have a higher amount of vitamin B5 (Pantothenic acid), and vitamin E.

Triticale and broad (fava) beans contain the same amount of vitamin D, and vitamin B12 (Cobalamin).

The following table shows the exact amount of vitamins triticale and broad (fava) beans contain side by side, so you can easily compare them.

Triticale vs Broad (Fava) Beans 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 triticale and broad (fava) beans comparison focuses on their mineral content.

Triticale is a better source of calcium, copper, fluoride, iron, magnesium, phosphorus, potassium, selenium, and sodium than broad (fava) beans.

On the other hand, broad (fava) beans are a higher amount of manganese, and zinc.

Check out the table below to learn how triticale and broad (fava) beans compare when it comes to mineral content.

The Final Word

Triticale and broad (fava) beans are highly nutritious and a great addition to a plant-based diet.

Both triticale and broad (fava) beans are high in specific vitamins and minerals, and including them in your diet will give you the most benefits they offer.

Antioxidants found in grains and legumes can help to protect cells from damage and may reduce the risk of certain diseases and the effects of aging.

Additionally, the fiber and other nutrients in these foods can support the health of the digestive system and may even help to prevent certain digestive cancers.

Legumes and grains are a versatile food that can be incorporated into any meal of the day, including breakfast, lunch, or dinner. They can be served hot or cold, making them a convenient and tasty addition to a variety of dishes.