Benefits of rye

The composition of rye used mostly to make bread  flour and feeding stuff contains carbohydrate, protein and potassium. As the bran part of the kernel is not separated, it is rich Vitamin B and minerals. You will get Vitamin B2, B6, B12 and  Vitamin C and iron, calcium, niacin, folic acid and zinc from rye.

Rye, just like other whole wheat helps digestion, regulates nervous system and relieves sleepiness and tiredness after meals thanks to its fiber content. It's polysaccharide content regulates blood sugar and gives feeling of satiety for a long time. It ensures less fat is stored and helps release toxins. It is effective in preventing atherosclerosis and lowering cholesterol and blood sugar. In this respect it is very good for diabetic patients and patients with heart attack risk. 

Rye bread 

Rye bread sold in stores are generally made of rye flour (2:3) and wheat flour (1:3). This way bran amount of bread is reduces and since leavening is less, its negative effect on calcium, iron and zinc goes down. Rye bread is especially good for people who complain about constipation.

Nutritional value per 1 cup of rye (169 gr.); 

Protein - 24.9 gr.


Vitamin A - 18.6 IU
Vitamin E -  2.2 mg.
Vitamin K- 10.0 mcg
Thiamin - 0.5 mg
Riboflavin - 0.4 mg
Niacin 7.2 mg
Vitamin B6 - 0.5 mg
Folate 101 mcg
Pantothenic acid 2.5 mg
Chloine 51.4 mg


Calcium - 55.8 mg
Iron - 4.5 mg
Magnesium - 204 mg
Phosphor - 632 mg
Potassium - 446 mg
Sodium - 10.1 mg
Zinc - 6.3 mg
Copper - 0.8 mg
Manganese - 4.5 mg
Selenium - 59.7 mcg