Żywieniowe i prozdrowotne znaczenie pszenicy orkisz (Triticum spelta L.)

*Jacek Rożnowski, Jadwiga Kłosowska, Paweł Polzer

Summary
Spelt (Triticum spelta) is one of the wheat`s species, which had been cultivated in ancient and medieval times almost all over the word. In the process of time, spelt was replaced by bread wheat and now a day it grows mainly in Europe. The organic farming movements contribute to make it more popular again and now a day we can claim that there is some kind of renaissance of interest of spelt properties. The nutritionists recommend spelt as a healthy food. The origin of spelt has not been clear but it is clear that kind of wheat is characterized by the multiple benefits.
The aim of the article is present a nutrition and pro-healthy properties of spelt wheat. The paper characterizes more precisely chemical compositions of the grain and flour obtained from spelt wheat. Moreover, in the paper were included also benefits connected with spelt wheat consume to prevent of many diseases.

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