Rye is a relatively modern grain of unknown origin; there is no mention of it in ancient writings. The food value of rye consists of 1.5% fat, 73.9% complex carbohydrate, and 12.2% Protein. The balance of the rye grain consists of 1.9% ash and 10.5% water. Rye was grown in Cardiganshire to provide bread flour during the 18th and 19th century. It was better suited to the damp acid soils than wheat and barley.