Rye is unusual among grains for the high level of fiber in its endosperm – not just in its bran. Because of this, rye products generally have a lower glycemic index than products made from wheat and most other grains, making it especially healthy for diabetics. Rye Berries can be cooked as a whole grain, a hearty breakfast cereal or ground in your own mill for the freshest rye flour available. Rye can also be sprouted to use in salads and on sandwiches. Rye makes some of the most nutritional flour. It is higher in fiber than other types of common bread and is darker in color and stronger in flavor. Hard wheat has a much higher protein content (more than 14-15% DM for durum wheats) than soft wheats. Due to the natural separation of husk from the grain during threshing, the fiber content of wheat is very low (crude fiber less than 3%), slightly higher than that of maize, but half that of barley and much lower than that of oats Oat grain is a gluten-free whole grain and a great source of important vitamins, minerals, fiber and antioxidants. Studies show that oats and oatmeal have many health benefits
Trustpilot
2 days ago
1 week ago
