Millet is one of the oldest crops used in human nutrition. It is a very nutritious and healing crop.
- Contains more protein than wheat and corn.
- Rich in precious minerals, such as: fluorine, phosphorus, iron and magnesium.
- Contains vitamins, especially from the group B (B1, B2).
- Contains also amino acids and microelements.
- Contains 14% of vegetable protein.
- Rich in carbohydrates, for about 60%.
- Millet contains very little fat.
*In many countries, such as Africa and Asia, millet is used as an additive to stews, and for making alcoholic beverages. Millet is used for making sweet and salty broth. It is easily digested and absorbed from the intestines. Therefore it is often recommended to people who have problems with digestion and it is used as a natural remedy against diarrhea.
*Because of its high biologic and nutritional value, millet is highly recommended to pregnant women, mothers who are breastfeeding, and to people who feel physical and psychological exhaustion. Millet gives the body the required energy, strengthens the immunity, the hair and the nails.
*Nowadays, millet is still being grown in India, Russia, Ukraine, Middle East, Turkey and Romania. In Macedonia millet is grown and sold as a macrobiotic cereal and for the needs of poultry. Millet is recommended to people who can not eat wheat products because of the gluten contained in them.
*Millet is well adapted to all kinds of soils and climatic conditions. It has a short vegetative period and requires minimum water, unlike all other cereals, which is excellent for dry areas where plowing is not feasible. The plant is a year-long grass which reaches an average height of 1 meter. Grains grow in groups on every twig and do not exceed 2 – 3 mm. in size. They can be beige, yellow, orange-red or brown in colour.