HULLED MILLET WORKS LIKE RICE
Gluten-free and mild-tasting hulled millet (Panicum miliaceum) is supposedly one of the world's oldest grains, which is still cultivated around the world. It has a history of thousands of years of use both in agriculture and as a food grain, already among many indigenous peoples. In Europe, millet has been cultivated for more than 6,000 years.
As a crop, millet is very adaptable, and thrives well even on dry and hot land. Because of this, it has been a popular crop in developing countries as well. Millet also has an exceptionally short growing season, and the crop can be ready as early as two months after cultivation. The fast growth rate has increased the popularity of millet even more.
Hulled millet is a source of protein, and it is versatile in various diets. As a gluten-free grain, millet is also a good option for celiacs. Millet is especially good as a side dish, like rice, or stewed for a long time, cooked into porridge. When soaked, it is also great for fresh porridge and as part of raw baking.
Ingredients:
Hulled millet
E-codes:
-
Nutritional content / 100 g:
Energy: 350 kcal 1464 kj
Fat: 5 g
of which saturated: 0.7 g
Carbohydrates: 59 g
of which sugar: 0.2 g
Dietary fiber:-
Protein: 11 g
Salt: 0.1 g
Lactose:-
Always check the product information on the product packaging as well
Marketer:
Foodin Oy
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