As opposed to common wheat, spelt has higher protein content and its amino acid content is also very favourable. Whole wheat flour types contains the bran and the germ of the cereal too, thus they are rich in dietary fibre. Ideal for baking and cooking.
1 433.0 kJ / 339.0 KCAL
-of which saturated fatty acids
-of which sugars
It contains gluten. It may contain lupine mustard and soy.