Spelt is considered the oldest type of cultivated wheat, it was used by man for his own diet as early as the Neolithic, with particular reference to small spelt, or einkorn spelt. Most of the spelt grown in Italy is represented by spelt dicocco, or medium spelt.
It is a cereal that we are rediscovering and whose production is now associated above all with organic farming and the enhancement of marginal agricultural areas, which represent a part of our farm land.
Spelt has a higher protein content than other types of wheat. It is a cereal rich in vitamins and minerals, but low in fat.
The fibers help to promote intestinal transit and protect the health of the intestine, helping to eliminate waste. This cereal guarantees a rather low caloric intake, equal to 340 kilocalories per 100 grams of product.
The consumption of spelt contributes to the supply of B vitamins and proteins through daily nutrition. To facilitate the intake and assimilation of proteins, it is recommended to accompany spelt, preferably wholemeal, with legumes. Among the essential nutrients for the proper functioning of our body present in spelt we find thiamin, nacin and riboflavin. Among the mineral salts most present in spelt, we find phosphorus, potassium and magnesium. As for vitamins, the focus is mainly on vitamins A, B2 and B3.
Spelt is a more digestible food than durum wheat and soft wheat. Constipation sufferers can benefit from the laxative properties of this ancient cereal. Spelt can be useful for protecting the digestive system from diseases such as gastritis and from disorders such as the stagnation of bile in the intestine.
The consumption of spelt is sometimes recommended in slimming diets. It is in fact a satiating food, which can help limit the amount of food and calories introduced during meals. Its insoluble fiber content promotes bowel cleansing and body purification.
Additionally, the niacin content of this cereal would help lower LDL cholesterol levels and cardiovascular risk. The consumption of spelt is considered useful for reducing the risk of type 2 diabetes. Its high content of fiber and beneficial nutrients contributes to the prevention of insulin resistance, ischemia and obesity.
The pearling makes the spelt lighter but reduces the amount of fiber and nutrients.
We decided to include pearl spelt in our product line because in soups, together with other cereals and legumes, it is better suited for cooking times.