Rye is a grass closely related to wheat and barley. Wild rye is native to Turkey. Since the Middle Ages, rye has been cultivated in Central and Eastern Europe. It is the main bread grain used east of the French-German border and north of Hungary. Rye produces a good crop in cool climates, where wheat cannot. Russia is the world’s top producer of rye.
- the high content of insoluble fiber helps prevent gall stones
- rich source of magnesium, involved in the body’s use of glucose and insulin secretion
- contains phytoestrogens which reduce symptoms of menopause
- a better grain choice than wheat for people suffering from asthma