Significance of nutrient composition of spelt (triticum aestivum ssp. Spelt) for human diet

Spelt (Triticum aestivum ssp. Spelta) as an ancient type of wheat, recently become "reused" type of wheat with increasing interest because of favorable agronomic, nutritional and medical characteristics. Due to the qualitative characteristics that are in accordance with the latest nutritional requirements, this type of grain takes a leading role in organic plant food production. High mineral content in spelt compared to wheat (Triticum aestivum ssp. vulgare) is one of the most important advantages.According to available data spelt contains high quantity of zinc, iron, phosphorus, potassium, magnesium and copper. Spelt, also, possessed high amounts of some other phytochemicals - lipids (particularly unsaturated fatty acids, liposoluble vitamins, ß-carotene), pericarp polysacharides, proteins, free amino acids, digestible dietal fibers, riboflavin and niacin. On the other hand, the presence of gluten proteins in grain make spelt products unsuitable for daily consumption for persons with allergic reaction on gluten. But, in case of other consuments (because of high antioxidative capacity of particular components) spelt products are desirable in diet of, both, healthy people and patient with some of the following diseases-diabetes, obesity, high levels of cholesterol in the blood, depression, colitis ulcerosa, rheumatoid arthritis, cancer, etc, because their intake reduces the risk of the aforementioned diseases.