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Καθαρό βάρος 500γρμ

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Millet. It is true that whoever first hears it says with a laugh: “Millet? What do birds eat?

Yes, people eat it too…

It comes to us from the depths of the centuries, counting thousands of years of use by ancient civilizations.

Its widespread cultivation in the East has been attributed to its great resistance to drought conditions. In 5000 BC millet crossed the Black Sea and passed from Asia to Europe.

There are references in the Bible to the use of millet in a type of unleavened bread.

Millet was known to the ancient Greeks, who systematically cultivated it and used it mainly for making bread.

In Russia millet is traditionally eaten as a sweet porridge, with the addition of milk and sugar, or savory, as an accompaniment to the main meal.

In China it is commonly consumed in combination with beans, sweet potatoes or pumpkin. Adding it to soups helps mothers to become stronger after childbirth and to produce a sufficient amount of milk for their babies.

In Germany it is eaten boiled with honey and apples. Local alcoholic beverages are exported to Taiwan, East Africa and Nepal with alcoholic fermentation of millet.

Organic millet is a good source of vegetable protein, it is rich in B vitamins, especially niacin, folic acid and B6.

Organic millet contains: iron, calcium, potassium, magnesium, copper and zinc. It does not contain gluten, so it can replace wheat in the diet of people suffering from celiac disease or other forms of wheat allergy.

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Weight0.6 kg