This is an ancient form of wheat dating back as a crop to around 5000BC. By the 20th century spelt was essentially replaced by common wheat. It’s now back in fashion as a way to add variety to the diet and switching to it would be largely down to personal preference. Spelt is a wholegrain, and along with others (think wholewheat, whole rye, oats, corn etc.) provides fibre, minerals, B vitamins and antioxidants. Eating at least three servings of wholegrains daily has been linked to helping heart health, waist management and digestive health. Spelt flour is nutritionally similar to wholemeal, but tends to have a bit more protein but less fibre. Please note that spelt contains gluten, so isn’t suitable for people on a gluten-free diet/with coeliac disease.
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