The recognition of the significant impact of foodfiber on health has paved the way for the burgeoning growth of a prospective consumer base for fiber-rich goods and ingredients. Recently, there has been a burgeoning interest in exploring novel sources of dietary fiber (DF), particularly agricultural by-products, which have historically been underappreciated. Rye is rich in fibers, distributed throughout the kernel, particularly in the endosperm. This dietary fiber in rye comprises various components, including cellulose, arabinoxylan, fructans, β-glucan, and lignin, with arabinoxylan as the primary fiber (6–12% of grain weight). The soluble fiber in rye, arabinoxylan, and β-glucan contributes to its viscosity, aiding in both food applications and health benefits. The soluble fiber and fructans in rye provide the large intestine’s microbiota with easily fermentable substrates. This fermentation process can have a positive impact on gut health and overall well-being. In particular, it promotes a healthier balance in the gut’s microbial community, potentially leading to beneficial health outcomes. Rye’s insoluble fiber increases fecal bulk and regulates intestinal transit time, potentially reducing the risk of health issues, including colorectal cancer. In this chapter, we explore the extraction, identification, various types, and associated health benefits of fibers derived from rye. We delve into the methods employed for extracting rye fibers, ranging from mechanical processing to enzymatic techniques, shedding light on their advantages and drawbacks. Furthermore, this comprehensive overview chapter aims to enhance understanding related to rye fibers and their role in promoting well-being.