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Spelt, also called spelta and dinkel, is a kind of ancient wheat. It was a staple food in parts of the Middle East and Europe from the Bronze Age to the Middle Ages.
Today, spelled is perceived as a healthy diet, as it has a higher percentage of wheat protein, as well as a large amount of fiber, minerals and vitamins. There are almost 2 times more vitamin A and B vitamins, fat, phosphorus and protein. It contains gluten, in large amounts, but it is different from ordinary wheat, both in terms of gliadin and glutenin, and as a protein matrix that is more readily soluble in water and more easily absorbed by the digestive system.
Advantages:
- Higher protein content;
- Higher fiber content;
- Higher content of certain vitamins and trace elements and antioxidants such as lutein;
- Excellent taste and baking qualities.
Ingredients:
Spelt - grains.
Spelt grain "Perun" is grown on its own field and no preservatives and enhancers have been added to it.
Nutritional values per 100 g:
Energy: 320 kcal
Fat: 2.7 g
of which saturated fatty acids: 0.4 g
Carbohydrates: 63.6 g
of which sugars: 1.2 g
Proteins: 18.3 g
Salt: 0.003 g
Contains gluten!
The content of salt and gluten is due to their natural presence in the grain. May contain traces of other cereals.
Usage:
For further processing in cooking. Do not consume raw.
Packing: 400 g
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