Rye is ripe.

Rye is a close relative of wheat, but much more useful than the latter. In its protein contains a greater amount of valuable amino acids for the body, and in grains less gluten. Rye flour has 5 times more fructose than wheat flour. And products made of it are rich in hemicellulose and fiber, which improve the microflora, strengthen intestinal motility and strengthen immunity. The composition of rye includes vitamin A, which prevents premature aging and preserves the integrity of the cell structure, vitamins PP and E, as important for the body as well as vitamins of group B. Cereals are rich in microelements: phosphorus, sodium, magnesium, potassium, calcium and iron.