Raw millet is 9% water, 73% carbohydrates, 4% fat and 11% protein (table ). The following table shows the nutrient content of millet compared to major staple foods in a raw form.
Another frequent query is “What is the protein structure of millet?”.
The protein structure of millet is quite similar to wheat. The one glaring exception is that millet is a gluten-free grain. Wheat contains copious amounts of this hard to digest plant protein.
Do millets have gluten?
Yes, millet in its natural form is gluten-free. These small-seeded grasses are harvested for grains and are used in a wide variety of ways. Versatile and diverse, millet grains are used in dishes around the world, including flatbreads, porridges, drinks, pilafs, breads, and more.
A frequent inquiry we ran across in our research was “Is millet gluten-free?”.
I When shopping for millet, you should still look for a label that certifies it gluten-free to ensure it hasn’t been contaminated with any gluten-containing ingredients. Millet is a gluten-free grain that’s rich in antioxidants, soluble fiber, and protein.
Also, do all grains contain gluten?
One common answer is, Many of the most commonly consumed grains contain gluten. However, there are plenty of nutritious gluten-free grains available, too. Here are 9 gluten-free grains that are super healthy.
Is millet a good substitute for whole grain wheat?
But the absence of gluten is hardly the only reason why millet makes such a great substitute for whole grain wheat. You see, this ancient grain also contains many B vitamins as well as essential minerals such as iron, magnesium, calcium, phosphorus, manganese, potassium, copper, zinc and chromium.
Versatile and diverse, millet grains are used in dishes around the world, including flatbreads, porridges, drinks, pilafs, breads, and more. Millet can also be made into alcoholic beverages, such as millet beer.
What is millet and what does it taste like?
It’s widely consumed in developing countries throughout Africa and Asia. While it may look like a seed, millet’s nutritional profile is similar to that of sorghum and other cereals ( 2 ). Millet has gained popularity in the West because it’s gluten-free and boasts high protein, fiber, and antioxidant contents ( 3 ).
Another thing we asked ourselves was: why are millets so slowly digestible?
Millet and millet based products are known to have lower starch and protein digestibility rates when compared to other cereals. Understanding, why millets are slowly digestible and how they are affected by processing is important in maintaining their lower starch and protein digestibilities when processed.