The Fresh Food Club
print Print this page

Millet

In season all year

Food Description:

Millet is a grain that most people recognise as bird seed. It dates back to around 2800 BC and was an ancient staple of India, Egypt, and North Africa. Today it is still a major food source in Asia and North Africa. The seed grows from a vertical cone-shaped head. The hulls are yellowy gold with a dull shine. Although not widely used as an edible grain, it provides a good source of protein and fibre and is as easy to cook as rice. Millet is known as "the queen of the grains".

General Information:

Category: Grain
To Buy: Buy from health food stores or grain stores.
To Store: Store in an airtight container in a cool, dark place, or in the fridge. Provided it is stored well and is free of any insect contamination millet will keep for several months.
Tips and Tricks: Try millet as a substitute for rice - serve it in the summer as it is a light grain.

Nutrition (0.5 Cup):

Weight (grams): 65
Carbohydrates, g: 16.0
Fibre, g:
Fat (g): 0.7
Monosaturated Fat , g: 0.1
Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Negligible
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. n/a
Energy (kJ): 342
Moderate GI 55 - 70: Glycaemic Index refers to the rate at which carbohydrate rich foods are converted to glucose for energy by the body; A moderate GI will release glucose into the bloodstream at a moderate rate.
Protein (g): 2.4
Saturated Fat, g : 0.1
Magnesium: Involved in energy production and proper functioning of muscles and nerves, magnesium also promotes the absorption of other minerals and promotes blood vessel dilation and lowers the risk of blood clots.
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Safe/negligible amount

Cooking:

Cooking Tips: Millet is relatively flavourless. Cook it like paella in a heavy based pan with a secure lid. Saute vegetables and spices or herbs, add the millet and then water or stock. Use three parts water to one part millet. Bring to the boil before reducing the heat and securing the lid on the pot. Cook for 30 minutes and serve.

Benefits the Following Health Conditions:*

Headache
Low Energy
High Blood Pressure

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.



Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.