Kamut wheat Properties
Antioxidant effect through its contribution of selenium and vitamin E (30% more than in common wheat). Important in case of cardiovascular problems and to help prevent oxidation of cholesterol.
Produces less than common wheat allergy as it is not a hybrid. The current types of wheat have been many crossings to suit the needs of the moment (weather, fashions, textures ...).
Its flavor is tastier (although that can be very personal) than conventional wheat because it has less proportion of water and is richer in minerals.
Very good use of their proteins because of their wealth in the amino acid lysine which is often low in cereals.
Like its rich wheat carbohydrates give us a good level of sustained energy.