the millet designates several cash of grasses, the seeds of which are very small, cultivated in the dry regions of the Globe, such as Asia and Africa. This cereal is a nutritious food, often eaten in the form of patties. Long reserved for poor countries, millet is making a comeback on our plates, especially through organic recipes. The opportunity to (re) discover it.
The word “millet” is a generic term for plants of the Poaceae (grasses) family. This cereal is one of the smallest food seeds. Mainly consumed in Asian and African countries, millet is a source of fiber, protein plants, iron, phosphorus, magnesium or zinc, and it does not contain gluten.
The essentials to know about millet
This file presents the different species of millet: common millet of course, but also pearl millet, bird millet, fonio and other lesser known types. It also discusses production systems and the geographical distribution of its crops. Finally discover the sorghum, which is often associated with it, and which presents a certain toxicity, to know. Good reading.
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