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	Search Quick Order Form» Departments Vitamins Minerals Supplements Herbs Home & Grocery Diet & Fitness Body & Bath More Ways to Shop Brands A-Z Natural Remedies Children & Infants Women's Health Men's Health Seniors Free Catalog MotherNature.com's Catalog Is Here! Click Here to Get Your Free Copy Today. Newsletter Sign Up Weekly health news, sale announcements and coupons!		Library Home > Food Guide > Spelt SPELT Introduction Buying and storing Preparation tips Nutritional highlights Health benefits and concerns References Visit The Healthy Living Bookshelf: 21 Online Health Books From Rodale Spelt’s light, slightly sweet, nutty flavor makes it a good choice for muffins and cookies. The use of spelt goes back to about 5000 BC, when it was first cultivated in the region now called Iran. A kernel of spelt looks like a large grain of rice; it has a tough outer husk that protects its nutrients. Removing the husk makes spelt costly to process, so this ancient grain all but vanished in the United States until it was rediscovered about 12 years ago by a grain purveyor in the Midwest. Even though it does contain gluten, spelt seems to be tolerated by most wheat-sensitive people. 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. Buying and storing tips Find prepackaged spelt in most natural foods and grocery stores; buy in bulk for maximum savings. Store spelt in a cool, dry area in a sealed glass or plastic container, away from air, moisture, and sunlight, which can make the oils go rancid. Availability Spelt is available year-round. 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, based upon United States Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value. Nutritional information and daily nutritional guidelines may vary in different countries. Please consult the appropriate organization in your country for specific nutritional values and the recommended daily guidelines. Health benefits and concerns Health benefits and concerns for grains Many health benefits and concerns associated with this food are applicable to other grains. Read about health benefits and concerns for grains for a full description.

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