It is believed that farmers grew spelt as long as 5000 BC in Iran. It is known for its more nutritional value . It is very popular in Europe ,where it is sometimes known as faro ( in modern Italy) and dinkel (germany).
You can substitute common wheat flour with spelt flour to make pasta ,bread,cookies,cake,cereals etc. it is also known as ancient grain.
is high in protein and fiber.
Due to high water
solubility it can be absorbed quickly in the body
Spelt acts as
It contains needed by the body (these amino acids are
called essential because the body can not manufacture them.
It is a good source of
It is having good amount of riboflavin. It is useful in
As it is rich in fiber it reduces the
Due to high content of fiber , it reduces the risk of
Due to rich source of magnesium ,it has been shown to lower risk of
:- difference between wheat and spelt is that spelt has hard outer casing than wheat .
:- spelt contains gluten, so its not suitable for people with coeliac disease.
Calories – 246 cal
Protein – 11 gm
Fat – 1.6 gm
Carbohydrate – 51 gm
Fiber 7.6 gm