Nutritional Comparison of Rye with Other Cereals

Abstract

Rye ( Secale cereale L.) is widely recognized as the world&s;s second most vital grain crop, after wheat, in the production of bread and bakery items. It has a significantly rich nutritional profile, containing substantial quantities of starch, proteins, minerals, vitamins, dietary fibers (DFs) and bioactive compounds. Wheat, triticale and barley have a similar nutritional profile to rye. However, rye stands out among cereals for its high DF content and diverse range of bioactive compounds. Rye is the most abundant source of fiber, including arabinoxylans and fructans. However, oats and barley are known to have the highest concentrations of β-glucan. Bioactive compounds of rye include phenolic acids, alkylresorcinals, benzoxazinoids, flavonoids, phytosterols, lignins and tocols. Certain bi