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Consumed by the Chinese in ancient China as an alternative to rice, millet is an unrefined grain that is rich in nutrients and brings many health benefits.

It is rich in thiamine, niacin, magnesium, phosphorus, zinc, copper and manganese. It is one of the grains with the most complete protein content, and hence is useful for vegetarians who get their proteins from non-animal sources. Millet also contains more fiber than rice.

As a gluten-free food, it aids in digestion and is used in traditional Chinese medicine to strengthen the digestive system.

This small grain also has antibacterial and antifungal properties.

Eating millet several times a week can protect you against heart diseases, diabetes and cancer.

References
[1] Collins, Elise Marie. An A-Z Guide to Healing Foods: A Shopper’s Companion. San Francisco, California: Conari Press, 2009. Print.


Cindy L. TJOL is trained in Psychology, Acupuncture and Traditional Chinese Medicine. She has several years of experience writing on natural health on the internet. Follow her on her blog and read her other articles at Insights On Health.com.

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