Spelt vs Tempeh: How Are They Different?

Although spelt and tempeh belong to different food groups, while spelt belong is a grain, and tempeh belong to legumes food group, and it’s not that common to compare foods from different groups, people are often interested in these comparisons as well.
That’s why we decided to create an in-depth article that compares spelt and tempeh, their nutritional values, similarities, differences, macronutrients, and micronutrients – vitamins and minerals.
Generally speaking, foods from grains and legume food groups are both high in carbs and protein and valuable addition to a plant-based diet.
Now, let’s see how spelt and tempeh compare specifically.
Spelt
Spelt (Triticum spelta) is an ancient type of wheat that is believed to have originated in the Near East.
It is a good source of carbohydrates, dietary fibers, and small amounts of vitamins and minerals like iron, zinc, and B-vitamins. It is also rich in antioxidants and protein, making it a valuable food for vegetarians and vegans.
Spelt is commonly used in baking, particularly in traditional dishes such as bread and pasta. It has a nutty and slightly sweet flavor and can be used as a substitute for wheat flour in most recipes. It is also gluten-free and easy to digest, making it a great option for people with gluten sensitivities or celiac disease.
Spelt is considered a functional food, as it has been shown to have a positive impact on health when consumed regularly as part of a balanced diet. It is also a sustainable crop, as it can be grown in poor soil conditions and is resistant to pests and diseases.
Spelt is an excellent source of Vitamin B1 (Thiamine), and Vitamin B3 (Niacin).
It also contains a good amount of Vitamin B5 (Pantothenic acid), Vitamin B6 (Pyroxidine), and Vitamin B9 (Folate) and some Vitamin B2 (Riboflavin), and Vitamin E.
Tempeh
Tempeh is a traditional Indonesian food made from fermented soybeans.
It is a popular ingredient in many vegan and vegetarian dishes due to its high protein and fiber content, as well as its distinctive, nutty flavor.
Tempeh is made by fermenting cooked soybeans with a starter culture, which gives it a firm, cake-like texture, and a unique flavor.
It can be enjoyed in a variety of dishes, including tempeh stir-fries, tempeh sandwiches, and tempeh bacon.
In addition to being a tasty and nutritious food, tempeh has been shown to have a number of potential health benefits.
It is a good source of antioxidants and has been linked to lower levels of cholesterol and improved blood sugar control.
Tempeh is also a good source of several important minerals, including calcium, iron, zinc, and magnesium.
Tempeh is an excellent source of Vitamin B2 (Riboflavin), and Vitamin K.
It also contains a good amount of Vitamin B3 (Niacin), and Vitamin B6 (Pyroxidine) and some Vitamin B1 (Thiamine), Vitamin B5 (Pantothenic acid), Vitamin B9 (Folate), and Vitamin E.
Spelt vs Tempeh Nutrition
Now that we’ve described the origin, taste, and usage of these foods, we can move to the most interesting part – comparing spelt vs tempeh.
This comparison will start by comparing the caloric value of spelt and tempeh and their macronutrients and then go more in-depth by analyzing their vitamin and mineral content.
Spelt | Tempeh | |
---|---|---|
Energy | 338 kcal | 192 kcal |
Carbs | 70.2 g | 7.64 g |
Sugar | 6.82 g | 7.33 g |
Fiber | 10.7 g | 9.3 g |
Protein | 14.6 g | 20.3 g |
Fat | 2.43 g | 10.8 g |
Saturated Fat | 0.406 g | 2.54 g |
Spelt vs Tempeh Calories
Most calories in raw grains and legumes come from carbs. Peanuts are an exception here, but they are often considered a nut instead of a legume because of their nutritional profile.
Comparing tempeh vs spelt for weight loss, tempeh is slightly lower in calories, with 192 calories per 100 grams, compared to 338 calories per 100 grams of spelt.
However, both spelt and tempeh can and should be a part of a healthy diet, and neither one shouldn’t be avoided if you’re looking to lose weight.
Spelt vs Tempeh Protein
Legumes and most legume products, including spelt and tempeh, are important sources of plant-based protein.
Tempeh offers around 28% more protein than spelt.
Tempeh has 20.3 grams of protein per 100 grams, while spelt has 14.6 grams of protein per 100 grams.
Spelt vs Tempeh Carbs
Counting carbs can be important for some people for different reasons, including blood sugar control, weight management, or athletic performance.
It’s also important for people on a keto diet, so let’s compare the carbs content in spelt and tempeh.
The total amount of carbohydrates is around 89% higher in spelt than in tempeh. It have 70.2 grams per 100 grams, compared to 7.6 grams in tempeh.
There’s less sugar in spelt than in tempeh, 10% precisely.
One handful of spelt (28 grams) contains 1.9 grams of sugar, while the same amount of tempeh contains 2.1 grams.
Lastly, let’s take a look at the dietary fiber in spelt and tempeh.
Dietary fiber keeps the digestive system healthy and helps with weight management by promoting a sense of fullness.
With 3 grams of fiber per portion, spelt is a better source of fiber than tempeh which spelt offers 2.6 grams per portion.
Spelt vs Tempeh Fats
Like most other grains and legumes, with the exception of lupins and peanuts, spelt and tempeh are low in fat.
Fats in spelt and tempeh are mostly healthy unsaturated fats. They are naturally cholesterol-free and trans-fat-free.
Total fat in spelt and tempeh:
- Spelt: 2.4 grams per 100 grams
- Tempeh: 10.8 per 100 grams
Speaking of saturated fats, spelt is 84% lower in saturated fats.
Spelt and tempeh contain 0.4 grams and 2.5 grams of saturated fat per 100 grams, respectively.
Spelt vs Tempeh Vitamins Content
This section will discuss the vitamin content of spelt and tempeh.
Vitamins are micronutrients, meaning we need only a small amount. However, they are very important for many processes in our bodies.
Spelt has a higher amount of vitamin B2 (Riboflavin), vitamin B12 (Cobalamin), vitamin E, and vitamin K.
However, tempeh has a higher amount of vitamin A, vitamin B1 (Thiamine), vitamin B3 (Niacin), vitamin B5 (Pantothenic acid), vitamin B6 (Pyroxidine), and vitamin B9 (Folate).
Spelt and tempeh contain the same amount of vitamin C, and vitamin D.
The following table shows the exact amount of vitamins spelt and tempeh contain side by side, so you can easily compare them.
Spelt | Tempeh | |
---|---|---|
Vitamin A | 10 IU | 0 |
Vitamin C | 0 | 0 |
Vitamin D | 0 | 0 |
Vitamin B1 (Thiamine) | 0.364 mg | 0.078 mg |
Vitamin B2 (Riboflavin) | 0.113 mg | 0.358 mg |
Vitamin B3 (Niacin) | 6.84 mg | 2.64 mg |
Vitamin B5 (Pantothenic acid) | 1.07 mg | 0.278 mg |
Vitamin B6 (Pyroxidine) | 0.23 mg | 0.215 mg |
Vitamin B9 (Folate) | 45 µg | 24 µg |
Vitamin B12 (Cobalamin) | 0 | 0.08 µg |
Vitamin E | 0.79 mg | 0.85 mg |
Vitamin K | 3.6 µg | 47 µg |
Spelt vs Tempeh Minerals Content
Minerals are important for our body to function properly. We need only a small amount of minerals, so they are called micronutrients.
Some minerals, like iron, calcium, zinc or, iodine, are relatively hard to get on a plant-based diet, so it’s important to choose your foods thoughtfully. This part of the spelt and tempeh comparison focuses on their mineral content.
Spelt is a better source of calcium, copper, fluoride, potassium, and sodium than tempeh.
On the other hand, tempeh is a higher amount of iron, magnesium, manganese, phosphorus, selenium, and zinc.
Check out the table below to learn how spelt and tempeh compare when it comes to mineral content.
Spelt | Tempeh | |
---|---|---|
Calcium | 27 mg | 111 mg |
Copper | 0.511 mg | 0.56 mg |
Fluoride | 0 | 2.2 µg |
Iron | 4.44 mg | 2.7 mg |
Magnesium | 136 mg | 81 mg |
Manganese | 2.98 mg | 1.3 mg |
Phosphorus | 401 mg | 266 mg |
Potassium | 388 mg | 412 mg |
Selenium | 11.7 µg | 0 |
Sodium | 8 mg | 9 mg |
Zinc | 3.28 mg | 1.14 mg |
The Final Word
Spelt and tempeh are highly nutritious and a great addition to a plant-based diet.
Both spelt and tempeh are high in specific vitamins and minerals, and including them in your diet will give you the most benefits they offer.
Antioxidants found in grains and legumes can help to protect cells from damage and may reduce the risk of certain diseases and the effects of aging.
Additionally, the fiber and other nutrients in these foods can support the health of the digestive system and may even help to prevent certain digestive cancers.
Legumes and grains are a versatile food that can be incorporated into any meal of the day, including breakfast, lunch, or dinner. They can be served hot or cold, making them a convenient and tasty addition to a variety of dishes.
Holy Peas has strict sourcing guidelines and draws only from high-quality sources, including peer-reviewed studies, academic research institutions, and medical journals, associations and government institutions. Read more about our process.
- Spelt Nutrients, U.S. Department of Agriculture, Agricultural Research Service https://fdc.nal.usda.gov/fdc-app.html#/food-details/167746/nutrients
-
Tempeh Nutrients, U.S. Department of Agriculture, Agricultural Research Service https://fdc.nal.usda.gov/fdc-app.html#/food-details/167746/nutrients
-
Listing of vitamins, Harvard Health Publishing, Harvard Medical School https://www.health.harvard.edu/staying-healthy/listing_of_vitamins/
-
Appendix 7. Nutritional goals for age-sex groups based on dietary reference intakes and Dietary Guidelines recommendations. (n.d.).
https://health.gov/dietaryguidelines/2015/guidelines/appendix-7/
-
International tables of glycemic index and glycemic load values 2021: a systematic review
https://academic.oup.com/ajcn/article/114/5/1625/6320814?login=false
-
Health Claim Notification for Saturated Fat, Cholesterol, and Trans Fat, and Reduced Risk of Heart Disease
https://www.fda.gov/food/food-labeling-nutrition/health-claim-notification-saturated-fat-cholesterol-and-trans-fat-and-reduced-risk-heart-disease
-
Nutrient Recommendations: Dietary Reference Intakes (DRI), Food and Nutrition Board of the National Academies of Sciences Engineering, and Medicine
https://ods.od.nih.gov/HealthInformation/nutrientrecommendations.aspx
-
Protein And Amino Acid Requirements In Human Nutrition, WHO
https://apps.who.int/iris/bitstream/handle/10665/43411/WHO_TRS_935_eng.pdf
-
Nutrition Facts Labeling RDIs Nutrients, U.S. Food and Drug Administration
https://www.fda.gov/media/99069/download
-
Nutrition Facts Labeling DRVs Food Components, U.S. Food and Drug Administration
https://www.fda.gov/media/99059/download
- It's written and or reviewed by an expert.
- We cite relevant studies and trusted sources.
- It's regularly updated.
Read more about our process and team.