The nutritional value of rye
Rye can be made of rye flour, nutritious, containing starch, fat and protein, vitamin B and phosphorus, potassium and so on. Due to the poor protein elasticity, it is often blended with wheat to make black bread. It can also be used to make oil, wine, and livestock. Stalks are also used for caps and papermaking. However, the black wheat house is more susceptible to ergot, forming a toxic ergot. Rye leaves have a large amount of leaves, soft stems, rich nutrition, good palatability, and are high quality forage of cattle, sheep and horses.
Nutritional value I. Proteins and minerals
The protein content of rye is about 17%. The content of its constituent amino acids is generally higher than that of common wheat. Among them, phenylalanine is about 6 times more than common wheat, and the content of tryptophan is about 15 times that of common wheat. The rye mineral content is also very rich, and is generally higher than that of common wheat. The calcium content is 4 times that of common wheat, 12 times that of iron, 15 times that of magnesium, and it is also rich in selenium and iodine. Rye is also known as calcium supplement wheat, blood wheat and selenium-enriched wheat.
Second, dietary fiber
Dietary fiber is known as the "seventh largest nutrient" and is very beneficial to human health. The dietary fiber of rye has two major characteristics. On the one hand, the dietary fiber content of rye is very high, which is about three times that of ordinary light-colored wheat, and it is far more than the dietary fiber content of the food people often eat; on the other hand, In the stomach, digestive and anti-cancer effects, rye's dietary fiber also ranks first among all cereal dietary fibers, and far exceeds the dietary fiber of fruits and vegetables.
Third, lignan
Wood lignin, also known as lignans, is a class of polyphenolic compounds that make up fiber-like compounds and is also a form of phytoestrogen. The content of lignans in rye is relatively high, and it also contains two components, ie, isopenic larch resin phenol and wutai resin phenol. This is an important difference from common wheat because common wheat contains a certain amount of wood phenol. Su, but the ingredients are only the ring-opening larch resin phenol. A large number of studies have confirmed that the ring-opening larch resin phenol and utoporubicin can be converted into enterolactone and gut glycol in the human body, thereby exerting very good anti-cancer and anticancer effects, especially for prostate cancer, colorectal cancer, and The anti-resistance effect of breast cancer is very good.
Fourth, ferulic acid
Ferulic acid has a strong antioxidant activity because ferulic acid has a strong scavenging effect on hydrogen peroxide, superoxide radicals, hydroxyl radicals, and nitrous oxide, and on the other hand it can also inhibit the production of free radicals. Based on enzymes, promote the production of antioxidant enzymes. At the same time, ferulic acid can also protect cells in the body from peroxide attack, especially oxidative damage caused by hydroxyl radicals and nitric oxide.
Five, alkyl resorcinol
Alkylresorcinols (ARs) are a group of special phenolic compounds that were first discovered in wheat by foreign scholars Winkert et al. Among the many grains studied, only wheat such as rye and wheat contained large amounts of ARs. ARs have many important biological activities, such as anti-bacterial (Gram-positive bacteria), anti-tumor, anti-oxidation and stable cell membranes, etc. They can also be used as biomarkers for eating whole-grain foods. They can be used to determine the composition of plasma ARs. To identify whole wheat foods.
Six, prebiotic components
Rye, especially rye bran, contains extremely abundant fructans, pentosans, β-glucans, and arabinoxylans, which are indigestible carbohydrates. Although these components are difficult to digest, they are But it has very important prebiotic properties, regulates intestinal flora balance, lowers blood cholesterol, lowers postprandial blood glucose, and also increases gastrointestinal motility, promotes the release of harmful substances, and is good for the prevention of intestinal diseases. The role.
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