Rye grain is an edible grain that is chiefly used to make rye bread and rye whiskey.
It is high in carbohydrates and dietary fiber and provides small quantities of protein, potassium, and B vitamins.
The rye grain is also called cereal rye or winter rye, cereal grass (family Poaceae).
Rye grain is a good source of soluble fiber, vitamin E, calcium, iron, and potassium, and has been linked to a reduced risk of cardiovascular disease, colon cancer, breast cancer and diabetes.
Because rye is harder to refine than wheat, it retains more of its nutrients.
The main difference between rye and wheat is that wheat has more calories, protein and fats, while rye has more carbohydrates.
Rye and wheat are cereal grains belonging to the same family.
We use both for baking various types of food and for making beverages like beer and whiskey.
When compared to wheat, rye is often considered more nutritious.
In fact, studies show that rye bread may lead to greater fullness and have less of an impact on blood sugar than wheat bread.
Oats typically grow faster than rye does so they provide a quicker food source than rye will however in the end winter rye always comes out the winner due to it's extreme hardiness.
Long after oats have expired from the cold weather, winter rye will still be green and growing feeding whitetails all winter long.