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Bread - Rye

In season all year

Food Description:

Second to wheat, rye bread is the most commonly made bread. Rye bread contains less gluten than bread made from wheat (although it does have some). The bread therefore is heavier than wheat bread. Rye bread is darker in colour than most other breads. There are several different types of rye breads, including light rye, dark rye and pumpernickel. It is often made with ground caraway seeds and has a lovely slightly sour flavour.

General Information:

Category: Grain
To Buy: Try to buy your bread from speciality bread suppliers as fresh as possible.
To Store: Store at room temperature in a bread bin or well wrapped in the freezer.
Tips and Tricks: If storing your bread in a bread bin - make sure it is clean and free of any mould and stale crumbs.

Nutrition (Per serve):

Energy (kJ): 427
Moderate GI 55 - 70: Glycaemic Index refers to the rate at which carbohydrate rich foods are converted to glucose for energy by the body; A moderate GI will release glucose into the bloodstream at a moderate rate.
Protein (g): 3.7
Saturated Fat, g : 0.2
Vitamin B1: Important for energy production and carbohydrate metabolism. Enhances mental capabilities and promotes a general sense of health and wellbeing.
Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. No information available
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. n/a
Carbohydrates, g: 18.1
Fibre, g:
Fat (g): 0.9
Monosaturated Fat , g: 0.2
Sodium: Helps to maintain water levels in the body and is involved in secretion of gastric juices and nutrient transport. High amounts of sodium may lead to water retention and high blood pressure if it is not adequately excreted.
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. No information available

Cooking:

Cooking Tips: For a lighter rye, mix the flour with a wheat flour that has a higher gluten content.

Benefits the Following Health Conditions:*

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.



Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

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