Spelt Flour Nutritional Analysis

Spelt is a grain and a member of the wheat and oat family. It has a nutty flavor and a low gluten content. Spelt is most commonly used as a feed grain for animals, but has gained popularity as an alternate grain flour to replace wheat in various food products.

Serving Size and Calories

A 1/4 cup serving of uncooked spelt flour contains 120 calories, versus a 1/4 serving of whole wheat flour which contains 102 calories. Calories are a measure of a food's energy available for metabolic functions. Balancing your calorie intake helps you maintain a healthy weight. The calorie difference between spelt flour and wheat flour is minimal, but important to note when following a calorie-controlled diet for weight management.

Protein, Fat and Carbohydrates

A 1/4 cup serving of spelt flour contains 4 g of protein, 1.1 g of total fat, 22 g of carbohydrate and 4 g of fiber. Spelt flour is a good source of fiber and has one more gram of fiber per serving than whole wheat flour. Increasing the fiber in your diet helps improve digestion, alleviate constipation, lower blood cholesterol levels and aid in blood sugar control, according to MayoClinic.com. In addition, it takes your body longer to digest fiber, helping to control hunger for weight management. Adult women need 21 to 25 g of fiber per day and adult men need 30 to 38 g of fiber per day.

Vitamins and Minerals

As a whole grain, spelt flour retains most of its vitamin and mineral content. Spelt is a good source of iron, potassium, zinc and B vitamins. Iron plays an important role in transporting oxygen throughout your body. High intake of natural potassium helps to lower blood pressure, according to the American Heart Association. Zinc supports the immune system. And the B-vitamins aid in extracting energy from the food you eat.

Function

Spelt flour can be used as an alternative to wheat flour in a number of baked goods, including bread, pancakes, waffles, cookies, cakes, crackers and muffins. However, spelt flour has a lower gluten content than wheat flour and produces denser bread and baked goods. You can also use spelt flour to make a nuttier tasting pasta.

Warning

Because spelt flour has a lower gluten content, it was often recommended in the past as a substitute for wheat bread, for people with gluten intolerance. However, if you have gluten intolerance, or celiac disease, you should avoid all foods made with spelt. Even small amounts of gluten can cause damage to your gastrointestinal tract.