Wholemeal rye flour retains most of the bran and germ. It has a high fibre content. It is a good source of magnesium, trace elements, folic acid, thiamine and niacin.
Rye flour retains its nutrients longer than wheat flour because of the difficulty in separating the germ and bran from the endosperm of rye.
Rye is a very good source of dietary fibre, phosphorus, magnesium, manganese, protein and vitamin B1. It is also a rich source of phytoestrogens which act as antioxidants.
Ingredients: organic wheat flour
*May contain traces of nuts, soy, sesame and gluten.
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