Brown millet (wild) organic, 500 g

Millet – one of the oldest and most valuable cultivated plants

Millet - like oat – belongs to the family of meadow grass and originates from Eastern India. It is one of the oldest cultivated plants and was cultivated in Europe already in pre-Christian times. Almost 5000 years ago, the Chinese emperor included millet in the list of the five sacred food plants, so immense was its significance. Guests of Attila the Hun were served only with millet. And the Greek philosopher Pythagoras recommended the strengthening health benefits of millet.

Until 100 years ago, millet played a major role in the diet, but then fell into oblivion, as it was almost entirely replaced by the introduction of potatoes and the large-scale cultivation of corn. Today we reflect back on the millet’s values, because it is the one grain richest in minerals that nature can offer.

Brown millet – gluten-free and particularly nutritious

Brown Millet is gluten free, i.e. free from the gluten protein, which contains gliadin and glutenin. It contains fluorine, sulfur, phosphorus, iron, magnesium, potassium, zinc, etc. It is particularly abundant with vitamins of the B group, such as B1, B2, B6, B17, pantothenic acid and nicotinamide. With 59 mg of silica, 6.8 mg of iron, 0.6 mg fluoride, 3 mg sodium, and 170 mg magnesium per 100 g, brown millet is a good source of these important minerals. It is remarkable that here the minerals, trace elements and active ingredients are present in a fine form, which is easily absorbed by our body and our cells in a unique way.

Insider's tip: wholemeal brown millet

Since the hard peel of the common Golden Millet are not edible, they must be peeled. Besides Golden Millet, there is the original millet, which we call Brown Millet that does not have to be peeled. According to medieval medicine, brown millet was highly praised, and has today become a hot tip for a healthy and high quality nutrition.

Most minerals and trace elements are known to adhere to the outer surface layers of the grain that are decimated by the peeling process. Since brown millet is ground in whole with a special flour mill designed for this purpose, including the shell, all nutrients in the ground brown millet flour are fully preserved.

Environmentally friendly organic cultivation

Brown millet is cultivated only on certain farmlands in rotation with a high proportion of leguminous plants. In addition to that, a ground-protecting and environmentally friendly cultivation, a nutrition tailored to suit the plant, as well as the use of organic fertilizers are required. Brown millet is not cloned, nor genetically modified, nor subjected to any treatment or hybrid breeding. Through this holistic way of cultivation, the B vitamins, pantothenic acid, iron and fluorine, etc. are also contained in their original form.

Ground brown millet – varied, and for versatile use

Ground Brown Millet is much more nutritious than millet flakes, because these must be hot steamed and stabilized. You can add the ground brown millet to Muesli, but also to any kind of liquids, such as freshly squeezed fruit- and vegetable juices, soups or yoghurt. As a small appetizer, as supplement for breakfast, or as a snack, two teaspoons of brown millet flour can be blended with a grated apple. In uncooked form, the nutrients are more easily absorbed by the body than in heated form: brown millet flour is best consumed in its raw state.

Ingredients: Brown millet, ground, from certified organic farming.

Contents: 500 g.