SPELT contains about 57.9 percent carbohydrates (excluding 9.2 percent fibre), 17.0 percent protein and 3.0 percent fat, as well as dietary minerals and vitamins. It contains a moderate amount of gluten. Known as dinkel, farro, l'epeutre it is the precurrsor to wheat. Spelt differs from emmer, white wheat flour, in that spelt has never been modified and it is lowest in phytic acid of all grains.

↑ alkalinity
↑ niacin
↑ estrogen metabolism
↑ circulation
↑ strong bones
↑ immune system
↓ blood sugar
↓ cholesterol