Millet seed

Millet seed is a small grain belonging to the cereal family, known for its color which ranges from pale yellow to golden. It is a very versatile ingredient in the kitchen, especially in traditional preparations from various cultures, from stews to breads and desserts.

Origin: Millet is one of the oldest cereals cultivated by humans, with roots in regions of Africa and Asia, especially in India, China, and North Africa. Its cultivation has spread over time, adapting to warm and dry climates, making it ideal for areas where other cereals do not grow easily.

Properties: Millet seed is an excellent source of energy due to its high content of complex carbohydrates. Additionally, it is rich in protein, dietary fiber, B vitamins (such as niacin, thiamine, and folic acid), and essential minerals like magnesium, phosphorus, iron, and potassium. It is a gluten-free cereal, making it an ideal choice for people with celiac disease or gluten sensitivity. Its consumption helps improve digestion, regulate blood sugar levels, and provide beneficial antioxidants.

Synonyms in Spanish (Latin America): Millet seed may be found in different countries under names such as "mijo", "mijo común", or "mijo dorado", although the term "mijo" is generally used to refer to these small and nutritious seeds.