1, rye (scientific name: rye) is an annual or perennial herb of Gramineae. The stems are clustered, the height can reach 100 cm, and the leaf sheaths are often hairless or covered with white powder; There are finely divided teeth at the top of the tongue; The lower part of the blade is smooth and the upper edge is rough. Spikes pilose; It contains two small flowers, almost opposite and fertile. The lemma has awns at the top, fine bristles along the veins on both sides of the back, and the lemma is almost as long as the lemma. Dianthus is rectangular and light brown.

2. China is planted in the northern mountainous areas or cold areas. It can be made into rye flour, which is nutritious and contains starch, fat, protein, vitamin B, phosphorus and potassium. Because of its hard elasticity, protein is often mixed with wheat to make black bread, which can also be used for making dark beer, brewing oil, brewing wine and raising livestock. Stems are also used for hat weaving and paper making. Rye has large leaves, soft stems, rich nutrition and good palatability.

3. A cereal crop having spikes, 2 to more spikelets and fruits containing seeds. The scientific name is rye. Rye cultivation may have originated in southwest Asia in 6500 BC, and then spread all over Europe westward through the Balkans. Now it is widely planted in Europe, Asia and North America. Rye adapts to the climate and soil conditions unsuitable for other cereals and grows well in high altitude areas. Among all small grains, it has the strongest cold tolerance, and its growth range can reach the Arctic Circle.

4. Rye has a high carbohydrate content and contains a small amount of protein, potassium and B vitamins. Mainly used as bread, but also as feed and pasture. Besides wheat, rye is the only grain suitable for bread, but it lacks elasticity and is often mixed with wheat flour. Because the color of rye flour is black, bread made entirely of rye flour is called black bread. Rye is also used to make alcoholic beverages.

Feeding livestock is usually combined with other feeds. Its tough fibrous wheat straw is rarely used as forage grass, but mostly used as bedding grass, as well as raw materials for roofs, mattresses, straw hats and paper making. Also cultivated as green manure. Russia and Ukraine account for about 1/3 of the world's output, and other major producers are Poland, Germany, Argentina, Turkey and the United States.

Second, the main value of rye

1 protein and minerals

The protein content of rye is about 17%, and its amino acid content is generally higher than that of ordinary wheat, in which the phenylalanine content is about 6 times and the tryptophan content is about 15 times of that of ordinary wheat. Rye is also rich in minerals, and the mineral content is generally higher than that of ordinary wheat. Its calcium content is four times that of ordinary wheat, iron is 12 times that of ordinary wheat, and magnesium is 15 times that of ordinary wheat. In addition, it is also rich in selenium and iodine, so rye is also called calcium-supplemented wheat, blood-enriched wheat and selenium-enriched wheat.

2. Edible fiber

Dietary fiber is known as the "seventh nutrient" and is very beneficial to human health. Dietary fiber of rye has two characteristics. On the one hand, the dietary fiber content of rye is very high, about three times that of ordinary light-colored wheat, and it also far exceeds the dietary fiber content in foods that people often eat. On the other hand, the dietary fiber of rye ranks first among all cereal dietary fibers, far exceeding that of fruits and vegetables.

3. Lignans

Lignans, also known as lignans, are a kind of polyphenols and phytoestrogens that constitute fiber composites. Rye has a high content of lignans, which contains both secoisolariciresinol and Wutai resinol, which is an important difference from ordinary wheat, because although ordinary wheat also contains a certain amount of lignans, its component is only secoisolariciresinol. A large number of studies have confirmed that secoisolariciresinol and Wutai resinol can be converted into enterolactone and enterodiol in human body, and then play a very good role in preventing and treating cancer, especially prostate cancer, colorectal cancer and breast cancer.

4. Ferulic acid

Ferulic acid has a strong antioxidant activity, because it has a strong scavenging effect on hydrogen peroxide, superoxide radical, hydroxyl radical and peroxynitrite, on the other hand, it can inhibit the enzymes that produce free radicals and promote the production of antioxidant enzymes. At the same time, ferulic acid can also protect cells in vivo from peroxide damage, especially oxidative damage caused by hydroxyl radical and nitric oxide.

5, prebiotic ingredients

Rye, especially black wheat bran, is rich in fructose, pentosan, β -glucan and arabinoxylan, which are indigestible carbohydrates. Although these components are difficult to be digested by human body, they have very important prebiotic characteristics, which can regulate the balance of intestinal flora, reduce blood cholesterol and postprandial blood sugar, increase gastrointestinal peristalsis and promote the discharge of harmful substances, and have a good effect on preventing intestinal diseases.

Third, rye consumption.

1 brown bread

Speaking of healthy bread, the bread that dieters can choose must first think of whole wheat bread. Rye bread is a traditional food in Russia. In the picture, Putin the Great ate Russian top rye bread-Borodino black bread. Rye bread is rich in dietary fiber, which can help detoxify and clear the intestines, and also make people feel full more quickly, indirectly reducing their intake, thus helping to lose weight. Compared with whole wheat bread, rye bread is low in sugar, high in calcium and rich in selenium. The rougher the texture, the more nutritious the bread containing granular wheat bran.

2. Rye brewing

whisky

Whiskey is a highly alcoholic beverage made from barley, wheat, rye, corn and other grains, which is fermented and distilled and then aged in oak barrels. The main criterion for measuring whisky is smell. Scotch and Canadian whisky is usually spelled WHESKY.

3. Irish whiskey

It is brewed from 80% barley and malt such as wheat and rye, distilled for three times, and then aged in barrels. Usually 8–15 years. Do not mix when bottling, dilute with water, and the alcohol content is 40%.

4. Canadian whisky

According to Canadian law, the raw materials must be grains (mainly corn and black rice), which are distilled twice and aged in wooden barrels. The listed wine must be aged for more than 6 years, and if it is less than 6 years, it must be indicated on the label. Canadian wine with alcohol content of 45% has a unique taste, 1, and the cold climate in Canada affects the texture of grains. 2. Water quality; 3. Mix distilled liquor immediately. All Canadian whiskies are mixed.