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Nutrition Facts
Millet, as many other whole grains, has an exceptional
nutrition value. For starters, it is very rich in elements manganese, phosphorus, and magnesium. It is
also very reach in protein (up to 15% of mass), B-complex vitamins
(including niacin, thiamin, and riboflavin). In addition, millet contains many important minerals like zinc, iron, and
iodine, and some very important amino-acids such as
methionine and lecithin.
The millet seeds also contain phyto-chemicals, including Phytic acid, which (as
some believe) can help in lowering cholesterol, and Phytate, which may be
associated with reduced cancer risk. It is
non-glutinous and can be safe for people with wheat gluten related allergies.
In addition, it is not acid forming. The grain is well digested and often given to
children as liquid kasha .
As mentined before, millet contains magnesium which in some studies showed benefits in reducing
frequency of migrain attacks, lower blood pressure, and provide benefits to a
heart. Just one cup of cooked millet provides almost quater of daily magnesium value.
Because millet is a whole grain and so rich in useful nutrients it can be part
of healthy diet, to help balance weigh, keep cholesterol level under control and
help to maintain good digestive health. As always, you have to consult with your
doctor if millet is good and safe for you. On this site we have some very good millet recipes including strictly
vegan and vegetarian recipes.
Millet is a "whole grain". On a field it looks like a tall grass. It can vary in size. Some varieties can grow as high
as 15 feet tall. But the most common size is 6 feet. As many other whole grains,
the seeds are enclosed in hard protective shell. The hull is generally is
indigestible. Therefore the millet grain must be “hulled”. During this process
the nutritional value is almost not impacted because the “germ” stays intact.
Millet seeds, once out of hull, look similar to small yellow beads.
One thing worth mentioning about millet is that it contains
small amounts of substances that
limit uptake of iodine to the thyroid. While more research is required on
understanding to what degree thyroid is effected and if cooking and processing
reduce these effects, people with thyroid problems may want to take a closer
look at their millet consumption.
NEXT: MILLET COOKING TIPS
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