Benefits

Quantitatively speaking, carbohydrates constitute the largest part of the spelt grain (74%), and are therefore a significant energy source.

The rye grain contains mainly complex carbohydrates, above all starch. Carbohydrates also include compounds that constitute fiber, their rye grain content amounting to approx. 12%. Rye is characterized by a particularly high content of pentosans (approx. 7–8%); cellulose content is approx. 2–2.5% and lignin 1–1.5%. These compounds, even though they are not digested by enzymes in the human digestive tract, should be part of the daily diet, because of the role they play in the prevention of many diseases, including obesity, diabetes, atherosclerosis, gallstones and colorectal cancer.

The protein content in the wheat grain varies from 7 to 12%. The fat content in the rye grain is 1.8–2.2%. Similarly to other cereals, rye grains are predominantly composed of unsaturated fatty acids: linoleic, oleic and linolenic acids (they constitute 80% of total fatty acids), and the palmitic acid, the only saturated fatty acid.

The mineral content in the rye grain is 2–2.5%. Most mineral compounds (65% of the total). Of macronutrients, the rye grain contains the largest quantities of potassium, phosphorus, magnesium and calcium (4.2 g/kg, 3.0 g/kg, 0.9 g/kg and 0.4 g/kg, respectively). The content of trace elements (microelements) in the grain rye – iron, zinc and manganese – is 34 mg/kg, 39 mg/kg and 42 mg/kg, respectively

The rye grain contains B vitamins and vitamin E. It contains 0.36 mg of thiamine (vitamin B1) / 100 g, 0.15 mg of riboflavin (vitamin B2) / 100 g, 1.00 mg of niacin (vitamin PP) / 100 g, 0.27 mg of pyridoxine (vitamin B6) / 100 g, and 42 μg of folic acid / 100g. Vitamin E content – after conversion to α-tocopherol – is 1.17 mg/100 g.