Millet facts

Panicum miliaceum which is also known as common or broomcorn millet. It gets ripened within 60 to 80 days after sowing and is used as birdseed mixtures. In Asia and Eastern Europe, it is consumed as a cereal food and used as a livestock feed. It has high amount of minerals such as phosphorus and magnesium. Magnesium helps to lower the chances of heart attacks, high blood pressure, eases the symptoms of asthma and reduces the occurrences of migraines. Phosphorus is essential to maintain the bone health, assist in fat and cells metabolism. It is also a vital component of ATP (adenosine triphosphate) which is considered as the transporter of energy to the cellular level.

Name	Millet
Scientific Name	Panicum miliaceum
Native	Asia
Common/English Name	Proso millet, broomtail millet, common millet, red millet, hog millet, white millet, broomcorn millet, wild millet, panic millet, black seeded proso millet, hog millet, broom millet, kibi, millet commun, Rispenhirse, cheena, chin, milho-miúdo, mijo común and millo
Name in Other Languages	Chinese: ji; English: blackseeded proso millet; French: millet commun; Spanish: borona
Growing Climate	Warm
Soil	Well-drained
Plant Size	Height: 20-100 cm
Lifespan	Annual
Root	Flat root, shallow, fibrous
Stem	Light green, erect, round or flattened, Height: 20-60 inches(0.5-1.5 m); Thickness: 6-8 mm
Leaf	Length:1 ft. (30 cm), bright green
Flowering Season	Late Summer or Early Fall
Flower	Hermaphrodite
Grain shape & size	Length: 3 mm long, ovoid or broad ellipsoid
Grain color	Glabrous, white to reddish brown
Flavor/aroma	Sweet nutty
Fruit Taste	Mild sweet
Seed	Small; 2-3 mm or 0.1 inch; yellow, cream, orange to red or brown
Major Nutritions (Raw)	Copper, Cu 1.5 mg (166.67%) Manganese, Mn 3.264 mg (141.91%) Carbohydrate 145.7 g (112.08%) Phosphorus, P 570 mg (81.43%) Leucine 2.8 g (75.76%) Iron, Fe 6.02 mg (75.25%) Vitamin B1 (Thiamin) 0.842 mg (70.17%) Vitamin B6 (Pyridoxine) 0.768 mg (59.08%) Vitamin B3 (Niacin) 9.44 mg (59.00%) Isoleucine 0.93 g (55.62%)
Health Benefits	Healthy heart Balance cholesterol level Prevent diabetes Assist digestion Prevent cancer Detoxification Respiratory health Anti-ageing properties Strengthen bones Cardiac ailments
Calories in 1 cup (200 gm)	756 Kcal.
Traditional uses	Demulcent and cooling agent. Poultice for sores, abscesses etc. Applied for children’s sores. Used as a poultice to heal sores. The root decoction is used as an antidote. Cure haematuria in women.
Precautions	It has goitrogens which suppress the thyroid activity. The thyroid patients should not consume excessive amount of Millet.
How to Eat	Cooked as a whole grain. Added to soups, salads etc. Used to make baked goods or consumed raw. Make kasha and porridge. Consumed sweet or savory. Consumed without sugar or milk. Served instead of potatoes or rice. Stir fry millet with chopped vegetables. Added to the salad. Added to muffin and bread recipes. Used as a cereal or in soups. Millet flour is used in Indian flat bread. Fermented as beverage. Make breakfast porridge and baby food. Used as stuffing ingredient for cabbage rolls. Added in casserole, pancakes, porridge and smoothies.
Other Facts	In China, Millet was regarded as the main grain before rice. Millet was cultivated as animal fodder. China, India and Nigeria are the commercial producers. Millet grows in stalks. Resistant to drought. Sixth most substantial grain in the world. Used as diet in Northern China, Manchuria, Japan, Soviet Union, India, Africa and Egypt. Stems are used as the roofing material. The seeds used as fillers.