Rye

Rye

Rye is cultivated in areas of South and Southwest Asia and Anatolia. In later centuries rye products started to be used in the Nordic and Eastern European cuisine.

Rye is a cereal of the cold high-resistant plant that grows mainly in temperate climate zone. Contains vegetable fiber, protein, vitamins B1, B2, B3, B5, B6 and B9, minerals phosphorus, magnesium, potassium, zinc, iron and copper.

Cooking tips

Rye flakes – represent pressed and rolled wholegrain rye grains. It is used as an ingredient in muesli, suitable for making porridge and as a thickener for soups.