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Rye

In season all year

Food Description:

This grain is only recently cultivated, when in Germany around 400 BC it was cultivated from a wild species that grew as weeds among wheat and barley fields. Rye is a cereal grain whose colour varies from yellow brown to greyish green. It is available in whole or cracked grain form, or as flour or flakes. It has a hardy, nourishing taste and is full of nutrients.

General Information:

Category: Grain
To Buy: When buying rye bread, be sure to read the labels as some rye breads may also contain wheat, and some breads labelled as rye are mostly wheat with caramel colouring.
To Store: Store in an airtight container in a dark place, will keep for several months.
Tips and Tricks: Substitute some rye flour for wheat flour in your favorite pancake, muffin and bread recipes.

Nutrition (0.5 Cup):

Weight (grams): 85
Carbohydrates, g: 59.3
Fibre, g:
Fat (g): 2.1
Selenium: Enhances immune function and has antioxidant properties, protecting against cancer and heart disease. Regulates fertlililty function, especially in men and maintains resilience of cells.
Phosphorus: Closely related to calcium, this mineral is an important component of bones and teeth and helps maintain the body's energy supply and pH levels.
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. Safe/negligible amount
Energy (kJ): 1190
Low GI < 55: Glycaemic Index refers to the rate at which carbohydrate rich foods are converted to glucose for energy by the body; Low GI carbohydrtes release glucose is released slowly into the bloodstream and help to regulate energy levels and insulin production.
Protein (g): 12.6
Saturated Fat, g : 0.2
Magnesium: Involved in energy production and proper functioning of muscles and nerves, magnesium also promotes the absorption of other minerals and promotes blood vessel dilation and lowers the risk of blood clots.
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. Negligible
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

Cooking:

Cooking Tips: Like all grains, before cooking rye, rinse it thoroughly under running water and then remove any dirt or debris that you may find. After rinsing, add one part whole rye to four parts boiling water along with a pinch of salt. After the liquid has returned to a boil, turn down the heat, cover and simmer for about one hour. If you want the texture to be softer, you can soak the rye grains overnight and then cook them for two to three hours.

Benefits the Following Health Conditions:*

Atherosclerosis
Heart Disease
High Blood Pressure
 Diabetes
High Blood Cholesterol
Menopause

* 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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