Millet is one of the oldest grains known to us; it has been a staple food in Africa and India for thousands of years and was the prevalent grain in China before rice became the dominant food. It has a mildly sweet, nutty taste and creamy texture. It is one of the least allergenic and most digestible gluten free grains, helping to alkalize the body, and also helps heat the body in cold weather.

Millet is a good source of protein, fiber, B-complex vitamins, including cholesterol-lowering niacin, thiamin and riboflavin, the essential amino acid methionine, lecithin, and some vitamin E. It is also high in iron, body tissue-repairing phosphorus, potassium, and magnesium. Magnesium has been shown to reduce severity of asthma and the frequency of migraines, lower high blood pressure and reduce the risk of heart attacks. The seeds are also rich in phytochemicals, believed to help lower cholesterol and reduce the risk of cancer.