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SPELT
The spelt has characteristics similar to the grain but it's more tasty and lends itself particularly for soups hot and cold. Boil directly in water, placing it in the pot at cold, or it can be added to soups or minestroni in place of pasta and rice; the time of cook is about 30 minutes. The spelt is one of wheats less caloric, rich of fiber, vitamine, mineral salt and iron and poverty-stricken of fats.
