Spelt grain, 500 g

Product code: 500SPGRU

Available quantity 1488

  • An ancient grain: Over 8,000 years ago a domesticated wheat and a wild grass crossed; The result was an incredibly nutritious grain that's easier to digest.
  • Distinctly sweet, nutty flavor; A rich source of fiber, iron and manganese.
  • Eat whole spelt grains as a side dish, breakfast cereal, in risottos, in stews.
  • Suitable for germination.
€152 inc VAT
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Country of origin: Lietuva

Spelt is a valuable source of complex carbohydrates and fiber, which helps maintain a long-term feeling of satiety and stable energy levels. It is rich in plant-based proteins, which contribute to muscle recovery and overall body function. The B vitamins and magnesium in spelt are important for the functioning of the nervous system and can help reduce fatigue. Natural fibers promote normal digestive function and maintain healthy intestinal microflora. In addition, spelt is easier to digest than regular wheat, so it may be a better choice for people with a more sensitive digestive system.

 

Why choose SPELT?

  • Protein - plant-based proteins help maintain muscle mass and body recovery.
  • Digestion - fiber supports normal digestive function and healthy intestinal microflora.
  • Energy - complex carbohydrates in spelt provide long-term energy and help maintain stable blood sugar levels.
  • Added value: has the Keyhole mark - Vegan - Suitable for raw foodists (RAW) - No added salt - No added sugar - GMO-free

 

Nutrition Facts:  

product nutritional energy value per 100 g:

338 kcal
Protein 14,6 g
Carbohydrate 70,19 g

of which sugars

0,6 g

dietary Fiber

8,2 g
Fat 2,43 g
saturated fatty acids 0 g
Vitamin B1 0,4 g (26%*)
Vitamin B3 6,8 g (38%*)
Vitamin B5 1,1 g (18%*)
Vitamin B9 (folic acid) 45 µg (23%*)
Potassium (K) 388 mg (19%*)
Phosphorus 401 mg (50%*)
Magnesium (Mg) 136 mg (45%*)
Zinc (Zn) 3,3 mg (22%*)
Iron (Fe) 4,4 mg (32%*)
Copper 0,5 mg (51%*)
Manganese 3 mg (149%*)
Selenium 11,7 µg (21%*)
 
*A percentage of total fatty acids. Daily reference intakes for adults are 8,400kJ/2,000kcal.

 

Composition: spelt grain 100%.

Place of Origin: Lithuanian farm.

Storage conditions: store tightly closed in a dry place. Prevent from the long-term direct stream of light because the product may discolor and lose nutritional properties.

 

USAGE:

  • For porridge – cook in water or plant-based milk and season with fruit, nuts or honey.
  • For salads – mix cooked and cooled grains with vegetables, herbs and olive oil.
  • For soups and stews – add to soups or stews as a hearty and nutritious ingredient.
  • For side dishes – use as an alternative to rice or potatoes when serving with vegetables, meat or fish.
  • For sprouting – soak for 8-12 hours, rinse and keep in a warm place until sprouts appear, then use fresh in salads, smoothies or as a snack.

 


About spelt: Spelt is an ancient and distant cousin of common wheat, with a slightly nuttier, sweeter flavor. Spelt Flour is a nutrient-packed whole grain flour, with a higher protein, fiber and B vitamin content than wheat. It also has higher water solubility, so is more easily digested.

It can be substituted for wheat flour in all recipes; however, because it has less and more fragile gluten than wheat, it should be mixed with wheat flour in baking yeast bread.

Spelt is popular in Europe, especially in Germany, where it is known as “dinkel“, found in a variety of foods, and in Italy, where it is used in gourmet soups, pizza crusts, bread, and cakes. More recently it has gained popularity in the United States due to increasing demand for higher fiber pasta and cereals.

Some people with wheat allergies are able to better tolerate spelt, but it does contain gluten so is not suitable for anyone on a gluten-free diet.


 

Color and taste can vary because it is a product which is dependent on seasonal fluctuations.

! Very important to a balanced and varied diet and a healthy lifestyle.

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