Millet is a small grain that is easy to grow and harvest.It is widely used in birdseed, but as a whole grain, it is fantastic ingredient in vegetarian, vegan and gluten-free dishes. It can be used like rice and guinoa, or milled into flour and used in gluten free baking. Millet is high in proteins, fibre, Calcium, B vitamins, Magnesium, Manganese, Potassium, Phosphorus and other trace minerals.
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Millet is an ancient grass/grain which was cultivated in part of Asia as far back as 10,000 years ago, according to archaeologists. There are several varieties of proso millet, including red, golden and striped, all of which are cereal crops.
Millet is easy to grow and drought resistant and spread in Europe much later.
Millet is a popular staple, alongside Teff grain, in some Northern and Central African countries.