Throughout many centuries, black bread was one of the most popular food in Russia. Thanks to high productivity of a rye, the cost of black bread was low. At the same time the complex of the vitamins which are contained in a rye bread helped people to warn various diseases.
V-complex vitamins
Most of all black bread is vitamin-rich groups B. These elements are water-soluble. Unlike fat-soluble, they don't collect in an organism therefore hypovitaminosis of vitamins of V-group meets quite often, and here a surplus — is very rare.
The main vitamins of the V-complex which are contained in black bread are B1 (thiamine) and B5 (pantothenic acid). Thiamine is necessary for normal work of nervous and cardiovascular systems and also normal digestion. Pantothenic acid is necessary for a set of the important exchange processes which are daily proceeding in a human body.
Other vitamins of group B are present at black bread slightly in smaller quantity. Among them B2 is (Riboflavinum), B6 (pyridoxine) and B9 (folic acid). Riboflavinum is necessary for a metabolism, affects sight and a condition of skin. The pyridoxine regulates work of nervous system, participates in blood formation and formation of antibodies. Folic acid is very important for creation of healthy cells. Black bread is also rich well-cared which is conditionally carried to V-complex vitamins. I am well-cared it is necessary for nervous system, well affects memory, participates in exchange of carbohydrates, regulates the level of insulin and has hepatoprotective effect.
Other vitamins
Except group B vitamins, black bread contains vitamins E, RR (nicotinic acid) and N (biotin). Vitamin E is the major antioxidant and a strong immunomodulator, reduces risk of development of oncological diseases. Nicotinic acid plays an important role in oxidation-reduction processes. Biotin regulates exchange of proteins, fats and sugars.
Mineral substances
Besides a variety of vitamins, a rye bread differs in the high content of mineral substances. Among them there are such minerals as iron, zinc, iodine, copper, manganese, selenium, chrome, fluorine and silicon. Potassium and phosphorus belong to macrocells with which black bread is especially rich. The smaller quantity in black bread contains such important macrocells as magnesium and calcium. A rye bread is useful not only due to various vitamin-mineral structure, but also thanks to the high content of essential amino acids and food fibers. Upon purchase of black bread it is desirable to choose that which was baked on rye ferment without use of yeast. Such bread is more useful.