EN
Whole spelt grain is rich in fibre. Studies also show that spelt contains more zinc, phosphorus and thiamine (Vitamin B1) than wheat. Spelt has yet another interesting property: its grains are very tightly attached to the outer shell.
The grains must be removed from the husks with a special device before milling. The tight outer shell protects the grains from mechanical damage and perhaps even from environmental impurities.
Energy
320 kcal/1330 kJ
Fat
2,6 g
incl. saturated fattyacids
0,4 g
monounsaturated fattyacids
0,4 g
polyunsaturated fatty acids
1,1 g
Carbohydrates
59 g
incl. sugars
2,7 g
Fibre
10 g
Protein
15 g
Salt
0 g
In comparison with wheat, the protein content of spelt is remarkably high. According to a study carried out in Australia, spelt contains fewer specific short-chained carbohydrates (so-called FODMAP carbohydrates) than other grains, which can cause abdominal swelling and pain in some people. Researchers argued that the different carbohydrate composition of spelt is the reason why many people suffering from these symptoms after eating other grains can eat spelt without any swelling or pain.
[1]Biesiekierski, J.R. et al. (2011) Quantification of fructans, galacto-oligosacharides and other short-chain carbohydrates in processed grains and cereals. Journal of Human Nutrition and Dietetics 24, 154-176.
