Millet is a type of cereal known to the ancient Greeks, who systematically cultivated it, mainly for bread making.

Millet is a good source of plant protein, rich in B-complex vitamins, particularly niacin, folic acid, and B6. It contains iron, calcium, potassium, magnesium, copper, and zinc. It does not contain gluten, so it can replace wheat in the diet of individuals who suffer from celiac disease or other forms of wheat allergy.

The dietary fibers in millet help reduce the likelihood of gallstone formation, decrease the secretion of bile salts which in excess lead to stone formation. It also delays the absorption of sugars in the intestine, resulting in their blood levels increasing gradually rather than abruptly.

Millet has a high phosphorus content, an inorganic element that performs a multitude of functions in the body. It is one of the favorite foods of vegetarians because its dietary fibers create a feeling of fullness in the stomach, while simultaneously supplying the body with high-quality protein. Due to the magnesium content, millet is suitable for athletes who train intensively, such as cyclists and long-distance runners, who often face leg cramps.