Spelt is an ancient grain that is closely related to common forms of wheat. In fact, spelt flour can be used in place of whole-grain wheat flour in most recipes. The flavor of spelt flour is more robust and nutty than wheat flour, and it offers many nutritional benefits. Many of the nutritional properties of spelt flour are the same as whole-wheat flour, but there are some slight differences between the two.
Macronutrients
Each 1/4-cup serving of spelt flour contains 147 calories, 1g fat, 31g carbohydrate and 6g protein, according to the United States Department of Agriculture's National Nutrient Database for Standard Reference. The caloric distribution of spelt flour is 79 percent of calories from carbohydrate, 6 percent from fat and 15 percent from protein. The carbohydrate content includes 5g dietary fiber, or 19 percent of the daily value, and 3g sugar. The protein content is not a complete protein, because it does not contain sufficient amounts of all nine essential amino acids.
Vitamins
Spelt flour is a rich source of many B vitamins, including niacin, thiamin, vitamin B6, folate and pantothenic acid. It also contains small amounts of vitamins E and K. Additionally, spelt flour contains choline and betaine, which have been shown to help decrease inflammation, according to World's Healthiest Foods.
Minerals
Spelt flour is a source of essential minerals, particularly manganese and selenium. It also contains moderate amounts of magnesium, phosphorus, iron, zinc and copper. Consuming spelt flour with food sources of vitamin C may help increase the bioavailability of its iron content.
Heart Health
Spelt flour has many components that make it particularly heart healthy. Along with other whole grains, spelt flour's fiber content may help decrease cholesterol levels and prevent heart disease, according to the American Heart Association. World's Healthiest Foods also notes that spelt flour is a source of phenolic phytonutrients, whose antioxidant properties help protect the body from both cancer and heart disease.
Compared to Wheat
Spelt and wheat flours are almost identical in fat, carbohydrate, protein and vitamin content, though they differ to some extent in their mineral content. Spelt flour is a better source of selenium than wheat flour, while wheat flour contains more manganese. Spelt flour is a slightly better source of iron and phosphorus as well. The nutritional differences between the two are minimal, and both are whole-grain options for healthy diet.
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