Spelt

Spelt is a type of wheat that in the past was a staple in England and throughout Europe. It has recently become more popular again and spelt flour is often used in baking. Spelt is a good source of vitamins B1 and B3, and also iron, magnesium, phosphorus and zinc.

 

Nutritional Benefits

Iron
  • Contributes to normal energy yielding metabolism
  • Aids in the reduction of tiredness and fatigue
  • Contributes to red blood cell and haemoglobin formation and the transport of oxygen around the body
  • Contributes to normal immune system function
  • Helps maintain normal cognitive function
Magnesium
  • Contributes to normal energy yielding metabolism
  • Helps to maintain normal muscle function
  • Contributes to protein synthesis and cell division
  • Maintains normal hormonal health
Phosphorus
  • Contributes to normal energy yielding metabolism
  • Aids absorption and utilisation of calcium in the bones and teeth
  • Contributes to normal cell membranes
Zinc
  • Metabolism of macronutrient, fatty acids and vitamin A
  • Contributes to DNA and protein synthesis
  • Maintains normal bones, nails, hair and skin
  • Protection against oxidative stress and damage to cells
  • Maintains immune system health
  • Contributes to normal fertility levels
  • Helps to maintain normal levels of testosterone in the blood

 

Risks and Side Effects

Contains gluten so is not suitable for those who suffer from coeliac disease or a sensitivity to gluten.

 

Uses

Spelt flour is often used to make bread, biscuits, crackers and pretzels. Unripe spelt grains can also be dried and eaten whole.

 

Spelt products we have available can be found here.

Recipes using spelt can be found here.

 

Photo: Live Simply