Rye, with its high fibre content, was one of the most diffused cereals in the ancient times. It is believed that it was discovered about 2.000-3.000 years ago in the Middle East’s wheat fields, where it grew as a weed at first and later proliferated in mixed cultivations.
The rye’s main characteristic is its high fibre content, which makes it so important for the balance of intestinal flora; it facilitates satiety and controls the sugar absorption decreasing the glycemic oscillations. It is rich in mineral salts such as potassium, magnesium, phosphorous and Vitamin B. But it has a lower protein content than, for example, wheat.