Jay Brand Pearl Millet, 500 g - Geenaardappels.nl

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Jay Brand Pearl Millet, 500 g

Jay Brand Pearl Millet, 500 g
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Pearl Millet or pearl millet is the small, yellow or white grain (the color of the husks can vary from white, red, yellow, brown to black) of a grain that was eaten by humans thousands of years ago. Read more..

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Pearl millet

Geenaardappels 100% natural without additives
Geenaardappels 100% plant based
Geenaardappels Healthy and low in calories
Geenaardappels A source of protein
Geenaardappels Suitable for vegetarian food
Geenaardappels Polished

Pearl Millet or pearl millet is the small, yellow or white grain of a grain that was already eaten by people thousands of years ago.

Millet is usually cooked, but it is also tasty roasted. In the latter case you get a nutty taste. It has a powerful aroma and is a good alternative to other grains. In addition, millet is naturally gluten-free.

Jay Brand pearl millet is very healthy, highly nutritious and can reduce our weight. Jay Brand pearl millet is non-sticky and packed with vitamins and minerals.

It is also rich in protein and fiber. Being rich in fiber, it aids in weight loss as it makes us feel full for longer.

It is a healthy alternative to rice.


Pearl millet.

Nutritional value per 100 g

Energy value Calories: 1470 kJ/351 kcal
Fat: 3.3 g
Of which saturated: 0 g
Carbohydrates: 72.9 g
Of which sugars: 0 g
Fiber: 6 g
Protein: 11 g
Salt: 0 g
Sodium: - mg


500 g.

Allergen info

This product is packaged and/or stored in a company that also processes products containing wheat, nuts, peanuts, mustard, celery, gluten, sesame, shellfish, soy, sulphite, fish and molluscs. Despite all precautions, it is possible that this product contains traces of these allergens.

Storage advice

Store in a cool, dark and dry place. After opening, transfer contents to an airtight container.


Simply put, you use millet like you use rice. So you can simply boil millet, steam it, make risotto or pilav, (semi) grind it into flour for baking (often in combination with other flours) or make (semolina) porridge or other desserts.

Millet is also soaked and only then ground into slurry for making pancakes.

You can also pop 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.

After cooking, loosen the grains, a bit like couscous, to prevent them from clumping together. The different types of millet taste about the same (a bit grainy and a bit bitter) and can all be prepared in the same way.


To cook:

  1. Rinse 1 cup of millet and add to a rice cooker with 2 cups water and 1/4 teaspoon salt if desired.
  2. Turn on the rice cooker (20 minutes) and let the millet rest for 10-15 minutes after the rice cooker is turned off.


  1. Toast the millet in a dry pan over medium heat, stirring all the while until it turns light brown and fragrant.
  2. When the grains start to pop, lower the heat.
  3. Add 1/4 teaspoon salt, then 2 1/2 cups boiling water, while stirring.
  4. Cover the pan, let it simmer and cook for 20 minutes.
  5. Remove the pan from the heat and let it stand for 5 minutes.


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