Is roggenvollkornschrot vegan?

Roggenvollkornschrot is a German term that refers to a type of whole grain rye flour. It is made by grinding the entire rye berry, including the bran and germ, which results in a nutrient-dense flour with a rich, earthy flavor. This flour is commonly used in traditional German breads, such as pumpernickel and rye bread. Roggenvollkornschrot is a great source of fiber, protein, and essential minerals like iron, magnesium, and zinc. It has a distinct texture and can be used in a variety of baked goods to add depth of flavor and nutritional value.