Kamut is one of the ancient varieties of durum wheat. It contains more protein, beneficial amino acids, magnesium, zinc, and vitamin E than wheat.  Kamut is a distant ancestor of modern wheat. In 1948, an American pilot discovered several grains in the 5,000 years old sarcophagus of an Egyptian pharaoh. Then, he gave them to his friend, a farmer. Surprisingly, the grains rose and brought the harvest. Thus, Kamut's 36 grains, obtained during the excavation of a tomb in Egypt, were brought to Montana, and since then, this variety of wheat is grown strictly under the licensed trade name "Kamut". The grains are heated and then pressed to make them flat to make rolled Kamut flakes. 

Taste and use of organic Kamut flakes

Kamut grains are 2-3 times larger than ordinary wheat grains and have a pleasant nutty flavor. Organic Kamut wheat flakes are used in the preparation of pasta and crackers. Due to limited production volumes,  health food stores sell Kamut products exclusively. In the meantime, remember that Kamut, like any other wheat, contains gluten, and if you are on a gluten-free diet, you should omit Kamut grain flakes in your diet. 

Organic Kamut flakes nutrients

Not only do organic Kamut flakes have a pleasant nutty flavor, but they also contain much more nutrients than modern wheat grains. For comparison, Kamut has: 

• 29% more proteins, 27% more lipids, 23% more magnesium, 25% more zinc, much more vitamin E;
• 16 amino acids with higher rates;
• higher values in 8 out of 9 mineral salts found in regular wheat.