Super source
Carbohydrate
39.0 g · 14% DV target
A dense, earthy staple of Northern European cuisine, rye bread offers a robust texture and complex sour profile while providing a more sustained energy release than wheat-based alternatives.
Rye bread consumption is consistently linked to improved glycaemic control (the body's ability to manage blood sugar levels), a finding supported by a meta-analysis of clinical trials .1
Whole grain rye bread increases feelings of fullness and satiety compared to refined grain alternatives, which may help manage appetite .7
Because rye bread is often consumed as a whole grain, it is frequently included in dietary patterns associated with a lower risk of certain chronic diseases, though researchers note that the specific benefits can vary depending on whether the bread is whole grain or refined .21011
Early research from a large cohort study suggests that high intake of rye bread during adolescence may be associated with a reduced risk of advanced prostate cancer later in life .5
Petal shape shows the nine FoodCompass domains, including nutrient density, processing, satiety, fats, and phytochemicals.
39.0 g · 14% DV target
8.42 g · 30% DV target
0.09 g · Top 25% of grains & starches
0.50 g · Top 23% of grains & starches
0.25 mg · 21% DV target
60.6 μg · 15% DV target
Seasonality has not been estimated for this ingredient yet.
Store in a cool, dry place to prevent mold.
Pre-slicing before freezing is recommended.
Rye is a hardy crop that requires fewer pesticides and less water than wheat.
In medieval Europe, rye was often considered a weed in wheat fields before its cold-hardiness made it the dominant grain for bread in colder climates.