Millet
Grains, flours & pasta · Poaceae family
- 378kcal
- 11 gprotein
- 8.5 gfibre
Per 100 g, raw.
What 100 g is made of
- Protein 11 g
- Fat 4.2 g
- Carbohydrate 72.9 g
- Water and other 11.9 g
“Water and other” is what is left of 100 g after protein, fat and carbohydrate (mostly water, plus ash).
Vitamins and minerals in 100 g
Bars show the share of the US adult daily value. The rank compares 260 ingredients.
- Sodium5 mg · <1% · #178 of 258
- Potassium195 mg · 4% · #173 of 256
- Calcium8 mg · <1% · #212 of 258
- Iron3 mg · 17% · #65 of 259
- Magnesium114 mg · 27% · #47 of 256
- Zinc1.7 mg · 15% · #75 of 256
- Vitamin C0 mg · 0% · #154 of 239
- Folate85 µg · 21% · #43 of 237
- Vitamin A0 µg · 0% · #163 of 237
- Vitamin B120 µg · 0% · #66 of 236
Where it comes from
- 5000 BCEAsian millet varieties reached the European Black Sea region from China by 5000 BC.China, Europe
Used in GlobeCooks dishes from: Europe (3), Africa (2), Asia (2)
Native range and history are drawn from Wikipedia and Wikidata by GlobeCooks.
More grains, flours & pasta
Nutrients: USDA FoodData Central (food 169702), public domain. Identity: Wikidata Q259438. Compiled by GlobeCooks.