Product code: 750SPMIL
Available quantity 726
| 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?
| 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%*) |
Composition: ground 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.
USES:
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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