Spelt has many benefits:

- no unpleasant flavour of wholemeal cereal bran even if rich in fibers (about 7%) and so it has a neutral flavour. For this reason it tastes good hot and cold;

- it absorbs a considerable amount of water in cooking, almost 2.5 times its weight, risulting in remarkable index of satiety;

- the lowest calorie cereal (335 calories per 100g dry weight);

- it contains up to 15% of proteins and it is thus suitable to be combined with legumes to obtain unique dishes that aren’t too caloric;

Moreover, spelt contains essential amino acid methionine, lacking in almost all other cereals. Cereals provide significant quantities of vitamin B group and also proteins, which if combined with legumes, can give rise to protein mixture of biological value comparable to the one of animal proteins.