Spelt is one of the first cereals grown. It is particularly sought after and indicated for its versatility, ease of cooking, its organoleptic and nutritional characteristics.
It is the least cal cereal rich in absolute (2,2% fat and 335 calories per 100gr), it has no cholesterol, it has a high quantity of fiber and it is the one that contains the highest protein content compared to other fruits (15% protein); it is therefore suitable to be combined with legumes for a single dish not too caloric. It absorbs a considerable amount of water during cooking, resulting in a high satiety index.
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