Millet is one of the oldest grains that has held a worthy place in the diet of many peoples for thousands of years.
Millet is one of the most nutritious grains. It is rich in vitamins and minerals, including vitamin B1 (thiamine), vitamin B6 (pyridoxine), magnesium, phosphorus, and iron.
These nutrients play an important role in maintaining the health of the nervous system, metabolism, and overall well-being of the body.
Nutritional Value
100 grams of raw millet contains approximately:
- Calories: 378
- Proteins: 11 g
- Fats: 4 g
- Carbohydrates: 73 g
The glycemic index of millet is around 71, making it a product with a high GI.
The glycemic load can also be significant.
For those following a keto diet, millet is not recommended due to its high carbohydrate content.
Nutrients and macronutrients are indicated per 100 g of the dry product. After cooking, the weight of millet increases threefold.
Interesting Facts About Millet
Millet is a grain of proso millet. Millet is made from the seeds of various types of millet, the most common being common millet.
The oldest grain. Millet has been used in human nutrition for over 3000 years and is found in archaeological excavations around the world.
Gluten-free product. Millet is a gluten-free grain, making it ideal for people with gluten intolerance.
Diversity of formats. Millet can be cooked as porridge, used for baking, fillings, and even in salads.
Millet as animal feed. Millet is also used in feeding livestock, especially birds, due to its nutritional value.
Millet in traditional medicine. In traditional medicine, millet is used to treat various ailments, including digestive issues and skin diseases.
Millet in world cuisine. Millet is prepared differently in various countries: in Russia, it is made as porridge; in India, it is part of curry; and in Africa, it is made into flatbreads.
Impact on mood. Studies show that consuming millet may improve mood due to its tryptophan content, which contributes to serotonin production.
Diversity of varieties. There are many varieties of millet, including yellow, white, and red, each with its own flavor and texture characteristics.
