Whole Millet Groats (Ancient Grain, Gluten-Free)

Whole millet groats — one of the world's oldest cultivated grains, a staple of Eastern European and African cuisines for thousands of years. Naturally gluten-free, alkaline-forming, and gentle on digestion. Mild, fluffy, and versatile.

Nutrition Highlights

• • ~11g protein per 100g (dry)
• • Gluten-free and alkaline-forming
• • High in B vitamins (B1, B2, B6)
• • Rich in magnesium, phosphorus, and iron
• • Contains antioxidant ferulic acid

How to Enjoy

Cook 1 part millet to 2.5 parts water, 20 min. Porridge: cook with milk and honey for breakfast. Side dish: serve with roasted vegetables and chicken. Pilaf: mix with sautéed onions and herbs. Use in place of rice under stews and curries.

Health Benefits

Millet has been cultivated for over 7,000 years. Unlike most grains it is alkaline-forming — rare and beneficial for pH balance. Very easy to digest. High B-vitamin content supports energy metabolism and nerve function. One of the few grains that is not acid-forming, making it suitable for people with digestive sensitivities.

Why European?

Uvelka, Russia — traditional European grain production, non-GMO.

SWAP Idea

SWAP: Replace white rice or pasta → millet. Lighter, alkaline, more micronutrients.