One of the best-selling, popular and common varieties of bread is rye bread. This bread not only has excellent taste qualities, but it is very useful for the human body. Traditionally it is made in northern Europe and the countries of the former Soviet Union.
Ingredients of rye bread
The classic recipe for rye bread includes salt, water, sourdough and rye flour. To date, bread producers offer a fairly wide range of bread from rye flour. They include: bread made from rye flour, flour, bread made from rye flour, rye bread, custard, and many others. The most popular rye bread for the inhabitants of the post-Soviet space is Borodinsky bread.
Properties and calorie content of rye bread directly depend on its chemical composition. But it is worth noting that the calorie content of a piece of rye bread will be lower than the calorie content of a piece of bread made from wheat flour. 100 grams of rye bread contain 33.4 g of carbohydrates, 6.6 g of proteins and 1.2 g of fat.
Bread from rye flour has in its composition ash, starch, monosaccharides, disaccharides, saturated fatty acids, water, organic acids and dietary fiber.
Benefits of rye bread
The calories of rye bread, cooked according to the classic recipes, are approximately 174 kcal per 100 grams of the finished product. Caloric content of 1 piece of rye bread contains approximately 80 kcal. The benefits of this bread is obvious, due to the fact that it has a rich composition of minerals and vitamins. It includes vitamins choline, A, E, H, B (thiamine, riboflavin, pyridoxine, pantothenic and folic acid) and PP. It contains natural compounds such as zinc, manganese, iodine, molybdenum, fluorine, potassium, iron, magnesium , sulfur, calcium and many others. The biological usefulness of its chemical composition is much higher than that of bread made from wheat flour.
Harm to rye bread
It is worth noting that, despite its clear advantages, bread from rye flour is absorbed by the body worse than from wheat. People who suffer from ulcers and high acidity of the stomach should not eat rye bread, as it can cause significant harm to the body. That the negative impact of bread from rye flour was less, manufacturers instead of 100% rye flour use 85%, replacing the rest with wheat flour.
