Search for Nutrition Info » Cereal Grains and Pasta  » Spelt, cooked
SkipThePie.org - The Nutrition Search Engine

Nutritional Info: Spelt, cooked

The USDA reference number for this food is: 20141
Note that a ~ (tilde character) next to any nutrient means that we don't have data on that item.
Recent Google searches that brought visitors to this page:   spelt cooked nutrition, how many carbs are there in cooked spelt pasta?, Nutritional info spelt flour, spelt pasta carbs, cooked spelt nutrients, skipthepie nutritional information cooked spelt, spelt fish nutrition facts, calories cooked spelt pasta 1cup, cook parboiled spelt, brown spelt pasta amino acid breakdown, calories in spelt parboiled grains, spelt carb count, spelt pasta nutritional information, is spelt or rye healthier?, calories in 9 0z of cooked spelt, how many calories in spelt spaghetti, cooked spelt flour carb content, calories in one cup cooked spelt, calories in cooked spelt wholewheat spaghetti, protein in spelt low carb

Nutritional Data for Spelt, cooked

Nutrition Facts

Serving Size: 1 cup (194g or 6.8 oz)
 

Amount Per Serving

 

Calories

246
Calories from Fat 14
 

% Daily Value*

 

Total Fat

2g
3%
 
Saturated Fat 0g~
 
Trans Fat 0g
 

Cholesterol

0mg
0%
 

Sodium

10mg
0%
 

Total Carbohydrate

51g
17%
 
Dietary Fiber 8g30%
 
Sugars 0g
 

Protein

11g
 
Vitamin A0% · Vitamin C0%
 
Calcium2% · Iron18%
 
*Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Contents

Chocolate Sour Dough Spelt Bread
Chocolate Sour Dough Spelt Bread

Adjust the weight or quantity of this food

Standard measures for this food:

Compare this food to any other by searching below

  
To compare this food to another, enter an food name in the box above and click Search. When the results appear, simply click any food and you will see a page comparing this food and the one you clicked on in detail.

Calories

Calories

Serving Size: 1 cup (194g or 6.8 oz)
kcal*kjoules*RDI%
 
Total Calories246 kcal1031 kJ12%
 
from Carbs193.9 kcal811.23 kJ
 
from Fat13.8 kcal57.75 kJ
 
from Protein38.3 kcal160.27 kJ
 
from Alcohol0 kcal0 kJ
 
*The unit "kcal" or kilocalories are what most American's think of as 1 Calorie. Other countries use the unit kilojoule (kJ) to measure Food Energy. 1 kcal is equal to 4.184 kilojoules.

Energy and Calorie info for 194 grams of Spelt, cooked


Vitamin Content

Vitamin Content

Serving Size: 1 cup (194g or 6.8 oz)
AmountRDI%
 
Vitamin A 7.76 IU 0%
 
Vitamin B6 0.1552 mg 8%
 
Vitamin B12 0 mcg 0%
 
Vitamin B12, Added ~
 
Vitamin C 0 mg 0%
 
Vitamin D ~
 
Vitamin D2 ~
 
Vitamin D3 ~
 
Vitamin D (D2 + D3) ~
 
Vitamin E (Alpha-tocopherol) 0.5044 mg 3%
 
Vitamin E, Added ~
 
Vitamin K ~
 
Thiamin 0.19982 mg 13%
 
Riboflavin 0.0582 mg 3%
 
Niacin 4.9858 mg 25%
 
Pantothenic Acid ~
 
Folate 25.22 mcg 6%
 
Folate, Food 25.22 mcg 6%
 
Folate, DFE 25.22 mcg DFE 6%
 
Choline ~
 
Betaine ~
 
*Daily Value not established for starred items.
~Data not available for tilde (~) items.
The chart below shows how much of the recommended daily intake (RDI) of each vitamin that 194g (6.84 oz) of Spelt, cooked contains. Vitamin RDI for 194 grams of Spelt, cooked


Mineral Content

Mineral Content

Serving Size: 1 cup (194g or 6.8 oz)
AmountRDI%
 
Calcium 19.4 mg 2%
 
Iron 3.2398 mg 18%
 
Magnesium 95.06 mg 24%
 
Phosphorus 291 mg 29%
 
Potassium 277.42 mg 6%
 
Sodium 9.7 mg 0%
 
Zinc 2.425 mg 16%
 
Copper 0.4171 mg 21%
 
Manganese 2.11654 mg 106%
 
Selenium 7.76 mcg 11%
 
Fluoride ~
 
*Daily Value not established for starred items.
~Data not available for tilde (~) items.
The chart below shows how much of the recommended daily intake (RDI) of each mineral that 194g (6.84 oz) of Spelt, cooked contains. Mineral RDI for 194 grams of Spelt, cooked


Protein and Amino Acids

Protein & Aminos

Serving Size: 1 cup (194g or 6.8 oz)
AmountRDI%*
 
Protein10.67g21%
 

Essential Aminos

 
Histidine
 
Isoleucine
 
Leucine
 
Lysine
 
Methionine
 
Phenylalanine
 
Threonine
 
Tryptophan
 
Valine
 

Non-essential Aminos

 
Arginine
 
Alanine
 
Aspartate
 
Cystine
 
Glutamate
 
Glycine
 
Hydroxyproline
 
Proline
 
Serine
 
Tyrosine
 
Methionine + Cystine† ~
 
Phenylalanine + Tyrosine† ~
 
* Amino acid RDI's are based on the World Health Organization's recommended daily intake for an adult human weighing 70 kg (154.3 pounds). "Protein and amino acid requirements in human nutrition". WHO Press, page 150.

† The World Health Organization provides a single recommended daily intake for the combinations of Methionine and Cysteine and the combination of Phenylalanine and Tyrosine.

Arginine, Cystine and Tyrosine are required by infants and growing children and we have therefore included them in the list of essential amino acids. [Imura K, Okada A (1998). "Amino acid metabolism in pediatric patients"]

~Data not available for tilde (~) items.
Proteins are made up of chains of amino acids. A complete protein contains all essential amino acids. We are currently compiling pages describing the benefits of nutrients and recently wrote about the benefits of Arginine. We only have basic data on the amount of protein contained in Spelt, cooked and not the breakdown of amino acid content.


Carbohydrate Content

Carbohydrates

Serving Size: 1 cup (194g or 6.8 oz)
AmountRDI%
 
Total Carbohydrates51.2936g17%
 
Dietary Fiber7.566g30%
 
Starch37.9658g
 
Sugars~
 
Sucrose~
 
Glucose~
 
Fructose~
 
Lactose~
 
Maltose~
 
Galactose~
 
~Data not available for tilde (~) items.
194g (6.84 oz) grams of Spelt, cooked contains 51.2936 grams of carbohydrates which is 17% of your recommended daily carbohydrate intake acording to the Food and Drug Administration guidelines for a 2000 calorie diet. The table below shows how much this food contributes to your recommended daily intake for different total daily calories consumed.

Percent of your daily carbohydrates that 194 grams of Spelt, cooked contributes


Fats and Fatty Acids

Fatty Acids & Fat

Serving Size: 1 cup (194g or 6.8 oz)
AmountRDI%
 
Total Fat1.649g3%
 
Total Omega-3 Fatty Acids0g
 
Total Omega-6 Fatty Acids0g
 
Total Trans Fatty Acids~
 
Total Trans-monoenoic Fatty Acids~
 
Total Trans-polyenoic Fatty Acids~
 

Total Saturated Fats (Bad Fats)

~
 
Arachidic Acid   [Eicosanoic Acid]~
 
Behenic Acid   [Docosanoic Acid]~
 
Butyric Acid   [Butanoic Acid]~
 
Capric Acid   [Decanoic Acid]~
 
Caproic Acid   [Hexanoic Acid]~
 
Caprylic Acid   [Octanoic Acid]~
 
Lauric Acid   [Dodecanoic Acid]~
 
Lignoceric Acid   [Tetracosanoic Acid]~
 
Margaric Acid   [Heptadecanoic Acid]~
 
Myristic Acid   [Tetradecanoic Acid]~
 
Palmitic Acid   [Hexadecanoic Acid]~
 
Pentadecanoic Acid   [Pentadecanoic Acid]~
 
Stearic Acid   [Octadecanoic Acid]~
 
Tridecanoic Acid   [Tridecanoic Acid]~
 

Total Monounsaturated Fat (Good Fats)

~
 
16:1 c~
 
16:1 t~
 
18:1 c~
 
18:1 t~
 
18:1-11t (18:1t n-7)~
 
22:1 c~
 
22:1 t~
 
Erucic Acid   [Docosenoic Acid]~
 
Gadoleic Acid   [Eicosenoic Acid]~
 
Heptadecenoic Acid   [Heptadecenoic Acid]~
 
Myristoleic Acid   [Tetradecenoic Acid]~
 
Nervonic Acid   [Cis-Tetracosenoic Acid]~
 
Oleic Acid   [Octadecenoic Acid]~
 
Palmitoleic Acid   [Hexadecenoic Acid]~
 
Pentadecenoic Acid   [Pentadecenoic Acid]~
 

Total Polyunsaturated Fat (Good Fats)

~
 
18:2 CLAs~
 
18:2 i~
 
18:2 n-6 c,c~
 
18:2 t not further defined~
 
18:2 t,t~
 
18:3i~
 
20:3 n-3~
 
20:3 n-6~
 
20:4 n-6~
 
21:5~
 
22:4~
 
Alpha-Linolenic Acid~
 
Arachidonic Acid   [Eicosatetraenoic Acid]~
 
Clupanodonic Acid   [Docosapentaenoic Acid (DPA)]~
 
Docosahexaenoic Acid (DHA)   [Docosahexaenoic Acid (DHA)]~
 
Eicosadienoic Acid   [Eicosadienoic Acid]~
 
Eicosatrienoic Acid   [Eicosatrienoic Acid]~
 
Gamma-Linolenic Acid   [Gamma-Linolenic Acid]~
 
Linoleic Acid   [Octadecadienoic Acid]~
 
Linolenic Acid   [Octadecatrienoic Acid]~
 
Parinaric Acid   [Octadecatetraenoic Acid]~
 
Timnodonic Acid   [Eicosapentaenoic Acid (EPA)]~
 
The common name for each fatty acid is shown with the systematic name in square parentheses.

~Data not available for tilde (~) items.
The chart below shows good fats in Spelt, cooked in relation to bad fats. Read more about each type of fat and fatty acid below.
Good Fat and Bad Fat comparison for 194 grams of Spelt, cooked
Polyunsaturated Fats: Polyunsaturated fat can be found mostly in nuts, seeds, fish, algae, leafy greens, and krill. Whole food sources are always best, as processing and heating may damage polyunsaturated fats.

Monounsaturated Fats: Foods containing monounsaturated fats reduce LDL (bad) cholesterol, while possibly increasing HDL (good) cholesterol. ["You Can Control Your Cholesterol: A Guide to Low-Cholesterol Living". Merck & Co. Inc.]


Trans Fatty Acids: The National Academy of Sciences has concluded there is no safe level of trans fat consumption. This is because any incremental increase in trans fat intake increases the risk of coronary heart disease. [Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids (Macronutrients). National Academies Press. p. 504]

Saturated Fats: Consumption of saturated fat is a risk factor for cardiovascular disease in the view of the Canadian Heart and Stroke Foundation, the American Heart Association, the British Heart Foundation, the National Heart Foundation of Australia, the National Heart Foundation of New Zealand and the World Heart Federation.

In children, consumption of monounsaturated oils is associated with healthier serum lipid profiles (a group of tests that are often ordered together to determine risk of coronary heart disease.). ["A cross-sectional study of dietary habits and lipid profiles. The Rivas-Vaciamadrid study". Eur. J. Pediatr.].

Omega-3 fatty acids in fish oil, fish and seafood have been shown to lower the risk of heart attacks. [National Institute of Health (August 1, 2005). "Omega-3 fatty acids, fish oil, alpha-linolenic acid"].

Omega-6 fatty acids in sunflower oil and safflower oil may also reduce the risk of cardiovascular disease. [Willett WC (September 2007). "The role of dietary n-6 fatty acids in the prevention of cardiovascular disease". Journal of Cardiovascular Medicine].

In one study, Omega-3 fatty acids reduced prostate tumor growth, slowed histopathological progression, and increased survival. [Mihelin M, Trontelj JV, Stålberg E (August 1991). "Muscle fiber recovery functions studied with double pulse stimulation". Muscle & Nerve 1].

A study published in the Journal of the National Cancer Institute showed that High levels of docosahexaenoic acid were associated with a reduced risk of breast cancer. [Pala V, Krogh V, Muti P, et al. (July 2001). "Erythrocyte membrane fatty acids and subsequent breast cancer: a prospective Italian study". Journal of the National Cancer Institute 93]

Other Nutrients

Other Nutrients

Serving Size: 1 cup (194g or 6.8 oz)
Amount
 
Alcohol~
 
Water129.1264g
 
Ash1.261g
 
Caffeine~
 
Theobromine~
 
Cholesterol0mg
 
Phytosterols~
 
Campesterol~
 
Stigmasterol~
 
Beta-sitosterol~
 
~Data not available for tilde (~) items.


Diet and Weight Loss Scores

The United States Food and Drug Administration allows the following claims to be made by manufacturers of Spelt, cooked:

Spelt, cooked is an excellent source of Niacin, Magnesium, Phosphorus, Copper, Manganese, Protein and Fiber. This means that the food contains 20% or more of your RDI for these nutrients.

Spelt, cooked is a good source of Thiamin, Iron, Zinc and Selenium. This means that the food contains 10% or more of your RDI for these nutrients.

Diet or Weight Loss Program Score out of 100
(higher is better)
Higher Fiber, Low Fat Diet (e.g. Weight Watchers) 60
Athletic Diet - Low Fat, High Protein and Carbs 84
Low Fat Diet (e.g. Jenny Craig) 78
Low Carb Diet (e.g. Atkins Diet) 0
Low Cholesterol Diet 86
Low Sodium Diet 95
Low Glycemic Index Diet (e.g. South Beach Diet) 36
Low Protein Diet 0
Horizontal bar chart


How long will it take to burn 246 calories and lose weight

To lose weight, you need to burn more calories than you consume. The table below shows how long you need to perform various types of exercise to burn the 246 calories contained in 194g (6.84 oz)g of Spelt, cooked. The calorie burn rates for each exercise are included and are based on the US Department of Health and Human Services Dietary Guidelines for Americans.
Amount of Moderate Exercise to burn 246 calories
Stretching1 hour 22 mins(180 cal/hr)
Walking (3.5 mph)53 mins(280 cal/hr)
Bicycling (<10 mph)51 mins(290 cal/hr)
Dancing45 mins(330 cal/hr)
Light gardening/yard work45 mins(330 cal/hr)
Golf (walking and carrying clubs)45 mins(330 cal/hr)
Hiking40 mins(370 cal/hr)
Amount of Vigorous exercise to burn 246 calories
Weight lifting (vigorous effort)34 mins(440 cal/hr)
Heavy yard work (chopping wood)34 mins(440 cal/hr)
Basketball (vigorous)34 mins(440 cal/hr)
Walking (4.5 mph)32 mins(460 cal/hr)
Aerobics31 mins(480 cal/hr)
Swimming (slow freestyle laps)29 mins(510 cal/hr)
Running/jogging (5 mph)25 mins(590 cal/hr)
Bicycling (>10 mph)25 mins(590 cal/hr)
Exercise profile for 194g (6.84 oz) of Spelt, cooked

How to cite this food as a source in academic or research papers

To cite the nutritional data on this page as a source, simply pick which citation style you would like to use below and cut and paste the text or HTML provided into your editor.

APA Style Citation:
MPA Style Citation:
USDA SR23 2010 Nutritional Data on SkipThePie.org. "Spelt, cooked" SkipThePie.org. Ed. SkipThePie 2011. SkipThePie.org. 19 Sep 2014 http://skipthepie.org/cereal-grains-and-pasta/spelt-cooked/

Compare this food to any of the following foods by clicking the comparison food below

Comparison Foods in the same food group:

Amaranth (cooked) Amaranth (raw) Arrowroot flour
Barley flour (or meal) Barley malt flout Buckwheat
Buckwheat flour, whole-groat Buckwheat groats, roasted, cooked Buckwheat groats, roasted, dry
Bulgur, cooked Bulgur, dry Corn bran, crude
Corn flour, degermed, unenriched, yellow Corn flour, masa, enriched, white Corn flour, masa, enriched, yellow
Corn flour, masa, unenriched, white Corn flour, whole-grain, blue (harina de maiz morado) Corn flour, whole-grain, white
Corn flour, whole-grain, yellow Corn, white Corn, yellow
Cornmeal, degermed, enriched, white Cornmeal, degermed, enriched, yellow Cornmeal, degermed, unenriched, white
Cornmeal, degermed, unenriched, yellow Cornmeal, self-rising, bolted, plain, enriched, white Cornmeal, self-rising, bolted, plain, enriched, yellow
Cornmeal, self-rising, bolted, with wheat flour added, enriched, white Cornmeal, self-rising, bolted, with wheat flour added, enriched, yellow Cornmeal, self-rising, degermed, enriched, white
Cornmeal, self-rising, degermed, enriched, yellow Cornmeal, whole-grain, white Cornmeal, whole-grain, yellow
Cornstarch Couscous, cooked Couscous, dry
Hominy, canned, white Hominy, canned, yellow Hulled Barley
Kamut, cooked Kamut, uncooked Macaroni, cooked, enriched
Macaroni, cooked, unenriched Macaroni, dry, enriched Macaroni, dry, unenriched
Macaroni, protein-fortified, cooked, enriched, (n x 5.70) Macaroni, protein-fortified, cooked, enriched, (n x 6.25) Macaroni, protein-fortified, dry, enriched, (n x 5.70)
Macaroni, protein-fortified, dry, enriched, (n x 6.25) Macaroni, vegetable, cooked, enriched Macaroni, vegetable, dry, enriched
Macaroni, whole-wheat, cooked Macaroni, whole-wheat, dry Millet flour
Millet, cooked Millet, raw Noodles, chinese, chow mein
Noodles, egg, cooked, enriched Noodles, egg, cooked, enriched, with added salt Noodles, egg, cooked, unenriched, with added salt
Noodles, egg, cooked, unenriched, without added salt Noodles, egg, dry, enriched Noodles, egg, dry, unenriched
Noodles, egg, spinach, cooked, enriched Noodles, egg, spinach, dry, enriched Noodles, flat, crunchy, Chinese restaurant
Noodles, japanese, soba, cooked Noodles, japanese, soba, dry Noodles, japanese, somen, cooked
Noodles, japanese, somen, dry Oat bran, cooked Oat bran, raw
Oat flour, partially debranned Oats Pasta, corn, cooked
Pasta, corn, dry Pasta, fresh-refrigerated, plain, as purchased Pasta, fresh-refrigerated, plain, cooked
Pasta, fresh-refrigerated, spinach, as purchased Pasta, fresh-refrigerated, spinach, cooked Pasta, homemade, made with egg, cooked
Pasta, homemade, made without egg, cooked Pearled Barley (cooked) Pearled Barley (raw)
Quinoa, cooked Quinoa, uncooked Rice bran, crude
Rice flour, brown Rice flour, white Rice noodles, cooked
Rice noodles, dry Rice, brown, long-grain, cooked Rice, brown, long-grain, raw
Rice, brown, medium-grain, cooked Rice, brown, medium-grain, raw Rice, white, glutinous, cooked
Rice, white, glutinous, raw Rice, white, long-grain, parboiled, enriched, cooked Rice, white, long-grain, parboiled, enriched, dry
Rice, white, long-grain, parboiled, unenriched, cooked Rice, white, long-grain, parboiled, unenriched, dry Rice, white, long-grain, precooked or instant, enriched, dry
Rice, white, long-grain, precooked or instant, enriched, prepared Rice, white, long-grain, regular, cooked Rice, white, long-grain, regular, cooked, enriched, with salt
Rice, white, long-grain, regular, cooked, unenriched, with salt Rice, white, long-grain, regular, cooked, unenriched, without salt Rice, white, long-grain, regular, raw, enriched
Rice, white, long-grain, regular, raw, unenriched Rice, white, medium-grain, cooked Rice, white, medium-grain, cooked, unenriched
Rice, white, medium-grain, raw, enriched Rice, white, medium-grain, raw, unenriched Rice, white, short-grain, cooked
Rice, white, short-grain, cooked, unenriched Rice, white, short-grain, raw Rice, white, short-grain, raw, unenriched
Rice, white, steamed, Chinese restaurant Rice, white, with pasta, cooked Rice, white, with pasta, dry
Rye Rye flour, dark Rye flour, light
Rye flour, medium Semolina, enriched Semolina, unenriched
Sorghum Sorghum flour Spaghetti, cooked, enriched, with added salt
Spaghetti, cooked, enriched, without added salt Spaghetti, cooked, unenriched, with added salt Spaghetti, cooked, unenriched, without added salt
Spaghetti, dry, enriched Spaghetti, dry, unenriched Spaghetti, protein-fortified, cooked, enriched (N x 5.70)
Spaghetti, protein-fortified, cooked, enriched (n x 6.25) Spaghetti, protein-fortified, dry, enriched (n x 5.70) Spaghetti, protein-fortified, dry, enriched (n x 6.25)
Spaghetti, spinach, cooked Spaghetti, spinach, dry Spaghetti, whole-wheat, cooked
Spaghetti, whole-wheat, dry Spelt, uncooked Tapioca, pearl, dry
Teff, cooked Teff, uncooked Triticale
Triticale flour, whole-grain Vital wheat gluten Wheat bran, crude
Wheat flour, white (industrial), 10% protein, bleached, enriched Wheat flour, white (industrial), 10% protein, bleached, unenriched Wheat flour, white (industrial), 10% protein, unbleached, enriched
Wheat flour, white (industrial), 11.5% protein, bleached, enriched Wheat flour, white (industrial), 11.5% protein, bleached, unenriched Wheat flour, white (industrial), 11.5% protein, unbleached, enriched
Wheat flour, white (industrial), 13% protein, bleached, enriched Wheat flour, white (industrial), 13% protein, bleached, unenriched Wheat flour, white (industrial), 15% protein, bleached, enriched
Wheat flour, white (industrial), 15% protein, bleached, unenriched Wheat flour, white (industrial), 9% protein, bleached, enriched Wheat flour, white (industrial), 9% protein, bleached, unenriched
Wheat flour, white, all-purpose, enriched, bleached Wheat flour, white, all-purpose, enriched, calcium-fortified Wheat flour, white, all-purpose, enriched, unbleached
Wheat flour, white, all-purpose, self-rising, enriched Wheat flour, white, all-purpose, unenriched Wheat flour, white, bread, enriched
Wheat flour, white, cake, enriched Wheat flour, white, tortilla mix, enriched Wheat flour, whole-grain
Wheat flours, bread, unenriched Wheat germ, crude Wheat, durum
Wheat, hard red spring Wheat, hard red winter Wheat, hard white
Wheat, soft red winter Wheat, soft white Wheat, sprouted
Wild rice, cooked Wild rice, raw




The product photo on this page is courtesy Flickr user "roland".
©2010 to 2012 SkipThePie.org    —    Frequently Asked Questions    —    Our Blog    —    About Us    —    Get A Nutrition Search Engine for Your Blog
Nutrition info