Description

Organic Cereals – Rye grains from Switzerland

Rye (Secale cereale) is undemanding, has deep roots and tolerates cold and drought. Unlike wheat, it always grows well on soils that are low in nutrients or with a lower pH.

Historical

Official science says that rye evolved directly from wild rye… we are not sure. Wild rye is only 50-80 cm tall. The region of origin of wild rye is the Anatolia Plateau in Turkey. Wild rye also grew in Armenia, Azerbaijan and Central Asia. Rye has spread and been cultivated and recognized outside its region of origin. It developed in Switzerland in Roman times more than 2000 years ago. Today, rye is the most important type of grain for much of Eastern Europe and Scandinavia. It survives harsh, cold and snowy winters because it is better adapted to the cold than all other types of cereals.

A variety of winter rye has been specially adapted for higher altitude crops. Today, the cultivation of Cadi rye consists mainly of preserving a diversified agriculture in the mountain region.

Botany

Rye (Secale cereale) can reach a height of two meters or more. With the exception of corn, it is the highest of all other grains. Thanks to deep rooting, rye can still absorb water from the deeper layers of the earth, even if the top layer is already dry.

One cob can contain nearly six million pollen grains. Around noon, when the sun is shining, there can be a lot of fog due to the large amount of pollen in the rye field. It is therefore interesting to deposit hives near rye crops.

Mountain farmers mainly grow the Cadi variety. It can also reach 220 cm in height and over time has developed into a variety rich in different shapes and colors of spikes and thus acquired the character of an ancient country variety.

Nutrition

Dietary interest (reduces blood sugar); rich in fiber, protein, magnesium, potassium, phosphorus and antioxidants. We should consume more rye because it is the cereal with the most benefits for our health, especially on type 2 diabetes or cardiovascular disease.

Rye is also very interesting for its content of lignans and isoflavonoids, two types of phytoestrogens that can have preventive effects against certain cancers, such as breast and colon cancers. Finally, rye is rich in trace elements such as manganese and selenium, two antioxidant nutrients. It also contains other minerals such as iron, zinc, magnesium or certain vitamins of group B.

To reduce cooking time, soak it overnight in a large amount of water. It is then cooked like rice.

Rye flakes are prepared like oatmeal (or other cereals), in porridge or oatmeal. It is enough to put them to cook over low heat with a little liquid for a few minutes. They will swell by absorbing the liquid.

Rye is sold more often in the form of flour. It can then be used for pancakes, (mixing it with buckwheat), bread or gingerbread.

Average nutritional value per 100 g

Energy intake

Joules 1245 kJ

(Calories) (245 kcal)

Main components

Carbohydrates 60.7 g

– Starch 52.4 g

– Sugars 0.890 g

Dietary fiber 13.2 g

Protein 9.5 g

Fat 1.7 g

– Saturated 0.310 g

– Omega-3 0.065 g

– Omega-6 0.750 g

– Omega-9 0.410 g

Water 13.7 g

Total ash 1.9 g

Minerals and trace elements

Boron 0.700 mg

Calcium 37 mg

Chlorine 20 mg

Chromium 0.0066 mg

Cobalt 0.0031 mg

Copper 0.392 mg

Iron 2.8 mg

Fluoride 0.150 mg

Iodine 0.0072 mg

Magnesium 91 mg

Manganese 2.9 mg

Phosphorus 340 mg

Potassium 510 mg

Selenium 0.0014 mg

Sodium 3.8 mg

Zinc 2.9 mg

Vitamins

Vitamin B1 0.368 mg

Vitamin B2 0.170 mg

Vitamin B3 (or PP) 1.8 mg

Vitamin B5 1.5 mg

Vitamin B6 0.233 mg

Vitamin B8 (or H) 0.0050 mg

Vitamin B9 0.143 mg

Vitamin E 2 mg

Amino acids

Aspartic acid 680 mg

Glutamic acid 2570 mg

Alanine 520 mg

Arginine 490 mg

Cystine 190 mg

Glycine 500 mg

Histidine 190 mg

Isoleucine 390 mg

Leucine 670 mg

Lysine 400 mg

Methionine 140 mg

Phenylalanine 470 mg

Proline 1250 mg

Serine 450 mg

Threonine 360 mg

Tryptophan 110 mg

Tyrosine 230 mg

Valine 530 mg

Fatty acids

Palmitic acid 290 mg

Stearic acid 20 mg

Oleic acid 410 mg

Linoleic acid 750 mg

Alpha-linolenic acid 65 mg