Quadratini - Organic Einkorn Spelled Flour - 400gr

General informations Spelled is the first cereal to have been domesticated by man around 7500 BC. It is a medium sized plant. It has a medium yield, but is suitable for poor and dry soils. Due to the yield, the cultivation of spelled has gradually reduced over the centuries. It has in fact been supplanted by the common soft wheat and durum wheat, which descend respectively from large and medium spelled. Its vegetative cycle is very long and develops over eleven months. It is very rustic and has a marked adaptability to different cultural environments. Furthermore, it has excellent natural resistance to diseases and requires low levels of fertilization. Overall, therefore, it has a low environmental impact and is an excellent grain whose production is now mainly associated with organic farming. Like other cereals, it is particularly suitable for the production of flour which can specifically be used for various uses. The baked goods and pastry products made using this flour have a characteristic aroma and an intensity of taste that allows you to appreciate truly forgotten and sensory-satisfying flavors, suitable for those who want to experience pleasant variations on the theme in the kitchen, with a product wholesome and full of history.   Nutritional values Introducing spelled into your diet can be an interesting variation of cereal consumption. Spelled has a higher protein content compared to other types of wheat. It is a cereal rich in vitamins and mineral salts, but low in fat. This cereal guarantees a rather low caloric intake, equal to 340 kilocalories per 100 grams of product. The consumption of spelled contributes to the supply of vitamins of group B and proteins through the daily diet. To facilitate the intake and assimilation of proteins, it is recommended to accompany spelled, preferably wholemeal, with legumes. Among the mineral salts most present in spelled, we find phosphorus, potassium and magnesium. As far as vitamins are concerned, the focus is mainly on vitamins A, B2 and B3. The profile of the fatty acids that make up the lipids is particularly interesting: monococcus has a lower content of saturated fatty acids and a greater portion of monounsaturated fats. It also has a reduced starch content which makes it easily digestible and a very low percentage of gluten (only 3%). The flour that is obtained from this cereal is considered of great value.   Cultivation areas Monococcus spelled is grown in various parts of the world. In Italy, emmer monococcus is cultivated in various regions and in particular in the central ones. Given the low yield, it obviously has a higher price than wheat, let's say "industrial". Conservation and c The product must be stored in a cool and dry place and in this case it maintains its nutritional characteristics and taste for a period of over 24 months. Well tolerated by those suffering from gluten sensitivity. It is very suitable for children in the weaning phase so as to get them used to new flavors immediately; to be enjoyed as a hot soup with vegetable broth or as a small pasta, draining and seasoning as desired.