What is millet?
When it comes to ancient grains, you really need to know about millet.
First cultivated thousands of years ago in Asia, millet was a major grain in Europe during the Middle Ages. Nowadays, the gluten-free cereal grain is widespread around the world, especially in Africa and Asia.
Though you may recognize it as birdseed (yep, it’s the same grain), it’s celebrating a resurgence in popularity in the United States. These days, you can find it millet porridge, millet flour, baked goods made from millet, and even millet bread.
How healthy is millet?
There’s definitely reason to try the nutrient-rich grain. Millet boasts protein and fiber, as well as a plethora of other nutrients, including the minerals iron and potassium.
“Switching up the type of grain you consume can expose you to a further variety of nutrients, which is great,” says Elizabeth Gunner, RD, a registered dietitian in New York City.
Of course, the major selling point is that millet is gluten free, making it a good choice for anyone with celiac disease (a genetic autoimmune disease that affects about 1 percent of the population) or a non-celiac gluten sensitivity. “The demand for gluten-free products has increased
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