Triticum spelta

Also known as spelt, hulled wheat, dinkel wheat

Spelt (Triticum spelta), also known as dinkel wheat is a species of wheat. It is a relict crop, eaten in Central Europe and northern Spain. It is high in protein. In Australia it is marketed as a health food.

OverviewAI-generated

*Triticum spelta* L. is a species of wheat within the family Poaceae. It belongs to the genus *Triticum* and is classified under the class Liliopsida and order Poales. Common names for this taxon include spelt, dinkel, Yell, and pšenice špalda. As a cereal, it serves as a source of wheat and Grünkern.

The species has been recorded in the United States, Germany, the Czech Republic, the Netherlands, and France. Historical records indicate it was an important agricultural product in parts of Europe from the Bronze Age to the Middle Ages. It is still cultivated in Central Europe today, where it has reappeared in markets as a health food. The organism is associated with gluten-related disorders.

Synthesized by Vinony from 49 facts across 8 sources: Wikidata, GBIF, Gbif Occ, Encyclopedia of Life, Plants of the World, Openfoodfacts, iDigBio, Vinony graph. Generated from structured data (not the Wikipedia text) and checked against those facts — may still contain errors.

Species

Triticum spelta

SPECIES

KingdomPlantae
PhylumTracheophyta
ClassLiliopsida
OrderPoales
FamilyPoaceae

Observations recorded4,410

斯佩耳特小麦（學名：Triticum spelta）是一種小麥。它在青铜时代到中世纪时的部分欧洲地区都是重要的农产品。如今在中欧仍有种植，作为一种健康食品重新在市场中出现。

via GBIF · Kew POWO

Museum specimens

Specimen records: 242
With media: 201
Family: Poaceae
Collections: DAV, DBG, CDA, MICH, IND, US
Recorded in: United States, Germany, Czech Republic, Netherlands, France, Austria, Switzerland, Czechia

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Nutrition · Open Food Facts

Typical values per 100 g · averaged across 5 products

aNutri-Score

1NOVA · Unprocessed / minimally processed

Energy: 364 kcal
Fat: 2.5 g
— of which saturates: 0 g
Carbohydrates: 67 g
— of which sugars: 2.7 g
Fibre: 6.8 g
Protein: 15 g
Salt: 0.05 g

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via Open Food Facts · ODbL

Wikidata facts

Subclass of: wheat
Parent taxon: Triticum
Image: 202304 7 Tr.spelta color.svg
Has use: cereal

Show 12 more facts

taxon name: Triticum spelta
taxon rank: species
Commons category: Triticum aestivum subsp. spelta
GRIN URL: npgsweb.ars-grin.gov/gringlobal/taxonomydetail.aspx?id=40617
this taxon is source of: Grünkern
Commons gallery: Triticum spelta
taxon common name: escanda (var. fisga)
has effect: gluten-related disorder
sequenced genome URL: plants.ensembl.org/Triticum_spelta
on focus list of Wikimedia project: Wikipedia:Vital articles/Level/4
short name: T. spelta
taxon author citation: L.

Sources (5)

via Wikidata · CC0

~6 min read

Encyclopedic overview

10 sections

Contents

Description
Confusion with other wheats
Evolution
Hybridisation and polyploidy
History of cultivation
Nutrition
Products
See also
References
External links

Spelt was cultivated from the Neolithic period onward. It was a staple food in parts of Europe from the Bronze Age to the Middle Ages. It is used in baking, and is made into bread, pasta, and beer.

Excerpted from Wikipedia’s “Triticum spelta” article, available under the CC BY-SA 4.0 licence.