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100% natural without additives
Healthy and low in calories
A source of protein
Suitable for vegetarian food
Little Millet is very healthy. It contributes to the prevention of stomach problems, constipation, cataracts, breast cancer and fat accumulation in the body.
Little Millet is also known as Samai in Tamil and it lowers the risk of type 2 diabetes, childhood asthma and other respiratory diseases such as bronchitis. Furthermore, it aids in the recovery of fat metabolism and body tissue that generate energy and it takes longer for glucose to enter the blood, keeping blood sugar levels constant.
Millet is usually boiled, but it is also delicious when roasted. In the latter case, you will get a nutty flavor. It has a powerful aroma and is a good alternative to other cereals. Moreover, millet is naturally gluten-free.
Native Food produces all its products exclusively with natural ingredients, without preservatives, without added colors, without flavor enhancers. Taste the difference.
Millet can be roughly divided into 2 types:
Small millets: these are peeled because they have an indigestible skin.
Large millets: these do not have a hard, indigestible skin and you can also eat unpeeled (whole grain).
Energy value / Calories: 1447 kJ / 346 kcal
Fat: 2.55 gr
Of which saturated: 0.58 gr
Carbohydrates: 65 gr
Of which sugars: 0.37 gr
Fiber: - gr
Protein: 8 gr
Salt: 0 gr
Sodium: - mgr
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, this product may contain traces of these allergens.
Keep in a cool, dark and dry place. After opening, transfer the contents to an airtight container.
Simply said, 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 cooked 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.