VINAMINES AND MINERALS. Millet was cultivated 7000 years ago in the Far East. Millets are rich in protein, nutritious starch, fiber, vitamins and minerals. Millet contains more potassium than other grains. In China, they are also called yellow rice . UNIVERSAL PRODUCT. Porridges and soups are made from them, and various products are baked. Due to the high content of potassium salts, millet is important for heart function as a dietary food. Loose porridges are recommended for heart and blood vessel diseases, atherosclerosis, persistent constipation. Average nutritional and energy value per 100g (dry product) Energy value (kcal/kJ) 396/1675 Riebali, g 3.6 – of which: saturated fatty acids, g 0.4 Carbohydrates, g 70.2 – of which: sugar, g 0.7 Proteins, g 12.9 Salt (NaCl), g 0.07 Method of preparation: Wash and cook for about 20 – 25 minutes. Storage conditions: store in a dry, clean, well-ventilated room.
