Characteristics of rye
1, family and genus
Rye.
2. Country of origin
Our country is cultivated in the northern mountainous areas or cold areas, and also in the North China Plain.
3. Alias
Rye.
Step 4 introduce
Rye can be made into rye flour, which is nutritious and contains starch, fat, protein, vitamin B, phosphorus and potassium. Because of its hard elasticity, protein is often mixed with wheat to make black bread, which can also be used for making dark beer, brewing oil, brewing wine and raising livestock. Stems are also used for hat weaving and paper making. However, the ovary of rye is easy to infect ergot and form toxic ergot. Rye has large leaves, soft stems, rich nutrition and good palatability.
Rye is a cereal crop with two or more spikelets on its spike and a seed in its fruit. The scientific name is rye. Rye cultivation may have originated in southwest Asia in 6500 BC, and then spread westward throughout Europe through the Balkans. Now it is widely planted in Europe, Asia and North America. Rye adapts to the climate and soil conditions unsuitable for other cereals and grows well in high altitude areas. Among all minor cereals, it has the strongest cold resistance, and its growth range can reach the Arctic Circle. Rye has a high carbohydrate content, and contains a small amount of protein, potassium and B vitamins. Mainly used as bread, but also as feed and pasture. Besides wheat, rye is the only grain suitable for bread, but it lacks elasticity and is often mixed with wheat flour. Because rye flour is black, bread made entirely of rye flour is called black bread. Rye is also used to make alcoholic beverages. Raising livestock is usually combined with other feeds. Its tough fibrous wheat straw is rarely used as forage grass, but mostly used as bedding grass, and it is also the raw material for roofs, mattresses, straw hats and paper making. Also cultivated as green manure. Russia and Ukraine account for about 1/3 of the world's output, and other major producers are Poland, Germany, Argentina, Turkey and the United States.
The benefits of eating rye
1, cancer prevention. The insoluble fibrinogen, isoflavones and trace element selenium contained in rye have obvious anti-cancer effects. Regular consumption of rye food can effectively reduce the incidence of breast cancer, prostate cancer and colorectal cancer.
2, delay aging. Rye contains trace element selenium, which can effectively remove oxygen free radicals in the human body and delay the aging of the body.
3. Reduce blood pressure and blood lipids. Rye is rich in soluble rye fiber, which can reduce blood sugar and cholesterol and prevent lipid peroxidation, and has obvious preventive and therapeutic effects on diseases such as hypertension and hyperlipidemia.
4. Prevent diabetes. The research shows that rye bread has dense structure, high humidity and slow decomposition in human body. Maintaining human blood balance only requires less insulin, so eating rye bread often can achieve the purpose of preventing diabetes.
5. Promote development. Rye contains a lot of amino acids that cannot be synthesized by human body, among which the content of lysine is 1.5 times that of wheat, and the content of histidine, which is indispensable for children's growth and development, is 1.79 times that of wheat. Eating more rye and its products can promote the healthy development of children.
6. Protect teeth and strengthen bones. The trace element fluorine contained in rye is an important component of bones and teeth. Regular consumption of rye and its products can prevent dental caries and osteoporosis in the elderly.
The best time to eat rye
Summer and autumn.
Selection method of rye
Rye has large leaves, soft stems, rich nutrition and good palatability.
Nutritional value of rye
I. protein and minerals
The protein content of rye is about 17%, and the amino acid content is generally higher than that of common wheat, in which the phenylalanine content is about 6 times and the tryptophan content is about 15 times. Rye is also rich in minerals, and the mineral content is generally higher than that of ordinary wheat. Its calcium content is four times that of ordinary wheat, iron is 12 times that of ordinary wheat, and magnesium is 15 times that of ordinary wheat. In addition, it is also rich in selenium and iodine, so rye is also called calcium-enriched wheat, blood-enriched wheat and selenium-enriched wheat.
Second, dietary fiber
Dietary fiber is called? The seventh largest nutrient? Very beneficial to human health. Dietary fiber of rye has two characteristics. On the one hand, the dietary fiber content of rye is very high, which is about three times that of ordinary light-colored wheat, and far exceeds the dietary fiber content in foods that people often eat. On the other hand, the dietary fiber of rye ranks first among all cereal dietary fibers, far exceeding that of fruits and vegetables.
Third, lignans.
Lignans, also known as lignans, are polyphenols and phytoestrogens that constitute fiber composites. Rye has a high content of lignans, and contains both secoisolariciresinol and Wutai resinol, which is an important difference from ordinary wheat, because although ordinary wheat also contains a certain amount of lignans, its component is only secoisolariciresinol. A large number of studies have confirmed that secoisolariciresinol and Wutai resinol can be converted into enterolactone and enterodiol in human body, which can play a good role in preventing and treating cancer, especially for prostate cancer, colorectal cancer and breast cancer.
4. Ferulic acid
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.
Verb (abbreviation of verb) alkyl resorcinol
Alkyl resorcinol (ARs) is a special phenolic compound first discovered in wheat by foreign scholar Winkler and others. Among the many cereals studied, only rye and wheat contain a large amount of ARs. ARs has many important biological activities, such as antibacterial (Gram-positive bacteria), antitumor, antioxidant and cell membrane stabilization. It can also be used as a biomarker for eating whole wheat food, and can be used to determine the composition of plasma ARs and identify whole wheat food.
Sixth, prebiotic ingredients
Rye, especially black wheat bran, is rich in fructan, pentosan and pentosan. -Dextran, arabinoxylan, etc. These are indigestible carbohydrates. Although these components are difficult to be digested by human body, they have very important prebiotic characteristics, which can regulate the balance of intestinal flora, reduce blood cholesterol and postprandial blood sugar, increase gastrointestinal peristalsis and promote the discharge of harmful substances, and have a good effect on preventing intestinal diseases.
Feeding value of rye
Rye can be made into rye flour, which is nutritious and contains starch, fat, protein, vitamin B, phosphorus and potassium. Because of the poor elasticity of protein, rye is often mixed with wheat to make brown bread, which can also be used for brewing oil, wine and raising livestock. Stems are also used for hat weaving and paper making. However, the ovary of rye is easy to infect ergot and form toxic ergot. Rye is closely related to wheat, and it is easy to form intergeneric hybrids. Now, hexaploid wheat has successfully crossed diploid rye, and octoploid triticale has been cultivated. On the basis of wheat allopolyploidy, the genus has developed continuously and obtained good economic characters such as cold resistance, disease resistance, large panicle and many grains.
Rye has large leaves, soft stems, rich nutrition and good palatability, and is a high-quality forage for cattle, sheep and horses. According to the analysis of nutritional components of Dongmu 70 rye in Beijing, the crude protein content in stems and leaves was the highest at the beginning of booting stage, and gradually decreased with the development of growth process, while crude fiber gradually increased. In order to harvest hay, the best harvesting time is at the beginning of heading. At this time, 327 kg of dry matter and 48.48 0 kg of crude protein can be obtained per mu of dried hay. For example, the crude protein at this stage is 100%, the late booting stage is 78.7%, and the jointing stage is 20%. According to the determination, rye grain contains iron 100 mg/kg, copper 6.4 mg/kg, manganese 60.0 mg/kg, zinc 30 mg/kg, thiamine 0.6 mg/kg and riboflavin 1.5 mg/kg. Rich in trace elements. The digestibility of rye is also high. Rye seeds are fine feed for pigs, chickens, cows and horses, and rye stems and leaves are excellent feed for cattle and sheep. In recent years, urban dairy industry has developed rapidly, and rye is widely used as green feed and silage in the north, with good results. Rye juice contains vitamins and minerals needed by human body every day, and natural fruit fructose is also added. After drinking, you feel full, which can be used as a nutritious diet replacement. Rye juice is the best healthy drink, suitable for all ages, because it contains unique live yeast, which can help digestion.
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