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Ingredients

Spelt (Triticum spelta)

Spelt is considered to be a wild plant because it has not been modified and adapted to agricultural and commercial needs over the centuries . For these reasons, it is recommended for cultivation on organic farms. The reason for interest in spelt cultivation is also the beneficial chemical composition of spelt grains, due to which the products made of it are of a high nutritional value .

The chemical composition of spelt grains depends on genetic factors (variety) and habitat factors (soil and climate conditions, the farming technique used). The grains contain carbohydrates, proteins, fats, minerals and vitamins.

Carbohydrates in terms of quantity (60-70%) account for the largest part of the grain and therefore mainly affect the energy value. Spelt grains contain complex carbohydrates, of which the largest share is starch, which is only present in the endosperm, and non-available carbohydrates of 12,5 to 13%, i.a. cellulose, hemicellulose, and lignin, known as dietary fibre. Although most of these compounds are not digestible in the human digestive tract, they are essential for daily diet because they play an important role in the prevention of diseases such as obesity, diabetes, atherosclerosis, cholelithiasis, and colorectal tumors.

The protein content of the spelt grains is in a wide range of 12-17%.

Spelt grains contain little fat, about 2%.

The mineral content is about 2%. Compared to the grains of common wheat, the spelt grains have a higher total phosphorus content of 4.2 to 4.4 g/kg. Phosphorus in combination with calcium (0.24–0.26 g/kg) and magnesium (1.3–1.4 g/kg) is the basic building component. These components also play an important role in the proper functioning of the body.

Spelt grains contain micronutrients in larger quantities (about 2 times as much as in wheat grains, for example), such as zinc, iron, copper, and selenium. Zinc, the content of which in spelt grains is about 40 mg/kg, is involved in the metabolism of carbohydrates, fats, and proteins. It is also believed that it has rejuvenating properties, since it acts as an antioxidant to protect cells from the destructive effects of free radicals. The iron content in the spelt grains is approximately 45 mg/kg.

Similarly as in the case of other cereals, spelt grains are a good source of group B vitamins . The thiamine content (vitamin B1) is 0.27–0.36 mg/100 g, riboflavin (vitamin B2) 0.13–0.19 mg/100 g, niacin (vitamin PP) 6.60–7.07 mg/100 g, folic acid 50 μg/100 g of grains. The vitamin E content of the spelt grains is comparable to that of the common wheat grains (14,7 mg/kg expressed as α-tocopherol).

The spelt is appreciated by fans of healthy food. It is an ingredient of the Inka Bio Spelt cereal beverage. For more information, visit: www.inka.pl

Spelt products are worth eating due to their content of:

  • carbohydrates: the starch which is an energy source and the dietary fibre required for the proper functioning of the digestive tract,
  • proteins, which are a building component of the body,
  • group B vitamins necessary for the proper functioning of the nervous system,
  • vitamin E, because of its antioxidant effect,
  • Minerals, , which are necessary for the proper conduct of biochemical processes in the body.

Information developed by employees of the SGGW Cereals Technology Plant.