Spelt characteristics

• Excellent source of fibre
• Good source of complex carbohydrates
• Regulates intestinal transit and promotes intestinal comfort
• Source of gluten
• Interesting vitamin and mineral content

Nutritional and caloric values of spelt

Spelt is a grain known for its remarkable nutritional profile. Firstly, spelt contains all 8 essential amino acids for the body. Rich in protein, spelt helps maintain muscle mass and promotes a feeling of satiety. It is also rich in complex carbohydrates and fibre. As a result, this unique cereal provides the body with energy that is absorbed slowly, promotes intestinal transit and has a positive effect on blood sugar and cholesterol levels.

From a micronutrient point of view, spelt is a good source of B vitamins and contains a large number of minerals essential for the functioning of the human body: zinc, iron, copper, magnesium, etc.

Spelt grains, raw (100 g):

• Calories: 344
• Lipids: 2.43g
• Protein: 15.6g
• Carbohydrates: 59,5g
• Fibre: 10.7g
• Iron: 4.44mg
• Manganese: 2.98mg
• Vitamin B3/Niacin: 6.84g
• Phosphorus: 401mg

The benefits of spelt

Spelt owes its excellent reputation to its complete nutritional profile, which gives it many health benefits. The fibre contained in spelt regulates intestinal transit and promotes satiety. Spelt is also a very good source of plant protein and essential minerals for health: iron, zinc, magnesium, etc.

• Excellent source of fibre
• Rich in protein and iron
• Source of vitamins and minerals

How to choose the right spelt?

Spelt (Triticum speltum) is a type of wheat. It was intensively cultivated in Europe for a long time until the 20th century. It is considered the ancestor of wheat, but its yield is very low compared to other wheat varieties. Spelt grains are small, brown and stick more strongly to the outer husk than other wheat varieties. Spelt grains must be husked because the husk is indigestible to humans.

Today, spelt is readily available in most supermarkets and health food stores. There are many products made from spelt: flour, bread, biscuits, cereals, flakes, semolina, etc. This great variety allows you to make the most of this unique grain and to integrate it even more easily into everyday cooking.

Storage

Spelt, like other grains, is relatively easy to store for a long time. Provided, of course, that it is stored in a dry place, away from heat and moisture. To prevent spelt from going rancid, it is best to store it in an airtight bag or glass jar.

Contraindications and allergies

It is important to note that spelt is a source of gluten. People with celiac disease should therefore avoid all products containing spelt. Similarly, people with intestinal hypersensitivity or gluten intolerance should limit or avoid eating spelt. In fact, it can cause unpleasant digestive symptoms: stomach pain, flatulence, diarrhoea, etc.