Rye

The best current guess is that grains were first domesticated ten to twelve thousand years ago in the

northen part of the Fertile Cresant, along what is now the border between Syria and Turkey.

Rye is a good source of fiber. Rye fiber is richly endowed with noncellulose polysaccharides, which have

exceptionally high water-binding capacity and quickly give a feeling a fullness and satiety, making rye

bread a real help for anyone trying to lose weight.

Rye and other whole grains are a rich source of magnesium, a mineral that acts as a co-factor for more than

300 enzymes, including enzymes involved in the body's use of glucose and insulin secretion.

1. A Better Grain Choice for Persons with Diabetes

2. Fiber Fights Diabetes and Cardiovascular Disease and Promotes Gastrointestinal Health

3. Significant Cardiovascular Benefits for Postmenopausal Women

4. Prevent Heart Failure with a Whole Grains Breakfast

5. Anti-Cancer Activity Equal to or Even Higher than that of Vegetables and Fruits

6. Lignans Protect against Heart Disease

7. Rye Can Ease Your Ride Through Menopause While Helping Prevent Breast Cancer

Rye is a very good source of manganese and a good source of dietary fiber, phosphorus, copper,

pantothenic acid and magnesium. It also contains lignan phytonutrients.

Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B3 (Niacin Equivalents), Vitamin B6, Vitamin A, Beta -

Carotene, Vitamin E, Vitamin K, Calcium, Copper, Iron, Magnesium, Manganesse, Phosphorus, Potassium,

Selenium, Sodium, Zink, Omega – 3, Fatty acid, Omega – 6 , Ash.