Spelt (Triticum spelta)

Introduction:

Spelt is an original form of wheat, the current variety of which is the result of breeding for better resistance and higher yields. It tastes aromatic and nutty. A special form is green spelt - the unripe spelt grain harvested and dried.

Use/Preparation:

Like wheat flour, spelt can be used for any kind of pastry, in soups, casseroles or fried dishes. Ground spelt grains are suitable as an alternative to rice.

Health:

Spelt provides high-quality protein and is also rich in iron, magnesium and B vitamins. Spelt contains gluten, so it is not suitable for people with gluten intolerance or coeliac disease.

Alternatives:

Other grains such as wheat, rice or oats. In case of gluten intolerance, e.g. gluten-free oats, rice, flours from millet, buckwheat, quinoa.

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Average nutritional values	per 100 g
Energy (kcal/kJ)	338/1410
Fat	2,4 g
Healthy fatty acids	0,4 g
Carbohydrates	70,2 g
Sugar	6,8 g
Protein	14,6 g
Salt	0 g