Spelt is a rustic cereal from the triticum family, like wheat or einkorn. It is a very old cereal and we can find traces of its culture in many ancient civilisations. Spelt flour was very common for Latin people. In ancient Rome, the tradition was to eat spelt bread at their weddings.
The spelt flour has very interesting dietary properties: it is richer in proteins, magnesium, zinc, iron and copper, than wheat. Its proteins contain the eight essential amino acids (including lysine), which is very uncommon for a cereal. The wholemeal spelt flour can be used to totally or partially replace the wheat flour, especially for making bread.
|Average nutrition facts||For 100g|
|Energy||345 / 1444.45||kcal / kJ|