Millets
| millets | Millet |
| Type | Whole grain |
| Variety | Various (e.g., foxtail millet, pearl millet, proso millet) |
| Origin | Cultivated worldwide |
| Appearance | Small, round grains varying in color from pale yellow to gray |
| Texture | Firm and slightly chewy when cooked |
| Flavor | Mild, nutty flavor |
| Nutritional Content | High in protein, fiber, and essential nutrients (iron, magnesium, phosphorus) |
| Gluten-Free | Yes |
| Cooking Methods | Boiling, steaming, roasting, or milling into flour |
| Common Uses | Whole grains in salads, soups, or side dishes; ground into flour for baking or porridge |
| Shelf Life | Store in a cool, dry place for up to 1 year |