Millet refers to quite popular products that can be found on almost every table. Fragrant and nourishing porridge from these grains is especially common in canteens of kindergartens and schools. And this is quite justified, because this dish is the source of many useful elements. However, despite its wide popularity, many still do not know from what kind of cereal they get millet and what useful properties it carries in itself. These issues are discussed in this article.

What kind of cereal is millet made of?

It is known that a plant called millet does not exist in nature, and therefore it becomes clear that this cereal is a processed grain of a certain culture. This assumption is true, and the initial cereal is millet, which is widespread and grown on almost all continents.

It is these grains that are subjected to preliminary grinding, removing the upper shell, which is difficult to absorb by the human body. At the same time, their color may be red, gray or white, but it is the yellow cereal that has the chemical composition with a maximum concentration of nutrients.

What does the plant look like

Millet is a grassy annual, reaching a height of about 1.5 m. The root system of the plant is well developed and has branches. Stems slightly pubescent, hollow, cylindrical, branched. Leaves are long, elongated. At the end of the stem there is a branched panicle inflorescence, the length of which can reach 1/3 of the length of the entire plant. One spike includes two flowers, characterized by self-pollination. At the end of the ripening period, a rounded grain appears on the plant, with a diameter of about 2 mm. The permissible variation in the color of the fetus is from white (yellow) to red (black).

The growing season is from 60 to 90 days, and therefore harvesting occurs in late July - early August, depending on climatic and weather conditions.

Important! Mowing is carried out on reaching maturity more than 80% of all grains.

Although the historical homeland of millet is India and China, today this cereal crop grows on the territory of almost all arid and semi-arid regions. So, in addition to Russia, Ukraine and Kazakhstan, millet is actively cultivated in Asia (China, Mongolia, Pakistan), which accounts for more than half of world production, as well as in Africa (Uganda, Tanzania, Ethiopia and others) - 1/4 of the world production.

Production technology

Despite several possible types of millet, today most of the whole production is polished millet in three varieties: the highest, first, second.

Before processing the grains are rejected according to the following criteria:

1. Grade - grains covered with a film of white or cream color, as well as a red flower film (their content should not exceed 20%) are considered to be the most valuable.
2. Core consistency - millet varieties are especially valued, which are characterized by large, even grain of round shape. This is explained simply - vitreous nuclei have high strength, and therefore are less fragmented during processing (during peeling and grinding).

Important! The optimal grain moisture level is 13–14%. At a lower level - the amount of cereal will be significantly lower, due to the high crushability of dry kernels, and at an increased — increases the risk of mold or mildew.

Before direct processing, millet undergoes special training. It involves cleaning grains from unnecessary impurities - weed grass seeds. Due to the similarity of the physical properties of grains and seeds, the use of conventional sieves (for example, with openings of 1.6 × 20 mm or 1.5 × 20 mm) will allow to isolate only a small part of the impurities and will be accompanied by a small loss of fine grain.

That is why, the scheme for preparing millet for processing includes several main stages:

• three-time separation of the grain mixture in air-screen separators - allows you to highlight large impurities through the use of sieves with openings ranging in size from 3–3.5 mm to 4–4.5 mm;
• additional purification from fine impurities in screenings - for this, air-screen separators are used, and the procedure includes two stages aimed at a different grain fraction;
• separation of mineral impurities - using stone separation machines, into which large and small fractions are sent separately.

Video: Sorting millet

The grain processing process consists of:

• peeling and sorting of grain;
• grinding;
• control received cereals and waste.

At the same time, the resulting husk is not disposed of, but sent as the basis for the manufacture of feed mixtures, fuel, insulation material and other things. When buying millet in stores, you should always pay attention to the quality of the product.

Errors in the process are indicated by the following symptoms:

• the composition should completely be free of foreign impurities or any other inclusions;
• in its raw form, cereals should not be characterized by a rich odor;
• grains should not be faded.

Did you know? According to the findings of archaeologists, in Russia began to grow millet in the I millennium BC. e.

Types of millet

There are several types of processing, depending on which receive the following types of cereals:

1. Ground millet - The technology consists in the release of grains from the seed film. The resulting kernels are quickly boiled and easily absorbed by the body, and therefore are usually used in the preparation of various cereals, soups or casseroles.
2. Dranets - involves the cleansing of the nuclei only from the flower shell. The resulting cereal retains a high content of vitamins and fiber, however, it has a small bitterness in taste, and therefore is practically not used in cooking.
3. Crushed grains - millet is pre-crushed into small grains, which are widely used in the preparation of pancakes, cutlets or cereals with a viscous structure.

Also on the shelves you can find millet flakes - this product does not require cooking, since it passes heat treatment at the production stage.

The chemical composition and calorie content of millet groats

Like almost all cereals, millet is the main source of energy. So, 100 g of the product contains 342 kcal, of which proteins - 11.2 g, fats - 3.3 g and carbohydrates - 66.5 g. The composition of the nuclei includes substances such as dietary fiber, fiber, pectin, amino acids , omega-3 and omega-6, starchy substances, sucrose and glucose.

Did you know? The chemical composition of millet is superior in value to almost all cereals. So, this porridge — champion in protein, vitamin B and phosphorus, and in terms of healthy fats second only to oatmeal.

Of particular value are:

• vitamins: A (beta-carotene - 20 μg), B vitamins (B1 - 0.42 mg, B2 - 0.04 mg, B6 - 0.52 mg, B9 - 40 μg), PP - 4.6 mg;
• macrocells: K (potassium) - 211 mg, Ca (calcium) - 27 mg, Mg (magnesium) - 83 mg, Na (sodium) - 10 mg, S (sulfur) - 77 mg, P (phosphorus) - 233 mg, Cl (chlorine) - 24 mg;
• trace elements: Fe (iron) - 2.7 mg, I (iodine) - 4.5 μg, Co (cobalt) - 8.3 μg, Mn (manganese) - 0.93 mg, Cu (copper) - 0.37 mg Mo (molybdenum) - 18.5 μg, Ni (nickel) - 8.8 μg, F (fluorine) - 28 μg, Cr (chromium) - 2.4 μg, Zn (zinc) - 1.68 mg.

Useful properties of porridge for the body

• Due to its rich composition, millet porridge has many useful properties, including:
• increase the body's immune defense;
• general strengthening effect;
• protection of the cardiovascular system, by lowering cholesterol and cleaning vessels;
• improving the functioning of the digestive tract and digestion processes, the restoration of liver and pancreas cells;
• removal of toxins, salts and toxins from the body;
• restoration and strengthening of the nervous system.

The systematic use of this porridge for food fills the body with energy, strengthens bones and muscle tissue, stimulates metabolism, improves memory. Among other things, this product has an antitumor effect, combating the appearance of cancer cells in the human body.

Application

Due to its useful properties, millet is widely used in various spheres of human life and cooking is the main direction.

The most common dish is porridge, during the preparation of which you should adhere to several recommendations:

• it is necessary to wash the grains until the moment when the water ceases to become cloudy;
• to minimize bitterness, grits cereals before cooking in a pan or doused with boiling water;
• the optimal proportion of water and millet is 1: 3, while if the proportion of water is increased, the consistency will become more viscous, and if reduced, crumbly;
• you can bring the porridge to readiness in one of the ways: boil over medium heat until the liquid evaporates completely (on average, about half an hour), or boil the first 10-15 minutes, and then wrap the pan and insist the porridge for 1-1.5 hours.

However, do not limit the grits to cooking - this ingredient gives a rich taste to soups, meatballs, pies and casseroles. Additionally, grains are used in the process of making kvass and even moonshine.

The miliacin substance which is a part of millet allows to use this product effectively in cosmetology - on the basis of this cereal culture, creams for skin rejuvenation, shampoos with a firming effect, as well as nail care products are produced. And the properties of millet, which allow to stop and eliminate inflammatory processes, are widely used in therapeutic ointments against acne, boils and ulcers.

Millet is also an integral part of agriculture, as it is part of the daily diet of livestock. At the same time, husk and straw are usually used for animals, and grains themselves are used for birds, which significantly increase egg production and harden egg shells. Also, fish feed is made from ground millet.

In folk medicine

Rich in useful substances and vitamins, millet is often used in folk medicine. This ingredient is the main in the preparation of medicines for a variety of diseases. An additional advantage is the hypoallergenicity of this product, which makes it possible to use it for almost all categories of people, regardless of age.

Video: Millet and millet porridge treatment

Healing properties

• All the medicinal properties of millet are due to the high content of useful substances, vitamins, micro and macro elements in it. So:
• beta carotene, which is the precursor of vitamin A, significantly improves skin condition, strengthens eyesight and is a powerful antioxidant;
• B vitamins normalize the functioning of the nervous system, gastrointestinal tract and cardiovascular system, strengthen the immune system, and also increase the emotional health of a person;
• PP promotes detoxification of the body, dilates blood vessels, normalizes cholesterol, and also prevents the development of thrombosis;
• potassium responsible for regulating the balance of water in the body and heart function;
• calcium - supports metabolism, strengthens bones and teeth, ensures the normal development and functioning of muscles;
• magnesium regulates the work of internal organs, participates in blood coagulation processes, acts as an anti-inflammatory and anti-allergic factor;
• sodium - participates in the neutralization of acids, maintains normal osmotic pressure;
• phosphorus plays an important role in the formation of healthy teeth, gums and tooth enamel, and also helps to remove toxins from the body;
• iron is one of the main components of hemoglobin in the blood, which is involved in the capture of oxygen transfer throughout the body;
• zinc - strengthens the immune system, improves brain function, stimulates the functioning of the reproductive system, strengthens eyesight.

In addition, fatty acids such as omega 3 and omega 6 successfully fight against neuralgia, any inflammatory processes in the body, normalize blood pressure, improve skin condition, increase immunity. Also play an important role amino acidswhich cleanse the liver and stimulate the production of growth hormones, which is especially important for children. And of course, cellulose, which is a breeding ground for the microflora of the human intestine, helps to restore the proper functioning of the entire digestive tract, and also significantly reduces the risk of cancer.

Did you know? The first who began to grow millet, as well as process it and get millet and flour, were the Chinese, who have been eating this grain crop for more than 5 thousand years.

What diseases are used

There are many diseases that can be eliminated or significantly improved at home with the help of recipes based on millet, without resorting to pharmacological drugs:

1. Pancreatitis - 1 tbsp is poured into 2 liters of water cereals and cook over medium heat until cooked. Separately, grate 1 tbsp. raw pumpkin, add to the bowl with millet and boil for another 3-4 minutes. After removing the pan from the heat, slightly add salt and add 1 tsp. vegetable oil. The dish is consumed for dinner for 3 weeks. After 10 days after the end of the course, the procedure is repeated 1 more time (dinner with porridge with a prescription for 3 weeks). This method also shows high efficiency in the treatment of night blindness.
2. Coronary heart disease - grits are calcined over high heat, but so that it does not change color. Then 1/3 cup of this millet is thoroughly washed with water and 750 g of water is poured, after which it is cooked over low heat. After the porridge has reached readiness, it is allowed to add salt or honey to taste. Also, for heart diseases, it is recommended to use cardamom everywhere, adding it to all dishes of the daily diet.
3. Tapeworms - 1 head of garlic and 1 handful of raw cereals are crushed until smooth and mixed with 1 raw yolk. Next, the whole mixture is diluted with clean boiled or filtered water to a liquid state (about 1 cup) and they are drunk all at once. The procedure is carried out once.
4. Cystitis - 1/2 cup of millet is sorted and washed thoroughly in water. The cereal is transferred to a jar and poured with 1 glass of clean water, after which it is vigorously crushed. After acquiring a whitish liquid, they drink it. At the same time, drinking this water per day is allowed an unlimited number of times until the condition is completely relieved. Usually, this requires a 2-week course.
5. Toothache, sinusitis - Cereals calcined in a pan are poured into a canvas bag and applied to a sore spot. The warming effect relieves pain almost immediately, and in the absence of millet, it can be replaced with coarse salt.
6. Diabetes - untreated millet (millet) is washed under running water and poured with boiling water, in the proportions of 1: 2. After two hours of infusion, the liquid is filtered and taken in 1/2 cup 3 times a day, before meals.
7. Diseases of the liver and gall bladder - millet is boiled and mixed with steamed pumpkin. It is recommended to eat such porridge daily also with colitis, metabolic disorders, frequent edema.
8. Conjunctivitis - 1 tbsp. cereals are thoroughly washed and poured 1 tbsp. water, after which it is cooked over medium heat for about 15 minutes. After this, the broth is insisted for 2-3 hours and washed their eyes in the morning and evening. This recipe is also suitable for treating children.
9. High urine protein - millet is washed, poured with boiling water and stirred until clouding occurs.The resulting liquid is defended and poured into a separate container, after which they are drunk in equal parts in unlimited quantities until the indicators normalize.
10. Hemorrhoids - for the entire course take 7 kg of millet, but cooked in parts, as necessary. In 1/3 of a three-liter jar, slightly washed grains are poured and poured to the top with boiled water. The capacity is removed in a dark cool place for 3-4 days. Then they drink 1 glass 3 times a day before meals. At the same time, preparing the next portion of the infusion. The course lasts 3-4 weeks. If necessary, repeat it after a week.

When losing weight

Despite the rather high calorie content, cereals are often present in the daily diet menu when losing weight, and millet is no exception. The reason is simple - a high content of carbohydrates allows you to give vigor and energy to a person, and the content of nutrients, combined with good digestibility and parallel elimination of toxins - make up for all the elements necessary for health.

Important! Like all foods containing a high level of carbohydrates, eating porridge during weight loss is allowed only in the morning.

To reduce calories during the diet, it is recommended to replace butter with linseed, and sugar with honey or berries / fruits. It is also permissible to spend fasting days for the body, in which the only food is cooked cereal, without salt and sugar, with the addition of boiled vegetables. In this case, in addition to cereal, you can only drink water, chamomile or green tea.

Contraindications and Precautions

Despite the large number of useful properties, millet has some contraindications. So, this cereal is not recommended for use in people with low acidity of the stomach or inflammation of the colon, as well as for diseases of the thyroid gland, since its use in large quantities can disrupt the exchange of iodine in the human body. An additional consultation with the doctor is also recommended for pregnant and lactating women.

• In addition, you should know that the frequent use of millet can lead to:
• impaired potency;
• accumulation of strontium, which has a toxic effect on the human body.

Millet, due to its healing and beneficial properties, should become an integral part of the diet of a healthy person. Moreover, its production is widespread not only in Russia, but also on the territory of many other states. However, despite all its advantages, this product should be used in moderation, not exceeding the daily norm, which will protect against negative effects on the body.