This is one of the two “free threshing” einkorn varietals we have heard about. More than 90% of our seed was clean after winnowing. Protein content is 35%- 50% higher than hard red wheat, somewhat equal to durum. High in essential fatty acids, vitamin E, phosphorous, potassium, pyridoxine, and beta-carotene. Einkorn’s gluten proteins appear to be less allogenic compared with those produced by other bread wheats.