Rye is a good source of soluble fiber, vitamin E, calcium, iron, and potassium, and has been linked to a reduced risk of cardiovascular disease, colon cancer, breast cancer and diabetes. Rye also has an exceptionally high water-binding capacity hence quickly give a feeling a fullness and satiety.

Rye grain is often used as a substitute for rice, although not gluten free it contains a significantly lower amount of gluten than wheat.

Product of Australia