Spelt contains approximately 62 % carbohydrates, 11 % proteins, 3 % fats, 9 % fiber, 12 % water, minerals such as sodium, potassium, calcium, phosphorus, iron, and vitamins E, A, B1, B6 and niacin.

Spelt is a good alternative to wheat for people who are wheat intolerant. It contains gluten, so it can be consumed by those who are slightly intolerant to wheat. Its flavor is rather sweet, similar to wholegrain wheat flour, nutty tasting.

Due to its gluten content it cannot be consumed by people who have celiac disease. It is high in fiber, minerals, proteins and vitamins. Its nutritional value has a beneficial effect on digestion.

Spelt protects against heart and vascular diseases.