Spelt grains 8 OZ
Area : Grison
Country : Switzerland
Type : Highlands / Altitude
Organic Cereals – Spelt grains from Switzerland
Spelt is a very old cereal. Thanks to its robustness, consistency and undemanding nature, it is ideal for organic cultivation. It is considered particularly healthy and well tolerated by the body.
The origin of spelt is unique. European spelt is the only cereal originating in Western Europe, because the spelt, emmer and our wheat come from the Near and Middle East. Spelt and soft wheat belong to the same species, but spelt appeared later. It comes from the hybrid cross between wheat and emmer and kept the original biological properties of emmer when it was created. Spelt appears in Switzerland from 2300 BC. For several thousand years, spelt was the most important cereal in many countries. Around 1885, for example, spelt was the first winter cereal in Switzerland. Compared to wheat, spelt is more aromatic and easier to digest.
Spelt ( Triticum aestivum subsp. spelta) and wheat ( Triticum aestivum subsp. aestivum) belong to the same species, which is why they interbreed without problems. Wheat and spelt, unlike rye, are self-pollinating (autogamy is the mode of reproduction by union of gametes from the same species).
It prefers moderately heavy to heavy soils and is suitable for higher, rugged and rainy places. Cultivation takes place up to about 4600 feet altitude.
It contains “complete proteins”, especially if they are old varieties: it alone ensures the supply of all the essential amino acids for humans. However, the level of lysine remains generally very average although higher than that of wheat.
Spelt, also called “wheat of the Celts” is a very popular cereal around the world. The ancestor of wheat, spelt benefits from a complete and very interesting nutritional profile, starting with its richness in fiber and carbohydrates slowly assimilated.
On kitchen side, spelt is a very versatile cereal that allows the realization of a multitude of recipes, from starter to dessert.
Characteristics of spelt
- Excellent source of fiber
- Good source of complex carbohydrates
- Regulates transit and promotes intestinal well-being
- Source of gluten assimilable because non-GMO
- Interesting content of vitamins and minerals
Nutritional and caloric values of spelt
Spelt is a cereal renowned for its remarkable nutritional profile. First of all, spelt contains 8 out of 20 essential amino acids existing in the body. Rich in protein, spelt contributes to the maintenance of muscle mass. It promotes the feeling of satiety which can help with weight management by reducing energy intake. There are also many studies that claim that an intake of cereal fiber can protect against colon cancer. We must also highlight its great richness in complex carbohydrates and dietary fiber. As a result, this unique cereal provides energy slowly assimilated to the body, promotes intestinal transit and has a positive impact on blood sugar and cholesterol levels.
From a micronutrient point of view, spelt is a good source of vitamins of group B and contains a multitude of minerals essential to the functioning of the human body: zinc, iron, copper, magnesium, etc.
Nutrition per 100 Gr per raw spelt grains
Nutritional value per 100 g (3.5 oz)
Energy 1.415 kJ (338 kcal)
Carbohydrates 70.19 g
Starch 53.92 g
Food Fibers 10.7 g
Lipids 2.43 g
Polyunsaturated 1,258 g
Proteins 14.57 g
Vitamins Quantity %DV†
Thiamine (B1) 32% 0.364 mg
Riboflavin (B2) 9% 0.113 mg
Niacin (B3) 46% 6,843 mg
Vitamin B6 18% 0,230 mg
Folate (B9) 11% 45 μg
Vitamin E 5% 0.79 mg
Minerals Quantity %DV†
Calcium3% 27 mg
Iron 34% 4.44 mg,
Magnesium 38% 136 mg
Manganesis 143% 3.0 mg
Phosphorus 57% 401 mg
Potassium 8% 388 mg
Sodium 1% 8 mg
Zinc 35% 3.28 mg
Quantity other constituent Water 11.02 g
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