Spelt, a Favorite of Hildegard of Bingen, is a Nutritious and Flavorful Relative of Common Wheat.

An ancient grain, Spelt is unusual because it retains nearly all of its nutritional value in the kernel, therefore, even after processing, it contains high levels of proteins and carbohydrates. It is a good source of dietary fiber, thiamin, niacin, iron and potassium. Easy to digest. Contains gluten, but is tolerated by many wheat sensitive people. Spelt has a delicious, light and nutty flavor. Easily substituted for wheat in recipes.

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