Background & objective: Ancient wheat species, such as einkorn, emmer, and spelt, are gaining increased attention due to their environmentally friendly nature, which aligns with sustainable agriculture practices, and the rising consumer demand for nutrient-dense food options. Despite their growing recognition, the full potential of these ancient wheat remains largely unexplored, hindering their future food applications. Therefore, this study aimed to address this gap by comprehensively evaluating the nutritional profiles and physicochemical properties of einkorn, emmer, and spelt in comparison to common hexaploid Canada Western Red Spring (CWRS) wheat. Methodology: Nutritional characteristics were assessed through analyses of proximate composition, amino acid profile, phenolic acid content, and in vitro starch and protein digestibility (IVPD). Physicochemical properties were evaluated with a particular focus on the starch and protein profiles of these species. Findings: Einkorn demonstrated higher protein content (21.27%) and phenolic acid content (both free and conjugated), along with lower starch levels compared to other wheat species. Spelt had the highest bound phenolic acid content. In terms of starch digestibility, einkorn was characterized by lower glucose release and reduced rapidly digestible starch (RDS) levels, while refined common wheat (CWRS RF) exhibited the highest RDS and glucose release. Among the ancient wheat species, emmer had the highest glucose release and RDS content. IVPD was highest in CWRS RF (86.05%), with einkorn following closely at 84.29%, while spelt and emmer exhibited lower IVPD values. Lysine was the limiting amino acid in all wheat species. Thermal behavior revealed that spelt had the highest thermal stability with high transition temperatures, while emmer required less energy for gelatinization. Amylose% and amylopectin% showed no significant differences among wheat species. Protein composition analysis indicated significant variations in ancient wheat species, specifically, SDS unextractable glutenin levels were significantly lower in the ancient wheat species compared to common wheat suggesting potential challenges for breadmaking. Conclusion: This study highlights the nutritional significance of ancient wheat species, particularly einkorn, showcasing its potential with higher levels of protein, phenolic acids, and a low-glycemic food profile, along with substantial IVPD. The unique physicochemical characteristics, suggest that processing modifications may be required to optimize the use of ancient wheat in bakery applications.