Millet is more than just an interesting alternative to the more common grains. The food ranking system of The George Mateljan Foundation for The World’s Healthiest Foods qualifies it as a good source of some very important nutrients, including copper, manganese, phosphorus, and magnesium.
According to Dr. Andrew Weil, the ‘guru’ of holistic health and integrative medicine, millet is a nutritious alternative to wheat products for those who are allergic to gluten. Nutritionally, millet is about as high in protein as wheat (about 4.2 grams per half-cup serving) and also provides niacin, vitamin B6 and folic acid along with some calcium, iron, potassium, magnesium and zinc.
In addition,millet consumption decreases triglycerides and C-reactive protein. Scientists in Seoul, South Korea concluded that millet may be useful in preventing cardiovascular disease. Nutrition Research. April 2010; 30(4):290-6. All millet varieties show high antioxidant activity. A team of biochemists analyzed the antioxidant activity; all varieties showed high antioxidant activity. Journal of Agricultural and Food Chemistry, 9 June 2010; 58(11):6706-14. Millet is gluten-free and non-allergenic. A great grain for sensitive individuals. Millet’s high protein content (15 percent) makes is a substantial addition to a vegetarian diet.