What is Millet
Millets consist of a group of small seeded grasses that had been used as a grain since more than 10,000 years ago in East Asia and its use was spread to Europe more than 7,000 years ago.
There are a few types of millets being cultivated all over the world for example, pearl millet, foxtail millet, proso millet (also called hog, broom corn millet, common millet) and finger millet.
Millets are sturdy crops that can survive on poor, droughty and infertile soils, thus they are a popular crop in dry areas around the world.
Millets can grow to a height of 0.4 to 4 metres depending on the species, and have a hull that had to be removed before the grain can be eaten.
Millet is high in antioxidants, magnesium and rich in many nutrients needed by the body.
|Millet Nutritional value per 100 g (3.5 oz)|
|Dietary fiber||8.5 g|
|Thiamin (B1)||0.421 mg|
|Riboflavin (B2)||0.29 mg|
|Niacin (B3)||4.72 mg|
|Vitamin B6||0.384 mg|
|Folate, DFE||0.085 mg|
|Vitamin E (alpha-tocopherol)||0.05 mg|
|Vitamin K (phylloquinone)||0.0009 mg|
– Helps to control diabetes and inflamation.
– Easy to digest and is alkalizing to the body.
– Prevents constipation.
– Calms mood.
– Promotes digestive health.
– Reduces effects of migraine.
– Lowers cholesterol.
– Prevents cardiovascular diseases.
– Shows high antioxidant activities.
– Gluten-free and non-allergenic.
How to Eat Millet
1. Serve as cereal grain. (Recommended ratio of 2.5 cups of water to 1 cup of millet)
2. Stir fried with vegetables.
3. Added to salad.
4. Serve as porridge.
5. Added to bakery recipes, like bread, muffins, cookies, etc.
6. Made into millet flour.
7. Fermented into a beverage.
8. Added to soup or stew.
9. Popped like corn and eaten as snack.