Nutrition
Millets, like sorghum, are predominantly starchy. The protein content is comparable to that of wheat and maize. Pearl and little millet are higher in fat, while finger millet contains the lowest fat. Barnyard millet has the lowest carbohydrate content and energy value. Millets are also relatively rich in iron and phosphorus. The bran layers of millets are good sources of B-complex vitamins. However, millets also feature high fiber content and poor digestibility of nutrients, which severely limit their value in nutrition and influence their consumer acceptability.
Finger millet has the highest calcium content among all the foodgrains, but it is not highly assimilable.
The protein content in millet is very close to that of wheat; both provide about 11% protein by weight, on a dry matter basis.
Millets are rich in B vitamins (especially niacin, B6 and folic acid), calcium, iron, potassium, magnesium, and zinc. Millets contain no gluten, so they are not suitable for raised bread. When combined with wheat (or xanthan gum for those who have celiac disease) they can be used for raised bread. Alone, they are suited for flatbread.
As none of the millets are closely related to wheat, they are appropriate foods for those with celiac disease or other forms of allergies/intolerance of wheat. However, millets are also a mild thyroid peroxidase inhibitor and probably should not be consumed in great quantities by those with thyroid disease.
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