Organically grown Spelt is considered one of the world's ancient grains and a distant cousin to the common wheat we are accustomed to today. It was one of the first grains used to make bread and recorded as an important staple in parts of Europe from the Bronze Age to Medieval times.
Although spelt has been cultivated since 5000 B.C., there has been very little breeding of the grain. It has retained wonderful characteristics that allow some wheat intolerant persons the ability to eat it. The gluten strength in spelt is much lower than wheat and therefore easier to digest.
Spelt is highly water soluble and allows its nutrients to be easily absorbed by the body. It is naturally high in Vitamin C as well as B Vitamins such as B2, B5, B6, riboflavin, Niacin and Vitamins E, A and K. It is also a superb source of fibre and minerals such as manganese, copper, and phosphorus. The total protein content ranges from 10 to 25% which is greater than most common varieties of commercial wheat.
Spelt is often ground into flour, it can also be added to soups, chillis, and hot cereals due to its chewy texture and high nutritional value.
Disclaimer: This information is for educational purposes only and has not been evaluated by the FDA or CFIA. It is not intended to diagnose, treat, cure, or prevent any disease. This product has been packaged in the same facility as peanuts, tree nuts, wheat, soy, and other potential allergens. Even though this product has been grown, cleaned and packaged with the utmost care, please be aware that impurities may occur.