Triticale seeds for sprouting

Protein content in triticale per 1.0 — 1.5% higher than wheat and 3-4% higher than rye. According to the fractional composition, triticale proteins occupy an intermediate position between wheat and rye proteins. They form gluten in quantitative terms, close to wheat, but worse in quality. The digestibility of wheat proteins and triticale is almost the same — 89.3 and 90.3% respectively. Products prepared from this grain crop have a high nutritional value, since the protein that is part of this plant has a high content of essential amino acids, namely valine, lysine, threonine, arginine, glycine and others.

Triticale grain is not inferior to wheat grain in terms of the content of macro- and microelements. It contains a lot of copper, phosphorus, potassium, magnesium, calcium, sodium, zinc, manganese and iron, as well as vitamins B9, B5, B1, PP and E.