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Rye (grain) — Ingredient · Foodgeist
Ingredient
Rye
grain
Aroma profile
Derived from this ingredient’s flavor compounds
fresh×6
aromatic×6
mint×4
camphoraceous×4
grassy×4
pungent×4
cooling×3
menthol×3
Taste profile
Derived from this ingredient's compounds · measured taste classes
bittersweet
Composition
60 compounds predicted — inferred from related foods, not directly measured
predicted composition — no direct measurement on record for this food
“The Trolox equivalent antioxidant capacity (TEAC) of the breads was evaluated using free radical scavenging activities of 80% methanol extracts against ABTS*+ radical cation (ABTS radical cation decolorization method)”
“Alkylresorcinols, phenolic lipids present in high amounts in whole-grain wheat and rye but not present in appreciable amounts in other foods, are candidates as biomarkers of whole-grain intake from these cereals.”
alkylresorcinols→are present in→whole-grain wheat and rye