6 Jan '17

Rye goodness

January is the time of year when we are drawn to our favourite wholegrain, rye.


Rye is indigenous throughout Scandinavia and a key component of the ‘Nordic’ diet. Its health benefits have been widely documented and rye is gaining in popularity as people look for slow energy releasing wholegrains that are rich in fibre and protein.

Rye is unique among wholegrains for having a high level of fibre in its endosperm, not just in its bran so it is digested slowly and keeps you feeling fuller for longer. It also has a low glycaemic index (GI), so blood sugar levels are more balanced and energy levels do not dip to the same extent as when eating wheat.

Cereals are not known for their protein content but rye has higher lysine content than most other cereals. This essential amino acid helps the body absorb calcium, burn fat and maintain healthy skin, bones and cartilage.

Rye is also low in fat (most of which is unsaturated), high in potassium and low in sodium – making this Nordic grain a super choice for healthy living.

We love it so much that all our sandwiches are made with dark rye and we add rye to many of our sweet and savoury bakes and use it to enrichen porridge.

If you haven’t discovered the health benefits of rye now is a great time to start. We’ll be sharing some of its super health benefits on Instagram, follow us!