Kamut? grain is an ancient relative of modern durum wheat and originated in the Fertile Crescent of the Old World thousands of years ago. Kamut? grain is made up of a large seed (about 2-3 times the size of a normal wheat kernel). As an overall summary, it can be said that Kamut? grain has higher nutritional value than the common wheats. Kamut? grain has a rich, buttery flavor, with normally 20-40% more protein, a higher profile of amino acids, lipids, vitamins and minerals, and is easily digestible

This grain is unscathed by modern plant breeding programs which have sacrificed flavor and nutrition for higher yields dependent upon large amounts of synthetic agricultural inputs. Compared to common wheat, it is higher in eight of nine minerals, such as magnesium and zinc. It has been found to contain much more of the natural antioxidant selenium and is 30% higher in the similarly important vitamin E. The most striking superiority of Kamut? grain is found in its protein level, up to 40% higher thanthe national average for wheat.

Contains gluten, but many wheat sensitive people eat it without reaction.