Organic millet from the Hungarian Great Plain, 1 kg

Organic millet, 1 kg – Hungarian, gluten-free millet from organic farming

A Organic millet 1 kg A naturally gluten-free, certified organic grain that is ideal as a side dish, porridge, in vegetable-based one-pot meals, as a filling and in gluten-free recipes. The value of millet lies in the high protein content, dietary fibre, natural mineral content and versatility give.

Millet is a particularly useful ingredient in a gluten-free diet, as it serves as more than just a source of carbohydrates. On average, per 100 g of the product 14.3 g protein and 8.1 g fibre located in.

Nutritional content and nutrient profile of organic millet

Organic millet, grown naturally protein, dietary fibre, complex carbohydrates, B vitamins and minerals contains. Among the nutrients found in millet, the following is particularly noteworthy: magnesium, phosphorus, iron, zinc, copper and manganese, as well as, amongst the B vitamins, the following, among others: Vitamins B1, B3 and B6.

• Protein: 100 g of organic millet contains an average of 14.3 g of protein.
• Dietary fibre: There are 8.1 g of fibre in 100 g of the product.
• Magnesium: a mineral that is important for the nervous system, the muscles and energy-producing metabolism.
• Phosphorus: a mineral associated with the functioning of the skeleton, teeth and energy metabolism.
• Iron and zinc: These are also important trace elements in a plant-based diet.
• B vitamins: The vitamin B content of millet is linked to energy metabolism and normal nutrient utilisation.

Why is millet beneficial in a gluten-free diet?

Products made from rice, maize or potato starch are often found in gluten-free diets. These are perfectly suitable, but they often contain less fibre and protein. Organic millet, on the other hand, It is, of course, gluten-free and contains both fibre and protein.

When cooked, millet is soft, with a slightly nutty flavour; it lends itself well to seasoning and can be prepared in a variety of textures. As a lighter side dish, it goes well with vegetable dishes; when cooked to a creamier consistency, it can be used in porridge, fillings or casseroles. In the form of millet flour, it is used for gluten-free baking, flatbreads, pancakes and thicker doughs.

Organic millet to serve with white and brown rice

Organic millet is a good addition to a gluten-free diet based on rice. The white rice A mild-tasting, softer, easily digestible side dish that is ideal for use in soups, main courses and casseroles. The brown rice In contrast, it retains the more valuable nutrients found in the outer layer of the rice grain, which is why it provides more fibre, minerals and a more distinctive flavour.

A brown rice The advantage is that it is less refined than white rice. Due to its fibre content, it is more filling, is absorbed more slowly and makes for a more substantial side dish; it goes well with vegetable dishes, pulses, fish or salads dressed with cold-pressed natural oils. Millet, by comparison, offers a different texture and flavour profile: it can be cooked to a creamier consistency and is also excellent in porridges.

Minerals and B vitamins in millet

Millet magnesium, phosphorus, iron, zinc, copper and manganese contains. These minerals are particularly valuable when a gluten-free diet is based not on refined starches but on whole grains.

A magnesium for the normal functioning of the muscles and the nervous system, the phosphorus for the functioning of the skeletal system and energy metabolism, the iron for blood formation and oxygen transport, the zinc yet it is linked to supporting the immune system and normal metabolic processes. Millet also contains B vitamins, which play a role in energy-producing metabolism.

Organic quality from certified organic production

This organic millet comes from certified organic farming. In organic production, cultivation, processing, storage and packaging all take place within a regulated system; therefore, ‘organic’ is not merely a label, but is linked to a certified production process.

The product is of Hungarian origin, which means a shorter supply chain and raw materials that are easier to trace.

For use in cooking, porridge and gluten-free recipes

It is a good idea to rinse the millet thoroughly before cooking. A brief dry-fry will give it a slightly nutty flavour, after which it can be cooked until tender in about three times its volume of water for 15–20 minutes. For a looser side dish, stir less; for a creamier porridge, use more liquid and leave it to stand for longer to achieve the best consistency.

• As a side dish: to accompany vegetable stews, roasted vegetables, fish, meat dishes or plant-based proteins.
• As a porridge: with fruit, cinnamon, plain dried fruit, seeds or a plant-based drink.
• For one-pot meals: with vegetables, pulses, herbs and cold-pressed natural oils.
• For fillings: for stuffed vegetables, casseroles and meatloaf-style dishes.
• For gluten-free recipes: for flatbreads, porridges, thicker plant-based dishes and millet-based desserts.

What should you choose to go with it?

For gluten-free cooking, the following go well with organic millet: Hungarian gluten-free rice, rice flours and millet flours. If you’re making porridge, sweeter breakfasts or desserts, the plain dried fruit They provide a natural fruity flavour and a higher fruit content.

They go well with ready-made side dishes, vegetable one-pot meals and salads cold-pressed natural oils. If you want to eat more fibre, the Apple fibre and the Apple Pectin with Inulin They serve a different purpose to millet: they are specifically intended to supplement the fibre content of the diet.

For gluten-free baking and more substantial recipes, see the sparrows are also great to use. Poppy seeds and pumpkin seeds offer a different nutritional profile to millet: they add more seed-derived fat and protein, as well as a more distinctive flavour, to recipes.

Product features

• Organic, naturally gluten-free millet.
• On average, 100 g of the product contains 14.3 g of protein and 8.1 g of fibre.
• It contains magnesium, phosphorus, iron, zinc, copper, manganese and B vitamins.
• A vegan, plant-based cereal ingredient.
• It can be used as a side dish, in porridge, in one-pot meals, as a filling and in gluten-free recipes.
• It can be easily incorporated into a varied gluten-free diet, alongside both white and brown rice.

Frequently asked questions