Millet was once the common equivalent of barley in Europe, and is high in protein, thiamin, niacin, magnesium, iron, and phosphorus. It is a great source of vitamin B6, folate, riboflavin and iron. This tiny, nutty-flavored seed resembles the shape of rice and is easy to digest, and comes in various species: pearl, finger, proso, and foxtail millet. Millet is a common ingredient in foods from China, Africa, and India, but can easily be found in select markets. Add millet to your salads, soups, stir-fry, and porridge.
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