Whole spelt bread 100%

by MBC Team

spelt,flour,bread,facts

Spelt was originally grown in Iran more than 7000 years ago.
Spelt is a type of wheat and its nutrition value is very similar to wheat.
Both einkorn and spelt are considered varieties of heirloom grains with spelt having higher levels of manganese.
However, spelt may contain slightly more minerals and less phytic acid.
Spelt flour is an excellent source of dietary fiber.
Spelt flour is an excellent source of calcium, magnesium, selenium, zinc, iron, and manganese.
Spelt flour has vitamin E and B-complex vitamins (especially niacin).
The milled spelt in spelt bread is rich in vitamins and minerals and has more fiber, protein and unsaturated fatty acids than whole-wheat bread.
The glycemic index (GI) of spelt flour is estimated to be in the medium range.
Spelt flour is not gluten-free.
It is possible to have an allergy to spelt flour.
In certain countries spelt is used to brew beer and has a unique, distinct flavor.