Editing Rye (section)

== Nutritional value ==

{{nutritionalvalue
|name=Rye
|kJ=1414
|protein=10.34 g
|water=10.6 g
|fat=1.63 g
|carbs=75.86 g
|fiber=15.1 g
|sugars=0.98 g
|calcium_mg=24
|iron_mg=3
|magnesium_mg=110
|phosphorus_mg=332
|potassium_mg=510
|sodium_mg=2
|zinc_mg=3
|manganese_mg=3
|thiamin_mg=0.3
|riboflavin_mg=0.3
|niacin_mg=4
|pantothenic_mg=1
|vitB6_mg=0.3
|folate_ug=38
|choline_mg=30
|vitE_mg=1
|vitK_ug=6
|opt1n=Selenium
|opt1v=14 µg
|note=[https://fdc.nal.usda.gov/fdc-app.html#/food-details/168884/nutrients=Full Link to USDA Database Entry]
}}

Raw rye contains 11% water, 76% [[carbohydrate]]s, 10% [[Protein (nutrient)|protein]], and 2% [[fat]] (table). A {{convert|100|g|oz|abbr=off|adj=on|frac=2}} reference amount of rye provides {{convert|338|kcal|kJ|order=flip|abbr=off}} of [[food energy]], and is a rich source (20% or more of the [[Daily Value]], DV) of [[essential nutrient]]s, including [[dietary fiber]], [[B vitamins]], such as [[thiamine]] and [[Niacin (nutrient)|niacin]] (each at 25% DV), and several [[dietary minerals]]. Highest micronutrient contents are for [[manganese in biology|manganese]] (130% DV) and [[phosphorus in biology|phosphorus]] (27% DV) (table).

=== Health effects ===

According to [[Health Canada]] and the U.S. [[Food and Drug Administration]], consuming at least {{convert|4|g}} per day of rye [[beta-glucan]] or {{convert|0.65|g}} per serving of [[soluble fiber]] can lower levels of [[blood cholesterol]], a risk factor for [[cardiovascular diseases]].<ref>{{cite web |url=http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/cfrsearch.cfm?fr=101.81 |title=21 CFR Part 101 [Docket No. 2004P-0512], Food Labeling: Health Claims; Soluble Dietary Fiber From Certain Foods and Coronary Heart Disease |publisher=US Food and Drug Administration |date=22 May 2006 |access-date=2 December 2015 |archive-date=February 24, 2021 |archive-url=https://web.archive.org/web/20210224155008/https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/cfrsearch.cfm?fr=101.81 |url-status=live}}</ref><ref>{{cite web |url=https://www.canada.ca/en/health-canada/services/food-nutrition/food-labelling/health-claims/assessments/assessment-health-claim-about-barley-products-blood-cholesterol-lowering.html |title=Summary of Health Canada's Assessment of a Health Claim about Barley Products and Blood Cholesterol Lowering |publisher=Health Canada |date=12 July 2012 |access-date=27 November 2022}}</ref>

Eating whole-grain rye, as well as other high-fibre grains, improves regulation of [[blood sugar]] (i.e., reduces blood glucose response to a meal).<ref name="Harris-2010">{{cite journal |last1=Harris |first1=Kristina A. |last2=Kris-Etherton |first2=Penny M. |title=Effects of Whole Grains on Coronary Heart Disease Risk |journal=Current Atherosclerosis Reports |volume=12 |issue=6 |date=2010 |doi=10.1007/s11883-010-0136-1 |pages=368–376|pmid=20820954 }}</ref> Consuming [[breakfast cereal]]s containing rye over weeks to months also improved cholesterol levels and glucose regulation.<ref>{{cite journal |last=Williams |first=P.G. |title=The benefits of breakfast cereal consumption: a systematic review of the evidence base |journal=Advances in Nutrition |volume=5 |issue=5 |pages=636S–673S |date=September 2014 |pmid=25225349 |pmc=4188247 |doi=10.3945/an.114.006247}}</ref>

=== Health concerns ===

Like wheat, barley, and their hybrids and derivatives, rye contains [[gluten]]s and related prolamines, which makes it an unsuitable grain for consumption by people with [[gluten-related disorders]], such as [[celiac disease]], [[non-celiac gluten sensitivity]], and [[wheat allergy]], among others.<ref name="Tovoli-2015">{{cite journal |last1=Tovoli |first1=F. |last2=Masi |first2=C. |last3=Guidetti |first3=E. |last4=Negrini |first4=G. |last5=Paterini |first5=P. |last6=Bolondi |first6=L. |title=Clinical and diagnostic aspects of gluten related disorders |journal=[[World Journal of Clinical Cases]]|volume=3 |issue=3 |pages=275–284 |date=March 16, 2015 |pmid=25789300 |pmc=4360499 |doi=10.12998/wjcc.v3.i3.275 |doi-access=free }}</ref> Nevertheless, some wheat allergy patients can tolerate rye or barley.<ref name="Pietzak-2012">{{cite journal |last=Pietzak |first=M. |title=Celiac Disease, Wheat Allergy, and Gluten Sensitivity |journal=[[Journal of Parenteral and Enteral Nutrition]]|volume=36 |issue=1 Supplement |pages=68S–75S |date=January 2012 |pmid=22237879 |doi=10.1177/0148607111426276}}</ref>