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TYPEBASE4 INDEX >> GRAIN >>


MILLET/ COOKED



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SCIENTIFIC NAME: PANICUM MILICEUM

FRANCAIS: LE MILLET/A FAIT CUIRE




General Description:

Though America cultivates this cereal grass almost exclusively for fodder and bird seed, millet is a staple for almost 1/3 of the world's population, particularly in disadvantaged regions of Asia and Africa. There are many varieties of millet, most of which are rich in protein. Millet has a bland flavor that lends itself well as a background to other seasonings. It's prepared like rice by boiling it in water and is used to make hot cereal and dishes like PILAF. Ground millet is used as a flour to make puddings, breads and cakes. Millet can be found in Asian markets and health-food stores.

BLOOD TYPE DIET VALUES

Follow Secretor value if you do not know your secretor status.

BLOOD TYPE A

Secretor:
NEUTRAL

Non Secretor:
NEUTRAL

    BLOOD TYPE B:

    Secretor:
    BENEFICIAL: Healthy alternative to more common variety of foods which are classed as avoids.

    Non Secretor:
    BENEFICIAL: Healthy alternative to more common variety of foods which are classed as avoids.


      BLOOD TYPE AB:

      Secretor:
      BENEFICIAL: Healthy alternative to more common variety of foods which are classed as avoids.

      Non Secretor:
      BENEFICIAL: Healthy alternative to more common variety of foods which are classed as avoids.


        BLOOD TYPE O

        Secretor:
        NEUTRAL

        Non Secretor:
        NEUTRAL



          LECTIN CHARACTERIZATION:


          RECIPES FEATURING THIS FOOD:
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          SPECIAL NOTE:

            GENETIC MODIFICATIONNo data on this food.
            PESTICIDESNo data on this food.
            CONTAMINATIONNo data on this food.
            IRRADIATIONNo data on this food.
            ANTIOXIDANTSNo data on this food.
            ALLERGENS This grain does not contain gluten.
            GLYCEMIC INDEX This food has a high Glycemic Index.


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