Spelt, Uncooked

Serving Size 100 grams

Nutritional Value and Analysis

Spelt, Uncooked with a serving size of 100 grams has a total of 338 calories with 2.43 grams of fat. The serving size is equivalent to 100 grams of food and contains 21.87 calories from fat. This item is classified as cereal grains and pasta foods.

This food is a good source of fiber, magnesium, phosphorus, copper, manganese, thiamin, niacin, tryptophan, threonine, isoleucine, leucine, phenylalanine, valine and histidine . Spelt, Uncooked is a low fat food because it contains less than 3 grams of fat per serving.

Fiber 43% of DV

A serving of 100 grams of spelt, uncooked has 43% of the recommended daily needs of fiber.

Magnesium 32% of DV

A serving of 100 grams of spelt, uncooked has 32% of the recommended daily needs of magnesium.

Phosphorus 32% of DV

A serving of 100 grams of spelt, uncooked has 32% of the recommended daily needs of phosphorus.

Copper 57% of DV

A serving of 100 grams of spelt, uncooked has 57% of the recommended daily needs of copper.

Manganese 130% of DV

A serving of 100 grams of spelt, uncooked has 130% of the recommended daily needs of manganese.

Thiamin 30% of DV

A serving of 100 grams of spelt, uncooked has 30% of the recommended daily needs of thiamin.

Niacin 43% of DV

A serving of 100 grams of spelt, uncooked has 43% of the recommended daily needs of niacin.

Tryptophan 39% of DV

A serving of 100 grams of spelt, uncooked has 39% of the recommended daily needs of tryptophan.

Threonine 34% of DV

A serving of 100 grams of spelt, uncooked has 34% of the recommended daily needs of threonine.

Isoleucine 44% of DV

A serving of 100 grams of spelt, uncooked has 44% of the recommended daily needs of isoleucine.

Leucine 38% of DV

A serving of 100 grams of spelt, uncooked has 38% of the recommended daily needs of leucine.

Phenylalanine 34% of DV

A serving of 100 grams of spelt, uncooked has 34% of the recommended daily needs of phenylalanine.

Valine 44% of DV

A serving of 100 grams of spelt, uncooked has 44% of the recommended daily needs of valine.

Histidine 40% of DV

A serving of 100 grams of spelt, uncooked has 40% of the recommended daily needs of histidine.

Nutrition Facts

Serving Size 100g (about 3.52 oz)

Amount Per Serving
Calories 338 Calories from Fat 22
% Daily Value*
Total Fat 2.4g 4%
Saturated Fat 0.4g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 8mg 0%
Total Carbohydrate 70.2g 23%
Dietary Fiber 10.7g 43%
Sugars 7g
Protein 15g
Vitamin A 0% Vitamin C 0%
Calcium 2% Iron 25%

* Percent Daily Values are based on a 2,000 calorie diet.

Vitamins

NutrientAmountDV %
Vitamin A10 IU0%
Vitamin A, RAE0 µg0%
Alpha Carotene0 µg-
Beta Carotene5 µg-
Beta Cryptoxanthin0 µg-
Lutein + zeaxanthin169 µg-
Lycopene0 µg-
Vitamin B-120 µg0%
Vitamin B-60.23 mg14%
Vitamin C0 mg0%
Vitamin E0.79 mg5%
→ Beta Tocopherol0.25 mg-
→ Delta Tocopherol0 mg-
→ Gamma Tocopherol1.71 mg-
→ Alpha Tocotrienol0.35 mg-
→ Beta Tocotrienol0 mg-
→ Delta Tocotrienol0 mg-
→ Gamma Tocotrienol0 mg-
Vitamin K3.6 µg3%

Vitamins are organic compounds required by your body to grow and develop normally. A balanced diet with a variety of foods is the best way to get the 13 different vitamins that your body requires.

Carbohydrates

NutrientAmountDV %
Carbohydrate70.19 g23%
Sugars6.82 g27%
→ Sucrose0.59 g-
→ Glucose0.84 g-
→ Fructose0.24 g-
→ Lactose0 g-
→ Maltose5.15 g-
→ Galactose0 g-
→ Starch53.92 g-
Fiber10.7 g43%

Carbohydrates, also known as carbs, saccharides, sugars or starches are the most abundant food source and a key form of energy for your body. Once ingested your body transforms carbohydrates into glucose which is used by your body as an energy source for your cells, tissues and organs.

Fats & Fatty Acids

NutrientAmountDV %
Fat2.43 g4%
Saturated Fats0.41 g2%
→ Caprylic Acid0 g-
→ Capric Acid0 g-
→ Lauric Acid0 g-
→ Myristic Acid0 g-
→ Palmitic Acid0.37 g-
→ Stearic Acid0.02 g-
→ Arachidic Acid0 g-
→ Behenic Acid0.01 g-
Monounsaturated Fats0.45 g-
→ Myristoleic Acid0 g-
→ Pentadecenoic Acid0 g-
→ Palmitoleic Acid0 g-
→ Heptadecenoic Acid0 g-
→ Oleic Acid 0.42 g-
→ Gadoleic Acid0.02 g-
Polyunsaturated Fats1.26 g-
→ Linolenic Acid (18:2)1.19 g-
→ Linolenic Acid (18:3)0.07 g-
→ Alpha-linolenic Acid0.07 g-
→ Gamma-linolenic Acid0 g-
→ Eicosadienoic Acid (20:2)0 g-
→ Eicosadienoic Acid (20:3)0 g-
→ Arachidonic Acid0 g-

Fat is important in your diet because it gives you energy and helps your body absorb vitamins. Fat is stored in your body in the form of fatty acids. Fatty acids are classified in three different types or families: saturated, monounsaturated and polyunsaturated.

Proteins & Amino Acids

NutrientAmountDV %
Protein14.57 g29%
→ Alanine0.53 g-
→ Arginine0.69 g-
→ Aspartic acid0.76 g-
→ Cystine0.33 g-
→ Glutamic acid4.65 g-
→ Glycine0.6 g-
→ Histidine0.36 g40%
→ Isoleucine0.55 g44%
→ Leucine1.07 g38%
→ Lysine0.41 g17%
→ Methionine0.26 g21%
→ Phenylalanine0.74 g34%
→ Proline1.63 g-
→ Serine0.73 g-
→ Threonine0.44 g34%
→ Tryptophan0.13 g39%
→ Tyrosine0.38 g16%
→ Valine0.68 g44%

Proteins are present in every cell of your body and are crucial to build and maintain your bones, muscles and skin. Sources of proteins include meat, dairy products, nuts, beans and some grains. It is important to eat foods with the appropriate amount of dietary protein every day because your body does not store protein in the same way fats and carbohydrates are stored.

Minerals

NutrientAmountDV %
Calcium27 mg2%
Copper0.51 mg57%
Iron4.44 mg25%
Magnesium136 mg32%
Manganese2.98 mg130%
Phosphorus401 mg32%
Potassium388 mg8%
Selenium11.7 µg21%
Sodium8 mg0%
Zinc3.28 mg30%

Minerals are chemical elements required by your body to grow and stay healthy. There are two kinds of minerals: macrominerals and trace minerals. Macrominerals are needed by your body needs in larger amounts, while trace minerals are needed by your body in small amounts.

Sterols

NutrientAmountDV %
Cholesterol0 mg0%

Cholesterol is a fat like chemical compound that your body requires to build cell membranes and to produce vitamin D and hormones like estrogen and testosterone. Although your body makes all the cholesterol it needs, this nutrient is commonly found in foods like meat, eggs and cheese.

Miscellaneous

NutrientAmountDV %
Ash1.78 g-
Water11.02 g-

Calories Burn off Time

How long would it take to burn off Spelt, Uncooked with 338calories? A brisk walk for 73 minutes, jogging for 34 minutes, or hiking for 56 minutes will help your burn off the calories in spelt, uncooked.

Burn off time varies based on your weight, physical activity and exercise intensity. The following physical activity table contains an estimated burn off time for a person weighting 154 lbs.

Physical ActivityBurn Off Time
Bicycling - 10 mph or less70 minutes
Dancing61 minutes
Golfing61 minutes
Hiking56 minutes
Light Gardening61 minutes
Stretching113 minutes
Walking - 3.5 mph73 minutes
Weight Training - light workout94 minutes
Aerobics42 minutes
Basketball46 minutes
Bicycling - 10 mph or more34 minutes
Running - 5 mph34 minutes
Swimming40 minutes
Walking - 4.5 mph44 minutes
Weight Training - vigorous workout46 minutes
Similar Food Items to Spelt, Uncooked
Name Calories Total Fat Proteins Carbohydrates
Spelt, Cooked1270.85g5.5g26.44g
Teff, Cooked1010.65g3.87g19.86g
Teff, Uncooked3672.38g13.3g73.13g
Footnotes

Percent daily values are based on a 2,000 calorie reference diet. Factors like age, gender and level of physical activity may affect your daily required values.
Nutrition data based on the USDA National Nutrient Database for Standard Reference, Release 28.
The editorial opinions regarding food value or quality in this website are given without warranty, and are not intended to replace medical advice or a nutritionist guidance.

Dietary Recommendations

A healthy eating pattern that accounts for all foods and beverages within an appropriate calorie level could help achieve and maintain a healthy weight and reduce the risk of chronic disease. Healthy eating habits include the following:

  • Vegetables from all subgroups, including dark, green, red and orange vegetables and also beans and peas
  • A variety of whole fruits
  • Grains with at least half of which are whole grains
  • Low or fat free dairy products, including milk, yogurt, cheese and/or fortified soy beverages
  • Protein foods, including seafood, lean meats and poultry, eggs and nuts
  • Oils with limited amounts of saturated fats and trans fats, added sugars, and sodium