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Nutrition

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Nutrition

A Nutrient-rich Cereal Crop

Tritordeum combines the best of Ancient and Modern Species

Tritordeum presents itself as a nutritious substitute for traditional wheat in our diets.

Its adaptability across various applications enables its incorporation into a wide array of finished products, spanning from baked goods to beverages.

Compared to conventional wheat, Tritordeum present higher levels of protein, dietary fiber, antioxidants, and minerals. Additionally, it contains lower amounts of immunogenic gluten proteins, making it an appealing choice for consumers seeking to reduce gluten intake or managing conditions like Irritable Bowel Syndrome (IBS) or Non-Celiac Gluten Sensitivity (NCGS).

Recent research investigating a Tritordeum-based diet has unveiled conclusive positive attributes.

Healthy Diet
Improve nutri score
Best Wheat Barley
Ideal for IBS-NCGS

Tritordeum's unique Nutritional Composition makes it an excellent option for a Healthy Diet

In comparison to bread wheat:

  • Higher protein content : 13-18%
  • Higher fiber content : 30-50% more
  • Higher fat content: 30-50% more

Here is a summary of all the nutrients "Low in", "Source of" and "High in" claims, based on the refined Tritordeum flour composition, as well as a bread made with 100% of that same flour.

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Tritordeum’s nutritional profile is widely studied and all data presented are extracted from third party scientific publications or studies conducted by users.

Consult the most relevant publications here.

Source of protein
Source of fiber
Source of lutein
Suitable for Vegetarian

Gluten in Tritordeum

Classification of Proteins and focus on Gluten

Tritordeum contains four main types of proteins:

  1. Albumins: Water-soluble proteins that play a role in enzyme activity and are present in small amounts.
  2. Globulins: Salt-soluble proteins, also minor components, contributing to metabolic functions.
  3. Gliadins: Part of the gluten complex, they provide dough extensibility and are alcohol-soluble.
  4. Glutenins: Also part of gluten, these proteins contribute to dough strength and elasticity, crucial for baking quality.

Together, gliadins and glutenins form gluten, which determines the bread-making properties of Tritordeum.

There are three main methods to analyze gluten in food:

  1. Glutomatic: Measures gluten quantity and quality by washing flour and evaluating gluten elasticity and strength, commonly used in the baking industry.
  2. HPLC (High-Performance Liquid Chromatography): Separates and identifies gluten proteins based on their size and properties, offering detailed compositional analysis.
  3. ELISA (Enzyme-Linked Immunosorbent Assay): Detects and quantifies gluten proteins using antibodies, providing precise measurements, especially for gluten-free product testing.

Each method serves different needs in gluten analysis.

Wheat and Gluten-related disorders - 6 to 12% of population has NCGS.

  • Wheat Allergy: An immune response to proteins in wheat, causing symptoms like hives, digestive issues, or anaphylaxis. It occurs quickly after wheat consumption.
  • Celiac Disease: An autoimmune disorder where the ingestion of gluten (found in wheat, barley, rye) damages the small intestine, leading to nutrient malabsorption, digestive issues, and other systemic effects.
  • Non-Celiac Gluten Sensitivity (NCGS): A condition where individuals experience symptoms similar to celiac disease after consuming gluten, but without the autoimmune damage or allergy markers. Symptoms include bloating, fatigue, and headaches.

The main difference between the ELISA R5 and ELISA G12 methods for measuring gluten lies in the antibodies they use:

  • ELISA R5: Uses the R5 antibody, which detects toxic fractions of gliadins (mainly in wheat, barley, and rye). It's the most widely used method for measuring gluten in gluten-free foods.
  • ELISA G12: Uses the G12 antibody, which specifically detects the toxic gliadin fragment known as 33-mer, highly immunogenic for people with celiac disease.

Both are accurate, but G12 focuses more on the most toxic fraction.

Analysis of Wheat and Tritordeum Flour, Sourdough and Bread made from sourdough. Gliadins found in cereals by HPLC.

Among gliadins, the alpha-gliadins are considered the most toxic, particularly in individuals with celiac disease. These gliadins contain the 33-mer peptide, a highly immunogenic sequence that triggers a strong immune response in people with celiac disease.

While omega- and gamma-gliadins can also contribute to gluten sensitivity and immune reactions, alpha-gliadins tend to be the most harmful due to their structure and interaction with the immune system.

A 2011 study in Spain showed a significant reduction in immunogenic gliadins measured by ELISA-G12 in Tritordeum-based products:

  • 52% in flour
  • 56% in sourdough
  • 46% in sourdough bread

These findings highlight Tritordeum’s potential suitability for individuals with Non-Celiac Gluten Sensitivity (NCGS). The results have been further explored in subsequent publications.

Lutein in Tritordeum

Definition and Health Benefits.

Lutein is a carotenoid, a type of pigment found in plants that gives them their yellow to red color.

Lutein is essential for maintaining good eye health and protecting against age-related macular degeneration (AMD). It also functions as an antioxidant, neutralizing free radicals that can cause cellular damage.

Lutein is abundant in certain cereals , in green leafy vegetables like spinach and kale, as well as in yellow and orange fruits and vegetables. It is also found in egg yolks.

Lutein has anti-inflammatory and anti-oxidative properties that are important for tissues of the body. Cell membranes and omega-3 fatty acids like DHA* are particularly susceptible to oxidative damage from free radicals.

*DHA is a type of polyunsaturated omega-3 fatty acid or in short, PUFA.

Lutein found in flour in mgr/gr.

Lutein found in bread in micro gr/100 gr.

Tritordeum contains 10 times more lutein than common wheat.

The lutein content in Tritordeum is being widely studied. 27 publications can be found in the literature in relation to Tritordeum, and many more studies exist on lutein as a Health-benefiting nutrient.

According to available clinical studies Lutein exerts the described benefits if consumed 3-5 mg/day.

Lutein is safe up to 20 mg/day.

Tritordeum bread* contains 0,36 mg of lutein per 100g. While wheat bread contains 0,055 mg.

Therefore 3 slices of Tritordeum bread (120gr) can provide 15% of the required lutein daily intake of lutein.

Carbohydrates in Tritordeum

Classification of Carbohydrates.

Carbohydrates are classified into three main categories based on their chemical structure:

  1. Monosaccharides: The simplest form, consisting of single sugar molecules like glucose, fructose, and galactose.
  2. Disaccharides: Formed by two monosaccharides, examples include sucrose (table sugar) and lactose (milk sugar).
  3. Polysaccharides: Complex carbohydrates made of long chains of monosaccharides, such as starch, glycogen, and dietary fibers (e.g., cellulose).

These classifications help define how carbohydrates are digested, absorbed, and used by the body.

Non-starches refer to carbohydrates that are not starch-based. These primarily include dietary fibers, such as cellulose, hemicellulose, pectin, and lignin, as well as sugars like glucose and fructose. Non-starches, particularly fibers, resist digestion in the small intestine and promote gut health by fermenting in the colon. They are important for maintaining regular bowel movements, supporting healthy gut bacteria, and helping to regulate blood sugar and cholesterol levels.

Sugar residues refer to the individual sugar units (monosaccharides) that remain as part of a larger carbohydrate structure after it has been broken down or as part of glycoproteins and glycolipids. These residues are important in various biological processes, such as cell recognition, signaling, and the formation of complex carbohydrates. They are key components in the structure of polysaccharides, such as starch and cellulose, and also play a role in forming the carbohydrate portions of biomolecules like DNA and proteins.

Resistant oligosaccharides (ROS) are short-chain carbohydrates that resist digestion in the small intestine and reach the large intestine, where they act as prebiotics. They promote the growth of beneficial gut bacteria, aiding in digestion and improving gut health. Examples include fructooligosaccharides (FOS) and galactooligosaccharides (GOS), which are found in foods like onions, garlic, and bananas. Resistant oligosaccharides are beneficial for digestive health and can also help regulate blood sugar and cholesterol levels.

Dietary Fiber, Sugar Residues and Non-Starches in flours in %.

Tritordeum contains more Dietary Fiber than wheat.

The sugar residues in Tritordeum are similar to those found in wheat. This similarity ensures that Tritordeum behaves in a similar way to wheat in processes like baking.

Unlike barley, Tritordeum is low in beta-glucan, a fiber known for its role in increasing the viscosity of food products and affecting digestion. However, Tritordeum is high in arabinoxylan and fructan, a type of dietary fiber that supports digestive health and improves baking properties by contributing to water absorption and dough viscosity.

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Carbs in flours (2500 x 1800 px)

Vitamins and Minerals in Tritordeum

Classification of Micro and Macro Elements

Micronutrients are typically classified into two main categories:

  1. Vitamins: Organic compounds required in small amounts for various bodily functions. They are further classified into:
    • Water-soluble vitamins (e.g., Vitamin C, B-complex)
    • Fat-soluble vitamins (e.g., Vitamins A, D, E, K)
  2. Minerals: Inorganic elements needed for structural and regulatory roles. They are divided into:
    • Macrominerals (e.g., calcium, magnesium)
    • Trace minerals (e.g., iron, zinc, selenium)

Both types of micronutrients are essential for maintaining health and preventing deficiencies.

Contents in Vitamins in mg/kg.

Contents in Minerals in mg/kg.

Tritordeum is notably higher in several vitamins such as Vitamins B3, B5 and E.

Vitamin B3 (Niacin), B5 (Pantothenic Acid), and Vitamin E are essential nutrients for the body:

  • Vitamin B3 aids in energy production, supports the nervous system, and helps regulate cholesterol levels.
  • Vitamin B5 is crucial for fatty acid metabolism, hormone production, and skin repair.
  • Vitamin E acts as an antioxidant, supports immune function, and maintains healthy skin and eyes.

These vitamins play a vital role in maintaining energy, protecting cells, and supporting overall health.

Tritordeum is rich in essential minerals such as calcium, potassium, and magnesium, which are crucial for maintaining overall health:

  • Calcium (250 mg/kg) supports bone health, muscle function, and helps maintain strong teeth.
  • Potassium (230 mg/kg) is vital for regulating blood pressure, maintaining fluid balance, and ensuring proper nerve and muscle function.
  • Magnesium (595 mg/kg) plays a key role in energy production, muscle relaxation, and supports a healthy nervous system.

These minerals are fundamental in supporting bone health, muscle function, and energy metabolism, contributing to the overall nutritional value of Tritordeum.

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