Rye is a cereal crop belonging to Genus Secale of the family of Gramineae with the Latin name as Secale cereale L., which is a staple ingredient in bread for European people, especially in the middle ages. The main producing areas of rye are in Eastern Europe, Central Europe and Northern Europe, and there are scattered rye distributions in other places such as North America, South America, Oceania, Turkey, Kazakhstan and northern China. Rye has a high potential for crop improvement due to its wide diversity, potentially endemic genes, and its excellent traits (eg, tolerance to cold and cold), high quality wheat varieties of Triticale (× Triticosecale) and Secale. Cereanum is one of the best. Today, as a member of black food, rye is worthy of melanin, which is highly nutritious, highly nourishing, and highly immune.