Spelt is an ancient grain, made more popular by the organic and alkaline foods community, it has gained more recognition because of its about to help those who are on an alkaline diet find a healthy alternative to wheat and other more acidic or other grains.

Spelt is a type of wheat. Its nutrition content is very similar to wheat, and it contains gluten.

Like other grains, spelt is high in carbs. It’s also an excellent source of dietary fiber, a good source of protein, and contains some vitamins and minerals.

Whole spelt is high in carbs and fiber. High fiber diets have been linked to positive health outcomes.

Regularly consuming spelt or other whole grains promotes health and could help protect against obesity, heart disease, and type 2 diabetes.

Spelt contains gluten. It is unsuitable for people with celiac disease, gluten sensitivity, or a wheat allergy.

Spelt contains FODMAPs, which can cause problems for people with IBS. Fermenting spelt to make sourdough bread can lower the amount of FODMAPs present, making it more suitable for people trying to maintain a healthy gut.

Spelt can be used as a substitute for other carbs. You can try cooking the whole grains or using spelt flour instead of wheat flour in recipes.

Spelt nutrition facts

Here’s the nutrient breakdown for 1 cup (194 grams) of cooked spelt

* Calories: 246

* Protein: 10.7 grams

* Fat: 1.7 grams

* Carbs: 51 grams

* Fiber: 7.5 grams

* Manganese: 92% of the Daily Value (DV)

* Phosphorous: 23% of the DV

* Niacin: 31% of the DV

* Magnesium: 23% of the DV

* Zinc: 22% of the DV

* Iron: 18% of the DV