Cereal Chem 53:853 - 861.  |  VIEW ARTICLE
The Vitamins of Triticale, Wheat, and Rye.

P. Michela and K. Lorenz. Copyright 1976 by the American Association of Cereal Chemists, Inc. 

One spring wheat, one spring rye, two spring triticales, and two winter triticales were milled into flour, bran, and shorts fractions. These fractions as well as the whole grains were analyzed microbiologically for content of thiamine, riboflavin, niacin, biotin, folacin, pantothenic acid, and the B6 vitamins. Because of differences in flour extraction rates obtained under optimum milling conditions, a general conclusion was drawn only for the whole-grain vitamin contents. It was concluded that, except for a substantially lower amount of niacin in triticales compared to that of wheat, the vitamin composition of triticales is comparable to that of wheat and better than that of rye.