Spelt is the oldest cereal relative of modern wheat. Its composition is very rich in various useful substances, vitamins, macro- and microelements. This culture contains 35-42% protein. 18 essential valuable amino acids are contained in gluten protein, which cannot be obtained with animal food. In comparison with ordinary wheat, spelt contains several times more magnesium, iron, zinc and vitamins, such as B1, B2, B6, B9, and vitamins E and PP. Spelt also contains calcium, sodium, phosphorus, potassium, copper, selenium and manganese. All substances are contained in this progenitor of wheat in a balanced form. Gourmets have nicknamed it "black caviar of cereals" for its unique nutritional and taste qualities. Regular consumption of spelt in food contributes to the rapid normalization of blood sugar levels, strengthens immunity, improves the functioning of the endocrine, cardiovascular, digestive, nervous and reproductive systems, and also greatly reduces the risk of infectious, oncological diseases and anemia. Spelt is useful for people suffering from overweight. It contains vitamin B6, which contributes to the normal, uniform absorption of fats, as well as the removal of excess cholesterol from the body. Due to the slow absorption of carbohydrates, the feeling of hunger is reduced.