The Rye
Rye is a cereal cultivated since ancient times but most people do not have much knowledge about its many properties.
Rye is a cereal crop which is spread over many countries in Europe.
Rye is more cold hardy than wheat and is capable of growing on land of poor quality.
Your meal is very dark and contains less gluten than wheat. To make bread is commonly used mixed with wheat although some people prefer to take only rye.
Rye also is used in the production of spirits and some types of whiskeys.
It is rich in phosphorus and calcium.
It is of low calorific value.
It is very rich in fluorine.
It promotes blood circulation.
In poultices mature abscesses.
Rye Water normalizes intestinal disorders.
It is very restorative.
Rich in folic acid.
Rich in mineral salts.
Easy digestion and absorption.
Rye is recommended in cases of hypertension and vascular disease.
Because of its high fiber content is a great laxative.
Helps regulate cholesterol levels.
Because of its low caloric intake is helpful in weight loss diets.
Reduces the absorption of simple sugars, so that their consumption is recommended for people who are diabetic.
Its high carbohydrate content makes the rye a good ally of the athletes.
Nutritional Information of Rye (per 100 g.)
Water: 11 g.
Energy: 357 kcal.
Protein: 9.4 g.
Fat: 1 g
Carbohydrates: 78 g.
Calcium: 22 mg.
Phosphorus: 185 mg.
Iron: 1.1 mg.
Potassium: 156 mg.
Vitamins B and E.
Glycemic Index: 45.
Did you know …?
To make rye bread mix rye flour with wheat flour.
Rye bread has a very dark and stays fresh longer than whole wheat bread.
Rye we can consume in the form of pasta or cereal cooking and preparing vegetables.
In Russia, Central Europe and Scandinavia for centuries consumed regularly.
Its use is not suitable for celiac patients because it contains gluten.
credit to: Elia Arcas
photo source: www.diabetic-diet-secrets.com
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Tags: cereal crop, Nutritional Information of Rye, Properties of Rye, Rye