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Rye (Secale cereale) is a cereal crop related to barley. Rye grain is used for flour, pumpernickel, and other rye breads, crisp bread and some alcoholic drinks. Rye flour is commonly mixed with wheat flour to make a bread with a texture more like standard bread. In Central and Eastern Europe rye is one of the main ingredients in making bread. Rye can also be eaten whole, either as boiled rye berries, or by being rolled, similar to rolled oats. Rye flour can also thicken sauces like wheat flour giving a slightly different taste. Rye flour contains some gluten but less than wheat flour.[1]

Rye flour is better for you than refined wheat flour and more like wholemeal wheat flour. Wholemeal is healthier than refined flour in any case. Rye has high fibre content, also rye makes you feel satisfied soon which is helpful if you want to lose weight.

Rye has a range of vitamins and minerals. The vitamins and minerals in rye are slightly different from those in wheat [2][3] so rye can add to a varied healthy diet. Rye can also make your cooking more varied and interesting.


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