Description
Organic Millet
Botanical name: Panicum miliaceuem/Setaria italica (most common food types)
Millet is another food of the seed group, although commonly referred to as a grain. It does not contain gluten and thus is a perfect substitute for gluten sensitive consumer. Millet can be served in a variety of ways from a fluffy consistency through to a mashed potato like texture.
Millet is small and round shaped and can vary widely in colour depending from which geographical region it comes. Most often it is a white to yellow colour.
Health & Nutrition
Millet is a good source of copper, phosphorus, manganese, and magnesium.
Heart. As a good source of magnesium which has been shown to reduce hypertension (high blood pressure) and thus reduced risk of stroke. Millet thus provides a protective cardiovascular source.
Type 2 diabetes. As a whole grain and yet again due to the composition of magnesium, millet consumption can contribute to an improved use of glucose and insulin production.
Migraine. Magnesium has also been shown to reduce the frequency of migraine incidences.
Energy and tissue repair. With high levels of Phosphorus, the cellular functioning is optimised, thus ensuring that energy is efficiently produced and that the DNA in tissue is not compromised, thus supporting normal development and functioning of organs.
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