Millet

Millet is the oldest known grain and was, for a long time, a staple food for people on all continents. In antiquity and the Middle Ages, it was the most widely cultivated grain in Europe and was only later replaced by the potato as a staple food. Millet is the most mineral-rich grain of all. Its silicon content is considered particularly valuable. Silicon is important for the elasticity of connective tissue and gives hoof horn and hair their structure. The iron content of millet exceeds that of other grains by two to three times, meaning millet also contributes to blood formation. Further constituents of millet include calcium, potassium, silicic acid, magnesium, sodium and fluorine. It is gluten-free but rich in protein and fat.