Spelt is a species of wheat that has been grown for thousands of years, though is currently a less-popular alternative to wheat. Spelt is growing in popularity in North America and is a fairly common ingredient in Germany.
Spelt contains fewer antinutrients than wheat. It typically contains more potassium, magnesium, copper, zinc, and other trace elements as well as B vitamins than wheat. Compared to wheat spelt typically contains more total fat, more monounsaturated fat, and roughly the same quantity of essential amino acids.
Spelt contains gluten and is a close relative of modern wheat, and therefore is unsuitable for celiacs and likely unsuitable for individuals with a wheat allergy.
Bread, spelt bread, spelt pasta, European breads
Farming the Northwest Series: Spelt for Human Health and Nutrition
ACTA Scientiarum Polonorum Technologia Alimentaria
Journal of Cereal Science
Wiley Online Library