Rye

Rye is a cereal grain that is most often ground into flour for breads and other healthy-bakeries. Rye contains both soluble and insoluble fiber. Rye could be called a cleaning-brush for the digestive tract, because it helps to speed waste through digestive tract, keeping it healthier. Rye fiber also was shown to contribute to reduction of bile, leading to reduction of gallstone formation. Rye bread has a lower glycemic index than regular white bread, thus it prompts less of a insulin response, satisfying hunger and reducing risks of inflammatory responses. In addition to all the above benefits, rye is anti-cancerous because it contains phytonutrients similar to those found in fruits and vegetables. It is also very nutritious since rye bread contains both parts of the seed – germ and bran. One slice of rye bread contains Folate (35 mcg), Thiamin (0.14mg), Calcium (23 mg), Iron (0.9 mg), Potassium (53 mg), Protein (3g), and Fiber (2g).