JAVDAR NONINING OZIQAVIY QIYMATI VA INSON SALOMATLIGI UCHUN FOYDALI AHAMIYATI

Abstract

This article analyzes the chemical composition, nutritional value, and beneficial effects of rye bread on the human body. It emphasizes the physiological significance of proteins, complex carbohydrates, dietary fiber, vitamins, and minerals contained in rye grains. Based on scientific sources, it also analyzes the effects of rye bread on cardiovascular diseases, diabetes, gastrointestinal function, and metabolism. The article also discusses specific aspects of rye bread production technology.