Finely stoneground rye grain. Used to make various types of rye bread.
Nutritional Information per 100g
Fat total 2.20g
Rye is a cereal grain, closely related to wheat. It is mainly grown as a bread grain, for livestock feed or for distillation into grain alcohol spirits.
Rich in B-vitamins, rye contains generous amounts of iron, calcium, phosphorus and potassium and also has the highest amount of lysine of all grains. As rye is lacking in glutenous proteins, bread made from rye is heavier, denser and usually darker than wheat bread. A lighter bread can be made by blending with a wheat flour.
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