Millet

72 carbohydrates, 11% protein, 4.3% fat. Rich source of protein, dietary fiber, several B vitamins and numerous dietary minerals, especially manganese.

Ground into flour for baking. Cooked in boiling water and added to dishes like soups and salads, or served as a side dish with stir fry. Toasted and added to batters for breads and cakes. Substituted for other grains, like quinoa or brown rice.