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Millet contains more protein and iron than any other grain. Millet contains a lot of magnesium and vitamin B and is beneficial for cholesterol levels. Millet is one of the most important foods in Africa and Asia. Read more..
100% natural without additives
Varagu Kodo Millet millet is very similar to rice. Varagu Kodo Millet millet contains a large amount of polyphenols that act as antioxidants. It has a high protein content, a low fat content and a very high fiber content. Varagu Kodo millet is very easy to digest, contains a lot of lecithin and is excellent for strengthening the nervous system. It is rich in B vitamins, especially niacin, B6 and folic acid, as well as the minerals such as calcium, iron, potassium, magnesium and zinc.
Varagu Kodo millet millet does not contain gluten and is good for people who are gluten intolerant. Regular consumption of the millet is very beneficial for postmenopausal women who suffer from signs of cardiovascular disease such as high blood pressure and high cholesterol. Varagu Kodo Millet Millet is rich in phytochemicals, which help reduce cancer risks.
Millet can be roughly divided into 2 types:
Small millets: these are peeled because they have an indigestible skin.
Foxtail millet (en), millet spray or bird millet (nl), Setaria italica (L), thinai / korralu / navane / kang / rala (India)
Kodo millet (en), kodogieret (nl), Paspalum scrobiculatum (L), varagu / kodra / arikelu / harka (India)
Little millet (en), kutkigierst (nl), Panicum sumatrense (L), samai / kutki / saamai / samalu / sama / chama (India)
Barnyard millet / cockspur / Japanese millet (en), Japanese millet / European rooster's foot (nl), Echinochloa crus-galli (L), kudiraivali / kuthiraivali / jhangora / odalu / oodalu / kodisama, bhagar, varai (India)
Large millets: these do not have a hard, indigestible skin and you can also eat unpeeled (whole grain).
Proso millet / common millet / bromine corn millet / hog millet / white millet (s), feather millet / yellow millet / gold millet or simply called “millet” in the Netherlands, Panicum miliaceum (L)
Pearl millet (en), pearl millet (nl), Pennisetum glaucum (L), bajra / bajri / sajje / kambu / cambu / sajjalu (India)
Finger millet (en), finger millet (nl), eleusine coracana (L), ragi / kelvaragu / nachani / mandwa (India)
Energy value / Calories: 1478 kJ / 353 kcal
Fat: 1.4 gr
Of which saturated: 1 gr
Carbohydrates: 65.9 gr
Of which sugars: 0 gr
Fiber: 9 gr
Protein: 8.3 gr
Salt: 0 gr
Sodium: 10 mgr
This product is packaged in an environment that also processes peanuts, tree nuts, sesame seeds, soy, milk and wheat.
Keep in a cool, dark and dry place. After opening, transfer the contents to an airtight container.
Simply put, you use millet as you use rice. So you can simply cook millet, steam it, make risotto or pilav, (semi) ground it into flour for baking (often in combination with other types of flour) or to make (semolina) porridge or other desserts. Millet is also soaked and only then ground into slurry to bake pancakes. You can also roast millet into a kind of small popcorn or use it as couscous or bulgur. In India, millet is often prepared in a pressure cooker, not so much to save time, but for an extra fluffy result. Loosen the grains after cooking, a bit like with couscous, to prevent them from clumping together. The different types of millet taste about the same (a little grainy and a little bitter) and can all be prepared in the same way.