Spelt
What it is
Spelt is a type of wheat. This profile describes cooked spelt grain, not spelt flour, bread or pasta.
What it does
The cooked reference provides 5.5 g of protein, 3.9 g of fiber and 49 mg of magnesium per 100 g. The figures can help compare prepared grains on the same weight basis.
Research context and ingredient forms
An ancient-grain name does not make a wheat variety gluten-free. A product made with spelt also needs its own label or recipe calculation because milling and added ingredients change its composition.
Using this information
Use cooked grain weight with this table. For a bowl containing vegetables and dressing, add the other ingredients separately rather than treating the entire bowl as plain spelt.
Considerations
Spelt contains gluten and wheat proteins. It is unsuitable for a required gluten-free diet and is relevant to wheat allergy.
Food sources and composition
| Nutrient | Amount and serving basis | Food and source |
|---|---|---|
| Energy | 127 kcal per 100 g edible portion | Spelt, cooked; Spelt, cooked SR Legacy April 2018; FDC published 2019-04-01 |
| Protein | 5.5 g per 100 g edible portion | Spelt, cooked; Spelt, cooked SR Legacy April 2018; FDC published 2019-04-01 |
| Total lipid (fat) | 0.85 g per 100 g edible portion | Spelt, cooked; Spelt, cooked SR Legacy April 2018; FDC published 2019-04-01 |
| Carbohydrate, by difference | 26.4 g per 100 g edible portion | Spelt, cooked; Spelt, cooked SR Legacy April 2018; FDC published 2019-04-01 |
| Fiber, total dietary | 3.9 g per 100 g edible portion | Spelt, cooked; Spelt, cooked SR Legacy April 2018; FDC published 2019-04-01 |
| Magnesium, Mg | 49 mg per 100 g edible portion | Spelt, cooked; Spelt, cooked SR Legacy April 2018; FDC published 2019-04-01 |
| Potassium, K | 143 mg per 100 g edible portion | Spelt, cooked; Spelt, cooked SR Legacy April 2018; FDC published 2019-04-01 |
| Sodium, Na | 5 mg per 100 g edible portion | Spelt, cooked; Spelt, cooked SR Legacy April 2018; FDC published 2019-04-01 |
Scientific Research & References
- Spelt, cooked
2019 · USDA Agricultural Research Service
Limitations: Historical food/preparation-specific composition, not a current brand label or clinical-outcome estimate.
Source assessment recorded.
- USDA National Nutrient Database for Standard Reference, Legacy Release: Documentation
2018 · USDA Agricultural Research Service
Limitations: Historical dataset; values may be analytical, calculated, imputed, or assumed zero. Not clinical-outcome evidence.
Source assessment recorded.
- Questions and Answers on the Gluten-Free Food Labeling Final Rule
U.S. Food and Drug Administration
Limitations: Supports only the stated food identity or normal nutrient role; not proof of a food-specific treatment benefit.
Source assessment recorded.
- Food Allergies
U.S. Food and Drug Administration
Limitations: Used for major-allergen identification and label awareness; not an individual allergy diagnosis.
Source assessment recorded.
Related dictionary entries
Products containing it
No label-specific product relationship has been reviewed for this entry.