Spelt is the oldest cereal relative of modern wheat. Its composition is very rich in various nutrients, vitamins, macro-and microelements.
This crop contains 35-42% of protein. 18 essential amino acids, which cannot be obtained from animal food, are found in gluten protein.
Compared with ordinary wheat, spelt contains several times more magnesium, iron, zinc and vitamins, such as: B1, B2, B6, B9, and also vitamins E and PP. Spelt also contains calcium, sodium, phosphorus, potassium, copper, selenium and manganese.
All substances contained in this ancestor of wheat are in a balanced form. For its unique nutritional and taste qualities gourmets called it "black caviar of cereals". Spelt cereal provides energy for the whole day and contributes to the general cleansing of the body.
Regular consumption of spelt in food contributes to the speedy normalization of sugar levels in the blood, strengthens the immune system, improves the endocrine, cardiovascular, digestive, nervous and reproductive systems, and also greatly reduces the risk of developing infectious diseases, cancer and anaemia.
Spelt is useful for people suffering from overweight. It contains vitamin B6, which promotes normal, uniform absorption of fat, as well as the removal of excess cholesterol from the body. Due to the slow absorption of carbohydrates, the hunger is reduced.