Varieties
Spelt is found in cereals and in baked goods, such as crackers, cookies, and breads. It is also available in flake form, or as a whole grain or flour.
Preparation, uses, and tips
Spelt flour can be substituted for wheat flour in most baked goods-the light, slightly sweet, and nutty flavor makes it a good choice for muffins and cookies. Add spelt flakes to tomato-based soups, or cook the whole grain with olive oil, chopped fresh rosemary, and crushed garlic, then serve hot.
Nutritional Highlights
Spelt, 2 oz. (56.7g) (flour)
Calories: 216
Protein: 8.1g
Carbohydrate: 42.25g
Total Fat: 1.67g
Fiber: 3.6g
*Excellent source of: Niacin (4.8mg), and Thiamine (0.37mg)
*Good source of: Iron (2.36 mg)
*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the Recommended Daily Value.
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
