Millet is one of the oldest cultivated plants and is grown mainly in Asia, where it tolerates drought and sunshine well. To make millet flour, the seeds are hulled and finely ground, producing a yellowish powder. It contains high-quality carbohydrates as well as significant amounts of iron, magnesium, silicon and vitamin B6. In food processing, millet flour serves as a gluten-free cereal substitute, for example in baked goods or porridges. It is also used in the animal feed industry and in cosmetics – particularly due to its nutritional and skin-beneficial properties.

Quality:organic, conventional

Origin: EU, Asia

Sectors: Food, Feed, Cosmetics, Industry

Characteristics:vegan, vegetarian, gluten-free, rich in minerals, hypoallergenic

Protein content:approx. 10 %