Here is Spelt an article by
Shereen Jegtvigis MS a nutritionist and freelance writer for About.com. She co-authored two books: Superfoods for Dummies and Clinical Anatomy for Dummies.
Spelt is similar to wheat in appearance, but it has a tougher husk, which helps protect the nutrients inside the grain. Spelt flour has a nutty, slightly sweet flavor and can be used in most recipes that call for regular or whole-wheat flour.
The official name of is Triticum aestivum var. spelta. It was originally grown in Iran around 5000 to 6000 B.C. Spelt has been grown in Europe for over 300 years, and now in North America for just over 100 years. It’s been used most commonly as a feed grain for animals, but, it’s gained popularity as a dietary grain due to its nutty flavor and nutrition content.
Some people claim they can eat spelt even though they’re sensitive to wheat. That may be true, but it has more protein than wheat, and it contains an amount of gluten, so it’s not suitable for a gluten-free diet.
If you’re sensitive to wheat or other grains, you should speak to your health care provider before eating spelt.
Spelt flour can replace whole wheat flour or whole grain flour in recipes for breads and pastries. Spelt pasta is available in regular and white varieties; the white spelt is lighter in color and texture because it is milled more finely.
Spelt flour is available in health food stores and many grocery stores, or you can buy spelt kernels in bulk and use a kitchen grain grinder to make your own flour.
Spelt doesn’t always have to be ground into flour. You can also cook the grains and add them to side dishes, salads and cereals.
Nutrition Information for Spelt
One cup of cooked spelt has 246 calories, 11 grams protein, 1.6 grams fat, and 51 grams carbohydrates, and 7.6 grams fiber. Spelt is also a good source of calcium, magnesium, selenium, zinc, iron, and manganese. It has vitamin E and B-complex vitamins (especially niacin).
Article taken from http://nutrition.about.com/od/grainsandcereals/p/spelt.htm