Millet is a small, yellow gluten-free grain popular throughout the world. It is less common in North America outside of use as birdseed but is growing in popularity.
Compared to other grains millet is somewhat lower in protein and higher in fat (of the polyunsaturated variety). The protein however is very digestible and has a good amino acid profile, comparable to that of wheat. Millet is higher in fiber than wheat, the majority of which is insoluble. Millet is high in iron, calcium, potassium, magnesium, zinc, chromium, and phosphorus. Millet is high in phytic acid and is a source of antioxidants. See: Phytic acid, Insoluble fiber.
Bread, gluten-free products, millet flour, cereal, multigrain products, puffed millet, puffed millet snacks, sold as is
The Journal of Applied Poultry Research
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Food Chemistry 2
Food Chemistry 3