Millets are rich in B vitamins, especially niacin, B6 and folic acid, calcium, iron, potassium, magnesium, and zinc. Millets contain no gluten, so they are not suitable for raised bread. When combined with wheat or xanthan gum (for those who have coeliac disease), however, they can be used for raised bread. Alone, they are suited for flatbread.Cooked, Millet has a delicious flavor appropriate for any meal.
Combine 3 parts water to 1 part Millet; bring to boil, cover, reduce heat to medium, cook 12 min. Remove from heat, let sit uncovered 20 min.

Nutrition Facts Serv. Size: 1 oz (28g), Servings: 32, Amount Per Serving: Calories 110, Fat Cal. 10, Total Fat 1g (2%DV), Sat. Fat 0g (0%DV), Trans Fat 0g, Cholest. 0mg (0%DV), Sodium 0mg (0%DV), Total carb. 21g (7%DV), Fiber 2g (10%DV), Sugars 0g, Protein 3g, Vitamin A (0%DV), Vitamin C (0%DV), Calcium (0%DV), Iron (4%DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.