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Rye is an important but less exacting to soil and climate conditions food crop. It is a frost-proof and drought-proof crop that gives not high but stable harvests and grows on poor soils better than most other grain cereals.


Rye grain contains 8 – 9% of protein, 67% of carbohydrates, 1% of fat. It also contains vitamins B, D, E, fiber, carotene, and mineral salts. Rye groat is used for bread baking; the bread has good taste characteristics and is not worse and sometimes even better than wheat bread by many features. Eating rye bread prevents heart diseases: rye groat contains linoleic and other fatty acids essential for heart function.


 


























Certificate 


ISO


Impurity no more than


2%


Humidity not more than


14.5%


Grain impurity no more than


3%


Spoiled seeds no more than


0,3%


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