Rye is a bread wheat, related to wheat and barley. Widespread in Slovenia and the second most important bread wheat here. It is resilient again drought, frost as well as against disease and pest. Flour made of rye is of a darker colour.
Its advantages and health benefits
Rye contains a host of beneficial ingredients. It is rich in slowly digestible carbohydrates, proteins and fibres. The carbohydrates in rye are slowly release into the bloodstream, which means that it does not suddenly raise the level of insulin and is therefore also good for diabetes patients. The proteins are more easily digestible than those in wheat and contain less gluten as well. The high content of fibres helps against constipation and keeps the healthy gut flora in balance.
Rye has a high content of vitamins and minerals, of which the phosphorus, potassium, magnesium, manganese and selenium stand out the most.
With its high content of manganese rye has a beneficial effect on the nerve system and helps keep migraines away, but it is also known for the beneficial effect it has on the working of the guts and keeping a balanced level of cholesterol.