Wheat, durum vs. Rye grain vs. Triticale flour, whole-grain

Compiled by GetFoodFacts Editorial, Food Nutrition Editorial Team

Side-by-side comparison of nutrient values per 100g edible portion, sourced directly from the U.S. Department of Agriculture's FoodData Central (FDC) - SR Legacy reference foods and FDC Foundation foods (April 2026 release). Each value reflects USDA's standardized laboratory analysis methodology under USDA data-documentation methodology.

Wheat, durum has the most protein of the foods compared, at 13.7 g per 100g.

Nutrient	Wheat, durum	Rye grain	Triticale flour, whole-grain
Protein	13.7 G	10.3 G	13.2 G
Total lipid (fat)	2.5 G	1.6 G	1.8 G
Carbohydrate, by difference	71.1 G	75.9 G	73.1 G
Energy	339 KCAL	338 KCAL	338 KCAL
Calcium, Ca	34 MG	24 MG	35 MG
Iron, Fe	3.5 MG	2.6 MG	2.6 MG
Potassium, K	431 MG	510 MG	466 MG
Sodium, Na	2 MG	2 MG	2 MG
Vitamin D (D2 + D3), International Units	0 IU	0 IU	0 IU
Cholesterol	0 MG	0 MG	0 MG
Fatty acids, total saturated	0.45 G	0.2 G	0.32 G
Total Sugars	-	0.98 G	-
Fiber, total dietary	-	15.1 G	14.6 G
Fatty acids, total trans	-	0 G	-

Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts Editorial. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.