Spelt has a complex history. It is a wheat species known from genetic evidence to have originated as a naturally occurring hybrid of a domesticated tetraploid wheat such as emmer wheat and the wild goat-grass 查看更多內容

Especially in the context of descriptions of ancient cultures, there are many documents that use the English word spelt to refer to grains … 查看更多內容

A 100-gram (3+1⁄2-ounce) reference serving of uncooked spelt provides 1,410 kilojoules (338 kilocalories) of food energy and is a rich source (20% or more of the Daily Value) of protein, dietary fiber, several B vitamins, and numerous dietary minerals (table). Highest … 查看更多內容

• Khorasan wheat
• Farro
• Sorghum bicolor 查看更多內容

The earliest archaeological evidence of spelt is from the fifth millennium BC in Transcaucasia, north-east of the Black Sea, though the … 查看更多內容

In Germany and Austria, spelt loaves and rolls (Dinkelbrot) are widely available in bakeries, as is spelt flour in supermarkets. The unripe spelt grains are dried and eaten as Grünkern ("green grain"). In Poland, spelt breads and flour are commonly … 查看更多內容

• Data related to Spelt at Wikispecies
• Media related to Triticum aestivum subsp. spelta at Wikimedia Commons
• The dictionary definition of spelt at Wiktionary 查看更多內容