Dorothy FarrarRye
Rye , with the botanical name Secale cereale, is a grain of the grass family. The plant is primarily found in temperate latitudes, where it produces good yields. The grains of the rye are used as food and animal feed as well as a regenerative raw material.
Here’s what you should know about rye
Rye grows as an annual and usually hardy plant. In rarer cases, the plant can also grow summer-annual in the form of summer rye. Rye is a so-called intensive rooter, whose roots can reach up to one meter deep into the earth.
Straws of rye that have been crushed are able to straighten up again in a short time by means of one-sided growth. Compared to other plants, rye pollen is relatively heavy and large. The flowering period extends from May to July. In general, rye is an allergy plant. Among the native grass species, rye pollen is one of the strongest allergy triggers.
In the case of rye fruits, the seeds, caryopsis and fruit skins are fused together. In addition, the rye grain is not firmly enclosed, so that there is a high risk, especially with old varieties, that the rye grains will fall out of the ears if there are slight movements during the ripening period. Rye ripens between July and August. The period between seed germination and fruit ripening of the rye is around 280 to 320 days.
importance to health
Rye can certainly be used as a staple food because it contains numerous valuable primary and secondary ingredients. In particular, the high content of essential amino acids , such as lysine, tryptophan, methionine and histidine, make rye a particularly valuable food that is able to strengthen the immune system .On the one hand, the high fiber content supports digestion and, on the other hand, stimulates peristalsis, i.e. the involuntary movement of the intestines . A large number of the enzymes , vitamins and minerals found in rye are found just under the husk of the grain.
In order to absorb as many of the valuable ingredients of rye through food as possible, the whole grain should be used for baked goods. Such whole grain products made from rye can be recognized by the type designation of flours. This should be more than 1,000, for example Type 1050. These types have a high degree of grinding, so that they contain a higher proportion of health-promoting substances.
Ingredients & nutritional values
The rye grains are characterized by a large number of valuable ingredients and various secondary plant substances that are of great importance for the human metabolism and for the immune system.
In addition, the plant has a high proportion of minerals, especially potassium, magnesium and calcium. In addition, rye contains various B vitamins and vitamin E. Other relevant ingredients are various amino acids such as lysine and histidine.
| Calories and nutrients (per 100g) | ||
| kilocalories/kilojoules | 294 kcal/ 1231 kj | |
| protein | 9,00 g | |
| carbohydrates | 59,70 g | |
| Fett | 1,70 g | |
| Water | 13,70 g | |
| fiber | 14,00 g | |
| Vitamin B5 | 1500 µg | |
| Vitamin E | 1659 µg | |
intolerances
Products made from rye, such as the flour, contain the substance gluten, just like wheat flour . This leads to allergic reactions in people with gluten intolerance or celiac disease. For this reason, rye products should be avoided by these individuals.
Direct rye flour allergies, on the other hand, are very rare. However, they are known, for example, to bakers who work with rye flour on a daily basis. Rye pollen also has an enormously high allergenic potential. In rare cases, cross-reactions between rye flour and rye pollen can occur.
Shopping and kitchen tips
Rye can be purchased in the form of flour, grains, flakes or semolina. Ideally, when purchasing products made from rye, care should be taken to ensure that they come from organic farming and are of regional origin. Lower residues of pesticides have a positive effect on the ingredients of the rye.Rye flour can be stored for several years if it is stored dry and airtight. In general, particular attention should be paid to dry storage conditions in order to protect the rye from mold growth.
preparation tips
In principle, rye grains, meal and flour can be baked without restrictions. However, rye flours are darker in color than wheat flours, which is why they are rarely used for baking cakes. Rye flour, on the other hand, is ideal for baking rolls or bread. The often slightly sour aroma of baked goods made from rye is due to the sourdough used.
Hello and welcome to my Health Guide & Encyclopedia! My name is Dorothy Farrar, and I'm the founder and main author of this platform.
My passion for health and wellness started at a young age when I became interested in the connection between the food we eat and the way we feel. This fascination led me to study nutrition and dietetics in college, where I learned about the importance of a balanced diet and the impact of various nutrients on the body.