Rye and Health

Kaisa Poutanen (Editor), Per Åman (Editor)

    Research output: Book/ReportBook (editor)Scientificpeer-review


    Rye (Secale cereale) is an important food grain, especially in Northern and Eastern Europe, where rye bread is often used daily. Other food products made of rye include mixed-flour breads, crisp bread, flakes, porridge, muesli, and biscuits, as well as pasta and other specific dishes. Rye grain is very rich in dietary fiber, which is concentrated in the outer grain layers but also present at rather high quantities in starchy endosperm. Rye is traditionally used as whole-grain bread, bringing all the grain constituents into the human food; in addition to nutrients, it contains many phenolic compounds such as lignans, phenolic acids, and alkylresorcinols, as well as micronutrients (minerals and vitamins), and sterols.
    Original languageEnglish
    Number of pages280
    ISBN (Electronic)978-189112781-6
    ISBN (Print)978-012812288-4
    Publication statusPublished - 2016
    MoE publication typeC2 Edited books

    Fingerprint Dive into the research topics of 'Rye and Health'. Together they form a unique fingerprint.

    Cite this