Once out of the hull, millet grains look like tiny yellow spheres with a dot on one side where it was attached to the stem. This gives the seeds an appearance similar to tiny, pale yellow beads.
Millet is highly nutritious, non-glutinous and like buckwheat and quinoa, is not an acid forming food so is soothing and easy to digest. In fact, it is considered to be one of the least allergenic and most digestible grains available and it is a warming grain so will help to heat the body in cold or rainy seasons and climates.
Millet is tasty, with a mildly sweet, nut-like flavour and contains a myriad of beneficial nutrients. It is nearly 15% protein, contains high amounts of fibre, B-complex vitamins including niacin, thiamine, and riboflavin, the essential amino acid methionine, lecithin, and some vitamin E. It is particularly high in the minerals iron, magnesium, phosphorous, and potassium.
The seeds are also rich in phytochemicals, including Phytic acid, which is believed to lower cholesterol, and Phytate, which is associated with reduced cancer risk.
Looking for a different grain? Try our Real Foods Guide to Grains for some old favourites and new ideas.
If you'd like more information on preparing millet, or for some fantastic recipe ideas, try our How Do I Cook Millet guide.