Rye has long been consumed in Northern Europe and Russia. It contains a high level of fiber and most varieties have more fiber than the other cereal grains. Because of this, rye products that are carefully formulated without other high-glycemic-index ingredients (sugars, starches), generally have a lower glycemic index compared to similarly formulated wheat-based products. Rye contains more total minerals, magnesium, potassium, zinc, vitamin B5, vitamin E, and vitamin K than other cereal grains when grown in similar conditions.