Millet is tasty, with a mildly sweet, nut-like flavour and contains a myriad of beneficial nutrients. Unfortunately, many people think Millet is just for birds!
It’s actually a delicious and ancient grain that harks back to biblical times.
- Chinese legend attributes the domestication of millet to Shennong – the God Farmer!
- Millet was mentioned in the ancient sanskrit text the Yajurveda – meaning it was very common as far back as 4500 BC.
- It is thought to have been historically more prevalent than rice in China and Korea.
- In Africa, millet was thought to have been common as far back as 2500 BC.
- Millet is mentioned in the bible as one of the ingredients in the prophet’s bread (Ezekiel 4:9).
- Millet is nearly 15% protein and contains high amounts of fiber.
- It’s high in B-complex vitamins including niacin, thiamin, riboflavin, the essential amino acid methionine, lecithin, and some vitamin E.
- It’s particularly high in minerals like iron, magnesium, phosphorous, and potassium.
- It helps hydrate your colon to keep you regular.
- It provides serotonin so it calms and soothes your mood.
- Millet is non-glutinous, and like buckwheat and quinoa, it is not an acid forming food so it’s soothing and easy to digest.
- Millet is in fact considered to be one of the least allergenic and most digestible grains available.
- It is a warming grain so will help to heat the body in cold or rainy seasons and climates.
Millet can make a simple and tasty breakfast – just cook 30g in water for a tasty porridge substitute.