Produced by dehusking the whole millet grain.
How To Use
To make a porridge, as a rice substitute e.g.. a side dish or in risottos, pilaf, salads, add to soups and casseroles, in egg and milk based dishes e.g. puddings, soufflés, traditionally used as couscous (wheat product) substitute.
Country Of Origin
Australia or Ukraine
IngredientsOrganic White French Millet
AllergensManufactured in a factory that also mills products containing gluten and soy.
Organic White French Millet
Manufactured in a factory that also mills products containing gluten, egg or soy.
Millet seed - is enclosed in a coloured hull - this hard, indigestible hull must be removed before it can be used for human consumption. Hulling does not affect the nutrient value, as the germ stays intact through this process.
Millet is highly nutritious, gluten-free and is not acid forming, so is soothing and easy to digest. It is a good source of protein and contains high amounts of fibre, B-complex vitamins, including niacin, thiamin and riboflavin and essential amino acids methionine lecithin and some vitamin E. It is particularly high in iron, magnesium, phosphorous and potassium.
Millet is also rich in phytochemicals, including phytic acid, which is believed to lower cholesterol and Phytate, which is associated with reduced cancer risk.