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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.
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.
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.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
