TYPEBASE4 INDEX >> GRAIN >>
Share this information on Facebook
SCIENTIFIC NAME: TRITICUM SPELTA
Native to southern Europe, where it's been used for millenniums, spelt is an ancient CEREAL GRAIN that has a mellow nutty flavor. The easily digestible spelt has a slightly higher protein content than WHEAT and can be tolerated by those with wheat allergies. Spelt flour, available in health-food stores, can be substituted for wheat flour in baked goods.
BLOOD TYPE DIET VALUES
Follow Secretor value if you do not know your secretor status.
RECIPES FEATURING THIS FOOD:
This ingredient is featured in the following website recipes:
Most recent recipes added to the website:
Search the Recipe Database
List All Recipes
- This food is a significant source of selenium (171.648 mcgs per 1 cup
- This food can be a significant source of folate (83.136 mcgs per 1 cup
- This food can be a significant source of zinc (7.9872 mgs per 1 cup
- This food can be a significant source of potassium (827.52 mgs per 1 cup
|GENETIC MODIFICATION||No data on this food.|
|PESTICIDES||No data on this food.|
|CONTAMINATION||No data on this food.|
|IRRADIATION||No data on this food.|
|ANTIOXIDANTS||No data on this food.|
|ALLERGENS|| This grain contains gluten. |
|GLYCEMIC INDEX||No data on this food. |
Program and data copyright 1997-2015 Peter D'Adamo.