Despite its modesty on the store shelf, millet is one of the most affordable and useful products that should be included in the daily diet. This croup is familiar to mankind since ancient times, and in Ukrainian cuisine it was actively used by Cossacks, preparing a traditional kulish. Today, millet is increasingly called a real super -fud - and not without reason.
Millet does not contain gluten, is easily absorbed and provides the body with the necessary nutrients. Moreover, unlike many other cereals, it does not cause oxidation in the body, but on the contrary, promotes the elimination of toxins, helping to maintain the acid-alkaline balance.
What is a useful millet for health
First of all, millet is extremely useful for the cardiovascular system. It contains magnesium, potassium and vitamins of group B - substances that help to reduce pressure, improve heart function and increase the elasticity of blood vessels. Regular consumption of millet helps to reduce the level of "bad" cholesterol, which makes it a preventive agent against stroke and heart attack.
This cereals also have a positive effect on digestion. Due to the large amount of dietary fiber, millet improves intestinal peristalsis, prevents constipation and stimulates the growth of beneficial microflora. A slight diuretic effect helps fight swelling.
Another important advantage of millet is its ability to maintain energy tone. It has a lot of iron, copper and manganese, which stimulate hematopoiesis and strengthen the immune system. This product will be especially valuable for people who are restored after illness or chronic fatigue.
No less useful is millet for external beauty. Vitamins B, zinc and amino acids improve the condition of the skin, hair and nails, promote the natural cleansing of the body and slow down the aging process.
How to cook millet
Before cooking, the millet should be rinsed several times in cold water, and then boiled - it will remove natural bitterness.
You can cook millet on water and milk. It is added to soups, stewed dishes, or porridge, casseroles and even puddings are cooked. The versatility of the millet makes it possible to experiment and diversify the daily menu.
