Grain
Flour
Spelt flour is milled dried seed or root—thickens, bakes and coats with the parent’s flavour. Whisk to avoid lumps; store dry. Adjust recipes when gluten-free. Salt early for large joints, late for delicate leaves and soft fruit.
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Characteristics
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Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 1.5 g
- Saturated Fat 0.38 g
- Trans Fat 0 g
- Monounsaturated Fat 0.38 g
- Polyunsaturated Fat 0.74 g
- Cholesterol 0 mg
- Sodium 5.14 mg
- Salt 0.01 g
- Total Carbohydrate 72 g
- Dietary Fibre 8 g
- Total Sugars 1 g
- Complex / starch 60 g
- Protein 9.91 g
- Water 12 g
- Energy 341 kcal
- Water 12 g
- Carbohydrates 72 g
- Protein 9.91 g
- Fat 1.5 g
- Saturated Fat 0.38 g
- Monounsaturated Fat 0.38 g
- Polyunsaturated Fat 0.74 g
- Omega-3 0.11 g
- Vitamins 52.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.27 mg
- Vitamin B2 — Riboflavin 0.09 mg
- Vitamin B3 — Niacin 3.47 mg
- Vitamin B5 — Pantothenic Acid 0.52 mg
- Vitamin B6 0.21 mg
- Vitamin B7 — Biotin 2.5 µg
- Vitamin B9 — Folate 24.9 µg
- Vitamin C 2 mg
- Vitamin E 0.94 mg
- Vitamin K 2.3 µg
- Minerals 293 mg
- Major Minerals 291 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.01 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.27 · vitamin-b2-riboflavin: 0.09 · vitamin-b3-niacin: 3.47 · vitamin-b5-pantothenic-acid: 0.52 · vitamin-b6: 0.21 · vitamin-b7-biotin: 2.5 · vitamin-b9-folate: 24.9 · vitamin-e: 0.94 · vitamin-k: 2.3 ·
Minerals
Flour is milled endosperm-dominant carbohydrate unless wholemeal retains bran.
History
Cooks bought prepped forms of spelt for speed while markets still sold whole produce, including named flour portions.
Cooks bought prepped forms of spelt for speed while markets still sold whole produce, including named flour portions.
Cooks bought prepped forms of spelt for speed while markets still sold whole produce, including named flour portions.