Spelt is an ancient grain that’s similar to wheat in appearance (and is related, botanically, to wheat). Spelt has a tougher husk, which helps protect the nutrients inside the grain.
Spelt has a nutty, slightly sweet flavor and texture.
It has nutritional benefits similar to other whole-grains: It’s a good source of fiber and also contains micronutrients such as calcium and vitamin E.
You can buy products made with spelt, such as crackers, cookies, pasta, and other snacks and foods.
A 100-gram serving of spelt provides 1,410 kilojoules (338 kilocalories) of food energy and is a rich source (20% or more of the Daily Value) of protein, dietary fiber, several B vitamins, and numerous dietary minerals. Highest nutrient contents include manganese (143% DV), phosphorus (57% DV), and niacin (46% DV). Spelt contains about 70% total carbohydrates, including 11% as dietary fibre, and is low in fat.
Spelt contains gluten and is therefore suitable for baking, but this component also makes it unsuitable for people with gluten-related disorders, such as celiac disease, non-celiac gluten sensitivity, and wheat allergy.
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