Healthy Food Database

Spelt is some 5000 years old. It's the oldest cultivated wheat grain. Spelt has a very hard husk making it hard to process and as a result its popularity waned. It's the husk, removed just before milling, that protects the grain from insect infestation, chemical toxicity and helps to retain its many nutrients. Spelt contains gluten in lesser amounts than modern hybrid wheat. It is easier to digest causing less sensitivities than with many other wheat products. Spelt has a delicious robust nutty flavour and is rich in fibre, protein and B1, B2 and B3 as well as manganese and tryptophan. Spelt products are unsuitable for people suffering from coeliac disease.
Category: Grain
In Season: all year
To Buy:
Spelt products are widely available in supermarkets and health food stores. It is available in a wholegrain form or ground as flour. many spelt products are now available including pastas, bread and biscuits.
To Store:
As with all wheat products. Store in airtight containers in a cool dark pantry. Flours can be stored in the the fridge.
Tips & Tricks:
If a wheat intolerance is suspected, substitute spelt flour for normal wholewheat and use to make cakes and pastries.
Cooking Tips:
Use spelt in the same way as you would normal flour, but if substituting in a recipe it may require more water.

Nutrition per 1 Cup:

Energy (kJ):
Fibre, g:
Fat (g):
Vitamin B2:
Very High
Carbohydrates, g:
Protein (g):
Vitamin B1:
Niacin (B3):

Benefits the Following Health Conditions:*

Heart Disease
High Blood Cholesterol
Find recipes with Spelt

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.

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