SPELT (Triticum spelta)

Spelt is variety of wheat which was widely cultivated until the spread of fertilizers and mechanical harvesting. Then the cultivation of spelt was left by the wayside because the wheat was more compatible with industrialization- In recent years, the production of spelt increased, due to increased consumer demand . Spelt can be used in most recipes instead of common wheat. We can find spelt in whole and refined form just like other varieties of wheat [1].

Spelt contains many nutrients which are important in the human diet. It has a higher level of dietary fiber, proteins, unsaturated fatty acids, amino acids, and vitamins (A, D and E) in comparison to wheat. Spelt also represents a rich source of minerals as manganese, phosphorus, and niacin (vitamin B3) and has a lot of carbohydrates. It also contains gluten which makes it unsuitable for people with celiac disease, non-celiac gluten sensitivity and allergy to wheat, even if the gluten is not as strong as gluten in wheat.



1.       Oldways whole grains council. Gluten free whole grains

2.       Journal of Cereal Science. Do ancient types of wheat have health benefits compared with modern bread wheat?

3.       MDPI. Wholemeal Spelt Bread Enriched with Green Spelt as a Source of Valuable Nutrients

4.       Capurso, A., Crepaldi, G., Capurso, C. (2018).Benefits of the Mediterranean Diet in the Eldery Patient.



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