Millet
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:
- Pearl Millet (Pennisetum glaucum)
- Finger Millet (Eleusine coracana)
- Proso Millet (Panicum miliaceum)
- Foxtail Millet (Setaria italica)
- Japanese Millet (Echinochloa esculenta)
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
- Medical encyclopedia article on Millet
- Wikipedia's article - Millet
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