Rye is a mountain cereal, rich in nutritional properties. Its high fiber content benefits the intestines and intestinal flora, and it also has anti-arteriosclerotic effects.

Rye adapts well to high altitudes and is resistant to cold climates; it grows in difficult and poor soils (steppe, heathland) and matures quickly.

It probably originates in Western Asia and follows wheat crops as a weed between wheat and barley fields, gaining ground in colder climates.

Rye is still widely cultivated today in Germanic countries, in Russia, in France and in northern Italy (Trentino-Alto Adige, Friuli, Lombardy and Piedmont).

Thanks to its resistance to cold, autumn sowing is possible even in climates that are prohibitive for other cereals.

Properties, calories and nutritional values of rye

Rich in nutrients, rye bread is recommended for asthenics, convalescents, and even those suffering from mild depression following psycho-physical stress.

The nutritional properties of rye are indeed remarkable, even though it has a lower protein content than wheat. Whole grain rye contains 69% carbohydrates and approximately 12% protein, making it both an energy-giving and nutritionally-rich food.

It is also rich in mineral salts such as phosphorus, potassium, magnesium and calcium and numerous vitamins, especially those of group B.

100 g of rye contains 342 kcal.

Furthermore, 100 g of product contains:

· Protein 16 g

· Lipids 2.5 g

· Carbohydrates 68 g

· Iron 3 mg

· Calcium 25 mg

· Phosphorus 530 mg

· Thiamine 0.4 mg

· Riboflavin 0.2 mg

· Niacin 1.4 mg

Rye

Filter and sort

Products recently viewed