Millet is a mildly sweet, nutty, round seed and is one of the oldest foods known to humans. Millet grains are small and usually yellow with with a dot on one side where it was attached to the stem. Millet can be eaten in its whole form like rice or quinoa, or ground into meal or flour. It is gluten-free and thus able to be eaten by people with gluten intolerance.
Uses for Millet
- Steamed with vegetables in a pilaf
- Used as grain in veggie burgers
- Ground into meal for breads
- Substitute for buckwheat or quinoa
Millet Articles, History, and Trivia
Perdue Education: Millets
Aaoobfoods: Millet
China Daily: China Exclusive: Chinese Archaeologists Discover World Earliest Millets (2005)
Syngenta: What is Millet?
Texas A&M Agriculture: Millet Production
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References
Fast Facts
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Fact:
Ancient grain used to make bread
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Fact:
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Thrives in hot, dry climates
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Related to sorghum
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Gluten-free
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Prevalent types
Pearl, foxtail, proso
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Grown in
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Fact:
High in B vitamins, iron, phosphorus, amino acids, manganese, tryptophan
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Fact:
Easily digested
