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Highlighted compounds are flavor-active · click to view molecular profile
Wild rice, raw
20 shared
Based on shared molecular compounds · click to explore
What science says
nutrition finding
“Spelt differs from wheat in that it has a higher protein content (15.6% for spelt, 14.9% for wheat), higher lipid content (2.5% and 2.1%, respectively), lower insoluble fiber content (9.3% and 11.2%, respectively) and lower total fiber content (10.9% and 14.9%, respectively)”
spelt (Triticum spelta)→has lower total fiber content than→wheat
“Spelt differs from wheat in that it has a higher protein content (15.6% for spelt, 14.9% for wheat), higher lipid content (2.5% and 2.1%, respectively), lower insoluble fiber content (9.3% and 11.2%, respectively)”
spelt (Triticum spelta)→has lower insoluble fiber content than→wheat
“Spelt differs from wheat in that it has a higher protein content (15.6% for spelt, 14.9% for wheat), higher lipid content (2.5% and 2.1%, respectively)”
spelt (Triticum spelta)→has higher lipid content than→wheat
“The quality profile of associated mixtures of oat, rye, buckwheat and common wheat flours (20:20:20:40 w/w/w/w) endorsed the proposed grain blend as suitable to make highly nutritious, modern and innovative baked goods meeting functional and sensory standards in terms of nutritional added value (improved dietary fibre fractions, minerals and antioxidant activity, slower starch hydrolysis)”
oat, Kamut<sup>®</sup>, spelt, rye and buckwheat blend→improves→slower starch hydrolysis
