Rye - Eating And Consumption

Author: Ivan Red Jr. Time for reading: ~1 minutes Last Updated: August 08, 2022

CHAPTERS (Table Of Contents)

Rye grain contains: - about 70% carbohydrates; - up to 15% protein, - 3 - 4% fiber, - rich in vitamins and minerals. It contains: - vitamin E; - B vitamins; - vitamin

Rye grain content

about 70% carbohydrates;
up to 15% protein,
3 - 4% fiber,
it is rich in vitamins and minerals.

Vitamins:

vitamin E;
B vitamins;
vitamins RR and A;
also calcium, phosphorus, zinc, manganese and other minerals.

Rye protein contains useful amino acids such as lysine and threonine. Therefore, the culture can be considered not only as a useful product for healthy eating, but also as a natural medicine.

Rye is used to make bakery products, also yeast, which is characterized by many useful dietary properties. The plant is also widely used in folk medicine.

Useful properties of rye

In ancient times it was believed that the consumption of rye food increases vitality, lifts the mood. Culture has a general strengthening effect on the body and normalizes metabolism. Even rye bread itself is in some cases a medicine. It is used as a mild laxative, recommended for people suffering from constipation. Decoction of rye bran has the opposite effect and is recommended for diarrhea, also helps with prolonged cough, is a good expectorant and emollient.

Rye bread is very useful for abscesses. Soaked in milk, it contributes to the rapid softening and maturation of the abscess.

Rye dough compresses help relieve the pain of chronic radiculitis.

Rye bran and the green part of the plant itself are useful in diabetes and thyroid dysfunction. Decoction of bran is recommended for atherosclerosis, hypertension, anemia, as well as a means of improving heart function. The decoction also helps with pulmonary tuberculosis.

Rye - Eating And Consumption

CHAPTERS (Table Of Contents)

Rye grain content

Useful properties of rye

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