Why Spelt? Part 2 - Nutrition

Nutrition

As far as grains are concerned, spelt is by nature a whole food. It has a high protein content as well as exemplary dietary fiber. Spelt is also rich in vitamin B as well as important minerals like phosphorous, niacin, manganese, thiamine, and copper. Spelt promotes healthy cholesterol, helps control cravings, and gives plenty of energy. It is also a great grain for promoting a healthy heart, and can significantly lower the risk of diabetes.

Storing And Using

Spelt is available in its de-hulled whole-grain form known as spelt berries that may be prepared and cooked like rice. In its ground form, spelt flour may be substituted in most recipes calling for wheat flour such as bread, pasta, cookies, and other baked goods. To preserve the quality of whole-grain spelt, it should be stored in a cool dry area where it can keep well for 18 months in a container that allows it to breathe. Spelt flour, on the other hand, should be stored in an airtight container in a cool, dry spot. Spelt flour can last for about one month on the shelf and between two to three months in the refrigerator. 

Stay tuned for next week's blog on spelt cooking tips. Check out our other Healthy & Organic Living blogs here.

❤ Try our USDA certified organic Spelt Wheat Berries ❤

Yummy Spelt Recipes

Other Spelt Blogs:

• Why Spelt? Part 1 - History
• Why Spelt? Part 3 - Cooking Tips

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