Millet belongs to the Sorghum family. Millet can be traced back to the stone age and was not only used for its nutritional value, but also for its medicinal characteristics.

Whole grain millet has a very hard outer casing, this is removed and then it is sold as hulled millet.

Millet may be the oldest grain variety. Wild varieties of rice and millet were some of the earliest grains eaten by humans, and these are still staple crops in many parts of Asia and Africa today.
It was already cultivated in Central Europe in the Stone Age and was the primary crop during the time of the Romans, but was later replaced by oats, potatoes and corn. Millet has also been used as a staple grain in China for thousands of years.

The millet seed has a very high level of minerals, containing iron, fluorine, phosphorus, sulphur, magnesium, and lime. There is a large concentration of silicic acid, an essential elements to support tissue, cartilage and skeleton. It’s also an excellent grain source of vitamin E.

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