Rye is a cereal grain with a strong, unique flavor and visual
characteristics similar to that of wheat, but with more length &
slimness; the color of the cereal varies from yellow-brown to green to
gray.
Rye is considered a good source o B-vitamins thiamin, riboflavin,
niacin, panthotenic acid, pyridoxine, and folate and an excellent source
of alpha-tocopherol, the vitamin E isomer with the highest biological
activity.
These micronutrients are mostly remove during milling of flour, as the
vitamins are stored mainly in the aleurone layer of bran, while vitamin E
isomers are found in the germ.
Rye seeds contain numerous important minerals such as Ca, Mg, P, K, and
Fe. A great feature of rye is its 4 to 1 ratio magnesium to calcium
content.
Vitamins and minerals in rye
