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Closely related to wheat and barley, rye has a deep, distinctive flavour and can be eaten as a whole grain, ground into flour, or sprouted. The flour is traditionally used to make robust, close-textured breads.
Add cooked rye - or if cooking time allows, dry grains - to stews and casseroles. Add cooked grains to salads.
Rinse, bring to the boil then simmer until tender (about 45 minutes). Speed up cooking by pre-soaking for a few hours.
Rye Grain (Gluten)
For allergens, see ingredients in bold
| Typical values | Per 100g |
| Energy | 1,351kJ (322kcal) |
| Fat | 2.1g |
| of which saturates | 0.3g |
| Carbohydrate | 65.8g |
| of which sugars | 2.1g |
| Fibre | 9.6g |
| Protein | 8.0g |
| Salt | 0.01g |
Suitable for vegans and vegetarians
