Rye seed contains a several chemical components, which could have exerted positive effect on nutrition. It is a rich source of easy digestible proteins, vitamins and dietary fiber. It contains also phenolic acids (e.g. ferulic acid, hydroxycinnamic acid) and phytoestrogens (e.g. secoisolariciresinol, matairesinol). Most of these components are located in outer layers of kernel and in germ, which cause that they are removed during milling process. In this paper pentosans, β-glucans as well as ash, protein and watersoluble protein contents in passage milling flours were determined. The results showed that passage rye flours have a variable content of pentosans and β-glucans. Flours obtained from final break and reducing passages of milling process contained considerably higher amount of pentosans and β-glucans than the flours obtains from initial stages of milling process. These results led us to select five rye milling products which have especially high concentration components of dietary fiber, which might be a valuable, raw material to production functional food.