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Spelt

15Popularity

7.5/10 · Very goodAverage expert rating

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Antioxidant (1)Allergen (1)

Spelt was one of Europe's most important cereals in the early 20th century, but was gradually replaced by wheat for its better cooking qualities. Spelt is an ancient type of wheat, also known as Triticum spelta, valued for its nutty flavor and chewy texture. It's a popular choice in health-conscious cooking, often used as a substitute for wheat in...

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Spelt studies

by lu22 (2028 pt) · 2026-Feb-11

Spelt studies Ziegler JU, Wahl S, Würschum T, Longin CF, Carle R, Schweiggert RM. Lutein and lutein esters in whole grain flours made from 75 genotypes of 5 triticum species grown at multiple sites. J Agric Food Chem. 2015 May 27;63(20):5061-71....

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