Rye is an annual plant of the cereal family. It is resistant to heat and can grow even on sandy light soils. Rye is milled into flour, produces some confectionery, beer, bakes bread, malt extract is produced, necessary for the production of kvass. This plant is the medic of the land. It allows to get rid of pests and weeds.
Ingredients of rye
Rye contains a large amount of carbohydrates, proteins, water, fats, ashes and dietary fiber. It is rich in minerals such as potassium, calcium, sodium, magnesium, iron, phosphorus, zinc, copper, selenium and manganese. In this cereal plant there are vitamins A, B, C, K and E. This product is quite high in calories. In 100 grams of rye contains 338 kcal.
Rye and its beneficial properties
Rye comes in many recipes of folk medicine. With chronic constipation it is used as a mild laxative. A decoction made from rye bran acts, on the contrary, as a fixing agent. This broth has a softening effect and expectorant effect, so it is used for chronic bronchitis. It can be drunk with atherosclerosis, diabetes, hypertension, anemia, thyroid disorders and pulmonary tuberculosis.
Rye kvass improves metabolism and digestion, strengthens blood vessels and restores the intestinal microflora. The use of rye is very versatile. Poultices made from rye dough can be useful for skin lesions with ulcers. Rags of rye bread, soaked in water, can be applied to boils and carbuncles. Rye benefits from radiculitis. Compress of rye dough should be applied to a sore spot.
Rye can bring not only good, but also harm. You can not use it for exacerbation of gastric and intestinal ulcers, as well as gastritis.