What cereals are made from rye and its beneficial properties

In European countries, rye products are officially recognized as healthy and dietary. They are rich in a wide range of minerals, amino acids, nutrients. Rye bread has always been revered in Russia, and it is considered a traditional and staple food in Belarus, Ukraine, Estonia, Germany and many other countries.

In the article we will consider what kind of cereal is obtained from rye, what is prepared from it, its useful properties and possible harm.

Description of the cereal

Rye belongs to the cereal family. The wild ancestor of culture is weed-field rye. More detailed characteristics are presented in the table.

Growing conditions

Rye is undemanding to soil quality. It yields on acidic and depleted soils, since the developed root system successfully assimilates nutrients from hard-to-reach compounds.

The culture is frost-resistant, sprouts appear at a temperature of 0.5–2 ° C. At the level of the tillering node (at a depth of 1.5–2 cm) it tolerates a temperature drop of 19–21 ° C.

Chemical composition, trace elements and the benefits of rye

Grains contain vitamins A, PP, group B. Regular consumption of rye products will help enrich the body with magnesium, calcium, sodium, phosphorus, potassium, iron, manganese, copper, zinc.

Among the useful organic substances of rye are choline, beta-carotene, amino acids.

Content in terms of 100 g of edible grain:

• carbohydrates - 55.8 g;
• proteins - 9.9 g;
• fat - 2.2 g;
• energy value - 283 kcal.

The benefits of rye

Due to its low calorie content and rich vitamin and mineral composition, rye is classified as a dietary and healthy food. Regular consumption of rye products strengthens the immune system, normalizes the functioning of the gastric tract.

The choline in cereals lowers blood cholesterol levels. Fiber absorbs and removes toxins from the body. Calcium (24 mg per 100 g of grains) strengthens bones, teeth and nails. Potassium and magnesium improve the functioning of the cardiovascular system.

It is interesting... Studies show that people who regularly consume rye products are less likely to suffer from gallstone disease.

What kind of cereal is made from rye

Rye groats are made from whole grains. The grains sorted and cleaned from litter are crushed, then sieved through a sieve, separating too small and large particles. Depending on their size, rye semolina and chopped (coarser grinding) are distinguished. The chaff takes a little longer to cook, but more nutrients are retained in it.

On sale there is such a cereal from rye:

1. Steamed. Briefly treated with steam under pressure. In this case, there is a partial destruction of vitamins and beta-carotene. The advantages of steamed cereals are the shortened cooking time and a more crumbly texture of the porridge.
2. Unsteamed. Retains all the beneficial properties of whole grains, but takes longer to cook.

The benefits of rye for the body

Rye grains contain more fiber than whole wheat. Therefore, rye dishes quickly saturate, which stimulates weight loss.

100 g of rye products contain up to half the daily value of iron... No wonder rye porridge in Russia was given to people weakened after illness for a quick recovery of vitality. The antioxidants in this cereal slow down aging and keep the body toned.

What else is obtained from rye

The use of rye is varied. It produces flour, starch, valuable feed for farm animals and much more.

Flour

The flour mills produce three types of rye flour:

1. Seeded - fine grinding followed by sieving. She is prayed from husked grain. It is the lightest of all types of rye flour, suitable for baking bread, gingerbread, cookies.
2. Rough - produced from grain with previously removed outer shells, but some of the cells around the embryo are preserved. The grinding is coarse, the product is not uniform in particle size, contains little gluten, so it is mixed with wheat flour.
3. Wallpaper - obtained from unprocessed grain. The grinding is coarse, interspersed with bran, the color is dark gray, contains the greatest amount of nutrients and dietary fiber.

Starch

Sugar products (molasses, glucose) are produced from rye starch. They replace sugar in soft drinks, canned food, and confectionery.

Alcohol

Rye is used for industrial production of ethyl alcohol of the Alpha brand.

Bran

Bran - wastes of milling production, hard shell of grains. They are used in animal husbandry as nutritious feed for dairy cattle and young animals.

Rye dishes

What can you make from rye? Of course, porridge. They also bake flat cakes and make healthy tonic drinks.

Porridge

The rye porridge tastes like semolina. Contrary to popular belief, she has no sourness. It goes well with vegetables and mushrooms. 

A dish is prepared from ground whole grains according to the following recipe:

1. Rinse 100 g of rye groats thoroughly.
2. Pour in 200 ml of boiling salted water.
3. Cook over high heat for 5-7 minutes.
4. Then add 300 ml of milk and cook over low heat until cooked for about 30 minutes.
5. Season with butter or vegetable oil.

The dish contains a large amount of B vitamins and dietary fiber. It is useful to eat such a porridge for diabetes and thyroid diseases.

It is interesting... In the old days, rye porridge was called brew, salomat or chatterbox.

Tortillas

Rye flour makes delicious cakes that are served instead of bread.

Required products:

• rye flour - 300 g;
• butter - 100 g;
• sour cream with a fat content of 20% - 300 g;
• egg - 2 pcs.;
• salt to taste.

Cooking procedure:

1. Combine flour, softened butter and sour cream.
2. Whisk in the eggs and knead the dough. It should be tight. Add more flour if necessary.
3. Roll out the tortillas and fry in a hot skillet with vegetable oil.

These rye flatbreads are called skunks and can be used as edible plates.

Rye kvass

Homemade rye kvass quenches thirst well, tones up and is much healthier than purchased juices and lemonades.

It's easy to make it:

1. Cut 200 g of rye bread into small pieces, dry in the oven.
2. Pour the resulting crackers with two liters of boiled water and leave for 6-7 hours.
3. Add 100 g sugar, 5 g dry yeast and leave the drink to cook for two days in a dark place.

Possible harm and contraindications

Rye products should not be consumed when:

• peptic ulcer of the stomach and intestines;
• increased acidity;
• exacerbations of gastrointestinal diseases;
• cereal protein allergies.

Read also:

Is gluten so scary and is it in rye?

How to make moonshine from rye at home.

What is made from rye and how is this cereal useful?

Conclusion

Rye is a cereal revered in Russia since ancient times. An unpretentious plant gives a rich harvest even in adverse weather.

Rye dishes are low in calories, rich in vitamins and minerals, therefore they are used in therapeutic and dietary nutrition. Eating rye cereals stimulates weight loss, strengthens the immune system, supports the health of the cardiovascular system and has a beneficial effect on the body as a whole.