Rye middlings

Rye bran can be used as an additive in porridges, vegetable dishes, kefir, yogurt, pastries and desserts.

In bran there is a lot of useful cellulose (food fibers) - to 40%, proteins of rye contain more amino acids; too it is more sugars in rye grains; the enzymes which are contained in them differ in higher activity, and in them it is less gluten.

It is very important that rye is rich with PNZhK - the polynonsaturated Omega-3 and Omega-6 fatty acids having powerful antioksidvntny effect, supporting work heart and a brain, reducing the level of the harmful cholesterol and necessary for construction of all our cages.

Production - Ukraine.

Bran rye
Without GMO.
Net weight - 300 g ± 3%