Grains

Nutrition Facts Spelt Flour

Wheat

Spelt Flour is a milled grain ingredient used to build doughs and batters; whole-grain, refined, enriched, and unenriched versions differ in composition. It provides protein, dietary fiber, potassium, and magnesium. Choose a dry, intact package without insects or moisture damage and store it airtight in a cool, dark place; refrigeration extends the quality of whole-grain and high-fat products.

Calories364
Protein14.5g
Carbs70.7g
Fat2.5g
Protein Carbs Fat

Nutrition for 100 g

Calories 364 kcal
Protein 14.48 g
Total Fat 2.54 g
Carbohydrates 70.72 g
Fiber 9.34 g
Total Sugars 6.82 g
Sodium 0 mg

Nutrients

Full nutrient profile

Proximates
Water 10.72 g
Energy (Atwater General Factors) 363.68 kcal
Energy (Atwater Specific Factors) 340.58 kcal
Nitrogen 2.32 g
Protein 14.48 g
Total lipid (fat) 2.54 g
Ash 1.54 g
Energy 338 kcal
Energy 1414 kj
Carbohydrates
Carbohydrate, by difference 70.72 g
Fiber, total dietary 9.34 g
Sucrose 0.59 g
Glucose 0.84 g
Maltose 5.15 g
Sugars, Total 6.82 g
Starch 53.92 g
Fructose 0.24 g
Lactose 0 g
Galactose 0 g
Lipids
Fatty acids, total saturated 0.41 g
Fatty acids, total monounsaturated 0.45 g
Fatty acids, total polyunsaturated 1.26 g
Cholesterol 0 mg
SFA 10:0 0 g
SFA 16:0 0.37 g
SFA 18:0 0.02 g
SFA 20:0 0.004 g
MUFA 18:1 0.42 g
PUFA 18:2 1.19 g
PUFA 18:3 0.07 g
PUFA 20:4 0 g
MUFA 20:1 0.02 g
SFA 15:0 0 g
PUFA 20:2 n-6 c,c 0 g
PUFA 18:3 n-6 c,c,c 0 g
PUFA 20:3 0 g
SFA 8:0 0 g
SFA 12:0 0 g
SFA 14:0 0 g
SFA 22:0 0.008 g
MUFA 14:1 0 g
MUFA 16:1 0.003 g
SFA 17:0 0 g
MUFA 17:1 0 g
MUFA 15:1 0 g
PUFA 18:3 n-3 c,c,c (ALA) 0.07 g
Amino acids
Isoleucine 0.55 g
Leucine 1.07 g
Lysine 0.41 g
Cystine 0.33 g
Valine 0.68 g
Arginine 0.69 g
Histidine 0.36 g
Aspartic acid 0.76 g
Serine 0.73 g
Tryptophan 0.13 g
Threonine 0.44 g
Methionine 0.26 g
Phenylalanine 0.74 g
Tyrosine 0.38 g
Alanine 0.53 g
Glutamic acid 4.65 g
Glycine 0.6 g
Proline 1.63 g
Minerals
Calcium, Ca 30.04 mg
Iron, Fe 3.77 mg
Magnesium, Mg 123.8 mg
Phosphorus, P 361.7 mg
Potassium, K 349.8 mg
Sodium, Na 0 mg
Zinc, Zn 3.59 mg
Copper, Cu 0.53 mg
Manganese, Mn 2.94 mg
Selenium, Se 9.48 ug
Molybdenum, Mo 91.87 ug
Vitamins and other components
Thiamin 0.3 mg
Riboflavin 0.14 mg
Niacin 5.47 mg
Vitamin B-6 0.24 mg
Biotin 10.43 ug
Folate, total 38.42 ug
Carotene, beta 5 ug
Carotene, alpha 0 ug
Cryptoxanthin, beta 0 ug
Lycopene 0 ug
Vitamin K (Dihydrophylloquinone) 0 ug
Vitamin K (phylloquinone) 3.6 ug
Vitamin K (Menaquinone-4) 0 ug
Lutein + zeaxanthin 169 ug
Vitamin C, total ascorbic acid 0 mg
Retinol 0 ug
Vitamin A, RAE 0 ug
Vitamin B-12 0 ug
Folic acid 0 ug
Vitamin E (alpha-tocopherol) 0.79 mg
Tocopherol, beta 0.25 mg
Tocopherol, gamma 1.71 mg
Tocotrienol, alpha 0.35 mg
Tocotrienol, beta 0 mg
Pantothenic acid 1.07 mg
Folate, DFE 45 ug
Tocopherol, delta 0 mg
Tocotrienol, gamma 0 mg
Tocotrienol, delta 0 mg
Vitamin A, IU 10 iu
Folate, food 45 ug
More about allergens

This food is made from a gluten-containing grain. Gluten triggers celiac disease; wheat is also one of the nine major food allergens recognized in the United States. Check packaged-food labels because recipes and cross-contact controls vary.

This general information does not replace the ingredient and allergen label on a packaged product or individual medical advice.

Interesting fact

Milling changes more than particle size

Whole-grain flour retains bran, germ, and endosperm, while refined flour removes much of the bran and germ. Finer particles also expose more surface area to enzymes and oxygen, affecting digestion and storage stability.

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Recipes with this food

Use spelt flour in simple recipes

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These nutrition values are provided for educational purposes only and are not medical advice. Values may vary depending on brand, preparation method, and serving size.