What’s the Difference Between Durum and Whole Wheat

Durum wheat refers to whole grain wheat, which includes both the germ and bran. Whole grains are considered superior because they contain all the nutrients found in their whole form. A whole grain contains all the essential vitamins, minerals, fiber and other beneficial substances present in its natural state. However, it does not include any starches or sugars from processing. Whole grains are naturally high in protein (16-18%) and low in fat (5%). Whole grains have been shown to lower cholesterol levels and reduce blood pressure. They may even prevent heart disease. Whole grains are often used in place of refined flour when making baked goods such as cookies, cakes, muffins and tortillas. Whole wheat flour is made up of three parts: The germ (the outer layer), the endosperm (the inner portion) and the bran (the middle). Whole wheat flour is higher in protein than white flour. Because of this, whole wheat flour is often used for baking recipes with meat dishes or fish dishes. Whole wheat pasta, breads and pastries are commonly available at health food stores. They’re usually sold in bags of 10-20 pieces each. Whole wheat pastry dough can be made into pies, bagels and many other types of baked goods. It’s often used in place of white flour. Durum wheat (a.k.a. semolina) is a flour made from durum wheat seeds. It is the hardest type of wheat and the highest in protein. It is known as the king of flours because it gives foods a pleasantly chewy texture. It is an essential ingredient in pasta, cookies, crackers and breads. Picky eaters often prefer foods made with this product. Semolina is also used as a thickening agent for soups and sauces.The largest producers of semolina are North America, India, China and Europe. It is the fifth most common cereal grain in the world.

Cereal grains have been a main food source for centuries. They come in many different varieties and can be eaten by people of all ages. Many different dishes can be made with cereal grains, as well. They are a good source of complex carbohydrates and protein.

There are a few different ways to process cereal grains, resulting in different products. For instance, cereal grains can be processed into flaked, puffed or popped cereal grains. They may also be ground into meal or flour. Most cereal grains can be eaten by themselves or used as an ingredient in other recipes. Buckwheat is a gluten free pseudo-cereal that is not actually a grass at all. It requires very little processing and is usually found in breakfast foods, baked goods and snack foods.

Stones and shells are also considered cereal grains. There are many types of these, including beans, lentils, peas and peanuts. They can be used to make a variety of different foods. A few examples include hummus, refried beans, veggie burgers and peanut butter.

Quinoa is another non-traditional cereal grain. Not only is it gluten free, but it is one of the few plants that contain all 9 essential amino acids. Quinoa can be used in many different ways and it is easy to cook.

Pseudo-cereal refers to plants that are not actually a grain or a grass and are often referred to as “superfoods.” Amaranth, buckwheat, quinoa and chia are some examples of pseudo-cereals. These plants are often more nutrient dense than wheat, corn and rice. They also have a greater number of disease fighting antioxidants.

Pseudo-cereals can be processed in many different ways. They can be eaten raw, cooked or even ground into meal or flour. These types of plants can be used to make breads, pastas, crackers, chips and many other types of foods. The only thing that limits these plants is the imagination!

A few of the most common examples of pseudo-cereals include amaranth, quinoa and buckwheat. Amaranth is one of the oldest grains known to man. It can be used as a wheat substitute and can even be ground into meal and flour. Quinoa is a vegetable that contains high levels of protein.

It can be eaten on its own or even used in desserts. Buckwheat is a hardy plant and will grow well in poor soils. It’s high in rutin and manganese. It’s even used to brew tea! Buckwheat pancakes are a popular treat in many different countries.

Pseudo-cereals are often healthier alternatives to common cereal grains. Many of these pseudo-cereals are gluten free, which makes them ideal for people with celiac disease or non-celiac gluten sensitivity. Eating pseudo-cereals will also help you get your daily fiber intake.

There are hundreds of different varieties of pseudo-cereals. Many of them can be found at your local grocery store or farmer’s market. They can also be purchased online or from a specialty grocer.

Pseudo-cereal is the name of a large family of plants. They all have in common that they are not actual cereal grains, even though they may resemble them. Amaranth, quinoa and buckwheat are all types of pseudo-cereals. Many of these plants are gluten free, especially quinoa.

Some pseudo-cereals can be consumed in their natural state. Amaranth and quinoa are some good examples. Others need to be processed in order to remove the exterior coating or shell. These usually include buckwheat, amaranth, quinoa and chia seeds.

The vast majority of these plants can be eaten either raw, cooked or even sprouted.

Are you ready to learn more about Pseudo-Cereal?

Browse through our website for information about some of the most popular types of pseudo-cereals. We also have recipes and other helpful tips that will make it easy to incorporate these plants into your own diet.

Quinoa: Quinoa (pronounced keen-wah), a staple in South America for centuries, is actually a seed not a cereal grain. It is very high in protein and boasts generous helping of several minerals, including magnesium, phosphorous, iron and potassium.

Quinoa has small seeds that are encased in by a shell that has a bitter taste. Before eating it yourself, be sure to properly rinse the seeds under running water.

Quinoa is very easy to cook and only takes a few minutes. All you need to do is add two cups of water or broth and bring it to a rolling boil. Then, reduce the heat, cover the pot and let it simmer for about 20 minutes.

Quinoa is most often used as a substitute for rice or pasta but it can also be added to soups and salads. Some people even like to eat it as a hot cereal.

One of the best things about quinoa is that it can be used in all of your favorite recipes. It can easily be found at most any grocery store, health food store or even discount store like Big Lots!

Buckwheat: Buckwheat is gluten free and rich in nutrients. It’s a great source of magnesium, a mineral many American don’t get enough of. Magnesium plays an important role in keeping the heart healthy and also helps the body process cholesterol.

Buckwheat is most often used in the form of flour and is a popular addition to many Asian dishes such as soba (buckwheat noodles).

Buckwheat can be found in most grocery stores either in the bulk bins or with the gluten free flours. It can also be found in health food stores or online. It can be used as a substitute for both white and wheat flour in both sweet and savory recipes.

Chia Seed

Chia seeds are a type of seed that is typically eaten by sprinters in Mexico before a race because it gives them energy and helps them to run faster. This is because chia seeds are loaded with omegas 3, 6 and 9, protein and fiber. These nutrients combined make these little seeds become supercharged with energy once inside the body. They can be eaten alone as a snack or used as an ingredient in recipes.

Chia seeds come in both white and black, but have very similar taste, texture and uses. They can be found in most grocery stores either in the spice aisle or with the gluten free products.


Teff is a tiny little seed that packs a big punch of nutrients. It is a great source of iron and calcium, as well as vitamin B2 (riboflavin). Teff is easy to cook and can be used in any recipe that calls for rice. It’s flavor has been described as nutty or buttery and it’s texture as tender yet firm.

Teff is a great substitute for anyone who wants to try something new.

Teff comes in several forms but the most common are flour and whole grain. It can be found in most grocery stores in the ethnic aisle or with the gluten free products.


Triticale is a hybrid of wheat and rye. It contains more protein than both of its parents and has a flavor that is similar to wheat but with little bit of rye spice. It’s used in place of both wheat and rye in many different recipes. It gives food a great taste and texture while still staying true to it’s health conscious roots.

Trificial can be found in most grocery stores in the cereal aisle or with the gluten free products. It can be used as a substitute in any recipe that calls for wheat or rye.


Quinoa is actually a seed not a grain and it is packed full of nutrients. It is very high in protein as well as containing all nine essential amino acids, making it a complete protein. It also has an extremely high fiber content and is gluten free. It has been grown and consumed in the Andes Mountains for over 5,000 years and was a staple of the ancient Incan Empire.

In the past few years it has experienced a surge in popularity outside of South America due to its rising status as a superfood.Quinoa can be used as a substitute for any recipe that calls for rice or grains. It can be found at most grocery stores in the cereal aisle or with the gluten free products.


Flour is made from the grinding of a cereal grain. There are many different kinds of flours and they are all made from different kinds of grains or legumes. They are used in cooking to thicken sauces, add volume to baked goods and to coat foods before frying. There are many different kinds of flours and they can be combined with other flours to produce different results.

Most recipes use either all purpose flour, self rising flour or cake flour.

Sources & references used in this article:

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Carotenoid evolution during short-storage period of durum wheat (Triticum turgidum conv. durum) and tritordeum (× Tritordeum Ascherson et Graebner) whole-grain … by E Mellado-Ortega, D Hornero-Méndez – Food Chemistry, 2016 – Elsevier

Comparison of uptake and distribution of cadmium in different cultivars of bread and durum wheat by M Greger, M Löfstedt – Crop Science, 2004 – Wiley Online Library

Rheological properties of whole wheat and whole triticale flour blends for pasta production by S Kalnina, T Rakcejeva, D Kunkulberga… – Agronomy …, 2015 – agronomy.emu.ee

Cadmium uptake and partitioning in durum wheat during grain filling by NS Harris, GJ Taylor – BMC plant biology, 2013 – Springer

Variability in dehydrodiferulic acid composition of durum wheat (Triticum durum Desf.) and distribution in milling fractions by I Lempereur, A Surget, X Rouau – Journal of Cereal Science, 1998 – Elsevier

Comparison of flag leaf and ear photosynthesis with biomass and grain yield of durum wheat under various water conditions and genotypes by H Abbad, S El Jaafari, J Bort, J Araus – 2004 – hal.archives-ouvertes.fr

Does Fe accumulation in durum wheat seeds benefit from improved whole-plant sulfur nutrition? by S Astolfi, Y Pii, R Terzano, T Mimmo, S Celletti… – Journal of Cereal …, 2018 – Elsevier