Most of us look at millet and immediately think of bird seed. If we are feeding this to birds, why on Earth would we want to cook it up and serve it to our families? It is a healthy, unexpected alternative to traditionally served grains that can provide a good amount of insoluble fiber, B vitamins and minerals including copper, manganese, magnesium, and phosphorus.
According to whfoods.com:
“Millet is thought to have originated in North Africa, specifically in Ethiopia, where it has been consumed since prehistoric times. There is even mention of millet in the Bible as an ingredient for unleavened bread. Millet is still an extremely important food staple in many African countries.
Since ancient times, millet has been widely consumed in Asia and India as well. The Indian flatbread roti is made from ground millet seeds. In the Middle Ages, before potatoes and corn were introduced, millet became a staple grain in Europe, especially in countries in Eastern Europe. The Setaria variety of millet was introduced into the United States in the 19th century. While millet has been used primarily for birdseed and livestock fodder in Western Europe and North America, it is now gaining popularity as a delicious and nutritious grain that can be enjoyed for both its unique virtues as well as the fact that it is a gluten-free grain alternative to wheat.”
There are many different types grown around the world, the word ‘millet’ actually refers to 4 different plant families. The most popular is pearl millet. Millet is easy to grow because the plant is very resilient, making it a good option for organic farming. It is a fast-growing, late season crop.
Some of the health benefits of millet include protect yourself from heart disease and diabetes, detoxifying the body and improving your digestive system, maintaining optimal cholesterol levels, building healthy muscles and nerves, lowering your risk of cancer, optimizing your immune system and respiratory health, and increasing your energy levels.