Product name: Rye

Rye is an annual or biennial herbaceous crop of the genus Secale in the Poaceae family. The stem is upright and covered with hairs. The stem is hollow and elastic. The fibrous roots are often covered with sand. The stems are clustered and densely covered with soft hairs at the bottom of the inflorescence. The leaves are linear-lanceolate. The tillering ability is strong, and the spike inflorescence is born at the top of the stem. The grains are narrow and long, with a pointed embryo end and a darker color, mostly brown or blue-gray. The flowering and fruiting period is May-June. Rye looks like wheat in appearance and fruit, and the fruit color is darker, so it is named "rye".

Rye originated in Afghanistan, Iran, and Turkey. Rye spread to the east later and was introduced to China in modern times. It is now widely planted in Europe, Asia, and North America. China cultivates it in northern mountainous areas or in colder areas. Rye adapts to climate and soil conditions that are not suitable for other cereals, and grows well in high altitude areas. Among all small-grain cereals, it has the strongest cold resistance and can grow to the Arctic Circle. Rye is propagated by seed sowing, and is divided into two categories according to the sowing season: "winter rye" and "spring rye".

Rye has large leaves, soft stems, rich nutrition, good palatability, and can be used as food and high-quality feed; rye turns green early and grows fast, and the crude protein content of stems and leaves is the highest in the early stage of ear formation; it is often cultivated as green fodder in northern regions to solve the problem of early spring green fodder. Rye is also widely used to make bread. Scientific research shows that rye has the effects of promoting health, preventing cancer and cardiovascular diseases, etc. Health care effects Preventing cancer The insoluble fiber lignans, isoflavones and trace element selenium contained in rye all have obvious anti-cancer effects.