Millet is a type of cereal, known to the ancient Greeks, who cultivated it systematically, mainly for bread making.
(Pythagoras suggested it to his students as the ideal food).
There are reports in the Bible about the use of millet for making unfermented type breads.
Millet is a good source of plant protein, rich in B vitamins, especially niacin, folic acid and B6.
It contains iron, calcium, potassium, magnesium, copper and zinc.
It does not contain gluten, so it can replace wheat in the diet of individuals who suffer from celiac disease or other form of allergy to wheat.
Magnesium protects the heart by reducing the risk of heart attack, lowers down high pressure and reduces the incidence of migraine attacks.
Millet fiber helps reduce the possibility of stones in the bile, reduces the secretion of bile salts, which in excess leads to stone formation. It also delays the absorption of sugars in the intestine, resulting in their blood levels increasing gradually rather than abruptly. Millet is an ideal food for people with type 2 diabetes.
Lignans, which are abundant in millet, are transformed from beneficial intestinal bacteria into substances that also act as protectors for the heart while reducing the likelihood of various hormone-dependent types of cancer, particularly breast cancer.
Millet is high in phosphorus, an inorganic element that performs a variety of functions in the body.
Millet has the ability to increase serotonin levels in the body and thus calms the body and improves mood.
Millet is one of the favorite foods of vegetarians, because with its plant fibers it creates a feeling of fullness in the stomach, while at the same time it supplies the organism with good quality protein
Because of the magnesium content in millet, it is suitable for intensive workouts such as cyclists, long-distance runners who often experience leg cramps.
USE: For each cup of millet add 2 cups of water and one tablespoon of olive oil, the time it takes to boil is about 20 ‘
From : Boulgaria
500gr, organic. 
