The millets are a group of small-seeded species of cereal crops or grains, widely grown around the world for food and fodder. They do not form a taxonomic group, but rather a functional or agronomic one. Their essential similarities are that they are small-seeded grasses grown in difficult production environments such as those at risk of drought.
Place of origin:They have been in cultivation in East Asia for the last 10,000 years.
Nutrition:The protein content in millet is very close to that of wheat; both provide about 11% protein by weight.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.