Millet is a gluten-free grain. Yellow Millet is the most nutritious grain that is high in starch and easily gets digested. It is very rich in amino acids and therefore used both as human and animal food. It is receiving additional attention in recent years, as Celiac disease seems to be a larger and well-known condition. Millet is gluten-free, so Celiac sufferers can turn to it as their source of grains, instead of wheat. The best health benefits of millet include its ability to protect the heart, prevent diabetes, improve the digestive system, lower the risk of cancer, detoxify the body, improve respiratory health, boost the immune system, increase energy levels, and improve the muscle and nerve health.
Although millet is usually associated with the main ingredient in birdseed, it is not just "for the birds." The millets are small-grained, annual, warm-weather cereals belonging to grass family. They are highly tolerant of drought and other extreme weather conditions and have a similar nutrient content to other major cereals. As with most grains, millet is available in markets throughout the year. It is tiny in size and round in shape and can be yellow, white, grey, or red
Millets are indigenous to many parts of the world. Millet is an important crop in India and parts of Africa. Millets may have been consumed by humans for some 7,000 years.