Millet is a cereal grain that belongs to the Poaceae family, commonly known as the grass family.

It’s widely consumed in developing countries throughout Africa and Asia. While it may look like a seed, millet’s nutritional profile is similar to that of sorghum and other cereals.

Millet is a small, round whole grain grown in India, Nigeria, and other Asian and African countries. Considered an ancient grain, it’s used both for human consumption and livestock and bird feed.

It has multiple advantages over other crops, including drought and pest resistance. It’s also able to survive in harsh environments and less fertile soil. These benefits stem from its genetic composition and physical structure — for example, its small size and hardness.

Although all millet varieties belong to the Poaceae family, they differ in color, appearance, and species.

This crop is also divided into two categories — major and minor millets, with major millets being the most popular or commonly cultivated varieties.

Major millets include:
Pearl
Foxtail
Proso or White
Finger or Ragi

Minor millets include:
Kodo
Barnyard
Little
Guinea
Browntop
Fonio
Adlay or Job’s Tears

Pearl millet and finger millet is the most widely produced variety intended for human consumption. Still, all types are renowned for their high nutritional value and health benefits.

You can enjoy millet as a breakfast porridge, side dish, salad add-in, or cookie or cake ingredient.

Millet is a whole grain that’s packed with protein, antioxidants, and nutrients.

It may have numerous health benefits, such as helping lower your blood sugar and cholesterol levels. Plus, it’s gluten-free, making it an excellent choice for people who have celiac disease or follow a gluten-free diet.