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Wheat Grains(Spelt (Triticum spelta)), also known as dinkel wheat or hulled wheat is a species of wheat cultivated since 5000 BC.
Spelt was an important staple in parts of Europe from the Bronze Age to medieval times; it now survives as a relict crop in Central Europe and northern Spain and has found a new market as a health food. Spelt is sometimes considered a subspecies of the closely related species common wheat (Triticum aestivum), in which case its botanical name is considered to be Triticum aestivum subsp. spelta. It is a hexaploid wheat, which means it has six sets of chromosomes.
In a 100 gram serving, uncooked spelt provides 338 calories and is an excellent source (20% or more of the Daily Value, DV) of protein, dietary fiber, several B vitamins and numerous dietary minerals (table). Richest nutrient contents include manganese (143% DV), phosphorus (57% DV) and niacin (46% DV) (table). Cooking substantially reduces all nutrient contents. Spelt contains about 70% total carbohydrates, including 11% as dietary fiber, and is low in fat (table).
As spelt contains a moderate amount of gluten, it is suitable for baking, but this component also makes it unsuitable for people with gluten-related disorders, such as celiac disease non-celiac gluten sensitivity and wheat allergy sufferers In comparison to hard red winter wheat, spelt has a more soluble protein matrix characterized by a higher gliadin:glutenin ratio.