Rye, also known as rye, is rich in β-carotene, minerals, dietary fiber, amino acids, vitamin E and antioxidants, which are higher than ordinary wheat. Its calcium content is four times that of ordinary wheat, iron is 12 times that of ordinary wheat, magnesium is 15 times that of ordinary wheat, and it is also rich in selenium and iodine. Therefore, rye is also called calcium-enriched wheat, blood-enriched wheat and selenium-enriched wheat.

The protein content of rye is about 17%, and the amino acid content is generally higher than that of ordinary wheat, in which phenylalanine is about 6 times that of wheat, tryptophan is 5 times that of calcium, iron is 4 times that of 12, magnesium is 0.5 times that of/kloc-0, and rye is also rich in selenium and iodine, so it is also called calcium-supplemented wheat, blood-enriched wheat and selenium-enriched wheat.

The dietary fiber content of rye is very high, about three times that of ordinary wheat, ranking first among all cereal dietary fibers, and surpassing the dietary fiber of fruits and vegetables.

Lignans are a kind of polyphenol compounds that constitute fiber composites. Rye has a high content of lignans, and it also contains secoisolariciresinol and five resinol, which is an important difference from ordinary wheat, because ordinary wheat only contains secoisolariciresinol.

Ferulic acid has a strong antioxidant activity, because it has a strong scavenging effect on hydrogen peroxide, superoxide radical, hydroxyl radical and peroxynitrite, on the other hand, it can inhibit the enzymes that produce free radicals and promote the production of antioxidant enzymes. At the same time, ferulic acid can also protect cells in vivo from oxidative damage caused by peroxides, especially hydroxyl radicals and nitric oxide.