ORGANIC DINKEL (SPELT) WHOLE WHEAT FLOUR. 1KG. TURKEY

ORGANIC DINKEL SPELT WHOLE WHEAT FLOUR

NUTRITIONAL FACTS
NUTRITIONAL FACTS 100g İÇİN/
PER 100g
ENERJİ/ENERGY (kj ve kcal) 1452/244
YAĞ/FAT (g) 2,79g
-DOĞMUŞ YAĞ/SATURATES (g) 1,22g
KARBONHİDRAT/CARBONHYDRATE (g) 55,47g
-ŞEKERLER/SUGARS (g) 2,1g
LİF/FIBRE (g) 16,57g
PROTEİN/PROTEIN (g) 16,06g
TUZ/SALT (g) 0,03g
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The experts –having investigated the ancient Dinkel seeds discovered during the archeological excavations at Çumra area in Konya– determined that Dinkel is the “Ancestor” of all wheat. It is very rare with its hexaploid structure. In ancient times Dinkel is considered to be a wild, self grown wheat with a history that dates back to 8000 BC. The exploration and the examination of the ruins discovered in Alacahöyük, Çumra,Konya (6000-5500 BC) suggest that the plantation and production of Dinkel wheat started for the first time during the middle ages. Today the planting of dinkel begins again in Konya. Its production is carried out only in Konya, in a limited area under control. It is one of the three ancient wheats which are endangered and are not genetically modified. Dinkel carries a very strong defensive gene which makes it very durable, strong, quite self sufficient and less demanding of the soil. Its husk is thick and resistant to weather conditions. Dinkel flour is obtained by grinding the whole of the bran, germ and endosperm sections of the wheat. Its vitamin and mineral content is 1/4 times richer than that of other wheat varieties. Regular consumption of Dinkel wheat supports human cells and the nervous and immune systems.

Its genetic purity is not the only factor that differentiates Dinkel from other wheats; it has very low gluten content.