| White Proso Millet |
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| Product Description: |
Millet is one of the oldest
foods known to humans and possibly the first
cereal grain to be used for domestic purposes.
It is mentioned in the Bible, and was used during
those times to make bread. Millet has been used
in Africa and India as a staple food for thousands
of years and it was grown as early as 2700 BC
in China where it was the prevalent grain before
rice became the dominant staple. It is documented
that the plant was also grown by the lake dwellers
of Switzerland during the Stone Age. |
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Today 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. Millet is a major crop in
many of these countries, particularly Africa and the Indian
subcontinent where the crop covers almost 100 million acres,
and thrives in the hot dry climates that are not conducive
to growing other grains such as wheat and rice. |
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Millet is used in various cultures in
many diverse ways: The Hunza’s use millet as a cereal,
in soups, and for making a dense, whole grain bread called
chapatti. In India flat thin cakes called roti are often made
from millet flour and used as the basis for meals. |
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Millet was introduced to the U.S. in
1875, was grown and consumed by the early colonists like corn,
then fell into obscurity. At the present time the grain is
widely known in the U.S. and other Western countries mainly
as bird and cattle feed. Only in recent years has it begun
to make a comeback and is now becoming a more commonly consumed
grain in the Western part of the world. |
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Millet is superior feed for poultry,
swine, fish, and livestock and, as it is being proven, for
humans as well. |
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| Variety |
There are many varieties of millet, but
the four major types are Pearl, which comprises 40% of the
world production, Foxtail, Proso, and Finger Millet. Pearl
Millet produces the largest seeds and is the variety most
commonly used for human consumption. |
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The seeds are enclosed in colored hulls,
with color depending on variety, and the seed heads themselves
are held above the grassy plant on a spike like panicle 6
to 14 inches long and are extremely attractive. Because of
a remarkably hard, indigestible hull, this grain must be hulled
before it can be used for human consumption. Hulling does
not affect the nutrient value, as the germ stays intact through
this process. |
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Once out of the hull, millet grains look
like tiny yellow spheres with a dot on one side where it was
attached to the stem. This gives the seeds an appearance similar
to tiny, pale yellow beads. Millet is unique due to its short
growing season. It can develop from a planted seed to a mature,
ready to harvest plant in as little as 65 days. This is an
important consideration for areas where food is needed for
many. |
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Characteristics |
Millet is highly nutritious, non-glutinous
and like buckwheat and quinoa, is not an acid forming food
so is soothing and easy to digest. In fact, it is considered
to be one of the least allergenic and most digestible grains
available and it is a warming grain so will help to heat the
body in cold or rainy seasons and climates. |
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Millet is tasty, with a mildly sweet,
nut-like flavor and contains a myriad of beneficial nutrients.
It is nearly 15% protein, contains high amounts of fiber,
B-complex vitamins including niacin, thiamin, and riboflavin,
the essential amino acid methionine, lecithin, and some vitamin
E. It is particularly high in the minerals iron, magnesium,
phosphorous, and potassium. |
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The seeds
are also rich in phytochemicals, including Phytic acid, which
is believed to lower cholesterol, and Phytate, which is associated
with reduced cancer risk. |
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Millet is delicious as a cooked cereal
and in casseroles, breads, soups, stews, soufflés,
pilaf, and stuffing. It can be used as a side dish or served
under sautéed vegetables or with beans and can be popped
like corn for use as a snack or breakfast cereal. The grain
mixes well with any seasoning or herbs that are commonly used
in rice dishes and for interesting taste and texture variations
it may be combined with quinoa and brown or basmati rice.
Millet may also be sprouted for use in salads and sandwiches. |
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