Einkorn wheat is one of the first plants to be domesticated and cultivated. The earliest clear evidence of the domestication of einkorn dates from 10,600 to 9,900 years before present (8650 BCE to 7950 BCE)
Einkorn contains has a higher percentage of protein than modern red wheats and is considered more nutritious because it has higher levels of fat, phosphorus, potassium, pyridoxine, and beta-carotene. Einkorn has the same amount of gluten as modern farmed wheat, but its proteins are smaller and easier to digest (14 chromosomes versus 42 in modern wheat). It scores a zero on the Gluten Index. This allows your body to extract all of the nutrition in the grain. Unlike the strong gluten in genetically modified wheat, it’s gentle on your digestion. Einkorn has a delicious flavor and it substitutes easily into your favorite recipes. It contains 213% more lutein, 76% more manganese, 42% more zinc and 37% more phosphorous than regular wheat. It also contains more magnesium, iron, thiamin, niacin, vitamin B6 and fiber than wheat. With 29% more protein than wheat, it’s a better nutritional choice.  Additionally, Einkorn flour is carb friendly for people who are trying to watch their carb intake or who are diabetic. One cup of whole grain einkorn flour has about 51 carbs, versus 87 carbohydrates for traditional modern wheat so it does not spike the blood sugar as quickly as modern wheat.