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Source
Not animal-derived
Allergen
No
Role in food
Manufacturers use whole grain spelt as a nutritious ingredient in baked goods like breads, …
What it is
Whole grain spelt is an ancient type of wheat that has been cultivated for thousands of years. It is a whole grain, meaning it contains the entire kernel – the bran, germ, and endosperm. Spelt has a nutty flavor and a slightly chewy texture.
Why it's used
Manufacturers use whole grain spelt as a nutritious ingredient in baked goods like breads, muffins, and cookies, as well as in cereals and pasta. Its whole grain nature contributes fiber and a distinct flavor to products.
Health notes
Spelt is recognized as a source of dietary fiber, protein, and various vitamins and minerals. The U.S. Food and Drug Administration (FDA) has not specifically evaluated spelt as a food additive. Regulatory bodies like the European Food Safety Authority (EFSA) and the Joint FAO/WHO Expert Committee on Food Additives (JECFA) have evaluated numerous food ingredients, but specific evaluations for spelt's use as an additive are not widely publicized. Evidence generally supports whole grains as part of a healthy diet.
Allergen info
Spelt is a type of wheat and therefore contains gluten. Wheat is one of the 9 FDA major allergens. Individuals with celiac disease or gluten sensitivity should avoid spelt.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.