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Spelt contains fewer antinutrients than wheat. It typically contains more potassium, magnesium, copper, zinc, and other trace elements as well as B vitamins than wheat. Compared to wheat spelt typically contains more total fat, more monounsaturated fat, and roughly the same quantity of essential amino acids.
Possessing a light, nutty, mild flavor, spelt is a delicious and versatile ingredient with lower gluten levels than wheat used in breads, cookies, muffins, quickbreads, pan breads, pizza, piecrusts, flatbreads and pastas. Spelt is a good source of protein, dietary fibers, phosphorous, and manganese.