By: Diana HerringtonMay 23, 2012
About DianaFollow Diana at @DancinginLife
Millet provides a host of nutrients, has a sweet nutty flavor, and is considered to be one of the most digestible and non-allergenic grains available. It is one of the few grains that is alkalizing to the body.
Millet has always been a favorite grain of mine since I discovered it in my hippy days in the 70’s!
Read about millet’s 12 health benefits, some interesting trivia and history, 10 tips how to use it, and 3 delicious millet recipes.
12 Health Benefits:
Millet is alkaline and it digests easily.
The Hunzas – who live in a remote area of the Himalayan foothills and are known for their excellent health and longevity – enjoy millet as a staple in their diet.
Millet will hydrate your colon to keep you from being constipated.
Millet acts as a prebiotic feeding microflora in your inner ecosystem.
The serotonin in millet is calming to your moods.
Millet is a smart carb with lots of fiber and low simple sugars. Because of this it has a relatively low glycemic index and has been shown to produce lower blood sugar levels than wheat or rice. (Kamari and Sumathi, 2002)
Magnesium in millet can help reduce the effects of migraines and heart attacks.
Niacin (vitamin B3) in millet can help lower cholesterol.
Millet consumption decreases triglycerides and C-reactive protein. Scientists in Seoul, South Korea concluded that millet may be useful in preventing cardiovascular disease. Nutrition Research. April 2010; 30(4):290-6.
All millet varieties show high antioxidant activity. A team of biochemists analyzed the antioxidant activity; all varieties showed high antioxidant activity. Journal of Agricultural and Food Chemistry, 9 June 2010; 58(11):6706-14.
Millet is gluten-free and non-allergenic. A great grain for sensitive individuals.
Millet’s high protein content (15 percent) makes is a substantial addition to a vegetarian diet.
Millet was the main grain in China before rice.
In North America and Europe, millet has been grown primarily for animal fodder, pasture grass and birdseed.
The majority of the world’s commercial millet crop is produced by India, China and Nigeria.
Millet grows in stalks 1 to 10 feet high, and ripens in 60 to 90 days.
It will grow in relatively infertile areas, is drought resistant and matures in such a short time; great for growing in less agriculturally developed areas
Millet ranks as the sixth most important grain in the world, sustains 1/3 of the world’s population and is a significant part of the diet in northern China, Japan, Manchuria and various areas of the former Soviet Union, Africa, India and Egypt.
China, India and Niger are the world’s largest growers of millet today.
Millet Nutritional Information:
(for 1 cup cooked millet)
Calories 286
Carbohydrate (g) 57
Total fat (g) 2.4
Cholesterol (mg) 0
Saturated fat (g) 0.4
Sodium (mg) 5
Monounsaturated fat (g) 0.4
Thiamin (mg) 0.3
Polyunsaturated fat (g) 1.2
Niacin (mg) 3.2
Dietary fiber (g) 3.1
Magnesium (mg) 106
Protein (g) 8
Zinc (mg) 2.2
Data from wholehealthmd.com