Ingredients: Millet grains, from organic farming. Gluten free.
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The millet seed is very rich in starch and from this point of view can be compared with corn, it is also one of the foods richest in minerals, among which are iron, magnesium, phosphorus and silicon. Contains vitamins A and B groups, is considered less fattening than wheat and has less calorific value than oats, it is easy to digest and significant content of lecithin and choline make it particularly suitable for sedentary people who are active intellectual and weakened bodies (by the way, some people consider it as a tonic). Its properties also make it especially advisable for pregnant women. For its high content of salicylic acid, often considered a true product of beauty certainly has a stimulating action on the skin, hair, nails, and tooth enamel. The high lipid content does not limit the keeping if stored in the form of flakes or flour or, therefore, it is advisable when mol grains will be consumed. Although not containing gluten, is sometimes used in the manufacture of bread and in the preparation of special pulps, obtained by mixing wheat flour with millet flour. Easy and quick to prepare, millet has a characteristic sweet flavor that makes it particularly appetizing. When tested once, not easily forgotten, especially after having learned to cook it just right, combined with appropriate vegetables.
Millet is a quick-cooking cereal, very easy to cook. As the grain is very small, before cooking, it should wash and wringing well. Then lightly toasted in a skillet, cook it immediately after it in hot water, let it boil, and leave over low heat 20 minutes or until it has a spongy texture. Once cooked, the light disappears completely bitter leaves off. Millet is often cooked unevenly, so that some grains may be completely cooked and open while others remain firm and crisp. When millet preserve optimally, we recommend storing in airtight containers, preferably glass, and keep them away from heat and moisture.