Gluten-free millet that is a source of easily digestible protein!

On the one hand, millet is considered to be the oldest of groats, valued already in the Neolithic era, being a tasty, cheap and filling ingredient of meals. On the other hand, the culinary discovery of the 21st century, the queen of gluten-free dishes, the creator of millet detox, superfood and the voice of the food revolution!

Millet is nothing more than shelled millet grains. Until recently, this grain was not as popular as wheat, rice or oats. Nowadays, thanks to the wealth of nutritional values and variety of uses, they are considered even more necessary and useful in the daily diet. Another reason that contributed to the great return of millet, and hence millet, is the lack of gluten - a protein that some people reject due to food intolerance or worse well-being.

The lack of gluten does not make millet less valuable. It is an excellent antioxidant and a rich source of minerals such as iron, magnesium, calcium, phosphorus, potassium, silicon and copper. Millet also contains many B vitamins, vitamin E and lecithin, known to improve memory and lower cholesterol. Millet has also become the basis of millet detox, valued for its de-acidifying and cleansing properties.

Millet is a source of easily digestible protein - it is a filling ingredient in the meals of vegetarians and vegans. People who care about health and a slim figure also eagerly reach for them, creating easily digestible substitutes for definitely non-dietary dishes and desserts. 100 g of millet provides 346 calories - a value similar to that of wheat flour. Nutritionists, however, note that wheat is genetically modified, it no longer occurs wild in nature, and baked goods based on it can raise blood sugar levels faster than the well-known food sugar! All this makes it more and more often a healthier alternative to wheat.

Country of Origin: Poland

Millet is a natural source of:

- Iron - helps in the proper production of red blood cells and hemoglobin.

- Zinc - helps maintain healthy hair, skin and nails.

- Magnesium - contributes to the reduction of tiredness and fatigue.

Directions for use:

Millet should be rinsed in cold water. Boil in salted water in the proportion of 1 cup of groats to 2 cups of water. Remember not to stir the grits while cooking. If you have a pot with a thick bottom, you can remove it earlier from the burner and the grits will be covered in a few minutes.

It is difficult to find a dish that cannot be prepared with millet. This product is so universal that it is used to make dry dishes, desserts, soups and even plant milks. Millet, puddings, salads, cutlets, burgers, meatballs, kashotto, pates and barley soup - this is just the beginning of a long list of dishes in which millet is the king. Perhaps for traditional housewives it is a real profanation, but thanks to the subtle taste and consistency of millet, even millet - that is, cheesecakes without cottage cheese, are made of it. This type of sweetness is not only an invention of herbivores or a lifeline for people suffering from celiac disease, but also an interesting proposition for those looking for new flavors, fit gourmands or modern restaurateurs.

Storage: Store in a dry and cool place in a tightly closed container.

Allergen information: The following are also packed in the plant: sesame, almonds, products containing gluten, various nuts. Although every effort is made, the occurrence of these raw materials in the product cannot be 100 % excluded.

Nutritional values:

Natural variations possible.

*The salt content is due solely to the presence of naturally.

Expiry date: min. 1 month unless stated differently in the title or description