Millet

Millet is a group of small-seeded grains that belong to the grass family Poaceae. It is one of the oldest cultivated grains and has been grown for thousands of years, particularly in Africa and Asia. Millet is known for its resilience and ability to grow in harsh environments with low rainfall and poor soil quality.

There are several different types of millet, including:

1. Pearl Millet (Pennisetum glaucum): Pearl millet is the most widely cultivated type of millet and is a staple food in many parts of Africa and India. It has a high nutritional value, being rich in protein, fiber, vitamins, and minerals. Pearl millet grains are small, round, and typically light yellow or white in color.

2. Finger Millet (Eleusine coracana): Also known as ragi or African millet, finger millet is commonly grown in Africa and Asia. It is highly nutritious and gluten-free, making it suitable for people with celiac disease or gluten sensitivity. Finger millet grains are small, reddish-brown or black in color, and are often ground into flour for making porridge, bread, and other foods.

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