Product code: 500SORA
Available quantity 1232
| Country of origin: | Lietuva |
Product value:
Has a Keyhole label - Vegan - RAW - No added salt - No added sugar - GMO-free
| Nutrition Facts: | |
|---|---|
|
product nutritional energy value per 100 g: |
1475 kJ/352 kcal |
| Protein | 10,6 g |
| Carbohydrate | 69,50 g |
| Fat | 2,9 g |
| Vitamin B1 | 0,73 g (52%*) |
| Vitamin B2 | 0,38 g (24%*) |
| Vitamin B6 | 0,75 g (35%*) |
| Phosphorus | 240 mg (30%*) |
| Magnesium (Mg) | 100 mg (33%*) |
| Zinc (Zn) | 3,14 mg (21%*) |
| Iron (Fe) | 4,8 mg (34%*) |
Composition: millet 100%.
Place of Origin: Lithuanian farm.
Storage conditions: store tightly closed in a dry place. Prevent from the long-term direct stream of light because the product may discolor and lose nutritional properties.
Use: Before using scald with boiling water. For a toothier whole grain preparation, use 2 cups of water for each cup of millet; for a softer, creamier result, increase the water to 3 cups. Bring it to a boil, then add salt and the millet, cover the pot, and turn the heat down. Keep a close eye on the pot as it simmers, checking the texture at 10 minutes if you plan to use it as a grain side dish such as pilaf. If it's done, you can drain off any water the grains didn't absorb or continue cooking for up to an additional five minutes. For a softer and creamier millet, such as with breakfast porridge, simmer for 15 minutes, stirring periodically.
About millet: In a third of the world, from Africa to Asia to Eastern Europe, people eat millet as a staple part of their diet. It's one of the earliest cultivated grains and more than 6,000 varieties grow around the world. It's a primary ingredient in flatbreads, beer and other fermented beverages, and porridges. In the United States, many commercially produced gluten-free bread use millet flour, either solely or in conjunction with flour milled from other gluten-free grains. Though technically a seed, millet functions like whole grain, and you can cook with it like you would other whole grains, such as rice or quinoa.
Millet is relatively high in protein, like other healthy whole grains, and it is a good source of vitamins and minerals, including folic acid, zinc, and iron.
Color and taste can vary because it is a product which is dependent on seasonal fluctuations.
! Very important to a balanced and varied diet and a healthy lifestyle.
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