Millet

From WikiMD.org
Jump to navigation Jump to search

Millet

Millet (/ˈmɪlɪt/; from Middle French millet, from Old French mil, from Latin milius) is a term used to categorize several small-seeded grains from the Poaceae family, commonly grown around the world as cereal crops or grains for both human food and fodder.

Etymology

The term "millet" is derived from the Latin milius, which means "small grain". This is a reference to the small size of millet seeds. The word was adopted into Old French as mil, and later evolved into millet in Middle French.

Types of Millet

There are several types of millet, including:

Each type of millet has its own unique characteristics and uses.

Nutritional Value

Millet is rich in B vitamins, particularly niacin, B6 and folic acid, as well as calcium, iron, potassium, magnesium, and zinc. Millets also have high levels of protein and dietary fiber.

Uses

Millet is used in various cultures in many diverse ways: The Hunzas, who live in the Himalayan foothills and are known for their excellent health and longevity, enjoy millet as a staple in their diet. Millet is also used in various alcoholic beverages in some cultures.

See Also

References

External Links

External links

Esculaap.svg

This WikiMD dictionary article is a stub. You can help make it a full article.


Languages: - East Asian 中文, 日本, 한국어, South Asian हिन्दी, Urdu, বাংলা, తెలుగు, தமிழ், ಕನ್ನಡ,
Southeast Asian Indonesian, Vietnamese, Thai, မြန်မာဘာသာ, European español, Deutsch, français, русский, português do Brasil, Italian, polski