Carrot millet

The one originally from Equatorial Africa Carrot millet Today it is one of the economically most important types of millet and is a staple food in many developing countries. Carrots are grown in many tropical and subtropical countries and even in the temperate zone, including the United States. The frost-sensitive, but drought-tolerant, millet belongs to the annual sweet grasses (2.5 m to 5 m) and has loose panicles with 4 to 8 millimeter long grains at the top.

What you should know about millet

Black millet (Sorghum bicolor), too Guineakorn or Durracorn called, belongs to the grass family. The millet originating in equatorial Africa - some sources also speak of China and India as parallel countries of origin - has gained distribution and economic importance in almost all tropical and subtropical regions and even in the temperate zone.

It is likely the first human-grown and further-raised grain with a cultivation history of more than five to six thousand years. Other types of millet, such as sugar, feed or fiber millet, also represent an economic factor, an indication of their versatility. In many developing countries, millet functions as an easily digestible and gluten-free staple food with a high content of minerals, especially silicon and iron. The mostly annual millet plants reach a height of 2.5 to 5 meters and form loose panicles at the top that contain the grains. The plant structure and habit are somewhat reminiscent of maize.

The frost-sensitive millet develops strong roots and is extremely drought-resistant because, in the event of drought, it almost completely interrupts its growth and turns into a kind of drought. In this way, it temporarily reduces its water consumption to a minimum without suffering any drought damage. Millet was also of great importance in Europe up to the beginning of the 19th century, after which it was gradually replaced by other types of grain and potatoes. The name millet is derived from the Old High German millet egg, the Germanic goddess of field crops.

The main harvest time is September and October, but the grain can also be stored if the prescribed moisture content is observed. Millet has a pleasant and slightly sweet taste and is usually offered in peeled or ground form because the peel of the grains is inedible. In some regions, especially in African countries, sugar millet is fermented and used to make beer.

Importance to health

Millet occupies a special position within the cereal types due to its ingredients with health relevance. Millet does not contain any gluten, so it is classified under the gluten-free types of grain and is therefore also suitable for consumption by people with celiac disease or gluten intolerance.

For vegetarians, dishes made from carrot millet are more valuable than products made from wheat or rye, because millet has twice the fat content than wheat or rye, for example. Millet is also superior to wheat and rye as a supplier of iron, silica and magnesium. However, wheat and rye outperform carrot millet in terms of phosphorus, calcium, potassium and sodium. Some of the ingredients, especially silicon, iron and magnesium, are important minerals for keeping bones and joints healthy.

The high content of silicon in the form of silicic acid is particularly beneficial for a good complexion and hair and nails. The easy digestibility of the millet and the lack of gluten make the grain more tolerable than products made from rye or wheat, even for people with respiratory diseases that lead to mucus formation. All in all, millet can be assessed as an easily digestible, valuable type of grain with health-promoting relevance.

Ingredients & nutritional values

The energy content of peeled millet is 354 kilocalories per 100 grams, around 15 percent higher than that of wheat and rye, but still slightly below the energy content of peeled oats. The protein content, at around 10.6 grams per 100 grams, is roughly comparable to the types of grain, wheat, rye and oats, which are mainly used for human nutrition in Europe.

Only the fat content of 4 to 6 percent is more than twice the fat content of wheat and rye. Only oats have an even higher percentage of fat. At 69 grams per 100 grams, the carbohydrate content is comparable to the rest of the grain. Only a look at the so-called secondary plant substances such as minerals, trace elements and vitamins shows a partial superiority of millet over wheat and rye as described above. It is above all the content of silicon, magnesium and iron that the millet can score with.

Intolerances & allergies

The phytochemicals in millet have positive health relevance, but there is no risk of overdosing, even if the diet consists almost exclusively of millet. For people with a gluten intolerance, there are no problems after consuming millet.

Nevertheless, allergic reactions can occur because millet, both native and cooked - like other grasses and cereals - contains potential allergens. Inhaled dust that contains millet pollen or debris from plant parts can also trigger allergic reactions. In addition to the millet allergy, there are often allergies to wheat, rice or corn.

Shopping & kitchen tips

When shopping, it is advisable to go for good quality - e.g. B. organic quality - to pay attention and only buy peeled millet, unless a grist or peeling machine is available. The peeled millet has only one small disadvantage that can be remedied by appropriate treatment before preparing a dish.

The relatively high fat content of millet is mainly located directly below the inedible peel and comes into contact with atmospheric oxygen after the grain has been peeled, so that it partially oxidizes and can take on a rancid odor and a bitter taste. It is therefore advisable to wash the grains hot in a fine sieve before processing. The possibly rancid fat then dissolves and is washed away with the hot water.

Black millet is particularly suitable for hearty casseroles, soups, pancakes, flatbreads, but also for various desserts. It is advisable to first bring the water or milk in which the millet grains are cooked to the boil before adding the millet. If the grainy structure is to be retained, the millet should not be stirred after adding it.

Preparation tips

The preparation of a classic millet porridge is very easy. The millet can be boiled with water or optionally with milk like rice pudding and sweetened with cinnamon sugar. The porridge can also be refined with a little butter and lemon juice. A hearty dish is recommended, for example, with a mushroom and millet casserole, which can be prepared with millet grains and seasoned as you like. Carrots are also well suited for the preparation of buffers, which can be varied with a wide variety of finely chopped vegetables.