Nutrition
Spelt contains about 57.9 percent carbohydrates (excluding 9.2 percent fibre), 17.0 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.
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 1,415 kJ (338 kcal) |
| Carbohydrates | 70.19 g |
| - Starch | 53.92 g |
| - 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%) |
| Vitamin E | 0.79 mg (5%) |
| Iron | 4.44 mg (34%) |
| Magnesium | 136 mg (38%) |
| Phosphorus | 401 mg (57%) |
| Zinc | 3.28 mg (35%) |
| Percentages are relative to US recommendations for adults. |
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