Grain
Flake
Flake of Rye is a distinct kitchen form used when recipes want this specific yield or texture rather than the whole ingredient. plant ingredient with cultivar-driven sweetness, acid or starch. Handle by the moisture and perishability of rye: keep cold if fresh, dry if shelf-stable. Cook with methods that suit its size and texture. ripeness and cut size drive timing more than complex technique. Pairs with salt, fat, acid, herbs matched to the plant. Cold product sears better—pat surfaces dry and do not crowd the pan.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 2.47 g
- Saturated Fat 0.52 g
- Trans Fat 0 g
- Monounsaturated Fat 0.49 g
- Polyunsaturated Fat 1.23 g
- Cholesterol 0 mg
- Sodium 4.92 mg
- Salt 0.01 g
- Total Carbohydrate 67.1 g
- Dietary Fibre 5.73 g
- Total Sugars 1.01 g
- Complex / starch 56.8 g
- Protein 9.99 g
- Water 12.3 g
- Energy 360 kcal
- Water 12.3 g
- Carbohydrates 67.1 g
- Protein 9.99 g
- Fat 2.47 g
- Saturated Fat 0.52 g
- Monounsaturated Fat 0.49 g
- Polyunsaturated Fat 1.23 g
- Omega-3 0.12 g
- Vitamins 62 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.35 mg
- Vitamin B2 — Riboflavin 0.11 mg
- Vitamin B3 — Niacin 4.53 mg
- Vitamin B5 — Pantothenic Acid 0.67 mg
- Vitamin B6 0.28 mg
- Vitamin B7 — Biotin 3.3 µg
- Vitamin B9 — Folate 32.8 µg
- Vitamin C 2 mg
- Vitamin E 0.86 mg
- Vitamin K 2.1 µg
- Minerals 270 mg
- Major Minerals 269 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.01 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.35 · vitamin-b2-riboflavin: 0.11 · vitamin-b3-niacin: 4.53 · vitamin-b5-pantothenic-acid: 0.67 · vitamin-b6: 0.28 · vitamin-b7-biotin: 3.3 · vitamin-b9-folate: 32.8 · vitamin-e: 0.86 · vitamin-k: 2.1 ·
Minerals
Flake of Rye: composition reflects this culinary part relative to the whole ingredient.
History
Cold storage and transport made rye a year-round kitchen staple in many regions, including named flake portions.
Cooks bought prepped forms of rye for speed while markets still sold whole produce, including named flake portions.
Market gardeners and growers selected rye for flavour, yield and keeping quality, including named flake portions.