Millet
PANICUM MILICEUM | MIJO | LE MILLET/A FAIT CUIRE
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.
NUTRIENT NOTES:
PROTEINSALLERGENS/ REACTANTS- Contains a Nitrilosides Phenolic (problematic)
CARBOHYDRATES- High Glycemic (problematic)
This is a low FODMAPS food. The term FODMAP is an acronym, derived from Fermentable, Oligo-, Di-, Mono-saccharides And Polyols. FODMAPs are short chain carbohydrates that are poorly absorbed in the small intestine. FODMAP restriction has been found to improve symptom control in people with irritable bowel syndrome (IBS) and other functional gastrointestinal disorders
IN RECIPES
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