Spelt GrainNot a common grain, spelt grain is packed with nutrients and can be used as a flour in baked goods or substituted for rice or potatoes in your weekly diet plan.
Spelt flour is easily available in supermarkets and you can also find breads, crackers and biscuits made with spelt flour - although you may have to make a trip to your health food shop for these items. Spelt is an ancient grain which is related to wheat, and has a mild nutlike flavour. You can substitute wheat flour for spelt flour in your cake, muffin and pancake recipes. You can also use spelt berries in place of rice and buy spelt bread instead of your usual brand.
How to cook spelt berries: Rinse thoroughly and then add 3 cups of water or vegetable stock to one cup of spelt berries. Simmer for around an hour until soft (like rice).
You can also buy spelt flakes which have been processed from whole spelt berries and are quicker to cook. These can be used like rolled oats in recipes and breakfast cereals. To cook, combine 1 part flakes with 3 parts water. Bring to the boil, reduce heat and let simmer for around 15 minutes, or until tender. Add some soya milk if prefered.
Nutrition: Spelt is an excellent source of riboflavin (vitamin B2) which helps support energy production - protects the bodies' cells from oxygen damage and also helps the bodies' supply of other B vitamins.
Spelt provides an excellent source of niacin (vitamin B3) which helps to stabilise the blood sugar which helps to keep you feeling fuller for longer. B3 also helps the body to process fats and also helps to lower cholesterol levels.
Spelt also contains an excellent amount of manganese which helps the body to process other dietary nutrients and also helps to maintain normal blood sugar levels. Manganese also helps with thyroid gland functioning and protects the bodies' cells from free radical damage thereby helping to prevent cancer.
Spelt is also a very good source of pantothenic acid (vitamin B5) which helps to turn carbs into energy, plays a part in the health of the adrenal glands and also helps with the production of healthy fats in the bodies' cells.
Spelt is a good source of dietary copper which helps the body to utilise dietary iron and helps to reduce tissue damage caused by free radicals. Copper also plays a part in thyroid health.
Spelt, uncookedRefuse: 0%Scientific Name: Triticum aestivum L. subsp. spelta NDB No: 20140 (Nutrient values and weights are for edible portion)
USDA National Nutrient Database for Standard Reference, Release 22 (2009)Take Me Home
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