Comparative study of the content and profiles of macronutrients in spelt and wheat, a review

Abstract

Spelt (Triticum spelta) is a hexaploid wheat, hulled and with a brittle rachis, and it has interesting agronomic properties. It is used in feed and food, and is becoming more widely used in the growing natural foods market. Spelt differs from wheat in that it has a higher protein content (15.6% for spelt, 14.9% for wheat), higher lipid content (2.5% and 2.1%, respectively), lower insoluble fiber content (9.3% and 11.2%, respectively) and lower total fiber content (10.9% and 14.9%, respectively). There are no important differences in starch, sugar and soluble fiber content, and there is a qualitative diversity at the protein, arabinoxylan and fatty acid levels