Rye Bread

Rye, a grain related to wheat, is used to make rye bread. In addition to having a substantially greater fiber content than regular bread, it is darker and denser. Rye bread is high in iron, potassium, calcium, zinc, and soluble fiber. So it is more nutritious than wheat bread.

Wheat bread raises blood sugar more quickly than rye bread does. Some rye bread is a little lighter and has a mild, sweet flavor since they are made using a rye and wheat mixture. Rye flour contains less gluten than wheat flour. But rye bread shouldn't be consumed on a gluten-free diet since it contains some gluten. Most stores and bakeries sell rye bread. Making it yourself is also rather simple.