Whole grain
Spelt
An ancient wheat grain with a nutty flavor, rich in fiber and protein, that may help support steady digestion and lasting energy.
🌱 What it is
Spelt is an old relative of modern wheat, grown for thousands of years in Europe and the Middle East. Its tough outer hull protects the grain, and once hulled it can be cooked whole or milled into flour with a nutty, slightly sweet taste.
✨ How it may help
- May help support steady digestion with its generous fiber content
- May help support healthy cholesterol as a whole-grain food
- Traditionally used to support lasting, steady energy rather than a quick sugar spike
- May help support healthy muscle and tissue repair with its plant protein
🥄 How to use it
Cook the whole grains like rice for a hearty side dish, or choose whole-spelt bread, pasta, and porridge in place of refined wheat products.
🥗 Nutrition
Per 1 cup cooked (194 g) · about 246 calories
- Protein 10.7 g
- Fiber 7.6 g
- Manganese 2.6 mg
- Phosphorus 291 mg
- Magnesium 95 mg
Source: USDA FoodData Central
⚖️ Caution
Spelt is a form of wheat and contains gluten, so it is not safe for those with celiac disease or a wheat allergy. As a high-fiber whole grain, increase portions gradually and drink plenty of water.
🍃 A note from nature
Spelt's tough husk has protected its grain through centuries of harsh winters and hungry seasons, a quiet picture of how simple, sturdy foods have carried people through hard times.