Rye Flour

Rye flour

4 oz rye flour (dark) contains:

370 cal;
18 gm protein (incomplete);
3 gm. fat;
77 gm carbohydrate;
61 mg calcium
607 mg phosphorus;
5 mg iron;
1.25 mg sodium;
975 mg potassium;
.69 mg B-1;
.24 mg B-2;
3 mg niacin;
130 mg magnesium.

Rye flour is less versatile than wheat flour and is generally used only in breads and rolls. Since rye flour is in much less demand than is wheat flour, the rye flour available is usually stone ground and relatively unprocessed. There are three grades of rye flour used; light medium, and dark the lighter grades are higher in calories and carbohydrates, the darker grade in vitamins and minerals. Pound for pound, compared with light grade rye flour, the dark grade provides twice as much protein, fat, and calcium, three times as much phosphorus and B-1, and over four times as much potassium, iron, B-2 and niacin. Rye flour is very low in gluten so in making bread it is usually mixed with some form of gluten wheat flour to enable the bread to rise. Rye meal is simply a coarser grind of rye flour and can be substituted for rye flour.