Rye

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.

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 & Tricks:

Substitute some rye flour for wheat flour in your favorite pancake, muffin and bread recipes.

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.

Find recipes with Rye

Nutrition per 0.5 Cup:

Weight (grams):

Carbohydrates, g:

59.3

Fibre, g:

Fat (g):

2.1

Selenium:

Phosphorus:

Salicylates:

Safe/negligible amount

Energy (kJ):

1190

Low GI < 55:

Protein (g):

12.6

Saturated Fat, g :

0.2

Magnesium:

Amines:

Negligible

Glutamates:

n/a

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.