Millets are Miracle Grains

Millets are Miracle Grains
Nutritionally millets are as high in protein as wheat (about 4.2 grams per half-cup serving) and also provide niacin, vitamin B6 and folic acid along with some calcium, iron, potassium, magnesium and zinc. Millet doesn’t contain gluten so it can’t be used in bread making, but it is a nutritious alternative to wheat products for those who are allergic to gluten. All millets have high antioxidant activity and are a great addition to your food to help prevent cardiovascular diseases and manage blood glucose levels.
You can often substitute millet in recipes for buckwheat, rice or quinoa, and you may see it sold as couscous (although couscous usually is made from semolina, a wheat product). When baked into muffins, millet gives a nice crunch. To cook millet as a grain instead of rice, just simmer 1/2 cup in 11/2 cups of liquid. If you leave it alone as it cooks, you’ll get fluffy grains like rice; if you stir frequently and add a little extra liquid during cooking, you’ll get a dish that resembles mashed potatoes. It takes about 25 minutes to cook millet by simmering.
Give millets a chance and they will amaze you with the health advantages they provide!

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