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Yellow millet recommended for macrobiotics. Tastier and less dry than white millet. Millet is a very popular cereal in Asia and Africa that has a high protein content and high nutritional value. It is an important source of B-group vitamins as well as vitamin E. Millet is also very remineralizing, it is rich in magnesium, manganese, potassium, phosphorus, iron and zinc. It also contains lysine, an essential amino acid. Millet is easily digestible and contains no gluten.
Preparation: Soak the millet the day before in cold water. Drain, rinse and steam for 15 minutes. Add a knob of butter, or first pressure oil, salt.
Ingredients: glutinous millet*.
*from organic farming
|Amount per serving||Value for 100g / 100mL|
|of which saturated (g)||0.72|