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Rye. A cereal, Secale cereale L., that ranks second only to wheat (q.v.) as a bread (q.v.) grain and whose growing area lies in the cooler regions of the Northern hemisphere. The cereal is composed on an average of 13.8% protein (q.v.), 60.2% starch (q.v.), 8.3% pentosans (q.v.), 1.7% ash (q.v.), 1.8% lipids (q.v.), and 2.6% crude fiber (q.v.). It represents a principal bread cereal in some countries of northern and eastern Europe.