Durum wheat

ByОлена Коновалова
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.
     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

CHEMICAL COMPOSITION
 
Vitamins, macro- and microelements, nutrients per 100 g
VITAMINS

 

Name Content, mass fraction per 100 g of product % of daily norm
in numbers visually*
Vitamin B1 (thiamine) 0.420 mg 24.7% 30
Vitamin B2 (riboflavin) 0.120 mg 6.0% 5
Vitamin B5 (pantothenic acid) 0.940 mg 18.8% 20
Vitamin B6 (pyridoxine) 0.420 mg 21.0% 20
Vitamin B9 (folic acid) 43.0 mcg 10.8% 10
Vitamin B12 (cyanocobalamin) 0.0 mcg 0.0% 0
Vitamin C (ascorbic acid) 0.0 mg 0.0% 0
Vitamin E (alpha-tocopherol) 0.67-2.73 mg 11.3% 10
Beta-tocopherol 0.34 mg 2.3% 5
Gamma-tocopherol 0.06 mg 0.4% 0
Delta-tocopherol 0.02 mg 0.1% 0
Alpha-tocotrienol 0.3-0.8 mg 3.7% 5
Beta-tocotrienol 0.5-4.0 mg 15.0% 10
Gamma-tocotrienol 0.0 mg 0.0% 0
Vitamin D (ergocalciferol) 0.0 mcg 0.0% 0
Vitamin PP (niacin) 6.74 mg 33.7% 40
Vitamin K (phylloquinone) 30.0 mcg 25.0% 30
Biotin 1.2-3.0 mcg 4.2% 5
Beta-carotene 170.0 mcg 3.4% 5
Alpha-carotene 2.7 mcg 0.05% 0
Lutein + zeaxanthin 220.0 mcg 3.7% 5
Beta-cryptoxanthin 120.0 mcg 2.4% 5
Lycopene 0.0 mcg 0.0% 0
Choline 94.0 mg 18.8% 20
Methylmethionine sulfonium (vitamin U) 0.0 mg 0.0% 0
Betaine trimethylglycine 226.0 mg 22.6% 20

* Full jug – 100% daily norm; empty – 0-1% daily norm.

MINERAL ELEMENTS

Macroelements

 

Name Content, mass fraction per 100 g of product % of daily norm
in numbers visually
Potassium 363.0-431.0 mg 15.9% 20
Calcium 29.0-34.0 mg 2.9% 5
Silicon 109.8 mg 366.0% 10010010070
Magnesium 126.0-144.0 mg 33.8% 30
Sodium 2.0 mg 0.2% 0
Sulfur 100.0 mg 10.0% 10
Phosphorus 388.0-508.0 mg 56.0% 60
Chlorine 30.0 mg 1.3% 0

 

Microelements and ultra-trace elements

 

Name Content, mass fraction per 100 g of product % of daily norm
in numbers visually
Aluminum 1570.0 mcg 4.2% 5
Barium 4.2-6.6 mcg 0.5% 0
Boron 80.0-350.0 mcg 307.1% 1001001005
Bromine 3.3 mcg 0.2% 0
Vanadium 103.0 mcg 257.5% 10010060
Germanium 9.0 mcg 2.3% 5
Iron 3.19-5.30 mg 28.3% 30
Iodine 11.0 mcg 7.3% 10
Cobalt 5.4 mcg 54.0% 50
Lithium 7.0-15.0 mcg 11.0% 10
Manganese 3700.0-3985.0 mcg 192.1% 10090
Copper 430.0-530.0 mcg 48.0% 50
Molybdenum 42.0 mcg 60.0% 60
Arsenic 0.3-1.0 mcg 5.4% 5
Nickel 21.6 mcg 14.4% 10
Tin 56.0-79.0 mcg 3.4% 5
Rubidium 44.0 mcg 44.0% 40
Lead 0.40 mcg 4.0% 5
Selenium 70.7-89.4 mcg 123.2% 10020
Strontium 203.0 mcg 25.4% 30
Antimony 0.20 mcg 0.4% 0
Thallium 0.20 mcg 10.0% 10
Titanium 52.8 mcg 6.2% 5
Fluorine 80.0 mcg 2.0% 5
Chromium 5.5 mcg 11.0% 10
Zinc 2650.0-2810.0 mcg 22.8% 20
Zirconium 20.1 mcg 40.2% 40

 

PROTEINS AND AMINO ACIDS

 

Name Content, mass fraction per 100 g of product % of daily norm
in numbers visually
Total protein content 13.68-14.83 g 19.8% 20
Content of essential amino acids 4.120-4.686 g 23.2% 30
Content of non-essential amino acids 7.660-9.550 g 15.1% 20

 

Essential Amino Acids

 

Amino Acid Name Content per 100 g % of Daily Value
Numerical Visual
Valine 0.590-0.654 g 24.9% 30
Histidine 0.320-0.335 g 15.6% 20
Isoleucine 0.530-0.539 g 26.7% 30
Leucine 0.930-1.005 g 21.0% 20
Lysine 0.300-0.394 g 8.5% 10
Methionine 0.220-0.236 g 12.7% 10
Threonine 0.370-0.429 g 16.7% 20
Tryptophan 0.240-0.298 g 26.9% 30
Phenylalanine 0.730-0.796 g 28.6% 30

 

Non-essential Amino Acids

 

Amino Acid Name Content per 100 g % of Daily Value
Numerical Visual
Alanine 0.360-0.430 g 6.0% 5
Arginine 0.420-0.480 g 7.4% 10
Aspartic Acid 0.470-0.620 g 4.5% 5
Glycine 0.400-0.500 g 12.9% 10
Glutamic Acid 3.700-4.740 g 31.0% 30
Proline 1.300-1.460 g 30.7% 30
Serine 0.570-0.670 g 7.5% 10
Tyrosine 0.250-0.360 g 10.2% 10
Cystine 0.190-0.290 g 13.3% 10



LIPIDS AND FATTY ACIDS

 

Name Content per 100 g % of Daily Value
Numerical Visual
Total Fat Content 1.74-1.81 g 1.7% 0
Total Unsaturated Fatty Acids 1.330 g 3.2% 5
Omega-3 Fatty Acids 0.050 g 5.0% 5
Omega-6 Fatty Acids 0.930 g 9.3% 10
Total Saturated Fatty Acids 0.340 g 1.3% 0

 

Unsaturated Fatty Acids

 

Fatty Acid Name Content per 100 g
Palmitoleic C 16:1 (Omega-7) 0.010 g
Oleic C 18:1 (Omega-9) 0.340 g
Linoleic C 18:2 (Omega-6) 0.930 g
Linolenic C 18:3 (Omega-3) 0.050 g
Stearidonic C 18:4 (Omega-3) 0.0 g
Gadoleic C 20:1 (Omega-11) 0.0 g
Arachidonic C 20:4 (Omega-6) 0.0 g
Eicosapentaenoic C 20:5 (Omega-3) 0.0 g
Erucic C 22:1 (Omega-9) 0.0 g
Clupanodonic C 22:5 (Omega-3) 0.0 g
Docosahexaenoic C 22:6 (Omega-3) 0.0 g
Nervonic C 24:1 (Omega-9) 0.0 g

 

Saturated Fatty Acids

 

Fatty Acid Name Content per 100 g
Lauric C 12:0 0.0 g
Myristic C 14:0 0.0 g
Pentadecanoic 15:0 0.0 g
Palmitic C 16:0 0.320 g
Stearic C 18:0 0.020 g
Arachidic C 20:0 0.0 g
Behenic C 22:0 0.0 g
Lignoceric C 24:0 0.0 g

 

Sterols

 

Name Content per 100 g % of Daily Value
Numerical Visual
Total Phytosterols 0.96 mg 1.7% 0
Campesterol 0.04 mg 0.07% 0
Beta-sitosterol 0.10-0.79 mg 1.1% 0
Stigmasterol 0.04 mg 0.1% 0
Cholesterol 0.0 mg 0.0% –

 

CARBOHYDRATES

 

Name Content per 100 g % of Daily Value
Numerical Visual
Total Carbohydrates 71.13 g 20.3% 20
Mono- and Disaccharides 2.00 g 4.0% 5
Glucose 0.04 g 0.4% 0
Fructose 0.06 g 0.2% 0
Galactose 0.0 g 0.0% 0
Sucrose 0.540 g – –
Lactose 0.0 g 0.0% 0
Starch 54.5 g –  –
Maltose 0.0 g – –
Dietary Fiber 14.35 g 57.4% 60
Pectin 0.7 g 14.0% 20
PURINE BASES
Name Content per 100 g % of Daily Value
Numerical Visual
Total Purines Content 35.0 mg 28.0% 30

Units of Measurement:
Standard Drinking Glass: 210.0 g
Faceted (Rock) Glass: 250.0 g
Teaspoon: 7.0 g
Tablespoon: 26.0 g

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