If we are to believe the media, spelt is better for everything. This ancient grain is said to be healthier than wheat. But is that really true?
Spelt bread is made from the ancient grain spelt (Triticum spelta), which has been around since 5000 BC. Spelt is closely related to modern wheat and looks very similar. One difference is the taste—bread made with spelt has a stronger, nuttier flavor.
Spelt contains gluten, just like ‘regular’ wheat. Gluten is necessary to make a nice, airy bread, but some people are sensitive to it. This only applies to a very small percentage of the Dutch population—about 1%.
When it comes to nutritional value, there are many myths about spelt: that it’s richer in nutrients, higher in fiber, protein, and contains more vitamins and minerals than wheat. On average, though, the nutritional value of wheat and spelt is nearly the same, since they’re so closely related. It’s hard to compare, because the nutritional content also depends on the soil and amount of sunlight. Spelt generally has a bit more protein, the same amount of fiber, and slightly more fat.
Much also depends on how the bread is made. If the whole spelt grain is used—that is, wholegrain spelt bread—then it’s healthier than non-wholegrain spelt bread because of the higher fiber content. But aside from that, there’s very little difference between spelt bread and wheat bread.