Millets (/ ˈmɪlɪts /) [1] are a highly varied group of small-seeded grasses, widely grown around the world as cereal crops or grains for fodder and human food. Most millets belong to the tribe Paniceae.
Millets are a group of cereal grains that belong to the Poaceae family, commonly known as the grass family (1). It’s widely consumed in developing countries throughout Africa and Asia. While it...
Millets are traditionally eaten in sub-Saharan Africa and Asia, where independent farmers continue to grow the grain. What’s more, millets can thrive in droughts and heat, making their cultivation important for local communities.
Find out what nutrients are in millet and learn how they can help with everything from diabetes to heart disease.
Millet, any of several species of cereal grasses in the family Poaceae, cultivated for their small edible seeds. Millets were cultivated in Asia and Africa more than 4,000 years ago, and they were major grains in Europe during the Middle Ages.
Millet is a nutrient-rich whole grain packed with fiber, antioxidants, and minerals that support digestion, heart health, blood sugar control, and weight management. Learn its key benefits, nutritional value, and easy ways to cook and enjoy millet in a balanced diet
Millet is a low maintenance and drought-resistant grain. This grain provides various health benefits, such as protecting heart health, and helping to maintain a healthy weight.
Millet is gluten-free and rich in nutrients such as fiber, protein, and antioxidants, making it an excellent choice for people who have celiac disease or who are gluten intolerant.