Little millet

Panicum sumatrense

grain

Small grains of an Asian millet, gluten-free, cooked like rice or as porridge, a traditional food of India. It provides fibre and starch.

Origin

India

Season (United States)

all year round

Preparation

Rinsed, the grains cook for 15 to 20 minutes in two and a half times their volume of water, like rice, or longer as porridge; they are also eaten as flour. Soaking, sprouting or sourdough bring its phytates down — and release the zinc and iron they were holding.

Molecules

Resistant starch RS1 · Insoluble fibersIn small amounts, not counted ArabinoxylansWhat slows things down Phytates

Did you know?

It is grown most in central India; it grows from the Caucasus and China to Malaysia.