UN HULLED SPELT - TRITICUM AESTIVUM VAR. SPELTA
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Spelt contains about 57.9 percent carbohydrates (excluding 9.2 percent fibre), 16.0 percent protein and 3.0 percent fat, as well as dietary minerals and vitamins. As it contains a moderate amount of gluten, it is suitable for some baking. Because spelt contains gluten, it is not suitable for people with coeliac disease. Nonetheless, many other people with allergies or intolerances to common wheat can tolerate spelt.
| Nutritional value per 100 g (3.5 oz) |
|
| by Sense"> Energy |
1,415 kJ (338 by Sense"> kcal) |
| Carbohydrates |
70.19 g |
| - Starch |
53.92 g |
| - by Sense"> Dietary fibre |
10.7 g |
| Fat |
2.43 g |
| - polyunsaturated |
1.258 g |
| Protein |
14.57 g |
| Water |
11.02 g |
| Thiamine (vit. B1) |
0.364 mg (32%) |
| Riboflavin (vit. B2) |
0.113 mg (9%) |
| Niacin (vit. B3) |
6.843 mg (46%) |
| Vitamin B6 |
0.230 mg (18%) |
| Folate (vit. B9) |
45 μg (11%) |
| 0.79 mg (5%) |
|
| by Sense"> Iron |
4.44 mg (34%) |
| Magnesium |
136 mg (38%) |
| Phosphorus |
401 mg (57%) |
| Zinc |
3.28 mg (35%) |
| Percentages are relative to US |
|
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