Rye probably has its origins in Mesopotamia, today it is widespread throughout the world. It can borne in harsher conditions than wheat so it is also grown in our mountainous regions. Wholegrain rye flour has been long used to bake bread which naturally has a longer shelf life. Rye has a stronger taste and excellent nutritional values, it is rich in fibre and minerals. It has beneficial effects on bowel function, it is against constipation, haemorrhoids and cancer. Eating pasta from rye flour is very beneficial to the blood vessels and circulatory system.
- Beneficial for bowels and vascular system
- Distinct flavour of wholegrain rice