Spelt (Cooked) Nutrition Facts
Spelt is an ancient variety of wheat with a nutty, slightly sweet flavor. While it contains gluten, some find it easier to digest than modern wheat. It has more protein and fiber than regular wheat.
Nutrition Facts
Per 100g serving
Health Benefits
- ✓Higher protein than regular wheat (5.5g per 100g cooked)
- ✓Good source of niacin for energy metabolism
- ✓Contains more fiber than modern wheat
- ✓Provides manganese for bone health
- ✓May be more digestible than modern wheat (still has gluten)
Best For
Storage
Store spelt berries in an airtight container in a cool, dry place for up to 6 months, or refrigerate for up to 1 year. Spelt flour goes rancid faster - refrigerate. Cooked spelt keeps 5 days refrigerated.
Serving Sizes
Frequently Asked Questions
Can people with celiac disease eat spelt?
No, spelt contains gluten and is not safe for celiac disease. While some claim it's easier to digest than modern wheat, it still triggers reactions in gluten-sensitive individuals. It's not a gluten-free option.
What's the difference between spelt and wheat?
Spelt is an ancient wheat variety with a tougher hull protecting the grain. It has slightly more protein and fiber, a nuttier flavor, and different gluten structure (more fragile) than modern wheat.
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