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Brown Millet

Brown millet – the robust ancient grain

Brown millet are small brown pellets that are very firm and do not soften when steamed like golden millet. Millet is a staple food in many developing countries and is a grain.

Brown millet provides valuable carbohydrates, vitamins, minerals, and fiber as well as secondary plant substances. While most types of grain also contain gluten protein, this variant of millet does not contain it. Rather, it is gluten-free and is therefore becoming more and more popular with us as a side dish. Golden millet is also gluten-free.

Also read the Cooking & Kitchen article Worth knowing: Wholemeal flour and gluten-free flour.

Golden millet – the “blonde” sister of brown millet

Golden millet (common table millet) consists of golden-yellow grains and is offered peeled. In contrast to brown millet, it becomes soft when steamed and can be used in many dishes, whether savory or sweet.

Brown Millet

Unlike golden millet, brown millet is not used as a side dish, but as a dietary supplement. In addition, as an unpeeled variant, it is one of the whole-grain cereals and must first be ground in order to be able to use it.

In addition, it is usually offered in health food stores with a special grinding process (Centro phone ground). The ground in this way can also be easily utilized by the human organism. All in all, this type of millet can be eaten raw.

It is important to mention that brown millet should not be heated. Instead, it is recommended to take the cold.

So brown millet is more common on the plate

In order to provide the body with sufficient nutrients, one to four tablespoons should be consumed daily. On the one hand, you can either stir them into food or drinks, on the other hand, you can sprinkle them over muesli. You can also use them in bread. However, some nutrients are lost during the baking process.
Health effects of brown millet
Millet and its subspecies are rich in minerals (silicon), trace elements (fluorides, sulfur, iron, magnesium, zinc), and vitamins (especially B vitamins). Basically, there are more nutrients in brown millet than in golden millet.

Due to the high silicon content, some arthrosis patients have had good experiences with it. In addition, the silica it contains is good for hair and nails. Also, read the Cooking & Kitchen article Selenium & Silicon.

Grinding in our own grain mill

In principle, grinding in your own grain mill is possible. However, the brown millet is not as fine as with Centro phone grinding.  Pour the ground millet over the yogurt and wait a bit before adding the rest of the muesli.

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Brown Millet: Nutrients and Recipes For The Spelled Grain

Brown millet is still a largely unknown type of grain. In this article you will find out what distinguishes the millet variety and how you use it.

Brown millet: characteristics and ingredients

Brown millet is the red-orange form of the so-called proso millet. Millet has become better known as a healthy grain in recent years: According to the Bavarian consumer advice center, it is rich in minerals and vitamins and contains a particularly large amount of iron, vitamin B6 and silicon. Millet is also gluten-free and therefore also suitable for people with celiac disease.

The better-known golden millet has yellowish seeds. It is peeled before use. Brown millet, on the other hand, is processed with the peel and husk. This preserves important nutrients such as fiber and B vitamins. However, the peeled type of millet is easier to digest and contains fewer pesticides and other problematic substances such as tannins, oxalic acid and phytic acid.

Excessive amounts of these substances in brown millet can have a negative effect on your health: phytic acid impedes the absorption of calcium and iron, among other things. Tannins make protein absorption and starch digestion more difficult. Oxalic acid can also promote the formation of kidney stones, especially in people who already have kidney problems. That doesn’t mean you have to give up brown millet entirely. However, you should consume them in moderation and make sure you eat a balanced diet.

In terms of calories and macronutrient distribution, brown millet does not differ significantly from other types of millet: Govinda organic brown millet, for example, contains around 308 kilocalories per 100 grams. It consists of around 51 percent carbohydrates. About 10 percent is plant-based protein and 4.5 percent is fat. Of these, 3.8 grams are unsaturated fatty acids.

Use and sale of brown millet

You can get brown millet in organic shops and health food stores. Here it is mostly sold in ground form. You can add brown millet flour to muesli, yoghurt and smoothie bowls, for example. You can also stir it into liquids like soups or juices. It is also suitable as an ingredient for bread, cakes and other baked goods. In these cases, however, be careful not to use excessive amounts: brown millet should not be the main ingredient, but only used as a supplement.

You can also sometimes find brown millet as a dietary supplement. Manufacturers advertise the supposedly health-promoting effects of the millet variety. For example, brown millet is said to help against hair loss, nail diseases, arthrosis, tooth decay or osteoporosis.

However, none of these assumptions has been scientifically proven so far, according to the Bavarian consumer advice center. There are also no studies to date on the possible side effects and risks of consuming too much brown millet.

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