Rye is a cereal with organoleptic and healthy properties very similar to those of all other cereals. From it we obtain a flour that can be used to replace wheat flour, which is much more widely used today. It has a beneficial effect on the intestine thanks to its anti-inflammatory and laxative properties. It also appears to have a strong protective action on the heart and the cardiovascular system as a whole (thanks also to the richness of potassium and vitamin B3 found in this food). At the same time it seems to have a protective action on the teeth, bones and the hair system in general. This is also thanks to its silicon. Manganese, sodium, fluorine, phosphorus, zinc etc. are also found in rye. Very important minerals for the preservation of the vital functions of our organism. The abundant presence of B vitamins then promotes the correct functioning of the nervous system and the metabolic processes of our body. For all these reasons it would be appropriate to rediscover this cereal (less used today than in the past) and also consume it in the form of bread, pizza, desserts etc. produced with its flour.
