Nutrient Composition of Spelt Wheat

Spelt Wheat

“…They examined 20 accessions of emmer and spelt and compared them with two varieties of bread wheat and three varieties of durum wheat as references. Potassium varied widely in comparison with the reference wheats, confirming the results of Abdel-Aal et al [6], Ranhotra et al [9], and Grela [11]. Most spelt accessions were found to have higher phosphorus levels than emmer and wheat.…”

“…Although several articles on spelt chemical components have appeared in the literature in recent years [6][7][8][9][10][11][12][13][14][15], there are veryfewthat deal specificaHywith spelt proximate composition and its variability, which depends on genetic and environmental factors. Consequently, most of the relevant information available at present on spelt proximate composition is reviewed here.…”

Do “ancient” wheat species differ from modern bread wheat in their contents of bioactive components?

“…These analyses References: Grausgruber et al (2004); Loje et al (2003); Marconi et al (1999); Ranhotra et al (1996aRanhotra et al ( , 1996b are therefore combined in Table 3. Table 3 and Fig.…”

Vegetable milks and their fermented derivative products

“…§ Suitable for celiacs, and lactose intolerants § High content in dietary fiber § Protective effect against CVD § Good lipid profile, mainly PUFA (rich in linoleic) § Antioxidant properties § Good protein source § Electrolite balance contribution § High content in lignan (phytostrogen) § Glucorregulation properties § Important amounts of group B vitamins, mainly nicacin, riboflavin folate and thiamin. § Prebiotic effect § Good source of phenolic compounds § Possible contribution in protection against some cancers, such as colon cancer § Lactose-free; low available carbohydrate § Suitable for celiacs, diabetics and lactose intolerants § Gluten-free § Cholesterol-free § High digestibility § Low GI Spelt § Good source of Vit.E, Ca, Mg, K, P, Fe, Mn and Zn § Hypocholesterolemic benefits J. L. Ward et al, 2008;Zielinski, Ceglinska, and Michalska, 2008;Marques et al, 2007, RuibalMendieta et al, 2005Ranhotra, Gelroth, Glaser, and Lorenz, 1996. (cereal) § High content in dietary fiber § Protective effect against CVD § Low Na content § Antioxidant properties § Good lipid profile, mainly PUFA (linoleic acid), followed by MUFA (oleic acid) § Electrolite balance contribution § Good protein source § Glucorregulation properties § High levels of, tocopherols and tocotrienols § Prebiotic effect § Good source of group B Vit., mainly thiamin, riboflavin, nicacin, B6 Vit.…”