586 Part V: Fruits, Vegetables, and Cereals
their levels can even be increased through suitable
processing (e.g., sourdough bread making). Rye
milling, however, is accompanied by losses in die-
tary fiber and other phytochemicals, since these
compounds are concentrated in the outer layers of
the rye kernel (Glitso and Bach Knudsen 1999,
Liukkonen et al. 2003, Nilsson et al. 1997a). In
overall nutritional value, rye has some advantages
over wheat because of the higher content of dietary
fiber, vitamins, minerals, phytoestrogens, and lysine
in rye.
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