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Spelt Information and Benefits

 

Spelt has a nutty flavor and is a good source of protein. It is believed that the use of spelt goes back to about 5000 to 6000 BC - in the present day Iran region or (as others believe) south-eastern European region.

Spelt has a tough outer husk that protects its nutrients. Removing the husk makes spelt more costly to process than regular wheat kernels.

Summary

  • Spelt has been very popular in Europe

  • Can be used as a substitute for people who have wheat allergies

  • Is used in a variety of cereal and bakery products

  • Is known under the name of DINKLE in Germany

  • High water solubility

  • Nutrients are easily absorbed by body

  • Contains special carbohydrates

  • Excellent source of fiber

  • Contains B complex vitamins

  • Spelt contains 14 to 17% protein – regular wheat contains about 11%

  • Greater concentration of minerals and vitamins

  • Crop has the ability to withstand disease without pesticides

  • Grows without artificial fertilizer – almost unaffected by fungus and insects

  • Currently over 6000 hectares are grown in Germany alone

  

Nutrition

 

Spelt flour 113g

Calories: 432

Protein: 16.2g

Carbohydrate: 82g

Total Fat: 3.3g

Fiber: 7.2g

 

Spelt is an excellent source of niacin (9.6mg), thiamine (0.74mg), and iron (4.72mg).

 

Other Resources:

Current Research - A grain for the times


They may be known as "ancient wheats," since they date back to about 5000 BC, but some grains are now being studied for a very modern reason: improved health. Einkorn, emmer and spelt are among the earliest cultivated wheats and researchers are now looking into their unique nutritional and health benefits for consumers. Changing trends in organic agriculture and increasing
demand for health foods prompted the researchers at Agriculture and Agri-Food Canada's Food Research Program in Guelph to begin their investigation and, so far, results have been encouraging. Einkorn, for example, has a high lutein content, which -- according to the research -- may reduce the risk of eye damage, heart disease and cancer. A study to discover more about
the nutritional qualities of organic spelt products is also under way with the milling and baking industry and the Ontario Ministry of Agriculture, Food and Rural Affairs. Elsayed Abdelaal, AAFC, (519) 829-2400, ext. 3111

 

 

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Last modified: September 30, 2005