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Kamut is a brand name, not a separate grain: it is a trademark for a specific variety of khorasan wheat, a close relative of durum wheat. USDA SR Legacy lists it as “Wheat, KAMUT khorasan”, and its numbers look much like other whole wheats, with a notably high selenium value in that entry. The short answer to the most common question is no: Kamut contains gluten, so NIDDK guidance means it is not safe for people with celiac disease, and FDA counts it as wheat for allergen labeling. Below are the USDA numbers, the gluten facts and what the small research base shows.
Peptide Labs does not sell Kamut or khorasan wheat products. This article is general nutrition information, not medical advice.
Key Takeaways
- Kamut is a trademark for one variety of khorasan wheat, Triticum turgidum ssp. turanicum, per published research.
- It is wheat: it contains gluten and is the major food allergen wheat under FDA rules.
- The Celiac Disease Foundation lists Kamut khorasan wheat among gluten-containing grains.
- USDA lists a cooked cup at about 227 calories, 9.8 g protein and 7.4 g fiber.
- Human studies are few, small and short; calling it an ancient grain describes its history, not proven effects.
What is Kamut? Khorasan wheat explained
Khorasan wheat is a tetraploid wheat, botanically Triticum turgidum ssp. turanicum, the same species group as durum. A 2026 paper in the journal Foods describes it as commercially sold under the KAMUT trademark and reports a lab test that can identify the specific variety, QK-77, used in Kamut brand products. So all Kamut is khorasan wheat, but not all khorasan wheat is sold as Kamut. A 2017 review in the International Journal of Food Sciences and Nutrition describes the trademark as indicating a specific, ancient variety, while noting that ancient grains are not one uniform category.
In the kitchen, Kamut is sold as whole kernels (berries), flour, pasta, cereal flakes and puffed grain. The large kernels have a chewy bite and mild, nutty flavor, so they are often cooked like farro for grain bowls and salads.
- Whole berries: simmered until tender, then used in salads, soups and grain bowls in place of rice or barley.
- Flour: used in breads, pasta and crackers, often blended with other wheat flour; read the ingredient list to see how much khorasan wheat a product actually contains.
- Flakes and puffs: sold as breakfast cereals; check the Nutrition Facts panel for added sugar.
- Storage: keep whole berries and flour in an airtight container in a cool, dry place.
Khorasan wheat nutrition from USDA
These values come from USDA SR Legacy with FDC IDs; percentages are of the FDA Daily Value. The comparison grains are other cooked whole grains with SR Legacy entries.
| Per cooked cup (USDA SR Legacy) | Kamut khorasan, 172 g (FDC 169744) | Spelt, 194 g (FDC 169746) | Bulgur, 182 g (FDC 170287) | Quinoa, 185 g (FDC 168917) |
|---|---|---|---|---|
| Calories | 227 | 246 | 151 | 222 |
| Protein | 9.8 g (20% DV) | 10.7 g (21% DV) | 5.6 g (11% DV) | 8.1 g (16% DV) |
| Fiber | 7.4 g (26% DV) | 7.6 g (27% DV) | 8.2 g (29% DV) | 5.2 g (18% DV) |
| Selenium | 55 mcg (100% DV) | 7.8 mcg (14% DV) | 1.1 mcg (2% DV) | 5.2 mcg (9% DV) |
| Manganese | 1.77 mg (77% DV) | 2.12 mg (92% DV) | 1.11 mg (48% DV) | 1.17 mg (51% DV) |
| Zinc | 3.2 mg (29% DV) | 2.4 mg (22% DV) | 1.0 mg (9% DV) | 2.0 mg (18% DV) |
| Contains gluten? | Yes | Yes | Yes | No (check label) |
USDA SR Legacy also lists cooked Kamut with 47.5 g of carbohydrate (17% DV), 0.36 milligrams of copper (40% DV), 4.0 milligrams of niacin (25% DV), 83 milligrams of magnesium (20% DV) and 3.0 milligrams of iron (17% DV) per cup. Uncooked, per 100 g, the USDA entry (FDC 169743) shows 337 calories, 14.5 g protein and 11.1 g fiber, close to hard red winter wheat at 327 calories, 12.6 g protein and 12.2 g fiber (FDC 168890). Single SR Legacy entries reflect particular samples, so read small differences between grains with caution. Our selenium guide explains the Daily Value for that mineral.
Is Kamut gluten free?
No. Every official source we checked agrees. NIDDK explains that gluten occurs naturally in wheat and types of wheat, plus barley, rye and triticale, and that people with celiac disease need to remove foods with gluten. The Celiac Disease Foundation lists “KAMUT khorasan wheat” by name among the wheat varieties that contain gluten. FDA’s gluten-free labeling rule (21 CFR 101.91) defines a gluten-containing grain as wheat, including any species of the genus Triticum, so a product made with Kamut flour cannot be labeled gluten-free.
- Wheat allergy: FDA’s food allergen guidance says “wheat” means any species in the genus Triticum and names Khorasan among its examples, so Kamut must be declared as wheat on US labels.
- Gluten sensitivity: people who report feeling better with ancient wheats still eat gluten; NIDDK advises talking with a doctor about celiac testing before starting a gluten-free diet, because avoiding gluten first can make results inaccurate.
- Gluten-free swaps: NIDDK names flours from foods such as quinoa, buckwheat and amaranth among gluten-free options and notes that packaged gluten-free foods are also available.
Our foods with gluten guide, based on NIDDK and Celiac Disease Foundation lists, covers other wheat names to watch for, including durum, semolina and bulgur.
What the research on Kamut shows
Most human research on Kamut comes from a small number of trials. In a 2013 crossover study in the European Journal of Clinical Nutrition, 22 healthy adults ate bread, pasta and crackers made from Kamut or from semi-whole-grain wheat for 8 weeks each, and the authors reported changes in several blood markers after the Kamut phase. A 2018 randomized trial in 40 adults with a liver condition compared khorasan and modern wheat products for 3 months.
- Size: these studies enrolled a few dozen people for weeks to months, far too few to show lasting health outcomes.
- Comparison: the control foods were semi-whole-grain wheat, so the results compare one wheat product with another, not Kamut with a typical diet.
- Generalizing: the 2017 review itself says it is not possible to establish whether all ancient grains share the characteristics it describes.
In short, Kamut is a whole wheat with a solid USDA nutrient profile, but the label “ancient grain” describes its history, not proven health effects. If you like whole grains, our whole wheat flour guide and refined carbs guide explain why whole forms keep more fiber, and our sibling article on oat bran covers a grain food that NIDDK says should be bought labeled gluten-free by people with celiac disease.
Frequently Asked Questions
Is Kamut gluten free?
No. Kamut is khorasan wheat, and NIDDK says wheat contains gluten. The Celiac Disease Foundation lists it among gluten-containing grains, and NIDDK says people with celiac disease must avoid gluten.
Is Kamut the same as khorasan wheat?
Kamut is a trademark for a specific variety of khorasan wheat. All Kamut is khorasan wheat, but other khorasan wheat can be sold under its generic name.
Can people with a wheat allergy eat Kamut?
No. FDA counts any species of the genus Triticum, including Khorasan, as the major allergen wheat.
How do you cook Kamut berries?
Like other whole wheat berries: simmer in water until tender and chewy, then drain. Package directions give the timing; soaking first can shorten it.
Is Kamut healthier than regular wheat?
USDA values are broadly similar to other whole wheats, with a high selenium value in its entry. Human trials are small, so no strong conclusions are possible.
Why is Kamut called an ancient grain?
A 2017 review calls the Kamut variety ancient, in contrast with the durum and common wheats selected for higher yields after World War II. The term describes history, not proven effects.
Questions about a label? Contact us or read our Buyer’s Guide. Food comes first; follow the label and ask a healthcare provider before starting a supplement, especially if you take medicines, are pregnant or have a food allergy. These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Last reviewed October 2026.
Related guides: Oat Bran: Nutrition, FDA Fiber Claim and Oat Bran vs Oatmeal, Spelt: Nutrition, Spelt Flour and Is Spelt Gluten Free?, Einkorn: Nutrition, Einkorn Flour and Is Einkorn Gluten Free?.