Terms and Conditions Understand

Spelt groats

Product number:
1,86 €

Description

Spelt supporters feel that the grain has more nutritional value and flavor than wheat, because the hard outer casing protects the kernels. Spelt can also be eaten by some individuals with gluten intolerance, although spelt breads require special preparation because of the lack of gluten. Spelt has a delicious and characteristic nutty taste that is unlike the more mild flavor of wheat, although it seems unlikely to revolutionize human health, as proponents claim. The grain is richer in protein and many vitamins than wheat, and it requires less enrichment than conventional flour does.

 

Ingredients: 100 % spelt grits.

Net weight: 500 g.

Country of origin: Lithuania.

 

Nutrition declaration: 100 g product nutrition energy value, kcal - 338 kcal; Proteins 14,6; Fats 2,43 g; Hydrocarbons 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: 1,1mg (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. 

 

How to use: 

  • Rinse spelt thoroughly under running water before cooking, to make it free of any dirt or debris.

  • Soak the rinsed spelt in water for around eight hours or overnight. Once again before cooking spelt, you need to rinse it and drain the water.

  • Add three parts of water to each one part of spelt and bring to boil. Once it starts boiling, turn down the heat and simmer for about one hour.

  • Spelt can be eaten as a side dish substitute for rice or potatoes. It can also be used to make delicious bread or muffin recipe.

 


CULTIVATION

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.