Harvested on Alvito mountain fields.
It is rich in vitamine A, B, C and E, iron, calcium, potassium magnesium, phosphorous and manganese. It contains various proteins as well as containing polyunsaturated acid fat. It also contains lots of fibres which help maintain regularity.
Spelt has a very high nutritional value containing all the basic elements which are necessary for healthy human bodies. There may be differences among the different species of spelt due to the land on which it was grown, the season, the cultivation method and the natural fertilizer which was used. It is commonly understood that spelt’s important nutritional value is thanks to its high protein content, fat composition, fibres, vitamins and minerals.
Use:
- Wash the spelt thoroughly
- Soak in cold water for 12 hours
- Drain the soaking water
- Cook in a large pot with plenty of fresh cold water, salt and some bay leaves
- Bring to the boil on a strong flame and then reduce to a low flame and cook for 1.5 hours.
For salads: drain, let it cool and add a dressing of your choosing.
For soups: add a sauce of your choosing and continue to cook for 15 minutes.
At our restaurant, you can taste several dishes based on spelt and spelt flour.
The following are the nutritional facts for 100g of Spelt (source SSNV – Scientific Society for Vegetarian Nutrition)
• Proteins 15.1 g
• Fat 2.5 g
• Carbohydrates 67.1 g
• Iron 0.7 mg
• Calcium 43 mg
• Phosphorous 420 mg
• Potassium 440 mg
• Sodium 18 mg
• Calories 335 Kcal
Price: € 2,00