Hi Rebecca

The USDA National Nutrient Database for Standard Reference has nutrient data for both uncooked http://ndb.nal.usda.gov/ndb/foods/show/6590?fgcd=&man=&lfacet=&count=&max=35&sort=&qlookup=spelt&offset=&format=Stats&new=&measureby= and cooked spelt http://ndb.nal.usda.gov/ndb/foods/show/6591?fgcd=&man=&lfacet=&count=&max=35&sort=&qlookup=spelt&offset=&format=Stats&new=&measureby=. The data is based on samples obtained from retail outlets at 6 different locations, composited into 3 analytical samples, and chemically analyzed with standardized procedures and quality control under USDA's National Food and Nutrient Analysis Program. Please let me know if you have any further questions.

 

Best

 

Jaspreet KC Ahuja

Nutritionist

USDA, Agricultural Research Service

Nutrient Data Laboratory

Room 209A, Building 005, BARC-West

10300 Baltimore Avenue

Beltsville, MD 20705

301.504.0695 (voice)

301.504.0692 (fax)

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From: Food Composition Discussion Group [[log in to unmask]] on behalf of Rebecca Goldsmith [[log in to unmask]]
Sent: Sunday, February 14, 2016 4:56 AM
To: [log in to unmask]
Subject: Nutrient information on spelt flour

I am looking for nutrient information on spelt flour.
Does anyone have good data/
How different is it to regular wheat flour?
Thank you in advance
 
 
Rebecca Goldsmith
Senior Research Coordinator ( and responsible for food data base)
Nutrition dept.
Ministry of Health
Israel

--
Rebecca Goldsmith     רבקה גולדשמיט
                       0506242105


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