Varieties
Rye is found in cereals and in baked goods like crackers and breads. It is also available flaked, cracked, or as a whole grain or flour. Dark and coarsely ground rye is called pumpernickel flour.
Preparation, uses, and tips
Serve cooked rye flakes with maple syrup and sliced bananas as a hearty breakfast cereal, or combine cooked rye berries with sliced fennel, tomatoes, and chopped basil for a delicious, unusual salad. Rye flour contains less gluten than wheat flour, so it won’t produce a well-risen loaf of bread without the addition of some higher-protein flour.
Nutritional Highlights
Rye, 1 cup (120g)
Calories: 566
Protein: 25g
Carbohydrate: 117g
Total Fat: 4.2g
Fiber: 24.7g
*Excellent source of: Iron (4.5mg), Magnesium (204mg), Selenium (59.6 mcg), Riboflavin (0.42mg), and Folate (101mcg)
*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the Recommended Daily Value.
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
