338 kcal
Energy
2.4 g
Fat
0.4 g
Saturates
6.8 g
Sugar
0.0 g
Salt
Caloric Ratio
Nutrition
| Calories % Daily Value | ||
|---|---|---|
| Total Calories | 338 (1414 kJ) | |
| from Carbohydrate | 281 (1175 kJ) | |
| from Fat | 22 (92 kJ) | |
| from Protein | 58 (244 kJ) | |
| from Alcohol | 0 (0 kJ) | |
| Carbohydrates % Daily Value | ||
|---|---|---|
| Total Carbohydrates | 70.2 g | |
| Dietary Fiber | 10.7 g | |
| Starch | 53.9 g | |
| Sugars | 6.8 g | |
| Sucrose | 590.0 mg | |
| Glucose | 840.0 mg | |
| Fructose | 240.0 mg | |
| Lactose | 0.0 mg | |
| Maltose | 5,150.0 mg | |
| Galactose | 0.0 mg | |
| Fats & Fatty Acids % Daily Value | ||
|---|---|---|
| Total Fat | 2.4 g | |
| Saturated Fat | 0.4 g | |
| Butyric Acid | ~ | |
| Caproic Acid | ~ | |
| Caprylic Acid | 0.0 mg | |
| Capric Acid | 0.0 mg | |
| Lauric Acid | 0.0 mg | |
| Tridecylic Acid | ~ | |
| Myristic Acid | 0.0 mg | |
| Pentadecanoic Acid | 0.0 mg | |
| Palmitic Acid | 370.0 mg | |
| Margaric Acid | 0.0 mg | |
| Stearic Acid | 24.0 mg | |
| Arachidic Acid | 4.0 mg | |
| Behenic Acid | 8.0 mg | |
| Lignoceric Acid | ~ | |
| Monounsaturated Fat | 0.4 g | |
| Myristoleic Acid | 0.0 mg | |
| 15:1 | 0.0 mg | |
| Palmitoleic Acid | 3.0 mg | |
| 16:1 c | ~ | |
| 16:1 t | ~ | |
| 17:1 | 0.0 mg | |
| Oleic Acid | 423.0 mg | |
| 18:1 c | ~ | |
| 18:1 t | ~ | |
| Gadoleic Acid | 19.0 mg | |
| Erucic Acid | ~ | |
| 22:1 c | ~ | |
| 22:1 t | ~ | |
| Nervonic Acid | ~ | |
| Polyunsaturated Fat | 1.3 g | |
| Linoleic Acid | 1,193.0 mg | |
| 18:2 CLAs | ~ | |
| 18:2 n-6 c,c | ~ | |
| 18:2 t,t | ~ | |
| 18:2 i | ~ | |
| 18:2 t | ~ | |
| Linolenic Acid | 65.0 mg | |
| alpha-Linolenic Acid | 65.0 mg | |
| gamma-Linolenic acid | 0.0 mg | |
| Parinaric Acid | ~ | |
| Eicosadienoic Acid | 0.0 mg | |
| Eicosatrienoic Acid | 0.0 mg | |
| 20:3 n-3 | ~ | |
| Dihomo-gamma-linolenic acid | ~ | |
| Arachidonic Acid | 0.0 mg | |
| 20:4 n-6 | ~ | |
| Timnodonic Acid | ~ | |
| Clupanodonic Acid | ~ | |
| Docosahexaenoic Acid | ~ | |
| Trans Fat | ~ | |
| Omega-3 Fatty Acids | 65.0 mg | |
| Omega-6 Fatty Acids | 1,193.0 mg | |
| Sterols % Daily Value | ||
|---|---|---|
| Cholesterol | 0.0 mg | |
| Phytosterols | ~ | |
| Campesterol | ~ | |
| Stigmasterol | ~ | |
| Beta-sitosterol | ~ | |
| Protein & Amino Acids % Daily Value | ||
|---|---|---|
| Protein | 14.6 g | |
| Essential Aminos | ||
| Histidine | 360.0 mg | |
| Isoleucine | 552.0 mg | |
| Leucine | 1,070.0 mg | |
| Lysine | 409.0 mg | |
| Methionine | 258.0 mg | |
| Phenylalanine | 737.0 mg | |
| Threonine | 443.0 mg | |
| Tryptophan | 132.0 mg | |
| Valine | 681.0 mg | |
| Non-essential Aminos | ||
| Alanine | 534.0 mg | |
| Arginine | 687.0 mg | |
| Aspartic Acid | 757.0 mg | |
| Cystine | 330.0 mg | |
| Glutamic Acid | 4,651.0 mg | |
| Glycine | 602.0 mg | |
| Proline | 1,625.0 mg | |
| Serine | 725.0 mg | |
| Tyrosine | 377.0 mg | |
| Other Nutrients % Daily Value | |
|---|---|
| Alcohol | ~ |
| Water | 11.0 g |
| Ash | 1.8 g |
| Caffiene | ~ |
| Theobromine | ~ |
| Vitamins % Daily Value | ||
|---|---|---|
| Betaine | ~ | |
| Choline | ~ | |
| Vitamin A | 10 IU | |
| Vitamin B1 (thiamine) | 0.4 mg | |
| Vitamin B2 (riboflavin) | 0.1 mg | |
| Vitamin B3 (niacin) | 6.8 mg | |
| Vitamin B5 (pantothenic acid) | 1.1 mg | |
| Vitamin B6 (pyridoxine) | 0.2 mg | |
| Vitamin B9 (folate) | 45 mcg | |
| Vitamin B12 (cobalamin) | 0 mcg | |
| Vitamin C | 0.0 mg | |
| Vitamin D | ~ | |
| Vitamin E | 1 IU | |
| Vitamin K | 4 mcg | |
| Minerals % Daily Value | ||
|---|---|---|
| Calcium | 27.0 mg | |
| Copper | 0.5 mg | |
| Fluoride | ~ | |
| Iron | 4.4 mg | |
| Magnesium | 136.0 mg | |
| Manganese | 3.0 mg | |
| Phosphorus | 401.0 mg | |
| Potassium | 388.0 mg | |
| Sodium | 8.0 mg | |
| Zinc | 3.3 mg | |
About Spelt
Spelt, also known as dinkel wheat, or hulled wheat, is a species of wheat cultivated since 5000 BCE. Spelt was an important staple in parts of Europe from the Bronze Age to medieval times; it now survives as a relict crop in Central Europe and northern Spain and has found a new market as a health food. Spelt is sometimes considered a subspecies of the closely related species common wheat (T. aestivum), in which case its botanical name is considered to be Triticum aestivum subsp. spelta. Read More
Spelt, also known as dinkel wheat, or hulled wheat, is a species of wheat cultivated since 5000 BCE. Spelt was an important staple in parts of Europe from the Bronze Age to medieval times; it now survives as a relict crop in Central Europe and northern Spain and has found a new market as a health food. Spelt is sometimes considered a subspecies of the closely related species common wheat (T. aestivum), in which case its botanical name is considered to be Triticum aestivum subsp. spelta. It is a hexaploid wheat, which means it has six sets of chromosomes.