Protein content is a key indicator of spelt grain quality, ranging from 13 to 24%. This parameter is determined by the genetic potential of the variety and the level of nitrogen nutrition during the grain-filling period.
In the reference
21
varieties
crop Spelt,
where this is mentioned in the description.
Spelt is traditionally characterized by a higher protein level compared to common wheat. In commercial lots, this indicator is usually in the range of 14–20%, with values above 18–20% considered high and prioritized in breeding to improve the nutritional value of the crop. Levels below 13–14% are considered low and are often the result of intensive irrigation or nitrogen deficiency.
Protein accumulation in spelt grain strongly depends on weather conditions: drought during the ripening period promotes an increase in its concentration, while cool and wet weather or excessive irrigation lead to a "dilution effect" due to starch accumulation. High grain protein content correlates with the content of essential amino acids, however, breeders have to balance this indicator with total yield, which in spelt is usually lower than that of common wheat.
General information about the subject — on the page
Protein content.
Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.