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Rye is a good alternative to wheat, especially for making bread and can often be used by people who can't tolerate wheat. It is difficult to separate the germ and bran from rye so the flour contains more nutrients than refined wheat or spelt flour and has a richer, heartier flavour.
 Rye is an exceptional source of mananese and a good source of:
- fibre
- selenium
- phosphorus
- magnesium, and
- lignan phytonutrients.
Also provides reasonable amounts of many amino acids, particularly cystine.
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