Rye is probably the most underrated grain, as it is packed with valuable nutrients.

The dark, aromatic-tasting rye is very well tolerated, even in its whole grain milled form, as it contains a low amount of gluten, which can be problematic for many people. Instead, it offers the highest fibre content of all grains, and these fibres help regulate digestion, cholesterol and fat levels, positively influence blood sugar levels, and are overall beneficial to the digestive system, as they also serve as the primary food source for our gut flora.

This density of fibre also ensures that rye products keep us feeling full for a long time, all while being low in calories.

Rye also contains a range of vitamins, especially the important vitamin E, which is essential for various bodily functions, particularly for defending against so-called free radicals that can make us ill. In addition, rye is rich in minerals, such as potassium, which is essential for every cell, helps regulate blood pressure, and supports kidney function. It also contains magnesium, which helps us relax, and zinc, which strengthens the immune system. What even sets rye apart from most other local foods is its high content of selenium—an essential element that our bodies cannot produce on their own.

Rye also contains a lot of iron and easily digestible proteins, making it a great substitute for meat and fish, especially for vegetarians and vegans. And for those who suffer from sluggish digestion, the swelling agents in rye act as a kind of trainer for the intestines, stimulating them to function more efficiently.