Thursday, November 21

    Millet facts

    Panicum miliaceum which is also known as common or broomcorn millet. It gets ripened within 60 to 80 days after sowing and is used as birdseed mixtures. In Asia and Eastern Europe, it is consumed as a cereal food and used as a livestock feed. It has high amount of minerals such as phosphorus and magnesium. Magnesium helps to lower the chances of heart attacks, high blood pressure, eases the symptoms of asthma and reduces the occurrences of migraines. Phosphorus is essential to maintain the bone health, assist in fat and cells metabolism. It is also a vital component of ATP (adenosine triphosphate) which is considered as the transporter of energy to the cellular level.

    Name Millet
    Scientific Name Panicum miliaceum
    Native Asia
    Common/English Name Proso millet, broomtail millet, common millet, red millet, hog millet, white millet, broomcorn millet, wild millet, panic millet, black seeded proso millet, hog millet, broom millet, kibi, millet commun,  Rispenhirse, cheena, chin, milho-miúdo, mijo común and millo
    Name in Other Languages Chinese: ji;
    English: blackseeded proso millet;
    French: millet commun;
    Spanish: borona
    Growing Climate Warm
    Soil Well-drained
    Plant Size Height: 20-100 cm
    Lifespan Annual
    Root Flat root, shallow, fibrous
    Stem Light green, erect, round or flattened, Height: 20-60 inches(0.5-1.5 m); Thickness: 6-8 mm
    Leaf Length:1 ft. (30 cm), bright green
    Flowering Season Late Summer or Early Fall
    Flower Hermaphrodite
    Grain shape & size Length: 3 mm long, ovoid or broad ellipsoid
    Grain color Glabrous, white to reddish brown
    Flavor/aroma Sweet nutty
    Fruit Taste Mild sweet
    Seed Small; 2-3 mm or 0.1 inch; yellow, cream, orange to red or brown
    Major Nutritions (Raw) Copper, Cu 1.5 mg (166.67%)
    Manganese, Mn 3.264 mg (141.91%)
    Carbohydrate 145.7 g (112.08%)
    Phosphorus, P 570 mg (81.43%)
    Leucine 2.8 g (75.76%)
    Iron, Fe 6.02 mg (75.25%)
    Vitamin B1 (Thiamin) 0.842 mg (70.17%)
    Vitamin B6 (Pyridoxine) 0.768 mg (59.08%)
    Vitamin B3 (Niacin) 9.44 mg (59.00%)
    Isoleucine 0.93 g (55.62%)
    Health Benefits
    • Healthy heart
    • Balance cholesterol level
    • Prevent diabetes
    • Assist digestion
    • Prevent cancer
    • Detoxification
    • Respiratory health
    • Anti-ageing properties
    • Strengthen bones
    • Cardiac ailments
    Calories in 1 cup (200 gm) 756 Kcal.
    Traditional uses
    • Demulcent and cooling agent.
    • Poultice for sores, abscesses etc.
    • Applied for children’s sores.
    • Used as a poultice to heal sores.
    • The root decoction is used as an antidote.
    • Cure haematuria in women.
    Precautions
    • It has goitrogens which suppress the thyroid activity.
    • The thyroid patients should not consume excessive amount of Millet.
    How to Eat
    • Cooked as a whole grain.
    • Added to soups, salads etc.
    • Used to make baked goods or consumed raw.
    • Make kasha and porridge.
    • Consumed sweet or savory.
    • Consumed without sugar or milk.
    • Served instead of potatoes or rice.
    • Stir fry millet with chopped vegetables.
    • Added to the salad.
    • Added to muffin and bread recipes.
    • Used as a cereal or in soups.
    • Millet flour is used in Indian flat bread.
    • Fermented as beverage.
    • Make breakfast porridge and baby food.
    • Used as stuffing ingredient for cabbage rolls.
    • Added in casserole, pancakes, porridge and smoothies.
    Other Facts
    • In China, Millet was regarded as the main grain before rice.
    • Millet was cultivated as animal fodder.
    • China, India and Nigeria are the commercial producers.
    • Millet grows in stalks.
    • Resistant to drought.
    • Sixth most substantial grain in the world.
    • Used as diet in Northern China, Manchuria, Japan, Soviet Union, India, Africa and Egypt.
    • Stems are used as the roofing material.
    • The seeds used as fillers.