About: http://webisa.webdatacommons.org/64708597

Property	Value
http://www.w3.org/1999/02/22-rdf-syntax-ns#type	http://www.w3.org/ns/prov#Entity
http://www.w3.org/ns/prov#value	Einkorn varieties have been developed to contain 13-22% of proteins, with 0-50% gluten (http://www.growseed.org/Kovac.pdf) although I think in wheat most of the protein is gluten, so that percentage would be higher.
http://www.w3.org/ns/prov#wasQuotedFrom	newagtalk.com