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Farina di Segale

The cultivation of rye dates back 2000 years and, in the Bronze Age, was already part of the human diet. Being a mountain cereal adapts and resists cold climates, it grows in difficult terrain and matures quickly. It is a robust plant that lends itself to natural cultivation, without the use of chemicals. Until the 19th century it was normally cultivated in much of Europe, and also in Italy, especially in the northern regions. Little by little, however, the grain took its place, relegating it to a marginal role.


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Property: Rye is a food rich in mineral salts such as phosphorus, potassium, magnesium and calcium and numerous B vitamins. For the high fiber content is useful for the intestine and gut flora and promotes the sense of satiety. Populations that feed on rye bread seem protected against cardiovascular disease. This is because rye contains, in good quantities, the amino acid lysine essential to ensure the elasticity of the walls of the arterial vessels.



 

USI: Rye is a cereal that is consumed mostly in the form of bread, the famous black bread, typical of the Alpine and Nordic countries, aromatic and more compact than the common bread. it is advisable, for optimal yeasts, mix the rye with wheat flour . It is also ideal for cakes and biscuits

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