by Dr. Lawrence Wilson

© August 2023, LD Wilson Consultants, Inc.


I. Introduction

II. Nutrition
Millet is an excellent grain food. It is a cereal grain - the seed of a type of grass. It is very nourishing and fairly warm or yang in macrobiotics terms.
A family. Millet is not just one plant. There are at least thirty varieties.
Asia and Africa. Most millet is eaten in Africa and in Asian nations such as India, China and Malaysia. In fact, 97% of world production is grown in Africa and Asia. However, its use is spreading to the Western nations.
Millet and development. Millet is not as good as blue corn tortilla chips for early development. However, it is a close second. As one develops, millet becomes more important as a staple food.
Millet is very high in B vitamins and is a very a good source of many minerals including zinc, manganese, magnesium, phosphorus and iron. It is also high in fiber, protein and fat compared with other grains.
Cooking. Millet must be cooked. I pressure cook it for 8.5 minutes with two parts water to one part millet. It can also be boiled until the seeds burst open – usually half an hour or so.

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