Millet consists of small round seeds with a nutty flavor and provides good amounts of iron, calcium, potassium, and the B vitamins. Typically cheaper than rice, millet is available at most health food stores.
Millets are major food sources in arid and semiarid regions of the world, and feature in the traditional cuisine of many others. You may recognize it as birdseed, but its not just for the birds! Millet is a delicious and nutritious grain that can accompany many types of food.
Why Should We Eat Millet?
Today we are looking to get away from the starchy grains which serve as the foundation to most of our meals such as pasta and white rice. Millet is a great substitute along with other grains like Quinoa. Millet is more than just an interesting alternative to the more common grains. Our food ranking system qualified it as a good source of some very important nutrients, including manganese, phosphorus, and magnesium.
Millet should also be included on your list of heart-healthy choices because of its status as a good source of magnesium. Magnesium has been shown in studies to reduce the severity of asthma and to reduce the frequency of migraines. Magnesium has also been shown to lower high blood pressure and reduce the risk of heart attack, especially in people with atherosclerosis or diabetic heart disease.
A cup of cooked millet provides 19% of the daily value for magnesium.
- Development and Repair of Body Tissue
- Substantially Lower Type 2 Diabetes Risk
- Prevent Gallstones
- Protective against Breast Cancer
- Protective against Childhood Asthma
- Cardiovascular Benefits for Postmenopausal Women