Rye flatbread calories. Rye flatbread recipe

rye flatbread rich in vitamins and minerals such as: vitamin B1 - 15.1%, vitamin E - 22.7%, vitamin PP - 14.1%, potassium - 14.2%, magnesium - 19.8%, phosphorus - 28, 1%, chlorine - 27.8%, iron - 18.2%, manganese - 34.5%, copper - 12.4%, molybdenum - 13.3%

What are the benefits of rye flatbread?

Vitamin B1 is part of the most important enzymes of carbohydrate and energy metabolism, providing the body with energy and plastic substances, as well as the metabolism of branched amino acids. A lack of this vitamin leads to serious disorders of the nervous, digestive and cardiovascular systems.
Vitamin E has antioxidant properties, is necessary for the functioning of the gonads and heart muscle, and is a universal stabilizer cell membranes. With vitamin E deficiency, hemolysis of erythrocytes and neurological disorders are observed.
Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by a violation of the normal state skin, gastrointestinal tract and nervous system.
Potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of conducting nerve impulses and regulating pressure.
Magnesium participates in energy metabolism, synthesis of proteins, nucleic acids, has a stabilizing effect on membranes, and is necessary to maintain homeostasis of calcium, potassium and sodium. A lack of magnesium leads to hypomagnesemia, an increased risk of developing hypertension and heart disease.
Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
Chlorine necessary for formation and secretion of hydrochloric acid in organism.
Iron is part of proteins of various functions, including enzymes. Participates in the transport of electrons and oxygen, ensures the occurrence of redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin deficiency atony skeletal muscles, increased fatigue, myocardiopathy, atrophic gastritis.
Manganese participates in the formation of bone and connective tissue, is part of enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; necessary for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by slow growth, disturbances in reproductive system, increased fragility bone tissue, disorders of carbohydrate and lipid metabolism.
Copper is part of enzymes that have redox activity and are involved in iron metabolism, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing oxygen to the tissues of the human body. Deficiency is manifested by disturbances in the formation of cardio-vascular system and skeleton, the development of connective tissue dysplasia.
Molybdenum is a cofactor for many enzymes that ensure the metabolism of sulfur-containing amino acids, purines and pyrimidines.

still hide

Complete guide the most healthy products you can look in the app

Ingredients Rye flatbreads

Cooking method

Grind the softened (but not melted) margarine with a wooden spoon with a small amount of flour into which soda is mixed, beat in the egg, grind, add honey and grind again. Then add flour until the dough is thick enough to form into flatbreads. Roll the dough into a “sausage”, divide into equal pieces, make flat cakes from them and place on a baking sheet. Bake at t=180-200 degrees for about 20 minutes. Willingness to identify with a torch. Place the finished cakes in a dry enamel pan, cover and let them cool slightly. margarine 125 g. honey 2 tbsp. l. soda 1 tsp. rye flour 3-4 cups egg 1 pc.

You can create your own recipe taking into account the loss of vitamins and minerals using the recipe calculator in the application.

CHEMICAL COMPOSITION AND NUTRITIONAL ANALYSIS

Nutritional value and chemical composition "Rye flatbreads".

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

Nutrient	Quantity	Norm**	% of the norm in 100 g	% of the norm in 100 kcal	100% normal
Calorie content	390 kcal	1684 kcal	23.2%	5.9%	432 g
Squirrels	5.2 g	76 g	6.8%	1.7%	1462 g
Fats	17.8 g	56 g	31.8%	8.2%	315 g
Carbohydrates	55.8 g	219 g	25.5%	6.5%	392 g
Organic acids	0.1 g	~
Alimentary fiber	0.3 g	20 g	1.5%	0.4%	6667 g
Water	18.4 g	2273 g	0.8%	0.2%	12353 g
Ash	0.6 g	~
Vitamins
Vitamin A, RE	100 mcg	900 mcg	11.1%	2.8%	900 g
Retinol	0.1 mg	~
Vitamin B1, thiamine	0.1 mg	1.5 mg	6.7%	1.7%	1500 g
Vitamin B2, riboflavin	0.09 mg	1.8 mg	5%	1.3%	2000 g
Vitamin B4, choline	17 mg	500 mg	3.4%	0.9%	2941 g
Vitamin B5, pantothenic	0.1 mg	5 mg	2%	0.5%	5000 g
Vitamin B6, pyridoxine	0.09 mg	2 mg	4.5%	1.2%	2222 g
Vitamin B9, folates	23.6 mcg	400 mcg	5.9%	1.5%	1695 g
Vitamin B12, cobalamin	0.03 mcg	3 mcg	1%	0.3%	10000 g
Vitamin C, ascorbic acid	0.2 mg	90 mg	0.2%	0.1%	45000 g
Vitamin D, calciferol	0.1 mcg	10 mcg	1%	0.3%	10000 g
Vitamin E, alpha tocopherol, TE	6.4 mg	15 mg	42.7%	10.9%	234 g
Vitamin H, biotin	2.6 mcg	50 mcg	5.2%	1.3%	1923
Vitamin RR, NE	1.5632 mg	20 mg	7.8%	2%	1279 g
Niacin	0.7 mg	~
Macronutrients
Potassium, K	75.6 mg	2500 mg	3%	0.8%	3307 g
Calcium, Ca	18.9 mg	1000 mg	1.9%	0.5%	5291 g
Magnesium, Mg	16.8 mg	400 mg	4.2%	1.1%	2381 g
Sodium, Na	52.6 mg	1300 mg	4%	1%	2471 g
Sera, S	43.9 mg	1000 mg	4.4%	1.1%	2278 g
Phosphorus, Ph	95.7 mg	800 mg	12%	3.1%	836 g
Chlorine, Cl	12 mg	2300 mg	0.5%	0.1%	19167
Microelements
Iron, Fe	2 mg	18 mg	11.1%	2.8%	900 g
Yod, I	1.5 mcg	150 mcg	1%	0.3%	10000 g
Cobalt, Co	0.7 mcg	10 mcg	7%	1.8%	1429 g
Manganese, Mn	0.0051 mg	2 mg	0.3%	0.1%	39216 g
Copper, Cu	11 mcg	1000 mcg	1.1%	0.3%	9091 g
Molybdenum, Mo	0.4 mcg	70 mcg	0.6%	0.2%	17500 g
Fluorine, F	13.1 mcg	4000 mcg	0.3%	0.1%	30534 g
Chromium, Cr	0.3 mcg	50 mcg	0.6%	0.2%	16667 g
Zinc, Zn	0.0813 mg	12 mg	0.7%	0.2%	14760 g
Digestible carbohydrates
Starch and dextrins	40 g	~
Mono- and disaccharides (sugars)	9.6 g	max 100 g
Sterols (sterols)
Cholesterol	37.1 mg	max 300 mg

Energy value Rye flatbreads is 390 kcal.

Main source: Internet. .

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the My Healthy Diet app.

Recipe calculator

The nutritional value

Serving Size (g)

NUTRIENT BALANCE

Most foods may not contain the full range of vitamins and minerals. Therefore, it is important to eat a variety of foods to meet the body's needs for vitamins and minerals.

Product calorie analysis

SHARE OF BZHU IN CALORIES

Ratio of proteins, fats and carbohydrates:

Nutritional value and chemical composition rye flatbread

The color of the rye grains, from which rye flour is obtained and flatbreads are baked, varies: gray-green, yellow and brown. Rye, and from it Rye bread worldwide in first place in consumption. Slavic peoples especially love rye bread and rye cakes, and for good reason: rye flour contains vitamins B1, B2, B5, B6, B9, E, A, H, PP and beta-carotene. The chemical composition is unique and balanced and includes:

calcium, potassium, magnesium, zinc, selenium, copper;
manganese, iron, chlorine;
sulfur, chromium, iodine, fluorine, molybdenum, boron, vanadium, silicon, cobalt;
tin, titanium, nickel, aluminum, sodium, phosphorus.

100g of rye flatbread contains:

Proteins – 8.
Fats – 18.3.
Carbohydrates – 44.2.
Kcal – 376.

Rye flatbreads are full of variety. Manufacturers bake them by adding all sorts of ingredients: seasonings, cracklings, spices, cheese, fruits and berries.

Caution for use. Please note that bread made with rye flour is not advisable for people suffering from gastrointestinal diseases. It increases the acidity of gastric juice, which can cause heartburn and undesirable consequences with constant consumption of all varieties of rye baked goods.

Making classic rye flatbread at home

Rye flatbread can be prepared very simply at home.

Ingredients:

150g rye flour;
100g wheat flour;
10g dry yeast;
200ml water;
20g butter margarine;
0.5 teaspoon salt;
2 teaspoons sugar.

Preparation:

Dissolve the yeast in 100 ml of warm water, add sugar, cover the container with cling film and let the foam rise.
Mix wheat flour with rye and salt.
Pour the remaining water into the container with the yeast, add the flour and knead the dough, kneading thoroughly so that it is not clogged and elastic.
Cover with film and leave to rise for 1.5 hours.
Ready dough Divide into 4 parts, form into flat cakes and place on a greased baking sheet.
After 30 minutes, bake in the oven at 200º C until done.
Cover the finished bread with a towel and leave for an hour.

As you can see, preparing rye flatbreads is simple. At the same time, you will receive high-quality bread without all kinds of additives and dyes. Eating flatbreads made from rye flour perfectly strengthens the immune system and normalizes digestion, if there are no contraindications from a gastroenterologist.

How much does the flatbread cost? average price for 1 piece)?

Moscow and Moscow region.

It is no secret that almost every people living on planet Earth has its own original recipe for bread, which people have been eating for centuries. Flatbreads are called “Central Asian bread”. It is no coincidence that this name was given to flatbreads in the global culinary tradition. It is believed that flatbreads belong to the traditional cuisine of countries located in the Central Asian region.

Researchers believe that flatbreads were the ancestors of other types of bread, as well as baked goods. As it turned out, people became acquainted with bread by chance, when a paste of cereals and water fell on an open fire and baked. This is how people made the first bread or cereal cake. It is worth noting that the flatbread differs from other types of bread in its original appearance.

Composition of flatbreads

This is also not at all accidental. In ancient times, people worshiped many natural phenomena that they could not explain and revered the sun. The flatbreads were made in the shape of a heavenly body and used as ritual food. Not only is it different appearance. But also the composition of the flatbread. Although the basis of the composition of the flatbreads is formed by dough from various types flour and their mixtures, usually spices and herbs are added to the baked goods, as well as various fillings.

The calorie content of flatbreads depends on the composition of the ingredients and, above all, on the nutritional value of the filling, which is used in the process of making the baked goods. According to average data, the calorie content of the flatbreads is 262.5 Kcal. There are several main types of flatbreads, which differ both in the type of dough and nationality. There are flatbreads made from rye flour, as well as from unleavened or rich dough. In addition, flatbreads may differ in the way they are prepared.

For example, the flatbread tadir-nan is baked in a special traditional Asian tandoor oven. Among the most popular types of traditional national flatbreads different nations the following can be distinguished:

lavash or thin wheat flatbread, characteristic of the peoples of the Caucasus, as well as the Middle East;
pita or Mediterranean flatbread;
matzo, unleavened flatbread;
traditional Indian flatbreads chapati, roti and naan;
Italian type of focaccia flatbread, as well as traditional pizza;
Latin American corn tortilla.

Benefits of flatbreads

It is noteworthy that not only for taste, but also beneficial features People have been using flatbreads for thousands of years. The benefits of flatbreads are due to the chemical composition of the product, which is made from cereal crops. Often, flatbreads are made with fillings that are nutritious and also enriched with beneficial compounds. However, flatbreads will only be beneficial if the product is eaten in limited quantities.

The harm of flatbreads

Flatbreads can also cause harm due to their composition, which contains a fairly large amount of carbohydrates, like other types of bread, as well as baked goods. Doctors and nutritionists recommend that people who are obese or have illnesses carefully select food products gastrointestinal tract. The thing is that there will be no harm from flatbreads if you eat fresh or low-calorie types of product every day.