Information about Grains: Rye
About rye, information about the grains, production, history and uses, nutritional value
It grows in almost any kind of soil, making it an ideal crop for poor regions. It accounts for only about 1% of the world cereal crop, and is used mainly as "green" manure and in whiskey and gin distilling. Important rye-producing countries include the U.S.S.R., Poland, West Germany, Argentina, Turkey, the U.S., Spain, Hungary, France, The Netherlands, and Austria. Rye is high in carbohydrates and rich in vitamin E. Rye makes a heavy, dark bread, which is relatively chewy and filling, and which stays fresh longer than white bread. Rye can be steamed in the same way as wheat or millet to make a cereal.
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