Millet is a gluten-free cereal, a member of the poaceae or grass family which (rye, rice, oats, wheat, spelt…). It is a good source of fibre, carbohydrates, iron, potassium, phosphorus, zinc, magnesium and essential amino acids including isoleucine, leucine and lysine. It is a nutritious substitute for rice or semolina. A 100g serving of millet provides 13% of phosphorus and 10% of magnesium daily values.
The history of millet
The word “millet” is derived from Latin “Milium,” symbolizing the abundance of seeds growing on a single bunch.
Millet cultivation appeared around 10,000 BC in the Yangtze and Yellow River basins in China. Millet is still one of the most important traditional crops in Asia. It was also cultivated in Libya from 7,500 BC. Europeans have integrated it into their cuisine since antiquity, where they would turn it into patties or incorporate it into their porridge. In Europe, millet farming declined with the introduction of corn in the 16th century. Today, it is mainly farmed in dry areas of Africa and Asia, as this very small-seeded cereal thrives in hot climates. Asia and Africa produce 94% of the world’s millet production, which translates into some 28 million tonnes each year. India is the world’s largest producer. In Western countries, it is better known for filling bird feeders and pillows rather than as a cooking ingredient!
SOURCES
https://fr.wikipedia.org/wiki/Millet_(gramin%C3%A9e)
https://www.futura-sciences.com/planete/dossiers/botanique-cereale-millet-sorgho-mil-1069/page/5/
https://www.futura-sciences.com/planete/definitions/plante-millet-16241/
https://www.passeportsante.net/fr/Nutrition/EncyclopedieAliments/Fiche.aspx?doc=millet_nu