Benefits of Millets
- Teresa O'Connor
- Jan 19, 2017
- 1 min read
“Millet” is not a botanical term for a certain type of plant, but rather an umbrella term for various small seeded grasses used for human and animal consumption. There are many different millets: including proso, pearl, foxtail, kodo, japanese… and even teff, a staple in Ethiopian flatbread.
This diverse family of grains is gluten-free and often contains lower carbohydrate content than rice, corn or wheat, as well as higher levels of protein, fiber and minerals, such calcium, magnesium, phosphorous and iron.
The wide variety of millets, each with its own distinctive taste, makes it a versatile grain for cooking and brewing. They can be used in a variety of ways – from dumplings to a rice replacement, from a salad topping to a great treat in cookies. Millets can also be brewed into tasty beers, or made into breakfast porridge.
In the face of climate change, millets are grown easily from seed at higher temperatures and with less water. They produce acceptable yields in poor soil quality without the addition of synthetic fertilizers and they have a relatively short growing period. Most millet grains also are not easily affected by storage pests.
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