Rye rye harvesting was a manual task performed with scythes or sickles. The cut rye was often shocked for drying or storage, and the threshing was done by manually beating the seed heads against a floor or other object. Like wheat, barley, and their hybrids and derivatives, rye contains gluten, which makes it an unsuitable grain for consumption by people with gluten-related disorders, such as celiac disease, non-celiac gluten sensitivity, and wheat allergy, among others. Nevertheless, some wheat allergy patients can tolerate rye or barley. Ergotism is an illness that can result from eating rye and other grains infected by ergot
Storage protein of the dry weight of the seed can be composed of storage proteins. The best known storage protein in wheat is the prolamin gliadin, a component of gluten. Storage protein Storage proteins serve as biological reserves of metal ions and amino acids, used by organisms. They are found in plant seeds, egg whites, and milk. Ferritin is an example of a storage protein that stores iron. Iron is a component of heme, which is contained in the transport protein, hemoglobin and in cytochromes. Some storage proteins store amino acids. Storage proteins' amino acids are used in embryonic development of animals