Durum wheat
DURUM WHEAT
The most economically and nutritionally significant species within the genus Triticum L. are Durum wheat (Triticum durum Desf.) and Soft wheat (Triticum aestivum L.). Both species exhibit high polymorphism and encompass numerous taxonomic varieties.
For a comparative analysis of the chemical composition of durum and soft wheat – see soft wheat.
Durum wheat serves as a concentrated source of vitamins (notably niacin, vitamin K, and B-group vitamins), diverse mineral elements, proteins, essential amino acids (primarily phenylalanine, tryptophan, and isoleucine), non-essential amino acids – specifically glutamic acid and proline – carbohydrates (predominantly dietary fiber and starch), as well as purine bases.
Durum wheat is characterized by high levels of vitamin PP (niacin) (33.7% of the daily requirement per 100 g), vitamin K (phylloquinone) (25.0%), vitamin B1 (thiamine) (24.7%), betaine (22.6%), vitamin B6 (pyridoxine) (21.0%), pantothenic acid (18.8%), choline (18.8%), beta-tocotrienol (15.0%), alpha-tocopherol (11.3%), and folic acid (10.8%).
The mineral profile of hard wheat is represented by an extensive range of macro-, micro-, and ultramicroelements. The predominant elements include: silicon (366.0%), boron (307.1%), vanadium (257.5%), manganese (192.1%), selenium (123.2%), molybdenum (60.0%), phosphorus (56.0%), cobalt (54.0%), copper (48.0%), rubidium (44.0%), zirconium (40.2%), magnesium (33.8%), iron (28.3%), strontium (25.4%), zinc (22.8%), potassium (15.9%), nickel (14.4%), lithium (11.0%), chromium (11.0%), sulfur (10.0%), and thallium (10.0%). Compared to soft wheat, hard wheat contains significantly higher concentrations of silicon (by 175.2%), selenium (by 78.6%), and rubidium (by 40.0%), while containing relatively less (though still substantial) vanadium (by 172.5%).
Durum wheat contains proteins (19.8%), which constitute the structural basis of gluten (for further details, see soft wheat), along with essential and non-essential amino acids (23.2% and 15.1% per 100 g, respectively). Among the essential amino acids, the predominant are: phenylalanine (28.6%), tryptophan (26.9%), isoleucine (26.7%), and valine (24.9%); among non-essential amino acids, glutamic acid (31.0%) and proline (30.7%) are most abundant. Overall, hard wheat contains 6% more essential amino acids than soft wheat, specifically tryptophan (10.9% higher) and phenylalanine (7.2% higher).
The total carbohydrate content (20.3%) in hard wheat is significant, with dietary fiber (57.4%) dominating the carbohydrate profile. Hard wheat contains substantial amounts of starch (54.5 g per 100 g) and pectin (14.0%), as well as minor amounts of sucrose (0.54 g per 100 g). Although the starch concentration is high, the granules are small, protein-bound, and resistant to degradation during hydrothermal treatment; consequently, hard wheat starch exhibits extremely low bioavailability and is not readily assimilated by the human body. This biochemical property explains why the consumption of hard wheat derivatives (pasta, bread, etc.) is not typically associated with weight gain.
Criteria for Selecting High-Quality Pasta:
When evaluating pasta, it is essential to identify the product classification group on the packaging. Group “A” indicates that the pasta is manufactured from hard wheat. These products possess a characteristic amber-yellow hue due to high beta-carotene content, which is retained post-cooking.
Pasta classified as Group “B” (produced from soft wheat) or Group “V” (produced from baking flour) typically exhibits a creamy-gray coloration and a lower price point. However, some manufacturers may incorporate turmeric as a colorant to mimic Group “A” characteristics. Therefore, rigorous label examination is recommended.
Pasta classified as Group “B” (produced from soft wheat) or Group “V” (produced from baking flour) typically exhibits a creamy-gray coloration and a lower price point. However, some manufacturers may incorporate turmeric as a colorant to mimic Group “A” characteristics. Therefore, rigorous label examination is recommended.
Durum wheat contains a significant concentration of purine bases (28.0% of the daily requirement per 100 g), a factor that must be monitored by patients with hyperuricemia or gout.
The oxalic acid concentration per 100 g is 76.6 mg, representing 19.2% of the maximum allowable daily intake (for further details, see Rhubarb).
Durum wheat exhibits the capacity to bioaccumulate the toxic microelement strontium (25.4% of the daily norm per 100 g) and the toxic ultramicroelement thallium (10.0%).
Caloric content per 100 g: 339 kcal
Water per 100 g: 10.94 g
Ash per 100 g: 1.78 g
Water per 100 g: 10.94 g
Ash per 100 g: 1.78 g
CHEMICAL COMPOSITION
Vitamins, macro- and microelements, nutrients per 100 g
VITAMINS
* Full jug – 100% daily norm; empty – 0-1% daily norm.
MINERAL ELEMENTS
Macroelements
Microelements and ultra-trace elements
PROTEINS AND AMINO ACIDS
Essential Amino Acids
Non-essential Amino Acids
LIPIDS AND FATTY ACIDS
Unsaturated Fatty Acids
Saturated Fatty Acids
Sterols
CARBOHYDRATES
PURINE BASES
Units of Measurement:
Standard Drinking Glass: 210.0 g
Faceted (Rock) Glass: 250.0 g
Teaspoon: 7.0 g
Tablespoon: 26.0 g