Spelt and other ancient grains are still enjoyed in some parts of the world and have been popularized in the U.S. as a health food. Those who enjoy spelt bread and pasta say it tastes better than wheat and describe it as nutty, wholesome, and more filling.
Spelt can be cooked and eaten whole (called spelt berries) and used as a warm side or in a cold salad, or it can be ground into flour for baking. While most baking sites say that you can substitute spelt for whole wheat flour in most recipes, we find some tinkering is usually needed for the best result, as it contains less gluten and more protein than regular flour.
Ingredients: 100 % spelt grits.
Net weight: 500 g.
Country of origin: Lithuania.
Nutrition facts: product nutritional energy value per 100 g - 338 kcal; Protein 14,6 g; Fat 2,43 g; Carbohydrate 70,19 g; of which are sugars 0,6 g; fiber 8,2 g; B1: 0,4 mg (26%); B3: 6,8 mg (38%); B9: 45 mg (23%*); B5: 1,1 mg (18%*); Potassium 388 mg (19%*); Phosphorus 401 mg (50%*); Iron 4,4 mg (32%*); Zinc 3,3 mg (22%*); Copper 0,5 mg (51%*); Manganese 3,0 mg (149%*); Selenium 11,7 µg (21%*); Magnesium 136 mg (45%*); *Reference average adult daily intake (8400kJ/2000 kcal).
Storage conditions: Store tightly closed in a dry place.
Farm. A farmer Alfonsas Peckus is a scientist with PhD in physics, who has been implementing his ideas in Lithuania since 1990 by establishing the seed growing farm of crop and herbaceous plants. The farmer chooses only Lithuanian species suitable for our climate.
Cultivation. About 300 of hectares of farmland are currently used for agricultural experiments: to grow the species of valuable grain crop of which are still rare in Lithuania.