They provide nourishment

In addition to being used for transportation, camels have given people food in the form of meat and milk. Camels were also employed in the military, and their coats were utilized to produce tents, bedding, clothing, and accessories. Compared to the milk of other ruminants, camel's milk has lower cholesterol and greater levels of salt, potassium, vitamin C, and other minerals. It is also believed that camel milk is closer to human milk than cow milk. A nomad may survive only on camel milk for over a month; it is a staple diet of desert nomad tribes and is occasionally considered a meal in and of itself.

Yogurt may be easily manufactured from camel milk, but can only be made into butter if it is souring first, churning it, and then adding a clarifying agent. Due to rennet's inability to enable the milk proteins to coagulate sufficiently to allow the collecting of curds, camel milk could not previously be turned into camel cheese. However, in the 1990s, Professor J.P. Ramet of the École Nationale Supérieure d'Agronomie et des Industries Alimentaires, who was able to cause curdling by mixing calcium phosphate with vegetable rennet. Even for lactose intolerant, the cheese made using this procedure has minimal cholesterol levels and is simple to digest. Besides, ice cream may also be prepared with camel milk.

Camels live in desert settings, thus, their flesh is a significant source of protein, glycogen, and other necessary components, making them a staple in many people's diets. The brisket, ribs, and loin are some of the most popular cuts, while the hump is prized for its delicate flavor. Preserved meat of mutton, cattle, or camel can be made from the "white and sickly fat" found in the hump. The dromedary camel is the breed of choice for producing meat because of its chemical makeup and superior meat quality. Older camels can be exceedingly tough, yet camel flesh tastes like coarse beef.