Spelt is a much requested cereal because its seeds are versatile, easy to cook, tasty and full of nutritional values. Despite the relatively high cost of production, it is thanks to its nutritional and organoleptic properties that Spelt is nowadays largely used to prepare different dishes such as soups, polenta and cakes. Spelt is low in fats but high in fibre and dietary minerals and vitamins. Many of its benefits come from the fact that it offers a broader spectrum of nutrients compared to many of its more inbred cousins in the wheat family, for example it contains the essential amino acid “methionine” and it’s a good source of B-complex vitamins and protein. This cereal satisfies one’s appetite and it is not fattening as it is low in calories (340 Kcals per 100 grams) helping to control hunger for weight management. Due to Spelt’s high fibre content, high water solubility and little gluten content, the grain's vital substances can be absorbed quickly by the body with a minimum of digestive work and the intestinal tract functioning is also favoured. As proven by scientific studies, the consumption of dietary fibre can prevent intestinal disorders therefore reducing the risk of contracting lower tract ailments such as colon and bowel cancer.