解析库 > Kaplan
Spelt is a type of wheat that served as a staple in European diets from the Bronze Age until well into the Middle Ages. Although considered the food of peasants for millenia, spelt has recently received attention as a healthier option to other grains, including ordinary wheat. More easily digestible than ordinary wheat or other grains, spelt is also notable for being less likely to cause allergic reactions in individuals who cannot digest other types of wheat, although it is still classified as a "gluten grain." Its nutritional value should not be overlooked, as it contains more protein, niacin, and other B vitamins, as well as fewer carbohydrates, than ordinary wheat. Although once limited to specialty stores, spelt is becoming increasingly popular, and spelt pasta, spelt bread, and other products may be found in many more generic grocery stores.