What Is Millet?
Millet is an ancient seed, originally cultivated in the dry climates of Africa and northern China. In time, millet spread throughout the world; the Romans and Gauls made porridge from it, and in the Middle Ages millet was more widely eaten than wheat. It is mentioned in the Old Testament as an ingredient for bread.
Today, millet continues to be a staple for a third of the world's population. Ground millet is used in flatbreads, porridges, beer, stews and many traditional dishes.
Millet is nutritious – providing fiber, iron, B vitamins, manganese, phosphorus, and magnesium – and highly alkaline, making it easily digestible and soothing to the stomach.
Millet With Onions, Carrots, Hijiki
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References: Pitchford, Paul (2002). Healing With Whole Foods. Berkeley, California: North Atlantic Books.
