Rye Flour - Composition, Benefits And Contraindications

Rye flour is obtained after grinding rye grains. It is characterized by a number of useful properties, is valued for its taste and low glycemic index (GI).

Composition of rye flour

The benefit of rye flour for the body lies in its nutritional value. About 7-11% of the product are proteins: albumin, globulin, prolamine, gluten, and 1/3 of them are dissolved in water and saline solutions.

Rye flour foods are high in carbohydrates. The content of carbohydrates is 70-77%, starch - 54-63.6%, dietary fiber - 0.5-1.8%. Fats are from 1.1 to 1.7% of the total mass, including about 0.2% unsaturated fatty acids.

• minerals: phosphorus, potassium, sodium, sulfur, calcium, magnesium, manganese, iron;
• vitamins: group B (thiamine, pyridoxine, riboflavin, folic and nicotinic acids), vitamin E and A;
• valuable amino acids: lysine, niacin and others.

The energy value of rye flour depends on the type of culture and the recipe according to which the dish or product is prepared. On average, 100 grams of flour contains 325 kcal, which is 17% of the daily norm for an adult.

Compared to wheat flour, rye has more active enzymes that break down starch compounds. This explains the low glycemic index. Also, rye product is less prone to gluten formation. Due to these properties, rye flour flour is included in the list of the most useful products for making pastries, along with oatmeal, rice and buckwheat flour.

A major disadvantage of ground rye grains is that the dough made from them is less elastic, which is why sliced ​​ready-made bread often loses its shape, while the products of the wheat alternative have a more airy texture and increased elasticity.

When kneading rye flour products, sourdough is used, not yeast, as in wheat dough. That is why rye variants are suitable for a diet menu.

Useful properties of rye flour

Regular use of coarsely ground rye flour contributes to:

• weight control;
• removal of toxins;
• increase in hemoglobin in the blood;
• improving hemoglobin;
• prevention of diseases of the cardiovascular and central nervous systems;
• strengthening immunity;
• improving digestion;
• the fight against anemia.

A study published in the American Journal of Gastroenterology shows that regular consumption of rye products high in insoluble fiber helps women avoid the formation of gallstones. On average, the risk decreases by 13%.

Eating whole grain rye foods at least 6 times a week is a good remedy for postmenopausal women with high cholesterol and blood pressure, with an increased risk of developing breast cancer and other hormone-dependent cancers.

Use in cosmetics

High quality rye flour is used to wash hair. The actions that are observed after such use are:

• the hair is cleaned qualitatively;
• the hair is nourished along its entire length;
• removes excess oil in the roots;
• hair follicles strengthen;
• prevention is against the appearance of dandruff, seborrhea;
• the hair becomes softer and "more docile".

• prevents premature aging;
• the epidermis is detoxified;
• the purity and freshness of the skin is preserved;
• the external manifestations of allergies are eliminated;
• fights wrinkles and age spots.

Contraindications

In some cases, rye flour products could be harmful to health. Carefully include in the menu of those suffering from increased stomach acidity and ulcers.

• colitis;
• celiac disease;
• enhanced gas formation;
• inflammation of the bulb of the duodenum.

As rye bread has a high acidity, it is harmful to consume during rehabilitation after digestive surgery.

If the menu has so far been low in cellulose, its enrichment with rye products should begin with small doses. Otherwise there is a risk of bloating.