Released and pre-released dicoccum wheat varieties were analysed for carbohydrate profile in comparison with durum (DWR-185) and bread wheat (DWR-162). Total sugar content of dicoccum wheat, DDK-1001 (2.00 g/100g) and NP-200 (1.91 g/100g) was significantly higher than durum wheat and bread wheat. Starch content of most of the dicocum wheat varieties was lower than 60 per cent except, MACS-1920 which had the starch content of 65.38%. Total amylose content was high in DDK-1001 (26.33%) and low in NP-200 (19.47%). The per cent soluble amylose content was high in NP-200(15.94 %). Total dietary fibre content of almost all the dicoccum wheats was more than 16 per cent and it was higher than durum wheat, DWR-15 (9.33%) and bread  wheat DWR-162 (13.26%). The per cent soluble dietary fibre content of dicoccum wheat, MACS-2920 (18.32%) and MACS-2912 (18.70%) was higher than durum wheat and bread wheat. The mean protein in-vitro  digestibility (76.21%) of dicoccum wheat varieties was higher than durum wheat, DWR-185 (75.33%) and lower than bread wheat, DWR-162 (79.32%). The mean in-vitro  carbohydrate digestibility of dicoccum wheat varieties (39.77 and 43.44 mg glucose /100mg sample) was lower than durum (47.43 and 51.86 mg glucose / 100 mg sample) and bread wheat (52.43 and 56.86 mg glucose/ 100 mg sample) at 30 and 60 min incubation time, respectively.