Rye bread

Rye bread is one of the most popular and widely distributed varieties of bakery products. It is worth noting that rye bread has not only excellent taste and consumer characteristics. Rye bread rightfully belongs to the list of food products that are peremptarily useful for the human body.

Rye bread composition

Rye bread is considered a national food product for residents of Northern Europe, the Russian Federation and the countries of the post-Soviet space. According to the classic recipe, rye bread includes sourdough, water, salt and rye flour. Currently, both foreign and domestic producers of bread and bakery products can offer modern consumers a large range of various types of rye bread.

Among the most famous varieties of rye bread are the following:



rye bread from sown flour;

rye bread made of upholstered flour;

rye bread of their medium flour;

living rye bread;

brewed rye bread, etc.



Perhaps one of the most famous varieties of rye bread for the inhabitants of our latitudes can be considered the famous Borodino bread. Rye bread began its history in Russia back in the XI century. It is noteworthy that for a fairly long period of time the ingredients, namely the recipe of the starter, which is part of rye bread, were carefully protected and passed on from generation to generation.

The distinctive taste, nutritional and beneficial properties of rye bread did their job and this type of bakery products is forever inscribed in the culinary history of human civilization. The properties of rye bread, as well as the calorie content of the product, depend directly on the chemical composition of the product. It is noteworthy that the calorie content of rye bread is at a fairly low level in comparison with other types of bakery products.

Benefits of rye bread

The average calorie level of rye bread made according to the classic recipe is 174 Kcal, which are contained in 100 grams of the product. The benefits of rye bread become obvious just to look at the vitamin and mineral composition of the product. Rye bread contains the vast majority of healthy compounds from the so-called vitamin alphabet.

Rye bread contains vitamins of group A, B, E, H, as well as PP. In addition, the benefit of rye bread lies in the content of natural compounds such as choline, zinc, iodine, manganese, fluorine, molybdenum, iron, potassium, sulfur, magnesium, calcium and others in the product. Interestingly, the biological completeness of the chemical composition of rye bread is much higher than that of the wheat version of the bakery product.

Harm of rye bread

However, in addition to the obvious benefits, there is also the harm of rye bread. It is worth noting that rye bread is indeed absorbed by the human body much worse than a product made from wheat flour. In addition, when consumed in unlimited quantities, rye bread can cause significant damage to people suffering from increased acidity, as well as peptic ulcers.

To reduce the adverse effect of rye bread on the human body, modern food manufacturers produce not 100% rye bread, but a product containing up to 85% rye flour and 25% wheat.