Spelt flour

Spelled flour stands out for its great nutritional power thanks to its richness in nutrients.

• It is low in fat, being mostly monounsaturated.
• It provides vitamins of group B, E and A and Amino Acids such as Lysine, which is scarce in other cereals.
• Minerals (magnesium, manganese, phosphorus, iron, copper, zinc, selenium or potassium and phytochemical compounds).
• High content of fiber and proteins of high biological value.

Its flour is better tolerated by the body than that of any other grain, since its gluten has a different molecular composition, being more fragile and soluble in water, which helps to facilitate its digestion.

It slows down the absorption of carbohydrates, making their assimilation by the body slow and progressive, thanks to its low glycemic index. A benefit for all people, but especially for diabetics.

Thanks to its great richness in nutrients, spelled is a great ally for our health, supporting its functions in the cardiovascular, bone, nervous and immune systems in a healthy way.

In addition, it has a pleasant flavor, with a sweet touch that is reminiscent of nuts and that makes it very versatile in the kitchen.

Organic whole spelled flour

Spelled flour is practically always found in its wholemeal version, something that is very beneficial because in this way we take advantage of all the nutrients of the spelled grain, including the germ.

Unlike other grains and despite the fact that spelled is a variety of wheat, it has maintained many of its original characteristics, not being modified in order to facilitate its harvest.

Thanks to this spelled is more resistant, and therefore more respectful of the environment. It can grow on difficult terrain without the need for fertilizers, being grown more sustainably on relatively low-yielding crops.

spelled flour price

Wholemeal spelled flour has a slightly higher price, precisely because of its production, which is not carried out in large areas.

On the other hand, it is treated with more care, on smaller plots and avoiding the genetic manipulation of its grain, which would provide larger harvests, but of lower quality.