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Spelt groats – organic cereal groats made of ground spelt grains, the oldest wheat species. Spelt is a leader by the content of proteins, amino acids, fibre and vitamins among all grain types. It contains as much proteins as meat does. Spelt contains 18 essential amino acids that cannot be obtained with an animal food. It is called black caviar among cereals for its qualities and nutrients.

Posted in Groats

3 Facts About Spelt

  1. A very special feature of spelt is that its nutrients are evenly distributed between in bran and germ. This means that grains do not lose their value when milled.

  2. Spelt is badly grown with mineral fertilizers, that’s why it is grown on special soils. Its mass production is not profitable for most producers. So, it is mainly raised by farms specializing in organic product manufacturing.

  3. Spelt and soft wheat have the same genome composition, however spelt differs in protein composition (you can fell it in nutty aftertaste occurring in spelt porridge). Therefore those who suffer partial gluten intolerance can consume spelt products. From allergists’ perspective and experience, even if a person is allergic to all cereals and gluten contained in them, it does not mean that he is allergic to spelt.
Nutrition value
Calories 394  kcal
Proteins 14,5 g
Fats 1,7 g
Carbohydrates 71,1 g
Dietary fibres 10,7 g
Water 11 g
Mono- and disaccharides 6,3 g
Starch 53,9 g
Ash 1,7 g
Saturated fatty acids 0,4 g
Vitamins
Beta-carotene 0,005  mg
Vitamin B1 (thiamine) 0,364  mg
Vitamin B2 (riboflavin) 0,113  mg
Vitamin B5 (pantothenic acid) 1,068  mg
Vitamin B6 (pyridoxin) 0,23  mg
Vitamin B9 (folic acid) 45  mcg
Vitamin E (tocopherol) 0,79  mg
Vitamin К (phyllochinone) 3,6  mcg
Vitamin PP (B3, niacin equivalent) 6,843  mg
Macroelements
Calcium 27  mg
Magnesium 136  mg
Sodium 8  mg
Potassium 388  mg
Phosphorus 401  mg
Macroelements
Iron 4,44  mg
Zinc 3,28  mg
Copper 511  mcg
Manganese 2,983  mg
Selenium 11,7  mcg
Information on product weight:
Cup 250 ml = 210 g (646.8 kcal)
Cup 200 ml = 170 g (523.6 kcal)
Tablespoonful (heaped spoon, except liquid products) = 25 g (77 kcal)
Teaspoonful (heaped spoon except liquid products) = 8 g (24.6 kcal)

Chemical composition of a product is characterized by calories, proteins, fats, carbohydrates, dietary fibres and vitamins. For organic products, these parameters significantly depend on natural factors – air temperature and precipitation during vegetational season, dry or rainy season, geographic latitude and longitude of cultivation, botanical grain varieties, and soil type.
It is impossible to foresee all the factors, so these values are average and indicative only.

 

Easy Cooked Organic Spelt Groats

Healthy Recipes with Organic Spelt Groats

poshot sm
Breakfast of Spelt Porridge and Poached Egg
Ingredients: ½ cup spelt groats, 50 g bacon, 50 g cheddar cheese, 2 eggs, salt.
Directions: Add water, use 1:2 spelt groats to water ratio. Once the water boils, cover, reduce the fire and simmer porridge for 5-7 minutes. Meanwhile, fry bacon in a frying pan until golden brown. Cut it into large bits, mix with cheese and add to the porridge. Stir thoroughly the porridge, cover and let it draw. Bring water to a boil in a separate saucepan on medium fire, add salt and one teaspoonful of vinegar. Beat eggs carefully into the water so that they do not touch each other. Poached eggs should be ready in 3 minutes. To serve the dish, lay a poached egg with a slotted spoon on the spelt porridge.
supchik sm
Spelt Kheer
Ingredients: 1 cup spelt groats, 2 tbsp ghee, 2 cups water, 2 cups milk, ¾ cup sugar, ½ tsp cardamom, 10 almonds, 10 peeled pistachios, 2 tbsp raisins, 1 pinch saffron.
Directions: Melt ghee in a heavy bottom saucepan and add spelt groats. Fry it on medium fire until nut flavour and golden colour appear. Add 2 cups of water, bring it to a boil, cover and cook for 4-5 minutes. Then add milk and cook for another 5 minutes. Add sugar, a pinch of saffron, crushed almonds and pistachios. Cover and cook for 5-8 minutes. Remove the saucepan from the fire, add raisins and cardamom. Try not to add raisins in boiling milk, as it can clot if raisins are sour. You can serve kheer both warm and cold.